General Manager

The Vintage; Baton Rouge (LA); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Bonus based on performance

Competitive salary

Dental insurance

Employee discounts

Flexible schedule

Health insurance

Opportunity for advancement

Profit sharing

Training & development

Vision insurance

Job summary

The Vintage Baton Rouge is seeking an experienced Restaurant General Manager to lead a hospitality-driven operation. You will recruit, train, and coach a team, ensuring guests receive exceptional service while maintaining strong financial discipline and brand integrity.

You will oversee opening/closing shifts, inventory, safety compliance, and staff development, always balancing warmth with accountability. This hands-on leadership role emphasizes culture, performance, and community engagement in

Qualifications

• Leadership experience in full-service restaurants or cafes.
• Strong communication and coaching abilities.
• Proven track record of developing teams and culture.
• Ability to manage finances, inventory, and costs.
• Comfort with guest feedback and conflict resolution.
• High standards of integrity and professionalism.

Responsibilities

• Recruit, train, and retain talented managers and staff.
• Build an inclusive, high-performing workplace.
• Coach the team and address concerns promptly.
• Conduct meetings, reviews, and development plans.
• Schedule to meet business needs.
• Maintain high standards for guest experience and brand integrity.
• Lead during key service times.
• Ensure quality food, drinks, service, and atmosphere.
• Handle guest feedback and resolve concerns.
• Build local relationships.
• Oversee operations: opening, closing, staffing, safety, sanitation.
• Comply with safety, alcohol, and employment laws.
• Manage inventory, ordering, and cash handling.
• Anticipate and solve operational issues.
• Maintain a safe, organized environment.
• Take ownership of financial results and drive revenue growth.
• Prepare budgets, forecasts, and reports.
• Balance financial discipline with quality service.
• Communicate openly with ownership and leadership

Skills

Leadership

Communication

Problem-solving

Coaching

Team management

Financial literacy

Education

High school diploma or equivalent

College degree preferred

Tools

Restaurant systems

Job description

Benefits:

• Bonus based on performance
• Competitive salary
• Dental insurance
• Employee discounts
• Flexible schedule
• Health insurance
• Opportunity for advancement
• Profit sharing
• Training & development
• Vision insurance

Build the team. Lead the experience. Grow with us. Coffee. Beignets. Bubbles. Bites. But our real business is hospitality and vibe.

At The Vintage, hospitality is more than food and service. It’s about how we make people feel—guests, team, community.

We seek an experienced, people-first Restaurant General Manager who believes great guest experiences start with a supported, well-trained team. This hands-on leadership role focuses on developing people, building culture, growing business, and creating a welcoming restaurant where guests and staff want to return. The right leader combines warmth, accountability, operational discipline, creativity, and the confidence to lead from the floor.

As General Manager, you'll lead The Vintage Baton Rouge’s culture, overseeing people, guest experience, operations, finances, and community engagement. You'll develop management, set clear expectations, and ensure consistent hospitality from morning coffee to evening toast.

Leadership at The Vintage means:

• Hospitality for everyone: respect, care, and consideration for team and guests.
• Presence over position: visible, approachable, working alongside teams.
• Accountability with respect: clear expectations, timely feedback, professional problem-solving.
• Development over replacement: coaching, recognizing potential, preparing team members.
• Ownership without ego: responsibility for results, learning from mistakes, giving credit.
• Progress over perfection: curiosity, informed decisions, ongoing improvement.

You will:

• Recruit, train, and retain talented managers and staff.
• Build an inclusive, high-performing workplace.
• Coach the team and address concerns promptly.
• Conduct meetings, reviews, and development plans.
• Schedule to meet business needs.
• Maintain high standards for guest experience and brand integrity.
• Lead during key service times.
• Ensure quality food, drinks, service, and atmosphere.
• Handle guest feedback and resolve concerns.
• Build local relationships.
• Oversee operations: opening, closing, staffing, safety, sanitation.
• Comply with safety, alcohol, and employment laws.
• Manage inventory, ordering, and cash handling.
• Anticipate and solve operational issues.
• Maintain a safe, organized environment.
• Take ownership of financial results and drive revenue growth.
• Prepare budgets, forecasts, and reports.
• Balance financial discipline with quality service.
• Communicate openly with ownership and leadership

Success means:

• An engaged, supported team, happy people.
• Consistent guest experiences leading to loyalty.
• Improved training, retention, and promotion.
• Strong sales and cost management.
• A culture of high standards and genuine hospitality.

Requirements:

• Minimum two years as a General Manager or five years of restaurant leadership.
• Experience in full-service restaurants, cafes, bars, or similar.
• Proven team-building record.
• Knowledge of financial statements, labor, inventory, budgeting, and costs.
• Strong communication, organization, coaching, and problem-solving skills.
• Ability to stay calm during busy times.
• High standards of integrity and professionalism.
• Familiarity with restaurant systems.
• Food-safety and alcohol-service certifications.
• Beverage knowledge is a plus but not required.
• High school diploma or equivalent; college degree preferred.

We welcome candidates with leadership and business judgment, even if not matching every qualification.

Schedule & Environment:

• Flexibility for mornings, evenings, weekends, holidays.
• Hands-on position requiring presence during busy times.
• Ability to perform essential leadership functions, with or without accommodation.