General Manager
$60,000–$70,000 year
On-sitePicayune, Mississippi, United States
Job Summary
Oversee all daily restaurant operations, leading both Front of House and Back of House teams to ensure exceptional service, operational excellence, and profitability. Manage budgets, labor costs, food costs, and inventory while directing hiring, training, and performance of staff. Direct facility maintenance, enforce health and safety standards, and resolve guest concerns promptly to drive sales and business performance. Create and manage employee schedules to meet business demands. Minimum 3-5 years of restaurant General Manager experience required with proven leadership in FOH and BOH operations. Flexible schedule including evenings, weekends, and holidays.
Required Qualifications
- Minimum 3-5 years of restaurant General Manager experience
- Proven experience leading both Front of House and Back of House operations
- Strong leadership, coaching, and team development skills
- Experience with budgeting, P&L management, labor controls, inventory, and cost management
- Demonstrated ability to increase sales and improve operational performance
- Excellent communication, conflict resolution, and guest service skills
- Strong organizational and time management abilities
- Ability to work a flexible schedule including evenings, weekends, and holidays
- Knowledge of health department regulations and food safety standards
Desired Qualifications
- Experience using restaurant POS systems and scheduling software preferred
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