General Manager

• Monitor and adapt processes for efficiency
• Propose new menu items and cocktails based on trends and feedback
• Collaborate with management to implement suggestions
• Ensure food and beverage quality, control inventories, and oversee FOH staff
• Optimize costs, suggest promotions, and train staff on upselling techniques
• Enforce health and labor regulations
• Ensure menus and lists are accurate in the POS system
• Monitor daily restaurant performance and ensure timely submission of reports
• Train and mentor staff on product knowledge and hospitality
• Ensure new hires complete training checklists
• Communicate issues to the Executive team and ensure operational tasks are completed
• Assist dining room staff during service and address guest issues promptly
• Create and manage staff schedules within labor budgets
• Assess staff performance, address shortcomings, and recognize achievements
• Work with managers to uphold service standards
• Communicate terminations, disciplinary actions, and HR concerns
• Attend necessary meetings scheduled by the Director of Operations or ownership
• Respond to guest requests and complaints professionally, manage company emails
• Enhance productivity and communication, maintain safety and security
• Oversee P&L to maximize financial performance and profit

• Two to five years of restaurant management experience in a high-volume full-service concept
• Bachelor's degree (B.A.) from a four-year college or university
• one to two years of restaurant management experience and/or training
• or equivalent combination of education and experience
• Proven track record of dependability and a passion for hospitality

Bachelor's degree (B.A.) from a four-year college or university

• Medical, Dental, and Vision benefits
• Paid Time Off (PTO)
• Commuter Benefits
• Dining Benefits
• Job Training and Professional Development
• Potential Bonuses
• Wellness Program