Restaurant General Manager

The Restaurant General Manager oversees all aspects of a large restaurant operation with a team of 31 or more employees. Reporting directly to the owner and forming part of the Regional Management Team, this role ensures smooth daily operations, drives sales growth, and maintains high standards of quality and customer service. The manager balances hands-on leadership with strategic planning, using both digital and manual tools to optimize performance. No travel is required, with a strong focus on on-site management and regular performance evaluations.

Responsibilities

• Manage and lead a large team of 31+ employees, ensuring high performance and morale
• Maintain excellent customer relations and address issues promptly
• Control inventory to minimize waste and optimize ordering
• Prepare and manage budgeting and financial reporting to meet goals
• Create and maintain efficient employee schedules
• Ensure consistent quality assurance across all service and food offerings
• Coordinate with vendors to secure quality supplies and negotiate terms
• Conduct staff training and development programs
• Drive sales growth through effective marketing and operational strategies
• Ensure compliance with health, safety, and labor regulations
• Oversee facility management to maintain a clean and safe environment
• Participate in weekly strategic planning and monthly performance reviews

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