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We are seeking an experienced and business-minded Restaurant General Manager to lead overall front-of-house (FOH) and back-of-house (BOH) daily operations. You will drive restaurant profitability, maintain exceptional food quality and customer satisfaction, manage operational costs, and foster a high-performing team culture.  
Key Responsibilities
Financial & Business Management

•  Manage P&L responsibilities, control food and labor costs, and optimize profitability margins.  
•  Build annual budgets, set sales targets, monitor daily inventory, and manage POS data.  
•  Negotiate vendor contracts and manage supplier relationships to streamline purchasing.  

Operations & Service Excellence

•  Supervise and coordinate peak service flow across FOH and BOH.  
•  Enforce high standards for service pace, guest experience, food quality, and visual presentation.  
•  Resolve guest feedback and complaints promptly with a customer-first mindset.  

Team Leadership & Development

•  Oversee hiring, onboarding, continuous training, and scheduling for all staff members.  
•  Conduct performance reviews, coach team leads, and minimize employee turnover.  
•  Ensure compliance with local health codes, food safety (ServSafe), labor laws, and OSHA standards.  

Qualifications & Requirements

•  Experience: 3–5+ years as a Restaurant GM (or Assistant GM in a high-volume setting).
•  Skills: Profit & Loss management, inventory/POS software proficiency (Toast, 7shifts, Restaurant365, etc.), and conflict resolution.
•  Certifications: ServSafe Manager Certification (or local equivalent) and Alcohol Server Certification required.
•  Education: High school diploma required; degree in Hospitality or Business Administration preferred.
•  Physical & Logistics: Ability to stand/walk for extended periods (9+ hours) and work evenings, weekends, and holidays.