General Manager
Job Description
JOB DESCRIPTION
Job Title
General Manager
Department
Front of House
Supervisor
Director of Operations, Owners
Type of Position
&12; Salary &10; Hourly &10; Tipped
Status (check all that apply)
&12; Exempt &10; Non-exempt
Overall Responsibilities:
The General Manager (GM) is the operational and cultural leader of the venue, responsible for ensuring smooth daily operations while developing and maintaining a high-performing team. The GM oversees all front-of-house functions, enforces brand standards, and ensures an exceptional guest experience while meeting revenue and labor goals. A successful GM at GAH is a proactive operator, team builder, communicator, and problem-solver who can confidently manage service, train staff, enforce company policies, and protect the business’s profitability and reputation.
Day-to-day responsibilities include staffing, service oversight, training, budgeting, reporting, and upholding food safety and HR compliance. The GM must model professionalism, foster a collaborative and inclusive work environment, and lead by example during service.
PHYSICAL JOB REQUIREMENTSStanding for long periods of time.
Ability To Lift/Pull/Push up to 50 LBS.
Able to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions.
Able to work nights, weekends, holidays, and variable schedules, per the needs of the restaurant.
Operations & Leadership
Ensure the restaurant is fully and appropriately staffed, trained, and prepared for service.
Train and hold all FOH staff accountable to GAH's service standards, policies, and procedures.
Oversee daily service execution with a strong, hands-on floor presence.
Monitor restaurant cleanliness, maintenance, and readiness at all times.
Ensure guest satisfaction and lead all service recovery efforts.
Financial & Administrative
Monitor and manage labor, COGS, and budgets to meet weekly, monthly, and quarterly goals.
Oversee and execute scheduling for all FOH departments on a weekly basis.
Daily manage timekeeping accuracy for all hourly employees.
Track and report on sales, labor, and other key performance indicators.
Collaborate with ownership and DOO on budgeting, forecasting, and revenue strategies.
Team Development & Culture
Ensure all FOH staff go through proper onboarding, training, and development tracks.
Provide consistent coaching, feedback, and performance evaluations.
Uphold and enforce all company policies, labor regulations, and HR standards.
Foster a positive, inclusive, and disciplined team environment.
Lead pre-shift meetings, service training, and staff communication initiatives.
Ensure all staff is accounted for and adjust staffing based on business forecasts.
Review reservations and flow with management team and Maître d'.
Review and communicate any menu changes or specials.
Lead pre-shift meetings and team preparation.
Manage staffing cuts and shift transitions.
Handle financial reports and nightly closeouts.
Record service notes and shift summaries in Toast.
Secure the venue at close (lock-up).
Supervise and ensure quality through all steps of service.
Assist team by greeting tables, running drinks, taking orders, bussing, etc.
Anticipate and prevent guest issues through proactive oversight.
Manage guest complaints and follow through on service recovery.
Maintain strong communication with Heart of the House, including during peak hours.
Log and follow up on any significant guest, staff, or product-related issues.
Lead staff transitions between day/night service shifts.
Set and review weekly sales forecasts with the ownership/DOO.
Create schedules within budget and aligned to projected labor needs.
Handle and follow up on any staff-related HR issues with HR/DOO support.
Respond to and resolve guest complaints promptly and professionally.
Interview, hire, and onboard staff in collaboration with HR and operations leaders.
Execute all training protocols for new and existing staff.
Maintain and update POS system.
GOLDEN AGE HOSPITALITY IS AN EQUAL OPPORTUNITY EMPLOYER
