Restaurant General Manager - Casual Dining

Responsibilities

• Guest Experience & Hospitality: Ensure each guest feels welcome and enjoys friendly, attentive service. Champion a culture of hospitality where customer satisfaction is the top priority, resolving any issues with a smile and positive attitude.
• Team Leadership & Development: Lead by example to inspire and motivate a diverse team of servers, hosts, cooks, and support staff. Recruit, hire, and train team members, fostering their growth through coaching and mentorship. Create schedules, oversee staffing levels, and build an environment of teamwork, respect, and continuous improvement.
• Operational Excellence: Oversee day-to-day operations to guarantee efficiency and quality. Maintain high standards for food safety, cleanliness, and compliance with health regulations. Coordinate between the kitchen and dining room to ensure smooth service during busy rushes. Continuously streamline processes for optimal operational efficiency.
• Financial Performance: Take ownership of the restaurant’s financial health. Manage budgeting and cost controls including food, beverage, and labor costs to meet profitability goals. Analyze sales and expense reports, and implement strategies to drive sales growth (such as promotions, community events, and upselling techniques). Ensure accurate cash handling, inventory management, and timely reporting of financial metrics.
• Community & Atmosphere: Uphold our family-friendly atmosphere at all times. Develop local restaurant marketing initiatives and engage with the community to solidify our reputation as the go-to family dining spot. Lead the team in organizing family-centric events or special promotions that delight our guests and keep them coming back.

Requirements

• Restaurant Management Experience: Proven experience (3+ years) as a Restaurant General Manager or similar leadership role in the hospitality industry. Experience in casual dining or family restaurant settings is a strong plus.
• Leadership & People Skills: Exceptional leadership abilities with a track record of building and developing strong teams. Skilled at training, mentoring, and providing constructive feedback. Excellent communication and interpersonal skills to connect with staff and guests alike.
• Passion for Hospitality: A dynamic leader who genuinely enjoys working with people and creating a positive guest experience. Passion for great food and service is a must – you lead with a guest-first mindset and encourage the same in your team.
• Operational Knowledge: Solid understanding of restaurant operations, including front-of-house and back-of-house processes. Knowledge of health, safety, and sanitation regulations. Able to multitask and make quick decisions in a fast-paced environment while maintaining attention to detail.
• Financial Acumen: Strong business sense with experience in budgeting, P&L statements, and cost control. Able to analyze financial data to make informed decisions. Experience implementing sales growth strategies and local marketing efforts to boost revenue.
• Flexibility: Willingness to work a flexible schedule, including evenings, weekends, and holidays. Our restaurant is busiest when families are dining out – your ability to be there during peak times is crucial.
• Education: High school diploma or equivalent required. A degree in Hospitality Management or Business is a plus, but hands-on experience and a great attitude are what we value most.