General Manager

Confidential Search; Myrtle Beach (SC); On-site; USD 90,000 - 110,000; Full time

Benefits offered by this job

Structured bonus

Medical coverage

Retirement benefits

Job summary

Confidential Search is seeking a General Manager for a high-volume waterfront restaurant in Myrtle Beach. The role oversees front-of-house operations, guest experience, labor, sales, and facility standards, partnering with culinary leadership while not acting as the chef.

You will lead daily service during peak seasons, mentor the FOH management team, maintain service standards across family dining and entertainment events, and drive P&L targets with strong community presence and reputation

Qualifications

• Proven leadership in high-volume restaurant settings.
• Experience driving guest satisfaction and financial results.
• Ability to recruit, coach and retain strong front-of-house teams.

Responsibilities

• Direct daily service at high volume and peak seasons.
• Build and mentor a strong front-of-house management team and hold staff accountable.
• Protect service standards across family dining, tourist volume and entertainment nights.
• Deliver labor, sales and guest-satisfaction targets from a P&L.
• Coordinate with culinary leadership on ticket times and plate standards.
• Own local reputation, reviews and community presence.

Skills

People development

P&L ownership

High-volume operations

Guest experience leadership

Staff mentorship

Job description

General Manager, High-Volume Waterfront Restaurant

Compensation: $90,000-$110,000 base + structured bonus, medical coverage, and retirement benefits.

The opportunity

A high-volume waterfront restaurant with live entertainment, serving a mix of local families and tourists. Peak season runs at significant seat count and multiple turns, and the shoulder season needs a different operating rhythm. The General Manager must run both well. The right leader will build and develop a strong management team that keeps the restaurant running well in every season.

The role

The GM is accountable for the four walls: front-of-house operations, guest experience, labor, sales, facility standards and the management team. The GM partners with culinary leadership and does not serve as the chef. Purchasing runs through company vendor programs.

You will

• Direct daily service at high volume, including peak-season turns
• Build, mentor and develop a strong front-of-house management team, and hold managers and staff accountable
• Protect service standards across family dining, tourist volume and entertainment nights
• Deliver labor, sales and guest-satisfaction targets from a P&L
• Coordinate with culinary leadership on ticket times and plate standards
• Own local reputation, reviews and community presence
• Lead the team through a highly seasonal operation, keeping staffing, standards and morale steady from peak to off-season

You are

• An experienced restaurant General Manager with demonstrated leadership experience, ideally from a high-volume independent or small multi-unit group
• A proven developer and mentor of people, who has built a management team and grown leaders from within
• Strong in operations and finance, with full P&L ownership
• Present and hands-on nights, weekends and holidays

Hotel rooms and corporate lodging backgrounds are not a primary fit.

Measures of success

A stable, capable management team that you’ve developed, consistent shifts, labor in line with plan, improved guest feedback, and alignment with culinary standards.