General Manager

Objectives

Partner with the Director of Operations to execute organizational vision and operational strategy
Translate strategy into clear goals through performance management and annual planning
Lead Front-of-House operations while fostering an inclusive, high-performing culture
Drive company objectives in sales, service, quality, cleanliness, and profitability
Ensure consistent brand standards across all venues

Responsibilities (include but are not limited to):

Lead and coach the FOH management team (Beverage, Floor, and Market Managers)
Collaborate with BOH leadership to grow revenue while maintaining exceptional hospitality and food quality
Oversee all HR functions in partnership with company HR, including hiring, training, scheduling, performance management, and retention
Manage financial performance including labor, COGS, budgeting, forecasting, and reporting
Standardize FOH operations through SOP development and continuous process improvement
Oversee facilities maintenance, inspections, permits, and regulatory compliance
Plan and coordinate marketing initiatives 30–90 days out with Operations leadership
Communicate policies, goals, and updates through regular meetings and clear reporting
Develop and maintain service standards and manuals across all venues
Lead beverage program development, menu planning, costing, and vendor partnerships
Analyze operational and financial data to identify efficiencies and growth opportunities
Support short- and long-term business strategy and financial target setting
Ensure accurate menu and website updates
Maintain safe, compliant work environments and adherence to all federal, state, and local regulations
Uphold company values of community, quality, inclusivity, service, integrity, and ethics

Qualifications

3+ years of experience in hospitality or multi-unit operations management
Proven leadership experience managing and developing management-level teams
Strong financial acumen including labor control, budgeting, and cost analysis
Experience with FOH operations, service standards, and guest experience optimization
Knowledge of local, state, and federal compliance requirements (including DOH & SLA)
Excellent communication, organizational, and problem-solving skills
Experience with POS, inventory, and operational software preferred (e.g., Toast, Craftable)

Compensation & Benefits

Pay: $75,000.00 - $85,000.00 per year

Benefits:

Work Location: In person

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