General Manager & Restaurant Manager - High Volume Dining Sports Bar

The General Manager and Restaurant Manager lead a medium-sized team of 50 to 70 staff in delivering exceptional customer experiences while driving sales growth and operational efficiency. These roles oversee all aspects of restaurant operations, including financial oversight, quality assurance, staff development, and vendor relations, ensuring the establishment meets its business goals. GM reporting directly to the Regional Manager, these positions do not require travel and focus on enhancing customer experience and operational efficiency.

Responsibilities

• Manage daily restaurant operations to ensure smooth service
• Lead, train, and develop a team of 50-70 staff members
• Maintain high standards of customer service and quality assurance
• Oversee financial performance including budgeting and sales growth
• Coordinate staff scheduling and inventory control using relevant software
• Develop and implement marketing strategies to increase customer engagement
• Ensure compliance with health, safety, and licensing regulations
• Manage vendor relationships and supply chain logistics
• Resolve conflicts efficiently to maintain a positive work environment

Preferred Qualifications

• 3+ years in restaurant management
• 3+ years GM experience for GM position ( Sports Bar, Casual or Fine Dining)