Job Title: General Manager – Restaurant Operations

Location: Coachella Valley

Compensation: $65,000 – $80,000 annually (depending on experience), plus bonus potential and full benefits

Reports To: Area Leader

Position Overview

The General Manager assumes full accountability for all aspects of restaurant operations. This role drives consistent execution of company standards while ensuring an outstanding guest experience and fostering a positive, performance-driven team culture. The GM is responsible for staffing, training, financial performance, compliance, and maintaining operational excellence to achieve or exceed sales and profitability targets.

Key Responsibilities

Leadership & Team Development

• Recruit, train, and develop team members, including Assistant Managers and Shift Leaders.
• Provide coaching, recognition, and performance management to ensure high standards of execution.
• Foster a positive, respectful workplace built on teamwork, accountability, and open communication.

Operational Excellence

• Lead opening and closing procedures, including food preparation, safety checks, and cleanliness standards.
• Manage labor planning and scheduling to optimize productivity and service while controlling costs.
• Provide coverage across stations as needed to support smooth operations.
• Enforce grooming, uniform, and safety policies consistently.

Financial Performance & Compliance

• Analyze Profit & Loss (P&L) statements to drive profitability, controlling food and labor costs.
• Monitor KPIs, create action plans, and implement improvements.
• Ensure compliance with all company policies, cash handling protocols, and workplace safety regulations.
• Oversee vendor relationships, inventory management, and weekly ordering.

Guest Experience & Service

• Lead the team in delivering excellent service and hospitality, ensuring speed and quality standards are met.
• Respond promptly and professionally to guest concerns, ensuring issues are resolved quickly.
• Promote and manage catering services, ensuring accuracy, timeliness, and customer satisfaction.

Administration & Compliance

• Oversee recruiting, hiring, onboarding, and performance reviews.
• Maintain compliance with labor laws, health regulations, and company standards.
• Document and escalate HR issues as needed to Area Leadership and HR.
• Ensure all required certifications (food safety, workplace safety, etc.) are obtained and maintained.

Qualifications

• Minimum 3 years of management experience, preferably in a high-volume restaurant environment.
• Experience recruiting, training, and leading teams.
• Strong financial acumen with proven ability to manage P&L, budgets, and cost controls.
• Must be 18 years or older with a high school diploma or equivalent (college degree preferred).
• Valid driver’s license and reliable transportation required.
• ServSafe Certification (or ability to obtain within 60 days).
• Ability to work a flexible schedule including nights, weekends, and holidays.

Skills & Competencies

• Strong leadership and communication skills.
• Passion for hospitality and customer service.
• Ability to multitask, prioritize, and remain calm under pressure.
• High integrity, reliability, and commitment to excellence.
• Physical ability to stand for long periods, lift up to 40 lbs (with assistance), and work in hot or noisy environments.

Benefits

• Competitive base salary with performance-based bonus opportunities.
• Full health, dental, and vision insurance.
• Paid time off and holiday pay.
• Career growth opportunities within a growing restaurant group.