The General Manager is responsible for leading all aspects of restaurant operations, including team development, customer experience, food safety, financial performance, and compliance. This role ensures the restaurant operates efficiently, profitably, and in alignment with company standards and values. The General Manager fosters a positive work culture, drives operational excellence, and develops future leaders.

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Key Responsibilities

Leadership & Talent Development

- Recruit, interview, hire, train, and coach team members and managers.
- Develop and mentor teammates to ensure operational coverage and succession planning.
- Conduct performance reviews, set development goals, and implement training programs.
- Promote a positive and engaging work culture that enhances retention and team morale.
- Ensure compliance with labor laws and company policies.

Operations & Food Safety

- Ensure adherence to food safety standards, hygiene protocols, and sanitation regulations.
- Oversee production systems to maintain food quality, consistency, and availability.
- Maintain a clean, safe, and welcoming restaurant environment.
- Conduct regular evaluations and implement action plans to address operational gaps.

Customer Experience

- Train and coach staff to deliver exceptional customer service.
- Monitor service trends and guest feedback to identify opportunities for improvement.
- Resolve customer concerns promptly and professionally.

Financial & Administrative Management

- Analyze financial reports to identify trends and implement strategies to improve profitability.
- Manage labor, food, and supply costs effectively.
- Oversee cash handling procedures, inventory management, and banking operations.
- Ensure accuracy and timeliness of all administrative tasks including scheduling, reporting, and documentation.

Compliance & Safety

- Ensure compliance with federal, state, and local regulations.
- Maintain and update employee files and required logs.
- Conduct safety checks and report facility issues promptly.

Communication & Collaboration

- Communicate company updates and initiatives through team meetings and huddles.
- Maintain open communication with district leadership and participate in required meetings and calls.
- Collaborate with cross-functional teams to support business goals.

Qualifications

- Preferred minimum of 3–5 years of restaurant management experience, preferably in quick-service or fast-casual environments.
- Must be at least 18 years of age.
- ServSafe® Manager certification or ability to obtain within 3 months.
- High school diploma or equivalent preferred.
- Valid driver’s license and reliable transportation.
- Ability to work a flexible schedule, including nights, weekends, and holidays up to 50 hours a week.
- Proficient in Microsoft Office.

Physical Requirements

- Ability to stand for extended periods and work in a fast-paced environment.
- Capable of lifting up to 50 lbs., bending, kneeling, and climbing ladders as needed.
- Tolerance for exposure to varying temperatures and noise levels.

Core Competencies

- Integrity and professionalism
- Strong decision-making and problem-solving skills
- Effective communication and interpersonal abilities
- Organizational and time management skills
- Ability to lead and motivate teams
- Customer-focused mindset

Meritage Hospitality Group is proud to offer a great culture, competitive pay, flexible schedules, 401k with company match, and other perks!