General Manager

Miskiri Hospitality Group; Baltimore (MD); On-site; USD 110,000 - 160,000; Full time

Job summary

Miskiri Hospitality Group is seeking a General Manager in Baltimore to own the venue’s P&L, drive guest satisfaction, and lead front- and back-of-house teams. You’ll set service standards, manage budgets, and partner with the Kitchen Manager on daily execution.

You will recruit and develop managers, lead training, and ensure compliance with health, safety, and liquor laws while building strong community relationships.

Qualifications

• 4+ years managing a full-service restaurant or bar, including 2+ years as a GM or AGM
• Demonstrated P&L ownership with ability to walk through a period statement
• Experience hiring and developing managers, not just staff
• Calm and decisive during peak service with strong team composure
• Strong with numbers, scheduling, and systems (POS, inventory, scheduling tools, spreadsheets)
• ServSafe Manager and state alcohol service certification (required or obtainable within 60 days)
• Genuine hospitality instinct and guest-centered approach
• Experience with volume of $X M+ annually preferred

Responsibilities

• Own the venue P&L; hit revenue, food cost, beverage cost, and labor targets
• Review financials weekly and period-end; explain variances and act on them
• Build budgets with ownership and manage to them
• Identify revenue opportunities—private events, catering, programming, menu mix
• Approve purchasing decisions and manage vendor relationships and contracts
• Set and hold service standards; be present on the floor during peak service
• Own guest feedback loop and respond to issues personally
• Handle escalations and recovery with sound judgment
• Partner with Kitchen Manager on execution, ticket times, and consistency
• Build relationships with regulars and the surrounding neighborhood
• Recruit, hire, and onboard FOH management and staff; collaborate with BOH hiring
• Develop management team through regular one-on-ones and feedback
• Run pre-shift meetings and ongoing training on service and standards
• Manage scheduling and labor across the venue to hit targets
• Handle performance management and discipline with HR support
• Build a culture people want to stay in; manage turnover implications
• Open/close venue; own daily cash handling, deposits, reconciliation
• Maintain health department standards and lead inspections
• Ensure liquor law compliance and required certifications
• Oversee facilities, maintenance budget, licenses, permits, insurance
• Wage-and-hour compliance including breaks, overtime, and tips
• Execute group marketing initiatives and support local promotion
• Coordinate events and community involvement with marketing lead
• Represent Miskiri Hospitality Group professionally with guests and partners

Skills

P&L ownership

Leadership and people management

Restaurant/bar operations

Scheduling and labor management

Financial analysis and reporting

Vendor management

POS and inventory systems

Food & beverage cost control

Hospitality mindset

Certified alcohol service (ServSafe)

Tools

POS

Inventory software

Scheduling tools

Spreadsheets

Job description

Business performance

• Own the venue P&L; hit revenue, food cost, beverage cost, and labor targets
• Review financials weekly and period-end; explain variances and act on them
• Build annual and period budgets with [Director of Operations / Ownership] and manage to them
• Identify revenue opportunities — private events, catering, programming, menu mix, dayparts
• Approve purchasing decisions and manage vendor relationships and contracts

Guest experience

• Set and hold service standards; be present and visible on the floor during peak service
• Own the guest feedback loop — reviews, comment cards, direct complaints — and respond to issues personally
• Handle escalations, comps, and recovery with judgment that protects both the guest and the margin
• Partner with the Kitchen Manager on execution, ticket times, and consistency
• Build relationships with regulars and the surrounding neighborhood

People

• Recruit, hire, and onboard FOH management and staff; partner with the Kitchen Manager on BOH hiring
• Develop your management team through regular one-on-ones, clear goals, and real feedback
• Run pre-shift meetings and ongoing training on service, menu, and standards
• Manage scheduling and labor across the venue to hit targets without gutting servicel>
• Handle performance management and discipline in partnership with HR; document consistently
• Build a culture people want to stay in — turnover is expensive and it shows on the floor

Operations and compliance

• Open and close the venue; own daily cash handling, deposits, and reconciliation
• Maintain health department standards and lead the venue through inspections
• Ensure compliance with liquor laws, responsible alcohol service, and all required certifications
• Oversee facilities, equipment maintenance, and repairs; manage the maintenance budget
• Keep licenses, permits, and insurance current
• Ensure wage-and-hour compliance including breaks, overtime, and tip handling

Brand and marketing

• Execute group marketing initiatives at the venue level and support local promotion
• Coordinate events, partnerships, and community involvement with [marketing lead]
• Represent Miskiri Hospitality Group professionally with guests, press, neighbors, and partners

The General Manager owns [venue name]. You're accountable for the P&L, the guest experience, and the people who deliver it — front and back of house. You set the standard on the floor during service and run the business between services: staffing, scheduling, cost controls, vendor relationships, marketing support, and compliance. You are the final decision-maker in the building and the person the team looks to when things go sideways.

• [4]+ years managing a full-service restaurant or bar, including [2]+ years as a GM or AGM
• Demonstrated P&L ownership — you can walk through a period statement and explain what you did about it
• Track record hiring and developing managers, not just staff
• Calm and decisive during a busy Saturday night; steady enough that the team borrows your composure
• Strong with numbers, scheduling, and systems: [POS], inventory software, scheduling tools, spreadsheets
• ServSafe Manager and [state] alcohol service certification [required / or obtainable within 60 days]
• Genuine hospitality instinct — you notice the table that's been waiting before anyone tells you
• [Experience with volume of $[X]M+ annually preferred]

Physical requirements

• Stand and walk for shifts of up to [10–12] hours
• Lift and carry up to [50] lbs
• Navigate stairs and work in a kitchen and bar environment with heat, noise, and slippery floors