General Manager

Job Description 

Report to Owner
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Summary of Position:  

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in guest relations, community relations, sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Duties & Responsibilities:

Completely understand all policies, procedures, standards, specifications, guidelines and training programs, create them when necessary.

Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.  Train Staff to do so as well.

Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, costing and serving standards.

Create budgets, sales goals, cost of sales, labor and operating cost. Strong knowledge of Quickbooks and Excel necessary.

Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

Make employment and termination decisions.

Fill in where needed to ensure guest service standards and efficient operations.

Continually strive to develop FOH staff in all areas of managerial and professional development.

Prepare all required paperwork, including forms, reports and schedules, new hire forms in an organized and timely manner, while informing the MOD of any new hires, scheduling and paperwork that may need completed.

Manage reservation system, be an expert at Opentable, train appropriate staff in opentable, be able to adjust floor plan as needs per day, or season.

Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

Oversee total beverage program; ordering, costing, purchasing, inventory, and theft reduction, as well as oversee impute of invoices for beverages.

Organize and impute invoices for dining room supplies, bar supplies and linen purchases.

Keep up to date inventories and related cost.

Keep daily management reports and communications with MOD and owners.

Develop a FOH training program and oversee BOH training program with executive chef.  Front of house should include wine, beer, alcohol, after dinner drink and non-alcohol beverage training, open table and reservation training, service training, menu and food knowledge.

Develop a suggestive selling program.  Keep FOH dedicated to program.

Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.

Develop, plan and help carry out restaurant marketing, advertising and promotional activities and campaigns.  Develop programs to attract new customers.

Develop ways to increase business.

Develop and maintain frequency card program & email promotional program.

Maintain payroll records for submission to owners/bookkeepers.

Investigate and resolve all guest problems and staff problems.

Plan special events, holiday menus, promotions and wine/beer/liquor events.

Execute group functions, from beginning to end.  Cold call groups coming to town to increase business.

Oversee marketing company to make sure website and social networking sites; up to date and working properly.

Work with owners and management to continually improve standards, operations and policies and procedures of restaurant.

Oversee the total cleanliness of restaurant and surrounding neighborhood.

Be a motivator for all staff


Be 21 years of age.

Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.

Bachelor’s degree in Business, Hotel & Restaurant Management, preferred.

Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.

Possess excellent basic math skills and have the ability to operate a cash register or Aloha, POS system, computers systems, Quickbooks, Opentable, & Cheftec.

Be passionate about Food, Wine, craft beer and cocktails, preferable have a Sommelier certification.

Be able to work in a standing position for long periods of time (up to 5 hours).

Be able to reach, bend, stoop and frequently lift up to 50 pounds.

Must have the stamina to work 50 to 60 hours per week.

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