General Manager

Won't Stop Operations•Indianapolis, IN

1d•Onsite

About The Position

The General Manager (GM) provides leadership and direction for all aspects of restaurant operations, supporting cohesive and consistent execution across both the front of house (FoH) and back of house (BoH). As the senior leader on-site, the GM works in close partnership with the Assistant General Manager (AGM) to uphold standards for food and beverage quality, team member development, guest experience, and financial performance. The GM leads the culinary team in collaboration with the AGM to ensure operational excellence throughout the restaurant.

Requirements

Minimum of two years of experience leading both FoH and BoH teams in a high-volume, full-service restaurant environment
Proven success managing salaried leaders and hourly team members, with a focus on development, accountability, and performance management
Strong working knowledge of dining room operations, service standards, guest experience strategies, and premium food and beverage offerings
Familiarity with kitchen operations, prep procedures, food safety standards, and labor planning preferred
Valid Food Handler’s card and all applicable local and state permits, including liquor licenses
Demonstrated ability to make independent decisions and exercise sound judgment in a fast-paced, guest-focused setting
Deep understanding of operations management, including budgeting, inventory, cost control, and P&L oversight
Highly organized with strong administrative skills; able to prioritize, multi-task, and meet deadlines consistently
Ability to handle sensitive and confidential information with discretion and professionalism
Excellent verbal and written communication skills, with the ability to influence and engage across all levels of the team
Deep passion for hospitality and consistently delivering exceptional guest experiences
Effective in dynamic, high-volume environments with shifting priorities and constant guest interaction
Strong interpersonal skills and emotional intelligence; capable of building trust, managing conflict, and inspiring performance
Meticulous attention to detail in both execution and follow-through
High personal integrity and openness, with a leadership style rooted in accountability and support
Self-motivated, inquisitive, and committed to continuous improvement and operational excellence
Two years of related experience and/or training and two years leading and managing a restaurant operation.
Previous high-volume restaurant / food and beverage experience preferred.
Supervisor experience required.
Must have basic knowledge of dining room and service procedures.
Ability to read, write and speak fluently, in the primary language of the property location.
Ability to read, analyze, and interpret general business periodicals, technical procedures, or governmental regulations.
Ability to write reports, business correspondence, and interpret procedure manuals.
Ability to effectively present information and respond to questions from groups of employees, clients, customers, and the public.
Ability to define and solve problems, dealing with a variety of variables in situations where only limited standardization exists.
Ability to successfully re-prioritize tasks in a moment’s notice.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, and ratios.
Ability to meet budgets in all areas of cost control with consistent focus on cost of sales and payroll.
Due to the sensitive nature of the information dealt with, all job-related information will be held in strictest confidence unless otherwise directed by the CEO or CHRO.

Responsibilities

Lead and oversee all restaurant and bar operations, including budgeting and forecasting, purchasing and inventory control, team leadership, and consistent implementation of all policies, procedures, and operational standards.
Provide direct leadership to both the FoH and BoH teams, with oversight of all daily execution, food and beverage quality, and team development.
Partner with the AGM to manage food and labor costs, reduce waste, and ensure efficient kitchen and service operations.
Develop and execute strategies to achieve budget goals, drive top-line sales, and successfully implement new initiatives across the restaurant.
Analyze operational performance and recommend improvements to enhance quality, efficiency, and profitability while aligning with company standards.
Ensure full compliance with all federal, state, and local regulations, as well as company health, safety, and sanitation policies.
Maintain a professional and welcoming restaurant environment, including team appearance, cleanliness, and brand representation.
Support the Culinary Director in executing and communicating seasonal menu changes; ensure team readiness and adherence to standards.
Ensure service and hospitality expectations are consistently met across all roles by fostering a culture of positivity, accountability, and continuous improvement.
Provide clear direction to team members and leaders through consistent verbal and written communication.
Create and manage weekly schedules for both FoH and BoH based on labor targets, business needs, and role coverage.
Actively lead the floor during peak business hours, spending 5–6 hours per shift supporting guest interactions, team coaching, and operational flow.
Respond to guest requests, feedback, and incidents with urgency and care, following up to ensure complete satisfaction.
Oversee ordering, receiving, inventory, and invoice management for all beverage and dry goods.
Ensure high standards for guest and team member safety, cleanliness, and comfort throughout all dining areas and kitchen spaces.
Verify that all food is rung in properly, assigned to the correct server, and all payment activity is reconciled accurately.
Maintain accountability for all comps, voids, discounts, and tip reporting, signing off in accordance with company policy.
Complete and review daily Opening/Closing Manager Checklists and Food Safety Logs, and provide a daily recap and shift notes to the leadership team.
Lead table touches during service and resolve dissatisfied guest experiences effectively and empathetically.
Interview, hire, and provide final recommendations for all FoH and BoH positions in partnership with the AGM.
Lead training and performance development for AGMs, Shift Leads, and hourly team members across both FoH and BoH.
Utilize deep knowledge of food and beverage offerings to inform and engage guests, answer questions, and make informed recommendations.
Foster respectful, collaborative, and solutions-oriented interactions with all team members and guests.
Model a consistently friendly, helpful, and positive attitude while at work.
Ensure cleanliness and food safety standards are always maintained by modeling safe and sanitary work practices.
Maintain regular and reliable attendance.
Perform other duties as assigned.