General Manager

True Food Kitchen•King of Prussia, PA

13d•$95,000 - $105,000

About The Position

The General Manager leads restaurant operations and partners with the front-of-house and back-of-house management team to maximize sales and optimize profits. The role oversees profit-and-loss performance, inventory, and controllable cash to meet forecasts and budget results. During high-volume service periods, the General Manager works from the floor or expo to uphold food quality, service, guest engagement, and presentation standards. The position works with the back-of-house team on line checks and facility walks, ensures follow-up and documentation, and participates in EcoSure and health inspections to maintain a safe production environment. In partnership with the Executive Chef, the General Manager manages front-of-house and back-of-house employees in accordance with company policies and applicable laws. This includes interviewing, hiring, onboarding, scheduling, labor-cost management, training and development, directing work, performance reviews, and employee recognition and discipline. The role also facilitates formal and informal development opportunities for managers and key hourly team members.

Requirements

More than five years of experience as a manager and a record of success in a full-service, high-volume restaurant.
Expert knowledge and understanding of the financial aspects of business operations.
Passion for creating memorable dining experiences and exceeding guest expectations.
Resilience in stressful situations and ability to handle last-minute requests.
Caring, self-motivated, and able to lead, coach, and drive excellence.

Responsibilities

Partner with front-of-house and back-of-house management to maximize sales and optimize profits through management of profit-and-loss performance, inventory, and controllable cash, achieving forecast and budget results.
Lead high-volume service periods from the floor or expo to ensure food quality, service, guest engagement, and presentation meet company standards.
Perform precise line checks and facility walks with the back-of-house team, ensuring appropriate follow-up and documentation.
Participate in EcoSure and health inspections and help ensure a safe production environment.
Manage front-of-house and back-of-house employees with the Executive Chef in accordance with company policies and applicable laws.
Interview, hire, onboard, schedule, train, and develop employees; manage labor costs; plan, assign, and direct work; conduct performance appraisals; and reward or discipline employees.
Facilitate formal and informal development opportunities for managers and key hourly team members.