General Manager

Old Gilman Grill LLC; Chattanooga (TN); On-site; USD 60,000 - 90,000; Full time

Job summary

Old Gilman Grill LLC in Chattanooga, TN is seeking a Restaurant General Manager to oversee daily operations, ensuring top guest experiences and high food and service standards. You will lead and develop staff while ensuring compliance with health regulations and company policies.

You will manage budgets, monitor costs, and analyze financial performance to maximize profitability, while maintaining inventory, vendor relationships, and safety protocols in a fast-paced environment.

Qualifications

• 3–5 years of restaurant management experience, including supervisory responsibilities.
• Strong leadership and team-building skills.
• Excellent communication and interpersonal abilities.
• Financial management and budgeting experience.
• Knowledge of food safety regulations and restaurant operations.
• Proficiency with POS systems and restaurant management software.
• Ability to work flexible hours, including evenings, weekends, and holidays.

Responsibilities

• Oversee all daily restaurant operations.
• Ensure exceptional customer service and guest satisfaction.
• Monitor food quality, presentation, cleanliness, and service standards.
• Maintain compliance with health, safety, and sanitation regulations.
• Resolve customer concerns and complaints professionally and promptly.
• Recruit, hire, train, schedule, and supervise restaurant employees.
• Coach and develop team members to improve performance.
• Conduct employee evaluations and provide ongoing feedback.
• Develop and manage restaurant budgets and monitor costs.
• Analyze financial reports and implement strategies to improve performance.
• Control inventory and minimize waste and theft.

Skills

Leadership

Customer service

Financial analysis

Budgeting

Problem-solving

Decision making

Time management

Organizational skills

Communication

Tools

POS systems

Restaurant management software

Job description

Description

Description

Job Summary

The Restaurant General Manager is responsible for overseeing the daily operations of the restaurant, ensuring exceptional guest experiences, maintaining high food and service standards, leading and developing staff, and achieving financial and operational goals. The General Manager provides leadership to all team members while ensuring compliance with company policies, health regulations, and safety standards.

Key Responsibilities

Operations Management

• Oversee all daily restaurant operations.
• Ensure exceptional customer service and guest satisfaction.
• Monitor food quality, presentation, cleanliness, and service standards.
• Maintain compliance with health, safety, and sanitation regulations.
• Resolve customer concerns and complaints professionally and promptly.

Staff Leadership

• Recruit, hire, train, schedule, and supervise restaurant employees.
• Coach and develop team members to improve performance.
• Conduct employee evaluations and provide ongoing feedback.
• Foster a positive, productive, and team-oriented work environment.

Financial Management

• Develop and manage restaurant budgets.
• Monitor sales, labor costs, and food costs to maximize profitability.
• Analyze financial reports and implement strategies to improve performance.
• Control inventory and minimize waste and theft.

Customer Service

• Ensure every guest receives a welcoming and memorable dining experience.
• Respond to customer feedback and implement service improvements.
• Build relationships with regular guests and the local community.

Inventory & Vendor Management

• Manage inventory levels and place food, beverage, and supply orders.
• Maintain relationships with vendors and negotiate pricing when appropriate.
• Ensure proper storage and rotation of all inventory.

Compliance & Safety

• Ensure compliance with local, state, and federal regulations.
• Maintain all required licenses and certifications.
• Enforce workplace safety standards and emergency procedures.

Requirements

Qualifications

• 3–5 years of restaurant management experience, including supervisory responsibilities.
• Strong leadership and team-building skills.
• Excellent communication and interpersonal abilities.
• Financial management and budgeting experience.
• Knowledge of food safety regulations and restaurant operations.
• Proficiency with point-of-sale (POS) systems and restaurant management software.
• Ability to work flexible hours, including evenings, weekends, and holidays.

Skills

• Leadership and coaching
• Customer service excellence
• Financial analysis and budgeting
• Problem-solving and decision-making
• Conflict resolution
• Time management
• Organizational skillsInventory management
• Communication and interpersonal skills

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift up to 50 pounds.
• Ability to work in a fast-paced environment.
• Ability to bend, reach, and perform other physical tasks associated with restaurant operations.