General Manager

Our Mom's Restaurant; Hammond (LA); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Paid time off

Growth opportunities

Performance-based bonuses

Job summary

A local restaurant in Hammond, Louisiana, is looking for a General Manager to oversee all aspects of operations. This role includes managing daily restaurant functions, financial performance, and team development. The ideal candidate will have 3–5 years of restaurant management experience, strong leadership skills, and the ability to maintain high operational standards. The position offers a competitive salary, performance-based bonuses, and opportunities for growth.

Qualifications

• 3–5+ years of restaurant management experience, full-service preferred.
• Proven ability to manage P&L and achieve financial targets.
• Ability to work nights, weekends, and holidays as needed.

Responsibilities

• Oversee daily restaurant operations and ensure efficient service.
• Manage P&L, budgets, and financial reporting.
• Hire, train, and develop team members.
• Ensure every guest receives exceptional service.
• Maintain and improve operational systems and workflows.

Skills

Leadership

Communication

Problem-solving

Financial Acumen

Organization

Job description

General Manager (GM) – Job Description

Position Summary

The General Manager is responsible for overseeing all aspects of restaurant operations, ensuring exceptional guest experiences, strong financial performance, and a positive team culture. This role leads both Front of House (FOH) and Back of House (BOH) teams, drives sales, and maintains operational excellence.

Operations Management

• Oversee daily restaurant operations, ensuring smooth and efficient service.
• Maintain high standards of cleanliness, food quality, and hospitality.
• Enforce all company policies, procedures, and health regulations.
• Ensure readiness for all service periods, including staffing and product levels.

Financial Performance

• Manage P&L, budgets, and financial reporting.
• Control labor and food costs to meet company targets.
• Drive revenue through local marketing, events, and guest engagement.
• Monitor key performance indicators (sales, labor %, food cost %, etc.).

Team Leadership & Development

• Hire, train, and develop managers and hourly team members.
• Create schedules that align with business needs and labor goals.
• Hold team accountable while fostering a positive, team-oriented culture.
• Conduct performance reviews and ongoing coaching.

Guest Experience

• Ensure every guest receives exceptional service.
• Handle guest concerns and resolve issues promptly and professionally.
• Maintain a strong presence on the floor during peak hours.

Training & Systems

• Implement and uphold training programs for all positions.
• Ensure consistency in execution of recipes, service standards, and procedures.
• Maintain and improve operational systems and workflows.

Inventory & Vendor Management

• Oversee ordering, inventory counts, and vendor relationships.
• Ensure proper receiving, storage, and product rotation (FIFO).
• Minimize waste and control costs.

Qualifications

• 3–5+ years of restaurant management experience (full-service preferred).
• Proven ability to manage P&L and hit financial targets.
• Strong leadership, communication, and problem‑solving skills.
• High level of organization and attention to detail.
• Ability to work nights, weekends, and holidays as needed.

Core Competencies

• Leadership & Accountability.
• Financial Acumen.
• Operational Excellence.
• Guest‑Focused Mindset.
• Team Development.

Compensation & Benefits

• Competitive salary + performance‑based bonuses.
• Paid time off.
• Growth opportunities.