Restaurant General Manager - Restaurant

Location: Soldotna, AK

Salary: $75,000 - $95,000 per year

Job Summary

We are seeking an experienced and dynamic General Manager to lead the operations of a fast-paced restaurant in Soldotna, AK. The ideal candidate is a seasoned hospitality professional with a proven track record of success in restaurant management. You will be responsible for overseeing all aspects of the business, from daily operations and staff leadership to financial performance and guest satisfaction. This is a key leadership role that requires a balanced approach to managing people, operational quality, and profitability.

Key Responsibilities

• Oversee and direct all day-to-day restaurant operations to ensure efficiency and excellence.
• Uphold and enforce all company standards, including product quality, service procedures, and menu presentation.
• Maintain rigorous safety and sanitation standards in compliance with all regulations.
• Lead staff recruitment, hiring, orientation, and ongoing training and development initiatives.
• Foster a positive and high-performance work environment through effective coaching, feedback, and team management.
• Manage associate retention and handle performance issues decisively and professionally.
• Optimize sales and profitability by managing the P&L, controlling costs, and operating within established budgets.
• Ensure the timely and accurate completion of all administrative duties and reporting.
• Cultivate a welcoming atmosphere for guests and staff, effectively resolving any complaints or issues to ensure a superior experience.
• Maintain the restaurant's assets through a proactive repair and maintenance program.

Qualifications and Skills

• Demonstrated experience in a restaurant management role, preferably as a General Manager.
• Strong leadership, communication, and interpersonal skills.
• Proven ability to train, develop, and motivate a diverse team.
• Solid understanding of restaurant financial management, including P&L statements, budgeting, and cost control.
• Expertise in managing operational quality, food and beverage standards, and service excellence.
• Ability to make effective hiring and termination decisions while maintaining proper staffing levels.
• A commitment to creating a positive and productive team environment.
• Proficiency in delegating tasks and developing subordinate managers.