General Manager

ChopHouse Thirteen; Jacksonville (FL); On-site; USD 70,000 - 95,000; Full time

Job summary

ChopHouse Thirteen in Jacksonville, FL seeks an experienced Restaurant General Manager to lead daily operations and deliver superior guest experiences. You will oversee front-of-house and back-of-house flow, manage budgets and payroll, lead the team, and ensure health and safety standards while maintaining brand quality.

Strong leadership and customer-service orientation are essential. The role requires building schedules, reviewing performance, and using feedback from online reviews to

Qualifications

• Experience managing a high-volume, full-service restaurant.
• Strong leadership and team-building skills.
• Knowledge of health, safety, and sanitation regulations.
• Ability to manage budgets, P&L, and payroll.

Responsibilities

• Oversee FOH and BOH service flow to ensure speed and quality.
• Enforce health, safety, and sanitation regulations.
• Maintain cleanliness, equipment, and brand standards.
• Manage operating budget, P&L statements, and payroll.
• Control food and labor costs to hit margins.
• Oversee inventory, ordering, and waste reduction.
• Recruit, hire, train, and mentor staff.
• Build staff schedules to match peak demand and manage labor budget.
• Conduct performance reviews and resolve conflicts.
• Foster a positive restaurant culture.
• Interact with patrons and handle escalated complaints.
• Monitor online reviews and continuously improve dining experience.

Job description

Key Responsibilities

• Operations Management
• Oversee FOH and BOH service flow to ensure high speed and quality.
• Enforce strict health, safety, and sanitation regulations.
• Maintain facility cleanliness, equipment maintenance, and brand standards.
• Financial & Cost Control
• Manage the operating budget, P&L (Profit and Loss) statements, and payroll.
• Control food and labor cost percentages to hit margin targets.
• Oversee inventory levels, ordering, and waste reduction.
• Team Leadership & HR
• Recruit, hire, train, and mentor all hourly and management staff.
• Build staff schedules to match peak customer demand while managing labor budgets.
• Conduct performance reviews, resolve workplace conflicts, and foster a positive culture.
• Guest Experience
• Interact with patrons, build loyalty, and handle escalated complaints.
• Monitor online reviews and continuously improve the dining experience.