General Manager

True Food Kitchen•Nashville, TN

About The Position

The General Manager leads restaurant operations in partnership with the FOH and BOH management team and Executive Chef. The role focuses on maximizing sales and profits through P&L, inventory, and cash management while meeting forecast and budget results. The General Manager oversees high-volume service, food quality, guest experience, facility and food-safety checks, and the management and development of FOH and BOH employees in accordance with company policies and applicable laws.

Requirements

At least 5 years of experience as a manager 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 approach and aptitude for leading, coaching, and driving excellence.

Responsibilities

Partner with FOH and BOH management to maximize sales and optimize profits by managing P&Ls, inventory, and controllable cash, and achieving forecast and budget results.
Run high-volume service periods from the floor or expo, ensuring food quality, service, table touches, and presentation meet TFK standards.
Perform precise line checks and facility walks with the BOH team, ensuring proper follow-up and documentation.
Participate in EcoSure and health inspections and ensure a safe production environment.
Manage FOH and BOH employees with the Executive Chef, including interviewing, hiring, onboarding, scheduling, labor-cost management, training and development, work assignment and direction, performance appraisals, rewards, and discipline.
Facilitate formal and informal development opportunities for management and key hourly team members.