General Manager

Ontario Trillium Foundation; New Orleans (LA); On-site; USD 60,000 - 90,000; Full time

Job summary

Ontario Trillium Foundation is seeking a General Manager to oversee daily restaurant operations, lead staff development, and manage inventory and ordering to optimize profitability. You will ensure guest satisfaction, uphold ServSafe standards, and drive performance across all service areas.

The role reports to senior leadership and requires strong leadership, financial stewardship, and a focus on safety and quality in a fast-paced dining environment.

Qualifications

• Oversee daily restaurant operations and manage staff performance.
• Maintain sanitary practices and ensure compliance with ServSafe guidelines.
• Estimate food and beverage costs and supervise procurement of supplies.

Responsibilities

• Oversee and manage all areas of the restaurant and make final decisions on matters of importance.
• Adhere to standards to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Enforce sanitary practices for food handling and ensure consistent high quality of food preparation and service.
• Maintain professional restaurant image and appearance standards.
• Respond to guest complaints to turn dissatisfied guests into return customers.
• Manage shifts, scheduling and daily operations while upholding standards.

Skills

People management

Inventory management

Operations management

Quality control

Education

ServSafe certification

Job description

SUMMARY

The General Manager is responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. The General Manager reports to the Regional Vice President.

ESSENTIAL FUNCTIONS

General

• Oversee and manage all areas of the restaurant and make final decisions on matters of importance.

Financial

• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

Food safety and planning

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Responsible for ensuring consistent high quality of food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.
• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
• Must be ServSafe certified.
• Will uphold all ServSafe guidelines.

Guest service

• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

Operational responsibilities

• Ensure that proper security procedures are in place to protect employees, guests and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
• Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
• Investigate and resolve complaints concerning food quality and service.