General Manager

Ontario Trillium Foundation; Columbia (SC); On-site; USD 70,000 - 95,000; Full time

Job summary

Ontario Trillium Foundation in Columbia, SC is seeking an experienced General Manager to oversee day-to-day restaurant operations and ensure an exceptional guest experience. The GM will lead the restaurant team, uphold high service standards, manage financial performance, and drive profitability.

The role includes recruiting, training, coaching, and developing employees while fostering a positive, professional, and team-oriented work environment.

Responsibilities

• Drive Sales & Profitability: Execute business plan and strategies to hit revenue goals.
• Lead & Develop the Team: Recruit, train, and coach restaurant staff; provide leadership.
• Provide Exceptional Customer Service: Ensure friendly, professional service and a welcoming atmosphere.
• Maintain Professional Standards: Ensure compliance with laws and company policies; uphold safety and cleanliness.
• Lead with Integrity: Maintain honesty, confidentiality, and ethical decisions.

Job description

Job Summary

We are seeking an experienced, motivated, and dependable general manager to oversee the overall operations of our restaurant and ensure an exceptional experience for every guest.

The general manager is responsible for leading the restaurant team, maintaining high standards of customer service, managing day-to-day operations, and ensuring the restaurant operates efficiently and profitably. This position plays a key role in recruiting, training, coaching, and developing employees while creating a positive, professional, and team-oriented work environment.

The general manager is also responsible for managing the restaurant’s financial performance by driving sales, controlling costs, managing inventory, and executing the company’s business plan.

Primary Responsibilities

As the day-to-day operator of the restaurant, the General Manager will be responsible for, but not limited to, the following:

Drive Sales & Profitability

• Execute the company’s business plan and operational strategies to achieve sales and profitability goals.

• Use sales reports, labor information, food costs, and other business data to identify opportunities for improvement and growth.

• Monitor sales trends and adjust operational practices as needed to maximize profitability.

• Set and work toward specific revenue and performance goals.

• Manage the restaurant’s Profit & Loss (P&L) statement and take appropriate action to control costs.

• Place and receive food and supply orders while maintaining appropriate inventory levels.

• Monitor food costs, labor costs, waste, and other operating expenses.

• Create and post employee schedules based on business needs, labor requirements, and company guidelines.

• Complete required administrative, financial, and operational tasks accurately and on time.

Lead & Develop the Team

• Recruit, interview, hire, train, and develop restaurant employees.

• Manage a team of three or more employees and provide effective leadership and direction.

• Provide ongoing coaching, feedback, and performance evaluations.

• Establish clear expectations for employee performance, attendance, customer service, and conduct.

• Recognize and encourage employees who demonstrate strong performance and teamwork.

• Build a positive work environment based on communication, respect, accountability, and teamwork.

• Address performance issues appropriately and take corrective action when necessary, including the authority to hire and terminate employees in accordance with company policies and applicable laws.

Provide Exceptional Customer Service

• Ensure every guest receives friendly, professional, and efficient service.

• Maintain a welcoming, clean, and inviting restaurant atmosphere.

• Respond to customer questions, concerns, and complaints promptly and professionally.

• Resolve customer issues whenever possible while protecting the interests and standards of the company.

• Build positive relationships with customers and contribute to a strong reputation within the community.

Maintain Professional Standards

• Conduct yourself professionally when interacting with customers, employees, vendors, and corporate management.

• Lead by example and demonstrate the standards expected from every member of the team.

• Maintain compliance with applicable federal, state, and local labor, health, safety, and food-service regulations.

• Ensure employees follow company policies, procedures, and standards.

• Maintain a safe, clean, organized, and properly stocked restaurant.

• Promote accountability and ensure team members understand their responsibilities.

Lead with Integrity

• Maintain the highest standards of honesty, integrity, and professionalism.

• Handle financial, employee, customer, and operational matters responsibly and confidentially.

• Make ethical and informed decisions that support both the team and the company.

• Communicate openly and honestly with employees and corporate management.

• Approach challenges with a positive, constructive, and solution-oriented attitude.

• Take ownership of the restaurant’s performance and lead the team toward continuous improvement.

The Role of the General Manager

The general manager is a key leader within the restaurant and is expected to take ownership of the day-to-day operation of the business. Success in this position requires strong leadership, organization, communication, financial awareness, and the ability to motivate a team while maintaining high standards.

The goal is to create a restaurant environment where customers receive an exceptional experience, employees feel valued and supported, and the business operates safely, efficiently, and profitably.