General Manager

Birdcall Colorado•Denver, CO

13d•Onsite

About The Position

The General Manager oversees all daily restaurant operations — guest service, finances, inventory, safety, and HR — while leading a fast-paced team, hiring and onboarding staff, and upholding performance standards. They own the guest experience end-to-end, coach and develop team members, maintain cleanliness and administrative standards, and are accountable for the restaurant's financial results. GMs are hired with the expectation they may transfer between Birdcall locations, and the company's rapid growth (new stores and concepts each year) offers strong advancement potential.

Requirements

Can influence and inspire others to be the best they can be
Foster a fun and purpose-driven environment
Find pleasure in hospitality
Passionate about guests and their experience
Long-term growth minded
3+ years of previous management or supervisory experience in restaurant or hospitality preferred
Ability to read, write, and communicate in English well
Basic math skills for budgets, payroll, and banking duties
Strong reasoning ability to project sales, evaluate budgets, and analyze profit statements
Ability to direct, motivate, discipline, and engage a restaurant team
Valid state driver's license and ability to travel locally between store locations
Ability to obtain and maintain an alcohol service permit
High school diploma or GED required

Responsibilities

Ensure products and services meet or exceed guest expectations; lead your team to deliver on our Guest Experience standards
Maintain restaurant readiness systems, including BOH checks, product quality, prep, ordering, and inventory
Expedite the expo window to train, monitor, and coach team members on cooking, plating, prep, temperature, and ticket-time standards
Review and act on guest feedback to continually improve food quality and speed of service
Maintain functional shift-operation systems, including FOH log, station assignments, breaks, and shift communication
Provide a visible, coaching presence on the floor, line, or expo window during peak periods
Resolve guest complaints and recognize team members for excellent performance
Evaluate team skills and build ongoing training, development, and bench strength
Recruit, interview, and hire to keep the restaurant properly staffed; anticipate staffing needs for proper training time
Analyze labor and sales trends to forecast volume and build effective schedules
Lead a team of 2–3 managers and 20–100 team members depending on location
Ensure full onboarding and training using company programs (including Wisetail); deliver quarterly written performance reviews
Maintain a safe, harassment-free workplace in compliance with company policy and applicable regulations
Keep restaurant turnover at or below industry average; manage discipline and commendation documentation
Maintain cleanliness, sanitation, and safety programs to ensure the restaurant passes all health inspections and internal audits
Manage food, labor, and controllable costs to hit budget and profitability targets
Use sales, labor, and food-management data to improve operations and financial performance
Execute shiftly, daily, weekly, and period accounting duties accurately and on time