General Manager

The Improper Pig; Fort Mill, Northern (SC, KY); Hybrid; USD 45,000 - 55,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Paid time off (PTO)

401(k)

$50 cell phone reimbursement

5 vacation days

Meal benefit

Job summary

The Improper Pig in Fort Mill, SC is seeking a General Manager to lead daily restaurant operations, drive guest satisfaction, and maximize profitability. You will oversee front- and back-of-house teams, coordinate with vendors, and ensure consistent service across meals.

The role requires hands-on leadership, a focus on hospitality, and an entrepreneurial approach. Competitive compensation and benefits are offered in a busy, guest-focused environment.

Qualifications

• 3–5 years managing teams in a high-volume, full-service environment.
• Proficiency in Profit and Loss statements.
• Ability to train and coach teams.
• Willing to lift and carry up to 20 lbs.
• Stamina for minimum 10 hour shifts.

Responsibilities

• Manages and performs, as needed, all roles within the restaurant to guarantee exceptional guest experiences.
• Ensures quality of all prepared meals to spec and proper kitchen execution across breakfast, lunch, and dinner shifts.
• Creates, utilizes, and ensures implementation of preferred systems for FOH service.
• Coordinates with all restaurant staff to verify all checklists and restaurant needs are met.
• Monitors menu pricing and accuracy on all systems and materials.
• Collaborates with Marketing on all promotions, events, and social media requests.
• Responds to reviews to acknowledge guest experiences and increase frequency.
• Interviews, selects, and conducts training for new hires.
• Creates and maintains weekly/training schedules ensuring staffing levels are adequate and within budget.
• Leads and/or supports bi-annual reviews of all team members.
• Fulfills financial success based on sales goals, budgets, and cash handling.
• Handles payroll, invoicing, daily and monthly financial spreadsheets, and weekly scorecard.
• Manages partnerships with various restaurant vendors and community groups.
• Maintains facility and grounds, handles repairs, and monitors cleanliness.
• Facilitates relationships across FOH and BOH teams.
• Participates in ongoing restaurant training and scheduled restaurant events.

Skills

Team management

P&L proficiency

Training & coaching

Guest experience

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

General Manager

Full Time Management Improper Pig-Fort Mill, Fort Mill, SC, US

4 days ago Requisition ID: 1082

Salary Range: $45,000.00 To $55,000.00 Annually

The General Manager is a highly organized and enthusiastic individual who is hospitality-driven, enjoys great food, and has an entrepreneurial approach. The General Manager develops and maintains thriving teams; sustains efficient operations; and engages guests with a focus on strengthening sales.

Requirements:

• State Issued Driver's License and Reliable Transportation
• Background Check
• Available Nights, Weekends, Holidays, and On-Call
• ServeSafe Certification (upon completion of training)
• TIPS Certification (upon completion of training)

Qualifications:

• 3 to 5 years managing teams in a high-volume, full-service environment
• Proficiency in Profit and Loss statements
• Ability to Train and Coach Teams
• Encouraging and has a Sense of Humor
• Is willing to lift and carry up to 20 lbs
• Has physical stamina for minimum 10 hour shift

Compensation: $52-$60K with bonus eligibility

• Benefits (Medical, Dental, Vision, PTO, 401(k), $50 cell phone reimbursement)
• 5 vacation days (after 1 year of employment with 30 hrs or more a week)
• Meal (One free meal/shift, 50% off food at home location, 20% off food at other SCR locations)
• Hours (50-55/week)

Role Responsibilities:

• Manages and performs, as needed, all roles within the restaurant to guarantee exceptional guest experiences
• Ensures quality of all prepared meals to spec. and proper kitchen execution of breakfast, lunch, and dinner shifts to meet or exceed ticket time standards
• Creates, utilizes, and ensuresimplementation of preferred systems for FOH service
• Coordinates with all restaurant staff to verify all checklists and restaurant needs are met
• Monitors menu pricing and accuracy on all systems and materials
• Collaborates with Marketing on all promotions, events, and social media requests
• Responds to reviews to acknowledge guest experiences and increase frequency
• Interviews, selects, and conducts training for new hires
• Creates and maintains weekly/training schedules ensuring staffing levels are adequate and within budget
• Leads and/or supports bi-annual reviews of all team members
• Fulfills financial success based on sales goals, budgets, and cash handling
• Handlespayroll, invoicing, daily and monthly financial spreadsheets, and weekly scorecard
• Manages partnerships with various restaurant vendors and community groups
• Maintains facility and grounds, handles repairs, and monitors cleanliness
• Facilitates relationships across FOH and BOH teams
• Participates in ongoing restaurant training and scheduled restaurant events

Relationship Management:

• Operations Director: Weekly Conversation or as needed (Phone or Store Visit)
• Assistant Operations Director: Weekly Coaching/Mediation
• Catering: Conversation as needed (Phone or Store Visit)Marketing: Weekly Meeting or as needed (Phone or Store Visit)