Restaurant General Manager

T's Restaurant-East Greenwich•East Greenwich, RI

8d•$65,000 - $70,000•Onsite

About The Position

The Restaurant General Manager is the senior leader responsible for the entire restaurant, with overall accountability for front-of-house and back-of-house operations, the management team, team member performance, guest experience, food quality, safety, cleanliness, financial results, staffing, training, and execution of company standards. The role leads through managers and team leads while remaining hands-on and visible in daily operations. Success requires strong leadership across hospitality and culinary operations, clear communication, sound judgment, proactive planning, and the ability to build an accountable, engaged team that consistently delivers T’s standards. This is a hands-on senior leadership position in a fast-paced breakfast and lunch restaurant. It generally requires up to 50 hours per week; hours may vary to cover team members or managers, provide leadership coverage, support business needs, or respond to emergencies. The role may also require working at various T’s locations on a limited basis. The Restaurant General Manager reports to the Operations Manager and Owners and supervises the restaurant management team and team members assigned to the restaurant.

Requirements

High school diploma or equivalent required.
Experience leading managers, supervisors, and hourly team members in a full-service restaurant environment.
Strong working knowledge of restaurant operations, hospitality, food preparation, food safety, sanitation, staffing, scheduling, labor management, purchasing, inventory, cash controls, and financial reporting.
Ability to recruit, coach, train, communicate expectations, manage performance, and hold leaders and team members accountable respectfully and professionally.
Strong business judgment and ability to analyze sales, labor, food cost, waste, guest feedback, and operational trends to improve restaurant performance.
Strong communication, organization, problem-solving, collaboration, and decision-making skills.
Computer proficiency and ability to use company systems, including POS, scheduling, payroll, inventory, reporting, and communication tools.
Food Safety Manager, Alcohol Service, and First Aid certifications required, or ability to obtain them within company guidelines.
Ability to work early mornings, weekends, holidays, and additional hours as business needs require.
Must be legally authorized to work in the United States.
Must be able to successfully complete a background check, when applicable, in accordance with company policy and applicable law.
Ability to stand for extended periods and frequently bend, stoop, twist, reach, and perform repetitive hand and wrist movements.
Ability to lift, carry, push, and pull products and supplies weighing up to 45 pounds.
Ability to perform front-of-house and back-of-house restaurant functions and support restaurant-level operations as needed.
Ability to work with and around hot, cold, and various restaurant and kitchen equipment.

Nice To Haves

Culinary, hospitality, business, or restaurant management education preferred.
A minimum of 3 years of restaurant management experience with demonstrated responsibility for both front-of-house and back-of-house operations is preferred.

Responsibilities

Create and maintain a safe environment for team members and guests while ensuring compliance with health, food safety, sanitation, alcohol service, workplace safety, labor, and company requirements.
Ensure proper food receiving, storage, labeling, rotation, temperature control, preparation, portioning, cooking, plating, and service standards.
Maintain a clean, secure, well-organized, and professionally presented restaurant, including the kitchen, dining room, restrooms, exterior, equipment, and storage areas.
Address, document, and promptly escalate accidents, injuries, safety concerns, equipment issues, and compliance matters.
Lead the restaurant management team and establish clear ownership, expectations, priorities, and daily goals across front-of-house and back-of-house operations.
Recruit, interview, select, onboard, train, coach, schedule, evaluate, recognize, retain, and develop managers, team leads, and hourly team members.
Build a culture of teamwork, accountability, respect, inclusion, healthy professional boundaries, and continuous improvement aligned with T’s Five Commitments and leadership expectations.
Address performance, conduct, attendance, and policy concerns through coaching, documentation, corrective action, and partnership with Operations and People & Culture.
Develop leadership bench strength and support succession planning through feedback, delegation, and development opportunities.
Oversee daily front-of-house and back-of-house execution, including opening, service, shift transitions, closing, sanitation, staffing, maintenance, and service readiness.
Lead through managers and team leads while remaining visible, hands-on, and ready to support any area as business needs require.
Ensure staffing plans, schedules, deployment, training coverage, and labor use support anticipated business levels and operational goals.
Maintain standards for hospitality, food quality, ticket times, cleanliness, organization, communication, and overall restaurant execution.
Identify and resolve operational issues involving staffing, equipment, maintenance, inventory, facilities, vendors, systems, or guest service.
Execute company initiatives, promotions, operational plans, and restaurant-level community involvement.
Manage restaurant-level sales, labor, food and beverage cost, waste, supplies, controllable expenses, productivity, and profitability.
Oversee ordering, inventory, invoices, receiving, product controls, purchasing, cash handling, deposits, payroll review, and required financial and operational reporting.
Ensure administrative, personnel, payroll, scheduling, compliance, and reporting responsibilities are completed accurately and on time.
Protect company assets through responsible cash, inventory, purchasing, security, key, and facility controls.
Review restaurant results and trends, identify opportunities, and implement action plans to improve performance.
Lead a hospitality-first culture that creates welcoming, responsive, kind, and memorable experiences for guests.
Respond professionally to guest concerns and take appropriate action to restore trust and encourage return visits.
Ensure the restaurant reflects T’s brand, service standards, values, appearance, food quality, and community reputation.
Keep the Operations Manager and Owners informed of significant restaurant issues, risks, performance concerns, staffing needs, and positive developments.
Partner with Operations, People & Culture, Training, Payroll, Marketing, vendors, and other support teams.
Perform other duties as assigned to support restaurant and company operations.

Benefits

Ongoing training, leadership development, and advancement opportunities.
Internal promotion opportunities.
Annual performance reviews.
Daytime-only restaurant operations with no late nights.
Flexible and predictable scheduling.
Thanksgiving and Christmas Day off through the “Home for the Holidays” benefit.
Meal benefits whether working, off the clock, or visiting any T’s location.
Tickets at Work® discounts on travel, entertainment, attractions, shopping, hotels, sporting events, and more.
Positive, supportive, team-oriented work environment.
Employee Assistance Program (EAP).
401(k), subject to plan eligibility.
Pet Insurance.
Accident Insurance, subject to plan eligibility.
Medical Insurance for eligible full-time employees.
Dental Insurance for eligible full-time employees.
Vision Insurance for eligible full-time employees.
Life Insurance for eligible full-time employees.
Quarterly management bonus opportunity of up to 10% of annual salary, subject to eligibility requirements, company policy, and plan terms.