General Manager

We are looking for at least 3 years of experienced and dependable General Manager to join our team! The Restaurant General Manager is responsible for overseeing all day-to-day restaurant operations while maintaining high standards for guest service, food quality, employee performance, cleanliness, and profitability. This position requires a strong, hands-on leader who can manage a high-volume restaurant, develop employees, control costs, and create a positive experience for both guests and staff. Our restaurant is open 11:00 AM – 9:00 PM, 7 days a week and we are looking for someone with a flexible schedule who can work a variety of shifts, including weekends. Important Requirements: Must be bilingual in English and Spanish Must have previous restaurant General Management experience Please do not apply if you do not have previous restaurant General Management experience. Applicants without restaurant management experience will not be considered. For a restaurant serving 500+ guests on busy nights, I would also emphasize that this is a hands-on GM position—someone who can lead from the floor during service rather than primarily working from an office. Must be available to work weekends and have a flexible schedule Lead, supervise, coach, and hold managers and employees accountable for performance. Recruit, interview, hire, train, schedule, and develop restaurant employees. Ensure proper staffing levels based on sales volume and business needs. Maintain excellent guest service and professionally resolve customer concerns. Monitor food quality, presentation, ticket times, and consistency. Maintain restaurant cleanliness, organization, safety, and sanitation standards. Manage labor costs and ensure schedules are created according to projected sales. Monitor food costs, waste, inventory, purchasing, and portion control. Review daily and weekly sales, labor, expenses, and other operational reports. Oversee cash handling, deposits, POS procedures, comps, voids, and discounts. Conduct inventory counts and work with vendors to maintain appropriate product levels. Ensure employees follow company policies, procedures, dress codes, and service standards. Ensure compliance with applicable health, food-safety, workplace-safety, wage-and-hour, and alcohol-service requirements. Maintain the restaurant’s equipment and facility and coordinate repairs when necessary. Develop managers and key employees to create a strong leadership team. Be present and actively involved on the restaurant floor, particularly during peak service periods. Communicate regularly with ownership regarding sales, staffing, operational concerns, customer feedback, and opportunities for improvement.

Alternatively if you have questions you can call us at 5209890500