General Manager

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

Job summary

A confidential search is seeking a General Manager for a high-volume waterfront restaurant in North Myrtle Beach, SC. The role is on-site and reports to the leadership team, focusing on guest experience, labor, and fiscal performance.

The General Manager will supervise front-of-house operations, collaborate with culinary leadership, and drive targets while managing seasonality and staffing. Compensation includes a base salary of 90,000–110,000 with a structured bonus plan and benefits.

Qualifications

• GM experience in high-volume restaurants
• Hotel rooms or corporate lodging backgrounds will not be a primary fit
• Demonstrated ethical leadership and presence on nights, weekends, and holidays
• Strength in both people leadership and financial performance

Responsibilities

• Direct daily service at high volume, including peak-season turns
• Recruit, schedule, coach, and hold front-of-house managers and staff accountable
• Protect service standards across family dining, tourist volume, and entertainment nights
• Deliver labor, sales, and guest-satisfaction targets; operate from a P&L
• Coordinate with the Corporate Chef and kitchen on ticket times and plate standards
• Own local reputation, reviews, and community presence
• Manage seasonality without undermining staffing in the off-season or losing control in peak

Skills

High-volume restaurant management

People leadership

Financial performance management

Guest experience focus

Job description

Confidential search — high-volume waterfront restaurant

North Myrtle Beach, South Carolina | On-site

Compensation

90,000–110,000 base salary, structured bonus plan, medical coverage, and retirement benefits.

About the restaurant

A high-volume waterfront restaurant with live entertainment and a mix of family and tourist dining. Peak season operates at significant seat count and multiple turns; the shoulder season requires a different operating rhythm. The General Manager must run both well.

Position summary

The General Manager 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 is structured separately from personal vendor relationships.

Responsibilities

• Direct daily service at high volume, including peak-season turns
• Recruit, schedule, coach, and hold front-of-house managers and staff accountable
• Protect service standards across family dining, tourist volume, and entertainment nights
• Deliver labor, sales, and guest-satisfaction targets; operate from a P&L
• Coordinate with the Corporate Chef and kitchen on ticket times and plate standards
• Own local reputation, reviews, and community presence
• Manage seasonality without undermining staffing in the off-season or losing control in peak

Qualifications

• General Manager experience in high-volume restaurants (independent or small multi-unit groups)
• Hotel rooms or corporate lodging backgrounds will not be a primary fit
• Demonstrated ethical leadership and presence on nights, weekends, and holidays
• Strength in both people leadership and financial performance

Measures of success

Stable management team, consistent shifts, labor in line with plan, improved guest feedback, and alignment with culinary standards.