General Manger

We are seeking a passionate, hands-on hospitality professional to lead front-of-house operations at a highly regarded, scratch-kitchen restaurant. This is an exciting opportunity to take ownership of daily operations, deliver exceptional guest experiences, and grow into a General Manager role in an intimate, quality-driven restaurant.

General Manager Benefits & Compensation

• $26–$28 per hour,
• Opportunity for an experienced Assistant General Manager to advance into a General Manager position.
• Work in an established, highly rated restaurant known for quality food and personalized hospitality.
• Take ownership of restaurant operations, beverage programming, purchasing, and service standards.

General Manager Requirements & Qualifications

• 2+ years of restaurant management experience, ideally as an Assistant General Manager or experienced Front-of-House Manager.
• Strong knowledge of scheduling, inventory management, purchasing, and daily restaurant operations.
• Experience using Toast POS or comparable restaurant technology.
• Proven ability to lead a small service team while remaining actively involved in guest service.
• Passion for scratch-made cuisine, exceptional hospitality, and maintaining outstanding online guest reviews.

General Manager Responsibilities

• Lead all front-of-house operations, including opening and closing procedures, floor management, scheduling, and hands-on service execution.
• Supervise, train, and develop a team of servers while maintaining a welcoming, professional dining environment.
• Manage beverage program development, ordering, inventory, and vendor relationships while maintaining cost controls.
• Oversee daily POS operations, purchasing, and inventory management to support efficient restaurant performance.
• Maintain exceptional guest satisfaction,

General Manager Preferred Background & Skills

• Experience working in a chef-driven, farm-to-table, seasonal, or scratch-kitchen restaurant.
• Familiarity with supplier ordering, and restaurant inventory systems.
• Understanding of beverage selection, pricing, cost management, and menu development.
• Comfortable working in an intimate dining environment where management actively participates in service.
• Entrepreneurial mindset with the ambition to take full ownership of daily operations and grow professionally.