Casual Restaurant General Manager

Curry Up Now; San Francisco (CA); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

10 Days Vacation

Sick Leave

Medical Insurance (50% company after 2

Cell Phone Reimbursement

Commuter Benefits

Maternity/Paternity Leave

Free Shift Meal & discounted meals

Job summary

Curry Up Now is seeking a General Manager to oversee restaurant operations across multiple California locations. The role drives sales, profitability, and team performance, while upholding brand standards and local market requirements.

You will manage budgets, labor, payroll, and reporting, partner with corporate on strategic initiatives, and mentor store leaders to ensure exceptional guest experiences.

Qualifications

• Experience leading multi-site restaurant operations.
• Strong budgeting and P&L management skills.
• Knowledge of HR compliance and labor laws.
• Experience in payroll processing and financial reporting.

Responsibilities

• Lead restaurant operations within designated region, ensuring consistency with brand standards.
• Develops sales and profitability plans with Corporate Office and local teams.
• Manage staff development, hiring, and performance reviews.
• Oversee inventory, purchasing, and cost control.
• Ensure franchise and brand standards across locations.
• Coordinate with HR on staffing and training initiatives.

Skills

Leadership

Budgeting

Operations management

HR compliance

Payroll & reporting

Public relations

Communication

IT basics

Tools

POS system

Accounting software

Job description

Description

JOB TITLE: General Manager

REPORTS TO: VP of Operations

DIRECT REPORTS: Assistant General Manager, Bar Manager (where applicable), Kitchen Manager, and all store level staff

LOCATIONS: San Jose, San Mateo, Oakland, San Ramon, Palo Alto

COMPENSATION PACKAGE:

• Competitive wage in alignment with established compensation metrics for the position and comparable to market trends
• 10 Days Paid Vacation (80 hours) accrued by pay period during first year of employment. Available for use in year 2.
• Sick Leave (earned according to local/state/federal mandates by location)
• Medical Insurance (Paid 50% by the company after 60-day collaboration period)
• Cell Phone Reimbursement
• Commuter Benefits
• Maternity/Paternity Leave
• Free Shift Meal and discounted meals at all corporate-owned restaurants

KEY AREAS OF PERFORMANCE

• Fast-Casual Service and Production Operations
• HR & Labor Compliance in daily operations
• Accounting and Purchasing
• IT (minimal Point of Sale, Computer, operations knowledge)
• Public Relations
• Financial Reporting (Payroll/Labor/COG’s/Managing a budget/P&L)
• Office/Admin/Payroll Support
• Special Events
• Maintenance

SUPERVISORY REQUIREMENTS

• Supervises all Service and Production Staff for restaurant locations under the company brand/structure within a defined region or specific location.

PHYSICAL DEMANDS

• Position will be required to participate in restaurant operations (prolonged periods of standing, walking and/or assist with food production or service, ability to lift/carry heavy items, and provide exceptional service to guests) during critical operational demands.

WORK ENVIRONMENT

• The environment within the restaurant may be subject to extreme heat and wet, slippery floors, particularly in the food production area. Care must be exercised to wear appropriate attire such as skid resistant shoes.

The job description below is intended to describe the general nature and level of work being performed by the employees assigned to this position. It is not intended to be an exhaustive list of all duties, responsibilities or tasks which may be required to be performed in this position.

The company may amend, change, or modify the responsibilities and duties of this position to meet business needs as necessary.

This job description does not constitute a contract for employment and may be changed at the discretion of the company Leadership with or without notice.

JOB DESCRIPTION

Position Summary

100% Fiscally responsible for the overall performance of Operations in the Restaurant assigned. The General Manager is responsible for increasing sales and profits through financial management and leadership practice. This high-level manager role provides leadership, direction, and support to the store team with the overall goal of ensuring the effective operation and success of the restaurant or group of restaurants within the defined region. The General Manager consistently demonstrates, as well as enforces, company policies, practices, and procedures.

ESSENTIAL RESPONSIBILITIES

Sales and Profits

• Develops and implements creative and targeted sales-building strategies with the Corporate Office to ensure optimal sales and earnings
• Assists in the annual preparation of sales projections, expense budgets, and capital expenditure budgets
• Meets or exceeds budgeted sales in the Area.
• Maximizes profits and Area by controlling expenses within established budget guidelines
• Identifies, evaluates and responds appropriately to labor efficiency problems
• Monitors restaurant management and employee schedules
• Assists restaurant leaders in identifying sales growth opportunities in restaurant merchandising and local restaurant marketing ideas
• Executes and follows up on the financial results on a period basis
• Executes and is accountable for all controllable financial results on a period basis according to plan

Operations and Quality Standards

• Ensure all restaurants meet or exceed the company’s Operations and Quality Standards
• Performs visitations at other Bay Area restaurants on a frequent basis to ensure uniform service strengths and developmental opportunities as they relate to quality standards. Provides a summary of visitations to company leaders on an ongoing basis.
• Completes and maintains an accurate assessment report for the restaurant on an ongoing basis, including but not limited to labor reports, COG’s, Revenue Analysis, Open Projects, etc.
• Develops and implements action plans to rectify negative assessments
• Ensures professional restaurant and consistent team image through rigid adherence to restaurant cleanliness, uniforms, and appearance standards
• Follows and enforces compliance with all brand and company standards, company policies and procedures
• Creates and maintains schedule for all staff according to business demand
• Provides coverage when necessary
• Constant interaction with Culinary/Bar Leaders, AGM’s, and all Corporate Leadership on all menu offerings/changes/pricing. This includes coordination with Catering/Events in producing and maintaining catering/events offerings

Hospitality, Culture, and Community Involvement

• Responds immediately to all customer issues to ensure guest satisfaction has been achieved
• Checks with service staff daily to monitor employee and guest satisfaction, interaction, and engagement for their area
• Monitors progress of the Assistant General Manager’s ability to invoke positive change among their team
• Responsible for providing direction to the AGM and all staff with regards to achieving the standard that is established in the company values
• Understands and is capable of telling the “story” of the restaurant, how it was started, what it means and how it relates to communities in which our restaurants are located
• Identifies opportunities for partnerships with local organizations
• Promotes corporate citizenship and social responsibility

Franchise Operations Standards

• Must be fully certified in Franchise Training Standards/Franchise Training Program within 60 days of assuming this role.
• Must be able and willing to travel, as needed, both locally and nationally to assist in Franchise Training requirements and/or be willing and able to support Franchise Training in your restaurant.
• Support Franchise Training and New Restaurant Openings by ensuring excellence in the kitchen.
• Must be confident in understanding, using, and deploying the Learning Management Platforms as assigned by the Corporate Team.

Recruiting and Retention

• Responsible for staffing, training, retention and turnover of staff
• Maintains staffing according to budgeted levels
• Forecasts staffing needs with HR and Corporate Operations Leader
• Works collaboratively with HR to create and maintain plans for developing internal candidates for promotion
• Conducts interviews with AGM for store level staffing
• Collaborates with HR to conduct exit interview process with all management that leave the company

Training

• Conducts training for managers, Franchise Operators, and service staff on all operational processes and procedures; conducts training on new products and refresher training as necessary
• Trains team in changes in company policy or procedures
• Helps in identifying potential problems and develop solutions
• Works with HR to train in use of performance development tools
• Ensures proper training of Trainees and monitors effectiveness of training programs

People Development

• Must identify and develop one future leader each quarter by cross-training into a new and/or leadership capacity. Every 90-days, someone should be getting promoted within your restaurant.
• Develops managerial and leadership abilities of restaurant staff with HR
• Reinforces the company’s Core Values consistently
• Conducts meetings with restaurant team on a regular basis
• Conducts performance development reviews on service staff and collaborates with HR on the staff members individual development plans (IDP).
• Provides coaching and feedback on an on-going basis