General Manager - Truce!

Fourteen Foods•Franklin, TN

About The Position

Truce is a purpose-driven restaurant concept focused on chef-crafted meals made with wholesome, all-natural, seed-oil-free ingredients. The General Manager leads all aspects of restaurant operations across the front and back of house and bakery, drives business results, and builds a culture of excellence through leadership and accountability. The role models high standards of performance, hospitality, operational execution, and brand representation, ensuring guest experiences, team interactions, and operational decisions align with company values and standards. The General Manager builds high-performing teams, develops future leaders for planned restaurant growth, drives sales and financial performance, maintains operational excellence, and fosters an engaged and empowered work environment. This leader sets clear expectations, coaches and holds team members accountable, and proactively improves processes and guest experiences. The position offers an opportunity to help shape the brand during its expansion, with potential for broader leadership opportunities, including multi-unit leadership, for exceptional performers.

Requirements

At least 5 years of proven success as a General Manager or senior restaurant leader.
Experience preferably in fine dining, hotels, fast/polished casual, or another restaurant environment with very high operational and hospitality standards.
Passion for and knowledge of clean, health-conscious dining, scratch kitchens, and hospitality.
Proven ability to lead and develop leaders.
Ability to build an effective team and establish cooperation across generational and multicultural lines.
Extreme attention to detail and ability to train managers and team members to execute consistently.
Initiative and a proactive approach to improving performance, processes, and guest experiences.
Ownership mentality, including identifying opportunities, solving challenges, and driving results without waiting for direction.
Strategic, forward-thinking, entrepreneurial mindset.
Strong business acumen and a proven history of managing and teaching P&L statements, inventory control, and labor scheduling.
Valid driver's license, which must be maintained.
Must successfully pass a background check.
Valid Server Permit (ABC Card).
ServSafe Certification.
Flexibility to work evenings, weekends, and holidays as needed.

Responsibilities

Lead all aspects of restaurant operations, including front of house, back of house, and bakery.
Drive business results, sales, profitability, and guest satisfaction.
Model and uphold company standards for performance, hospitality, operational execution, and brand representation.
Build a culture of accountability, consistency, and excellence through clear expectations and proactive coaching.
Build high-performing teams and foster cooperation across generational and multicultural lines.
Identify, mentor, coach, and prepare future leaders, particularly Hospitality Managers and Culinary Managers, for General Manager roles.
Manage and teach P&L statements, inventory control, and labor scheduling.
Maintain operational excellence and ensure the restaurant consistently meets or exceeds brand standards.
Improve performance, processes, and guest experiences through initiative and ownership.
Ensure guests receive exceptional hospitality and team members are engaged, developed, and supported in career growth.
Build a leadership pipeline to support the company's expansion.