Restaurant General Manager

Lead and own the restaurant operations as General Manager by building and coaching a high-performing team, driving profitability, ensuring food safety and brand standards, and delivering an exceptional guest experience. Responsibilities include developing a strong team of Assistant Managers, Shift Leaders, and Crew; managing scheduling, inventory, and labor costs; achieving P&L targets; executing local marketing and community engagement; and maintaining a safe, compliant, and high-quality environment. Key skills and requirements include ServSafe certification (or willingness to obtain), 2–4 years of management experience in restaurant/retail/hospitality, 3+ years in leadership, proficiency with POS systems and scheduling tools, and the ability to work a flexible schedule including nights, weekends, and holidays.