Restaurant General Manager

HuSTL Hospitality Group•Chesterfield, MO

9h•Onsite

About The Position

The Restaurant General Manager is accountable for the overall success of their restaurant, from leading the team and building culture to ensuring operational excellence, profitability, and exceptional customer service. This is not a doing role, but a leadership role. Success is achieved by leading through your team—training, delegating, and verifying to ensure standards are met.

Requirements

Leadership experience in a restaurant setting.
Ability to lead, motivate, and develop a team.
Experience with hiring, training, and onboarding employees.
Experience conducting performance reviews.
Experience with employee engagement strategies.
Knowledge of safety regulations and labor laws.
Strong administrative and organizational skills.
Experience creating schedules that meet labor targets.
Experience managing attendance and time punches.
Proficiency in managing inventory and reconciling invoices.
Experience with financial management, including profit goals, sales growth, and cost control.
Ability to maintain a minimum 4.5-star rating on review platforms.
Experience resolving guest complaints.
Knowledge of food quality and safety standards.
Ability to manage inventory and minimize waste.
Experience with FIFO system.
Ability to work more than 50 hours per week if necessary.
Ability to maintain administrative documents and project trackers in real-time.

Nice To Haves

Experience with Sling for communication.
Experience with Traction Scorecard.
Experience developing and implementing sales strategies.
Experience with community outreach.

Responsibilities

Lead, motivate, and develop a high-performing team, including hiring, training, onboarding, and performance reviews.
Ensure clear and consistent daily and weekly communication through pre-shift meetings and weekly digests.
Actively connect with the team, recognize contributions, and provide individual support.
Ensure all new hire paperwork, safety regulations, and labor laws are followed without exception.
Create schedules that hit labor targets two weeks in advance.
Manage the attendance tracker and check time punches daily.
Keep Projections and Facilities spreadsheets up-to-date.
Manage monthly inventory and reconcile invoices.
Ensure all licenses are current.
Fill out the Traction Scorecard monthly and meet all deadlines.
Attend weekly GM calls and meetings with up-to-date information.
Ensure seamless day-to-day operation of the restaurant, including front-of-house and back-of-house processes.
Maintain a minimum 4.5-star rating on all review platforms.
Respond quickly to feedback and resolve guest complaints.
Work to build strong relationships with regular guests.
Manage inventory to minimize waste and perform monthly counts.
Follow a strict FIFO (First-In, First-Out) system.
Ensure a clutter-free and well-maintained environment.
Uphold the highest standards of food quality and safety.
Ensure proper portion control and tasting.
Achieve a minimum 15-20% profit each month by controlling labor (max 30%), cost of goods (max 30%), and other expenses (max 20%).
Develop and implement strategies to increase sales, including events, promotions, and community outreach.
Achieve a 5-10% sales increase year over year.
Monitor and analyze sales and costs daily to identify areas for improvement and implement cost-saving measures.
Be a servant leader who builds up and empowers the team.
Take a high-level view of the business, identify opportunities, and delegate effectively.
Anticipate challenges and ask for help before a crisis occurs.
Manage workload to avoid working more than 50 hours per week.
Conduct high-impact checks and coach the team to maintain impeccable service and quality standards.
Maintain an accurate calendar, attend meetings, and be available to support the team during peak needs or emergencies.
Maintain all administrative documents and project trackers in real-time.