The General Manager is responsible for overseeing all aspects of restaurant operations, ensuring exceptional guest experiences, operational excellence, financial performance, and team development. This role provides overall leadership for the restaurant and serves as the primary point of accountability for results.
Recruits, hires, trains, and develops restaurant management and hourly staff.
Establishes staffing plans and oversees scheduling to meet operational and financial objectives.
Conducts timely, fair, and constructive performance evaluations.
Coaches, disciplines, and terminates employees in accordance with company policies and applicable laws.
Leads by example to foster a positive, professional, and high-performance culture.
Drive company objectives in sales, service, safety, quality, cleanliness, and brand standards .
Provide full operational leadership of the restaurant, ensuring consistent execution of company standards.
Partner with the Director of Operations to develop and implement marketing, promotional, and up-selling initiatives that maximize revenue and guest engagement.
Monitor key performance indicators (sales, labor, food cost, guest satisfaction) and take proactive action to address trends and improve results.
Ensure the restaurant environment consistently delivers a welcoming, high-quality guest experience.
Maintain professional, respectful communication with guests and team members while holding leaders and staff accountable to expectations.
Ensure food production standards are executed in accordance with the Graziano’s Manual and Specifications.
Collaborate closely with the Director of HR on recruiting, onboarding, training, performance management, employee relations, recognition, and development initiatives.
Manage and control costs including food, beverage, labor, utilities, and supplies; minimize waste and ensure product consistency.
Oversee all cash handling and financial controls in accordance with company policies.
Ensure all required reports, schedules, and operational paperwork are accurate, organized, and completed on time.
Review and approve labor schedules to ensure alignment with business needs and cost targets.
Ensure compliance with all federal, state, county, and municipal health, safety, wage, and labor regulations.
Actively support operations during peak periods or staffing gaps to maintain service standards.
Perform other duties as assigned.
Proven leadership and team-building skills.
Strong business acumen with experience managing P&L drivers.
Excellent communication and interpersonal skills with a guest-first mindset.
Strong organizational, problem-solving, and time-management skills.
Ability to lead, coach, and hold teams accountable to performance standards.
Knowledge of food safety, sanitation, and hospitality best practices.
Proficient in Microsoft Office Suite or related software.
High school diploma or equivalent required; additional education preferred.
Minimum of 3–5 years of restaurant management experience , with prior General Manager or multi-unit leadership experience preferred.
Successful completion of required company training programs.
Ability to stand and walk for extended periods.
Ability to move quickly throughout all areas of the restaurant.
Must be able to lift up to 25 pounds as needed.
May be required to work in environments with heat and cold exposure related to kitchen operations.
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