Restaurant General Manager
$65,000–$70,000 year
On-siteCranston, Rhode Island, United States
Job Summary
Oversee daily front-of-house and back-of-house operations, including opening, service, shift transitions, and closing while maintaining strict food safety, sanitation, and brand standards. Lead the management team by recruiting, training, coaching, and evaluating staff, while managing labor, inventory, purchasing, and financial reporting to drive profitability. Ensure full compliance with health regulations, alcohol service laws, and workplace safety protocols, addressing any operational issues or guest concerns immediately. Work flexible hours including early mornings, weekends, and holidays as business needs require, reporting directly to the Operations Manager and Owners.
Required Qualifications
- High school diploma or equivalent
- Must be legally authorized to work in the United States
- Must be able to successfully complete a background check
- Food Safety Manager certification
- Alcohol Service certification
- First Aid certification
- Ability to obtain Food Safety Manager, Alcohol Service, and First Aid certifications within company guidelines
- Ability to work early mornings, weekends, holidays, and additional hours as business needs require
- Ability to stand for extended periods
- Ability to perform frequent bending, stooping, twisting, reaching, and repetitive hand and wrist movements
- Ability to lift, carry, push, and pull products and supplies weighing up to 45 pounds
- Ability to work with and around hot, cold, and various restaurant and kitchen equipment
Desired Qualifications
- Culinary, hospitality, business, or restaurant management education
- Minimum of 3 years of restaurant management experience with demonstrated responsibility for both front-of-house and back-of-house operations
- Experience leading managers, supervisors, and hourly team members in a full-service restaurant environment
- Strong working knowledge of restaurant operations, hospitality, food preparation, food safety, sanitation, staffing, scheduling, labor management, purchasing, inventory, cash controls, and financial reporting
- Ability to recruit, coach, train, communicate expectations, manage performance, and hold leaders and team members accountable in a respectful and professional manner
- Strong business judgment and ability to analyze sales, labor, food cost, waste, guest feedback, and operational trends to improve restaurant performance
- Strong communication, organization, problem-solving, collaboration, and decision-making skills
- Computer proficiency and ability to use company systems, including POS, scheduling, payroll, inventory, reporting, and communication tools
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