General Manager

Restaurant Operations

Full Time, On Site

Compensation: $28.00 to $32.50 per hour, based on experience

About the Opportunity

We are seeking an experienced General Manager to lead daily restaurant operations, build a strong team, and drive business performance in a fast-paced restaurant environment.

This is a hands-on leadership role responsible for guest experience, team development, food quality, financial performance, safety, and operational execution. The ideal candidate is a strong communicator, leads by example, and understands how to create a positive restaurant culture while maintaining strong standards.

Position Overview

The General Manager is responsible for the overall performance of the restaurant. This includes leading team members, managing costs, supporting sales growth, maintaining food safety standards, and ensuring guests receive fast, friendly, and high-quality service.

The General Manager will be cross-trained in all crew-level positions to effectively support, train, and lead the team.

Key Responsibilities

Restaurant Operations

Lead daily restaurant operations and ensure smooth shift execution

Maintain high standards for food quality, speed, cleanliness, and guest service

Support short-term and long-term restaurant business goals

Ensure consistent execution of company policies and procedures

Oversee opening, closing, and daily operational routines

Team Leadership

Hire, train, coach, and develop team members

Support onboarding and orientation for new employees

Provide ongoing feedback and performance management

Build a positive and professional team environment

Lead by example with strong communication and accountability

Financial Performance

Manage labor, food cost, and controllable expenses

Support sales growth through strong operations and local marketing efforts

Monitor budgets, inventory, ordering, and cost controls

Maintain accurate records and follow proper sales and cash procedures

Cash Handling

Ensure payments and sales are processed accurately

Assign registers and complete cash count procedures

Complete deposits and follow safe handling procedures

Investigate cash or operating discrepancies according to company policy

Food Safety

Maintain food safety standards and proper documentation

Ensure temperature logs and critical control records are accurate

Take corrective action when food safety risks arise

Follow all sanitation, cleaning, and safety procedures

Safety and Security

Provide a safe environment for guests and team members

Follow opening, closing, and security procedures

Report accidents, injuries, and unsafe conditions immediately

Protect company assets while following all safety guidelines

Qualifications

Must be at least 18 years old

High school diploma or GED required

ServSafe certification required

Valid driver’s license required

Ability to pass a background check

1 to 3 years of progressive restaurant leadership or customer service management experience

Ability to work a 50-hour scheduled workweek, including nights, weekends, and holidays

Proficiency with Word, Excel, and Outlook

Strong communication, leadership, and problem-solving skills

Ability to train and coach team members effectively

Comfortable working in a fast-paced, high-pressure environment

Physical Requirements

Ability to stand and walk for extended periods

Ability to bend, stoop, and lift up to 40 pounds

Ability to work around cleaning products, kitchen equipment, and restaurant operations

Why Choose Us

Food discounts

Flexible work schedule

401k

Scholarship opportunities

Leadership and growth opportunities

Paid vacation

Paid sick leave

Health benefits including medical, dental, vision, and more for eligible team members

Quarterly bonus program

Paid state or county mandated Food Handler Card within the time allowed for the specific state or county

Why This Role Stands Out

This is a strong opportunity for a hands-on restaurant leader who enjoys developing teams, driving results, and creating a great guest experience. The right candidate will bring energy, accountability, and operational discipline while helping the restaurant succeed every day.