Restaurant General Manager - Cafe
About The Position
The Café General Manager directs and oversees front-of-house operations for Catawba Two Kings Casino’s largest full-service restaurant, a 263-seat casual dining concept designed as a premier brunch destination in the Carolinas. The Café serves hotel guests, casino visitors, and the surrounding community, with daily operations running at least from 6 a.m. to 3 p.m. and a possible 24-hour model that may include overnight dining from 11 p.m. to 6 a.m., pending a final decision. The General Manager partners closely with the Executive Chef and Property Executive Chef, who hold direct authority over back-of-house culinary operations. The GM has indirect oversight of the back-of-house environment as it affects service timing, product quality, and the guest experience. The role leads a high-volume, people-focused team serving brunch and daytime guests as well as, if applicable, late-night casino-resort demand.
Requirements
- At least 4 years of full-service restaurant management experience, including high-volume casual or brunch-focused concepts.
- ServSafe Food Handler certification before starting.
- ServSafe Alcohol Certification before starting.
- Ability to obtain and maintain a valid Catawba Gaming License.
- Adherence to Catawba Gaming Commission regulations and company policies and procedures.
- Ability to work flexible schedules, including nights, weekends, and holidays.
- At least 21 years of age.
- Ability to meet casino employment and background-check requirements.
- Ability to stand and walk for extended periods during service.
- Ability to lift up to 50 lbs.
Nice To Haves
- Experience with multi-shift operations, including overnight or 24-hour restaurant environments.
- Bachelor’s degree in Hospitality Management or a related field; equivalent experience is accepted.
Responsibilities
- Lead all front-of-house operations across the Café’s daily operating hours.
- Recruit, hire, train, schedule, coach, and develop hosts, servers, server assistants, food runners, bussers, bartenders, and cashiers.
- Manage labor scheduling across shifts to balance brunch, evening dining, and any overnight coverage.
- Oversee table-turn efficiency, guest wait management, and reservation or waitlist coordination.
- Maintain casual-dining service standards emphasizing speed, accuracy, and guest experience.
- Conduct daily pre-shift meetings across operating shifts and ensure team readiness, menu knowledge, and cleanliness.
- Oversee Agilysys InfoGenesis POS operations, cash controls, and nightly close-out audits.
- Monitor back-of-house operations indirectly as they affect guest experience, service pacing, and product quality; promptly communicate concerns to the Executive Chef and Property Executive Chef.
- If an overnight operating model is adopted, build and maintain a dedicated overnight team and operating cadence.
- Manage front-of-house cost of goods sold, labor, and controllable expenses; submit weekly and monthly financial recaps to the Director of F&B.
- Ensure food safety, sanitation, and alcohol compliance, including Dram Shop Act requirements.
- Lead guest service recovery and escalation management.
- Submit maintenance requests and maintain facility standards throughout operating hours.
- Perform other duties as assigned.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
