General Manager

Sustainable Restaurant Group • Portland, OR

13d

About The Position

The General Manager at Ava Gene’s leads the restaurant’s day-to-day operations and reports directly to the Area Operations Manager. The role oversees service execution, team development, staffing, financial performance, marketing initiatives, and operational standards while fostering a welcoming environment for guests and employees. The General Manager is expected to balance excellent hospitality with sound business practices, accountability, and consistent operational execution, and to use knowledge of Portland’s restaurant scene and local market to build sales and community relationships.

Ava Gene’s operates seven days a week. The role requires a flexible schedule based on business needs, including availability for evenings, weekends, and holidays as scheduled. The position involves hands-on floor leadership, financial and cost-control oversight, recruitment and staff development, guest and reservation management, payroll and compliance duties, and coordination with the Area Operations Manager and other company partners.

Requirements

• Three to four years of restaurant management experience in a boutique restaurant in the Portland market.
• Demonstrated marketing, sales, and business development skills, including the ability to implement initiatives that drive revenue and guest engagement.
• A proven record of growing restaurant sales through local marketing, community engagement, guest retention, and strategic promotions.
• Strong understanding of the Portland dining scene, local customer preferences, competitive landscape, and opportunities for community relationships and restaurant growth.
• Experience monitoring restaurant financial performance, managing labor and food costs, and using business trends to guide operational decisions.
• Ability to lead, develop, and motivate a team while maintaining high standards for hospitality, accountability, and collaboration.
• Ability to perform the essential functions of the role, with or without reasonable accommodation.
• Ability to lift and move up to 10 pounds regularly, 25 pounds frequently, and 50 pounds occasionally, with or without reasonable accommodation.
• Ability to stand and walk for extended periods, navigate stairs and uneven surfaces, and work in environments with varying temperatures.
• Ability to safely operate or work around restaurant tools and equipment in accordance with applicable safety procedures.
• Availability for a flexible schedule that may include evenings, weekends, and holidays as scheduled.
• Clear and professional communication, adaptability in a fast-paced restaurant, accountability, practical problem-solving, business and sales orientation, and commitment to continuous improvement.

Responsibilities

• Lead, coach, and develop team members to build a collaborative, service-driven culture.
• Train and coach employees on service standards, wine and beverage knowledge, hospitality, table-side presence, mise en place, service steps, and operating procedures.
• Set expectations, provide constructive feedback, address performance concerns, and promote collaboration between FOH and BOH teams.
• Oversee opening and closing procedures, including bank reconciliation, pre-shift meetings, and end-of-day reporting.
• Lead floor service by engaging with guests, supporting service execution, monitoring team performance, and responding to guest needs.
• Oversee reservation flow and coordinate seating for efficient, balanced service.
• Complete daily operational recaps and final walkthroughs; maintain cleanliness, safety, organization, and restaurant readiness.
• Develop and execute local marketing and sales initiatives to increase revenue, guest engagement, and repeat business.
• Build sales through community partnerships, local events, promotions, neighborhood-business relationships, and engagement with Portland’s hospitality and dining community.
• Monitor sales trends, guest feedback, and market activity; evaluate marketing results and adjust strategies accordingly.
• Coordinate local marketing efforts with the Area Operations Manager and relevant company partners to support restaurant and company goals.
• Monitor financial performance and cost controls for COGS, labor, and comps within established budgets.
• Conduct accurate monthly inventory counts and identify ways to reduce waste and improve efficiency.
• Monitor business trends and adjust operational plans with the Area Operations Manager; use sales and financial reporting to identify profitability opportunities.
• Coordinate restaurant maintenance and repairs through approved vendors and company procedures.
• Assess staffing needs and participate in recruiting, interviewing, hiring, and onboarding FOH team members.
• Ensure new hires receive training and understand their roles, responsibilities, and performance expectations.
• Develop employees through coaching, cross-training, and performance feedback; document and escalate performance or conduct concerns as appropriate.
• Deliver high-standard hospitality, respond professionally to guest feedback, review reservation books for VIPs and special requests, and optimize seating while maintaining a positive guest experience.
• Empower employees to resolve guest concerns within guidelines and escalate issues when necessary; build guest loyalty through genuine relationships and memorable dining experiences.
• Review and submit payroll information accurately and on time, coordinating with Accounting as needed.
• Follow company policies and applicable requirements for timekeeping, scheduling, employee records, and workplace practices; handle employee relations matters confidentially and escalate concerns appropriately.
• Report workplace incidents and potential workers’ compensation claims promptly, and support compliance with food safety, workplace safety, wage-and-hour, and other operational requirements.
• Develop and maintain FOH schedules based on forecasted business, staffing needs, availability, and approved labor budgets; monitor labor and make appropriate adjustments.
• Communicate schedules and staffing changes promptly and apply scheduling practices consistently.
• Conduct biweekly management meetings with a structured agenda to align FOH and BOH teams on priorities, staffing, service standards, and performance.
• Participate in managerial performance reviews and provide constructive, job-related feedback.
• Collaborate with the Area Operations Manager and other leaders to identify improvements, share best practices, and implement operational initiatives.
• Represent Ava Gene’s and Submarine Hospitality professionally, respectfully, and with integrity.

Benefits

• Competitive salary of $75,000–$85,000 annually, depending on experience.
• Health insurance options.
• Life insurance.
• Employee Assistance Program.
• Up to three weeks of accrued vacation during years 1–5, subject to company policy.
• 401(k).
• Employee discounts.
• Opportunities for advancement, education, and continued growth within the company.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed