Restaurant General Manager

Job Description

General Manager | 1821 Hospitality Group

The Tone:
This is a full-time role at 1821 Hospitality Group, located in-person at our restaurant. The company operates a hospitality group, managing a restaurant with a focus on comprehensive guest experiences. This role is crucial as the General Manager acts as the operational and cultural leader, responsible for overall day-to-day management, ensuring guest satisfaction, operational efficiency, and staff development. The position also involves significant management responsibilities, including financial performance and adherence to health and safety standards.

The TL;DR
• Role: Full Time
• Type: Full-time
• Location: In-person
• Team: Collaborates with Culinary Director and Ownership.
• Mission: To lead all aspects of restaurant operations, ensuring guest satisfaction, operational efficiency, financial performance, and staff development.
• Tech Stack: Industry-standard software and systems for reservations, scheduling, financial management.

What You’ll Actually Do
• Operational Oversight: Direct comprehensive restaurant operations, ensuring optimal performance across all service areas, and employ advanced technology tools to streamline service delivery and management.
• Financial Stewardship: Oversee all financial activities, including budgeting, P&L management, cash handling, and reporting, while managing inventory, controlling costs, and conducting accurate liquor inventory assessments.
• Team Leadership & Development: Lead, inspire, and train staff, manage shift operations including scheduling and performance evaluations, and foster a positive and productive work environment focused on high performance and guest service.
• Guest Experience Management: Handle guest complaints, resolve issues to ensure satisfaction and repeat business, and collaborate on menu development with culinary leadership to meet market and seasonal trends.
• Regulatory Compliance & Strategy: Ensure strict adherence to all local, state, and federal health, safety, and employment regulations, manage HR matters, develop sales and profitability strategies, and oversee efficient private event operations.

The Must-Haves
• Background: Manager-level professional with extensive knowledge of restaurant operations and current food safety certification.
• Experience: A minimum of 3 years in restaurant management, with demonstrated proficiency in using industry-standard software for reservations, scheduling, and financial management.
• Skills: Strong leadership, organizational, communication, and interpersonal skills; deep understanding of P&L statements, budgeting, and cost control measures.
• Bonus: Great knowledge of Beer and Malt Beverages and the brewing process.