110 GRL - General Manager

110 Grill Corporation; United States; On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Health, dental, and vision insurance

Paid time off

Employee dining discounts

Professional development opportunities

Job summary

110 Grill Corporation seeks a General Manager to lead an upscale casual dining restaurant, driving overall operations, guest experience, and financial performance. You will coach management and hourly teams, ensure compliance with health and safety standards, and maintain a guest-focused culture.

The role requires strong leadership, English fluency, and proven experience in managing labor and costs in a full-service environment.

Qualifications

• Minimum 5 years of restaurant management experience, including leadership roles.
• Experience in upscale casual or full-service environments.
• Proven track record in managing finances, labor, and operations.
• Strong leadership, coaching, and team-building skills.
• Excellent problem-solving and decision-making abilities.
• Proficiency with restaurant POS systems, scheduling software, and Microsoft Office.
• Fluent in English, with strong communication skills.
• Ability to work flexible evenings, weekends, and holidays.

Responsibilities

• Direct and oversee all restaurant operations, front and back of house.
• Lead and develop management and hourly staff to achieve excellence.
• Ensure compliance with health, safety, and liquor regulations.
• Maintain guest-focused culture and exceptional service.
• Monitor financial performance: sales, labor, costs, profitability.
• Prepare budgets, forecasts, and inventory controls.
• Review invoices, payroll, and vendor relations.
• Establish staffing plans and scheduling approach.

Skills

Leadership

Team coaching

Communication

Operations management

Financial acumen

Problem solving

English fluency

Flexibility

Patient care

Customer service

Education

Bachelor's degree in Hospitality Management or Business Administration

Tools

POS systems

Scheduling software

Microsoft Office

Job description

Reports To: Director of Operations / OwnershipEmployment Type: Full-TimePosition SummaryThe General Manager is responsible for the overall leadership, financial performance, guest experience, and daily operations of an upscale casual dining restaurant. This position ensures exceptional hospitality, maintains high service and food quality standards, develops team members, and drives profitability while fostering a positive and professional work environment.The successful candidate must be fluent in both spoken and written English and possess outstanding communication, leadership, and organizational skills.Essential Duties and ResponsibilitiesLeadership & OperationsDirect and oversee all restaurant operations, including front-of-house and back-of-house functions.Lead, coach, and develop management and hourly team members to achieve operational excellence.Ensure compliance with company policies, health regulations, safety standards, and liquor laws.Create and maintain a positive, guest-focused culture that reflects the restaurant's brand and values.Manage daily opening, operating, and closing procedures.Other duties as assigned.Guest ExperienceEnsure exceptional guest service and hospitality standards at all times.Address guest concerns and resolve issues promptly and professionally.Monitor guest feedback and implement improvements to enhance satisfaction and loyalty.Maintain a visible presence in the dining room during peak service periods.Financial ManagementManage restaurant budgets, forecasts, and financial performance.Analyze sales, labor, food cost, beverage cost, and operating expenses to maximize profitability.Develop and implement strategies to increase revenue and improve operational efficiencies.Review and approve invoices, payroll, and inventory controls.Staffing & Team DevelopmentRecruit, interview, hire, train, and retain high-performing team members.Conduct performance evaluations and provide ongoing coaching and development.Create staff schedules that balance service needs with labor cost objectives.Promote employee engagement, accountability, and professional growth.Food Safety & ComplianceEnsure adherence to all local, state, and federal regulations.Maintain the highest standards of food safety, sanitation, cleanliness, and workplace safety.Oversee inventory management, ordering, receiving, and product quality controls.Ensure proper handling of alcohol service in accordance with applicable laws.Compensation & BenefitsCompetitive salary based on experience.Performance-based bonus opportunities.Health, dental, and vision insurance (if applicable).Paid time off.Employee dining discounts.Professional development and advancement opportunities.The General Manager is expected to lead by example, deliver exceptional guest experiences, maintain operational excellence, and drive financial success while fostering a culture of hospitality, accountability, and teamwork.QualificationsRequiredMinimum of 5 years of restaurant management experience, with at least 2 years in a General Manager or senior leadership role.Experience in upscale casual dining or full-service restaurant environments.Proven success managing financial performance, labor costs, and operational metrics.Strong leadership, coaching, and team-building skills.Excellent problem-solving and decision-making abilities.Proficiency with restaurant POS systems, scheduling software, and Microsoft Office applications.Fluent in spoken and written English, with the ability to communicate effectively with guests, employees, vendors, and ownership.Ability to work flexible schedules, including evenings, weekends, and holidays.PreferredBachelor's degree in Hospitality Management, Business Administration, or a related field.Food Safety Certification (ServSafe or equivalent).Alcohol Service Certification, where required.Physical RequirementsAbility to stand and walk for extended periods.Ability to lift and carry up to 50 pounds.Ability to work in a fast-paced restaurant environment.Ability to bend, reach, stoop, and perform other physical tasks associated with restaurant operations.