General Manager

The General Manager is responsible for inspiring, coaching and developing each member of the team to grow to their full potential and to deliver "Outstanding Food and Service" to our guests. This position will set clear direction and expectations for every team member and must be an expert problem solver to overcome all obstacles. This leadership position is responsible for ensuring the proper execution of standards, service and product production by the team and set the example and tone for each shift. This position will be additionally responsible for all financial reporting and all day to day financial and asset management including but not limited to inventory, equipment and facilities. The General Manager sets the tone by creating an environment that thrives on a sense of excellence.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Provides direction to the management and all hourly teammates in order to achieve restaurant goals

  • Assists in monitoring restaurant procedures associated with NC Health Department regulations to assure highest quality of food safety at all times

  • Assists in monitoring restaurant procedures associated with NC Alcohol Beverage Control regulations

  • Consistently reviews restaurant operations to identify any problems, concerns and opportunities for improvement

  • Creates a positive guest experience by delivering a high level of service and ensuring all team members engage in conversations with guests to understand their needs and exceed their expectations

  • Works with Executive Chef to source, create and produce consistently exceptional food that “wows” guests

  • Works with Bar Team to source, create and produce consistently exceptional beverages that wow our guests

  • Provides coaching and feedback to team members and assess performance on an ongoing basis

  • Manages and motivates team members through positive and respectful leadership

  • Consistently monitors and manages restaurant staffing levels to ensure team members are capable and professionally developed

  • Develops a rapport with guests and solicits guest feedback to understand needs of the guest and surrounding community

  • Generates sales growth by consistently delivering a positive guest experience and working with Executive Marketing Team in executing local restaurant marketing initiatives

  • Attains restaurant P&L goals, through a complete knowledge and management of daily expenses, awareness of variances and ability to initiate corrective actions

  • Controls labor, food and beverage costs through daily management and supervision

  • Maintains constant lines of communication with the restaurants leadership team to insure smooth operations and timely responses to our guest’s or the business’ needs

  • Monitor all financial transactions including but not limited to Accounts Payable, Accounts Receivable, Current Inventory and Payroll, that may occur during operations and work with Executive team to generate all necessary financial reporting

  • Maintains Facilities and Equipment by monitoring daily functions, cleaning regularly, keeping up with preventative maintenance and fixing simple issues when possible.

  • Generates Budget for upcoming fiscal year using current years financial reports and goals set by Executive Management

  • Performs other duties as directed


  • Leadership, coaching and mentoring skills

  • Time management and organization skills

  • Must have thorough knowledge of NC Health Department food safety regulations & NC Alcohol Beverage Control laws

  • Team building skills

  • High Level Business and Accounting acumen

  • Ability to generate complex spreadsheets

  • Ability to effectively handle and manage confidential and sensitive information

  • Verbal and written communication skills

  • Ability to prioritize multiple ongoing projects in an effective and efficient manner

  • Must have a strong work ethic and accountability

  • Conflict management skills

  • Ability to formulate strategies and action plans to achieve results

  • Knowledge and ability to operate a Touch Screen POS System

Supervisory Responsibility

This position will directly supervise all positions within the business including but not limited to Assistant General Manager/Assistant Manager, Chef De Cuisine, Sous Chef, Line Cook, Dishwasher/Prep Cook, Host(ess), Server, Bartender and Food Runner. This position will assist Executive Chef in developing standards and expectations for all BOH positions.

Required Education and Experience

Bachelor’s Degree in Business, Restaurant Management or Applicable Field