General Manager

OnePack Hospitality•Metairie, LA

10d•Onsite

About The Position

OnePack Hospitality Group is seeking an experienced, entrepreneurial General Manager to lead a polished casual, full-service restaurant and drive continued growth. This hands-on leader will coach the restaurant’s people and own the guest experience, operations, and financial performance. The role may oversee banquets, catering, private events, and a coffee or café outlet. The ideal candidate leads like an owner—visible on the floor, engaged with the team, accountable for results, and committed to building a strong culture and profitable business. For the right leader, this role may develop into a Managing Partner opportunity with performance-based profit participation under a separate agreement.

Requirements

Three or more years of General Manager experience in a full-service restaurant, or comparable progressive leadership experience.
Experience in polished casual, upscale casual, hotel food and beverage, or another high-service environment.
Proven ability to lead front- and back-of-house operations.
Strong knowledge of financial statements, budgeting, forecasting, labor, inventory, purchasing, and cost controls.
Demonstrated success recruiting, coaching, and retaining strong teams.
Strong communication, organization, decision-making, and conflict-resolution skills.
ServSafe Manager and responsible alcohol-service certifications, or ability to obtain them.

Nice To Haves

Banquet, catering, private-event, café, coffee, or multi-daypart experience is preferred.

Responsibilities

Lead, coach, and develop managers and hourly team members.
Build a respectful, accountable, hospitality-driven workplace.
Recruit, train, retain, and promote high-performing employees.
Conduct effective pre-shift meetings, reviews, and development conversations.
Address performance, attendance, and conduct concerns promptly and professionally.
Build a management team that can operate successfully without relying on one person for every decision.
Maintain a visible presence during key service periods.
Ensure consistent standards for food, beverage, service, cleanliness, and atmosphere.
Direct front-of-house, back-of-house, bar, and support operations.
Maintain strong communication among culinary, service, beverage, and management teams.
Manage staffing, scheduling, opening, closing, cash controls, security, maintenance, and administration.
Monitor service flow, ticket times, table turns, reservations, labor deployment, and restaurant readiness.
Resolve guest concerns with care, urgency, and sound judgment.
Maintain compliance with food safety, sanitation, responsible alcohol service, and employment requirements.
Own the restaurant’s profit-and-loss performance.
Achieve sales, labor, food cost, beverage cost, and profitability goals.
Prepare budgets, forecasts, schedules, and operating plans.
Review financial reports, explain variances, and take corrective action.
Control purchasing, inventory, waste, discounts, voids, comps, and operating expenses.
Grow revenue through menu strategy, events, catering, promotions, partnerships, and community engagement.
Provide timely, accurate reporting to ownership and senior leadership.
Oversee private events, group dining, banquet service, and off-site catering.
Coordinate contracts, deposits, menus, staffing, event details, and billing.
Build relationships with event planners, hotels, businesses, and community organizations.
Monitor event profitability while protecting regular restaurant service.
Maintain standards for coffee quality, barista training, café service, retail products, and inventory.
Grow morning and daytime business through outreach and promotions.