Restaurant General Manager

About the role

The Restaurant General Manager will lead daily operations of the restaurant, bar/lounge and room service areas, ensuring high standards of service, sanitation, and guest satisfaction. This full‑time, onsite role reports to senior hospitality leadership and works closely with the food and beverage team.

Key responsibilities

• Supervise and manage all restaurant staff, stepping in to perform duties when needed.
• Maintain service and sanitation standards across dining, bar, and room service areas.
• Assist with menu planning and oversee food preparation quality.
• Monitor staffing levels to meet operational and financial objectives.
• Ensure compliance with local liquor laws, food handling regulations, and health & safety standards.
• Drive continuous improvement in guest and employee satisfaction.
• Identify training needs, develop and implement coaching plans.

Required profile

• High school diploma or GED with at least 4 years of food‑and‑beverage or hospitality experience, OR a 2‑year degree in Food Service Management, Hotel & Restaurant Management, Hospitality, Business Administration, or related field with at least 2 years of relevant experience.
• Proven ability to lead and motivate a diverse team.
• Strong understanding of restaurant operations, sanitation, and compliance requirements.

Required skills

• Knowledge of food safety and sanitation standards.
• Familiarity with local liquor licensing regulations.
• Ability to manage staffing, scheduling, and financial performance.