Restaurant General Manager – SALT. Upscale Dining

Rock Oak Capital•Rockford, IL

20d•Onsite

About The Position

SALT. is seeking a hands-on General Manager to lead daily restaurant operations, develop the team, and take responsibility for service quality and business performance. This visible leadership role requires an active presence in the dining room and includes authority over staffing, scheduling, vendors, and operating decisions within agreed budgets and company policies. The General Manager works closely with ownership, the executive chef, and bar and service teams to keep the restaurant running smoothly. The position combines floor leadership with planning and administrative work, including staff training, purchasing, cost control, marketing, and performance reporting. SALT. has existing service and training materials; the General Manager will put those standards into consistent practice, develop practical tools for the team, and identify improvements that strengthen the guest experience and profitability. The role is full-time and on-site at SALT. in Rockford, Illinois. Regular service presence includes evenings, weekends, and holiday or special-event coverage as needed. The workweek also includes preparation, training, scheduling, and administration, with a minimum of 40 hours of actual work per week and additional time as needed. The position involves extended periods of standing and walking, hands-on support during service, and occasional lifting of up to 25 pounds, with reasonable accommodation as applicable. Benefits include healthcare, vacation time, and a retirement plan. Actual compensation and bonus terms will be established with the successful candidate.

Requirements

Restaurant or comparable hospitality leadership experience, with demonstrated responsibility for staff supervision and daily service execution.
Ability to recruit, train, schedule, coach, and hold employees accountable while building a collaborative team.
Understanding of restaurant sales, labor planning, purchasing, inventory, and cost control.
Strong guest-service judgment, including the ability to resolve complaints and remain composed during busy service.
Ability to work independently, prioritize competing needs, and make sound decisions with appropriate communication to ownership.
Comfort using restaurant point-of-sale, scheduling, and reporting tools, along with common office software.
Knowledge of food safety, sanitation, and responsible alcohol service; ability to maintain applicable training and certifications.

Nice To Haves

Upscale or fine dining experience, including leadership in a restaurant, hotel, country club, or comparable setting.
Experience with wine and beverage service, staff product education, private dining, and special events.
Experience improving service standards, training materials, or operating processes.
Familiarity with Toast and Sling.

Responsibilities

Own daily restaurant operations, including opening and closing readiness, shift coverage, dining room presentation, and coordination among the kitchen, bar, and service teams.
Maintain a visible presence during service, anticipate problems, and support the team to keep service running smoothly.
Partner with the executive chef on food quality, menu execution, course timing, and operational needs while maintaining clear responsibilities and accountability.
Lead consistent execution of SALT. service standards from greeting and seating through beverage service, course pacing, payment, and farewell.
Build guest relationships, resolve complaints promptly and professionally, and use feedback to improve service and encourage return visits.
Ensure guest preferences, allergies, dietary restrictions, and special requests are clearly communicated and handled with care.
Recruit, hire, onboard, schedule, coach, and evaluate employees; address performance concerns and make staffing decisions consistent with company policy.
Use and improve training manuals, onboarding plans, preshift meetings, and ongoing menu and beverage education.
Create a respectful working environment with clear expectations, fair accountability, and effective communication across the restaurant.
Work with ownership to establish financial and service goals; review sales, labor, food and beverage costs, and guest feedback to determine needed action.
Align staffing and purchasing with anticipated demand, manage inventory, control waste, and select and manage vendors within agreed budgets.
Maintain sound cash-handling, payment, and closing procedures, and provide accurate operating information to ownership and accounting support.
Develop practical marketing and guest-retention initiatives with ownership, including local outreach, social media, and restaurant promotions.
Coordinate private dining and special events with the kitchen and service teams to align commitments, staffing, and execution.
Build local relationships and coach staff on thoughtful menu and beverage recommendations that support guest satisfaction and sales.
Maintain food safety, sanitation, responsible alcohol service, and workplace safety standards, and oversee compliance with applicable requirements.
Coordinate equipment maintenance, cleanliness, supplies, and incident response to keep the restaurant safe and ready for service.
Keep ownership informed of performance and significant issues, recommend improvements, and follow through on agreed actions.