Restaurant General Manager

T's Restaurant- Cranston•East Greenwich, RI

13d•$62,000 - $67,000•Onsite

About The Position

As the Restaurant General Manager, you are responsible for managing the daily operations of one of our locations. You will oversee, instruct, and uphold the company’s values and philosophies related to hospitality and guest service, culinary arts, safety standards, sales, administrative and financial procedures, inventory, food ordering, maintenance, and cleanliness of the facility. You will coach and inspire the team members and guests who visit our restaurant. The Restaurant General Manager is an experienced leadership role with the ability to confidently lead and oversee the daily operations of both back-of-house and front-of-house operations. The General Manager must be able to foster teamwork, clearly communicate daily goals, uphold operational standards, develop team members, and ensure the restaurant delivers a consistent, high-quality guest experience.

Requirements

High School Degree required; college degree preferred in culinary, hotel, or restaurant management.
A minimum of three years of restaurant experience or food and beverage training, including front-of-house operations, guest service training, and kitchen operations.
Proficient with computers, including Microsoft Word, Excel, and Point of Sale systems.
Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
Required certification in Food Safety, ServSafe Alcohol, and First Aid, or ability to obtain required certifications within two months of hire.
Must be eligible to work in the United States.
Must agree to a background check.
Excellent written and verbal communication skills; proficient in the English language.
Flexibility in schedule and the ability to work weekends are required.
Self-discipline, initiative, leadership ability, and an outgoing personality.
Pleasant, polite manner and a strong, positive presence.
Strong guest service skills with a passion for hospitality.
Ability to motivate team members to work as a team to ensure that food and service meet appropriate standards.
Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
Must possess strong communication skills for working with diverse staff and potential candidates.
Possess excellent organizational, interpersonal, problem-solving, and collaboration skills.
Keeps the Operational Manager/Owners promptly and fully informed of all issues, including problems, unusual matters of significance, and positive events, and takes prompt corrective action where necessary or suggests alternative courses of action.
Adheres to job responsibilities and performance objectives.
Maintains a favorable working relationship with all team members to foster and promote a cooperative and harmonious working climate that is conducive to maximum team member morale, productivity, efficiency, and effectiveness.

Nice To Haves

college degree preferred in culinary, hotel, or restaurant management.

Responsibilities

Ensures that proper security procedures are in place to protect team members, guests, and company assets.
Ensures a safe working and guest environment to reduce the risk of injury and accidents.
Completes accident reports promptly if a guest or team member is injured.
Fully understands and complies with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, team members, and guests.
Carries out restaurant marketing and promotional activities in accordance with company goals.
Schedules labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed, and labor cost objectives are met.
Manages shifts, including but not limited to daily decision-making, daily scheduling needs, and operational planning, while upholding standards, product quality, and cleanliness.
Investigates and follows up on food quality and service concerns to support consistent restaurant standards.
Fills in where needed to ensure guest service standards and efficient operations.
Estimates food needs and places orders with distributors.
Adheres to ServSafe, OSHA, and HACCP standards.
Supports local community involvement and participates in restaurant-level community initiatives when applicable.
Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
Ensures compliance with operational standards, company policies, federal, state, and local laws, and ordinances.
Responsible for ensuring consistent, high-quality food preparation and service.
Maintains a professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
Ensures all food is prepared and served according to the restaurant’s recipes, portioning, cooking, and plating standards.
Adheres to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.
Responsible for ensuring that financial, invoice, reporting, personnel, and payroll-related administrative duties are completed accurately, on time, and in accordance with company policies and procedures.
Controls cash and other receipts by adhering to cash handling and reconciliation procedures.
Ensures that end-of-day receipts are correct and deposited to the bank at the end of each shift.
Maintains a kind, welcoming, and inclusive environment for all team members and guests.
Ensures that all guests feel welcome and are given responsive, friendly, and courteous service at all times.
Focuses on inclusion and belonging for all team members and guests.
Responds to complaints, taking appropriate action to turn dissatisfied guests into return guests.
Leads a hospitality-first culture by modeling T’s service standards during every shift.
Follows the restaurant’s 5 Commitments and upholds the restaurant’s Values and Mission Statement.
Promotes T’s team spirit of positivity and a team-centered approach to the hospitality and culinary experience at all times, in all ways.
Creates a culture of fairness and inclusion by following T’s guidelines, job descriptions, and training programs, and by maintaining healthy boundaries with team members.
Provides direction to team members regarding operational and procedural issues.
Interviews hourly team members and directs hiring, supervision, development, and, when necessary, termination of team members.
Conducts orientation, explains T’s Philosophy, and oversees the training of new team members.
Develops team members by providing ongoing feedback, establishing performance expectations, taking corrective action for violations of protocol, and conducting performance reviews.
Supports a positive presence in the local community and participates in restaurant-level community involvement when applicable.
Performs other duties as assigned.

Benefits

Ongoing development, growth, and advancement opportunities
Positive and supportive team culture
Competitive wages with annual performance reviews
Paid Time Off Programs
Day-only schedule — never work nights
Flexible and predictive scheduling
Meal benefit for T’s team members, whether on shift, off shift, or visiting any T’s location
Home for the Holidays — Thanksgiving and Christmas Day OFF
Tickets at Work Program, offering exclusive discounts, special offers, preferred seating, and tickets to top attractions, theme parks, shows, sporting events, movie tickets, hotels, and more
Employee Assistance Program (EAP), offering voluntary, confidential support resources at no charge, including counseling support, financial resources, work-life solutions, and legal guidance
Pet Insurance
401(k), subject to plan eligibility
Accident Insurance, subject to plan eligibility
Medical Insurance
Dental Insurance
Vision Insurance
Life Insurance