Restaurant General Manager

About the role

The Restaurant General Manager is responsible for positioning the restaurant brand in the local market, overseeing budgeting, staffing, marketing activities and day‑to‑day operations. The role combines strategic planning with hands‑on leadership to drive guest satisfaction, employee engagement and financial performance.

Key responsibilities

• Develop and execute the restaurant’s market positioning, pricing and promotional strategies.
• Manage budgeting, forecasting, inventory control and cost‑saving initiatives.
• Lead marketing, public relations and social media efforts in partnership with hotel or brand teams.
• Supervise daily operations, including service standards, sanitation, and staff scheduling.
• Coach and train team members, ensuring compliance with brand standards and continuous improvement.
• Analyze competitor activity and local market trends to identify growth opportunities.

Required profile

• High school diploma or GED with at least 4 years of food‑and‑beverage experience, OR a 2‑year degree in Hospitality, Business Administration or related field with 2 years of experience.
• Proven ability to manage financial performance, marketing initiatives and operational excellence.
• Strong leadership and communication skills with a focus on guest and employee satisfaction.

Required skills