General Manager - Cunningham Restaurants, Indianapolis Area

CRG Dining•Indianapolis, IN

9h•Onsite

About The Position

Since 1997, Mike Cunningham, owner of Cunningham Restaurant Group (CRG), has created an array of unforgettable dining experiences for guests and local communities. From its humble beginnings in Brownsburg, Indiana, CRG has grown into a thriving tri-state restaurant group built on innovation, hospitality, and a commitment to community impact. Today, CRG encompasses 40+ restaurants across 18+ unique concepts, with a continued focus on sustainable growth and operational excellence. As we continue to grow, we are seeking experienced General Managers to join our leadership team throughout the Indianapolis area. Our concepts range from casual dining and upscale casual to chef-driven and fine dining experiences, and we're looking for leaders who can adapt their style while consistently delivering exceptional guest experiences, developing high-performing teams, and driving strong business results. The ideal candidate is operationally strong, people-focused, and comfortable leading in a variety of restaurant environments. Whether managing a high-volume neighborhood favorite or an elevated dining destination, our General Managers are expected to create a culture of accountability, hospitality, and excellence. As a General Manager, you will be responsible for overseeing all aspects of the restaurant, creating an atmosphere of excellence and ensuring the satisfaction of our guests. You will play a pivotal role in maintaining the restaurant's reputation as a destination for fine dining and exceptional service.

Requirements

Proven experience as a General Manager in a full-service restaurant environment.
Experience leading casual, upscale casual, polished casual, or fine dining concepts is strongly preferred.
Ability to work varying hours; including nights, weekends, and holidays.
Exceptional leadership, communication, and interpersonal skills.
Strong business acumen and financial management skills.
Thorough knowledge of food and beverage operations, service standards, and industry trends.
Ability to work effectively under pressure and in a fast-paced environment.
Proficient in restaurant management software and point-of-sale systems.

Responsibilities

Provide strong leadership to all staff members, setting a high standard for professionalism and service excellence.
Recruit, train, and develop a top-tier team of culinary and service professionals.
Extend a positive and collaborative work environment that encourages teamwork and growth in both front of house and back of house.
Ensure an unparalleled fine dining experience for all guests by maintaining the highest standards of service and quality.
Address and resolve guest concerns promptly and professionally.
Regularly interact with customers to gather feedback and ensure their satisfaction.
Develop and manage the restaurant budget, controlling costs, and optimizing revenue.
Implement effective inventory management and cost control strategies.
Analyze financial reports and make data-driven decisions to improve profitability.
Oversee day-to-day operations, including reservations, food and beverage service, and kitchen operations.
Maintain and uphold all health, safety, and sanitation standards and regulations.
Collaborate with the Kitchen Manager to create and update the menu.
Be prepared to actively participate in cooking in the kitchen based on volume and needs.
Collaborate with the marketing team to develop and execute marketing strategies and promotions.
Drive initiatives to increase restaurant visibility and attract new customers.
Engage in awareness of local activities while also building relationships in the surrounding communities.
Manage relationships with suppliers to ensure timely and quality delivery of products.