General Manager

Sustainable Restaurant Group • Portland, OR

14d • $75,000 - $85,000 • Onsite

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 position calls for a hands-on hospitality leader with experience in Portland’s restaurant scene, knowledge of the local market, and a record of growing sales, building community relationships, and delivering exceptional guest experiences. The General Manager balances hospitality with sound business practices, team accountability, and consistent operational execution. Ava Gene’s operates seven days a week, and the schedule is flexible according to business needs, including evenings, weekends, and holidays as scheduled.

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.
• Proven ability to build restaurant sales through local marketing, community engagement, guest retention, and promotional efforts.
• Strong understanding of Portland’s dining scene, local customer preferences, the competitive landscape, and opportunities to build community relationships.
• Experience monitoring restaurant financial performance, managing labor and food costs, and using business trends to inform operational decisions.
• Ability to lead, develop, and motivate a team while maintaining hospitality, accountability, and collaboration standards.
• Ability to perform essential job functions 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 safety procedures.
• Availability for a flexible schedule that may include evenings, weekends, and holidays as scheduled.

Responsibilities

• Lead, coach, and develop team members to build a collaborative, service-driven culture; train the team on service standards, wine and beverage knowledge, hospitality, table-side presence, mise en place, service steps, and operating procedures.
• Set expectations, provide feedback, address performance concerns, and foster communication between front-of-house and back-of-house teams.
• Oversee opening and closing procedures, including bank reconciliation, pre-shift meetings, end-of-day reporting, operational recaps, and final walkthroughs.
• Lead service on the floor, engage with guests, support service execution, monitor team performance, and respond to guest needs.
• Oversee reservation flow and seating to maintain balanced service, optimize capacity, and support a positive guest experience.
• Maintain standards for cleanliness, safety, organization, and restaurant readiness.
• Develop and execute local marketing and sales initiatives to increase revenue, guest engagement, and repeat business.
• Pursue sales growth through community partnerships, local events, promotions, and relationships with neighborhood businesses; build connections within Portland’s hospitality and dining community.
• Monitor sales trends, guest feedback, and market activity; evaluate marketing initiatives and adjust strategies based on results.
• Collaborate with the Area Operations Manager and company partners to align local marketing with restaurant and company goals.
• Monitor financial performance and cost controls for COGS, labor, and comps within established budgets; use sales and financial reporting to identify profitability opportunities.
• Conduct accurate monthly inventory counts and identify ways to reduce waste and improve efficiency.
• Monitor business trends and adjust operational plans in partnership with the Area Operations Manager.
• Coordinate maintenance and repairs through approved vendors and company procedures.
• Participate in recruiting, interviewing, hiring, and onboarding FOH team members; ensure new hires receive appropriate training and understand expectations.
• Develop team members through coaching, cross-training, and performance feedback; document and escalate performance or conduct concerns as appropriate.
• Respond professionally to guest feedback, anticipate VIP visits and special requests by reviewing reservation books, and empower employees to resolve guest concerns within established guidelines.
• 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; maintain confidentiality in employee relations matters 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 business forecasts, staffing needs, availability, and approved labor budgets; monitor labor and communicate schedule changes promptly.
• Conduct biweekly management meetings and participate in managerial performance reviews, providing 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 annual salary of $75,000–$85,000, 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