General Manager

Staff 4 U, Inc; Norfolk (VA); On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

Employee dining benefits

Performance-based incentives

Job summary

Staff 4 U, Inc is seeking a General Manager for a dynamic culinary concept in Norfolk, VA. This hands-on operator will build systems, lead teams, manage costs, grow sales, and ensure exceptional guest experiences from day one.

Responsibilities include overseeing daily operations across meals, catering, and events, leading FOH standards, recruiting and coaching staff, coordinating with BOH, monitoring sales and labor, and driving local marketing and community outreach. Startup culture expected.

Qualifications

• Minimum 5 years of restaurant management experience.
• High-volume restaurant experience strongly preferred.
• Startup or restaurant opening experience preferred.
• Experience with breakfast, lunch, dinner, takeout, catering, or event operations preferred.
• Strong leadership, communication, problem-solving, and team-development skills.
• Ability to work collaboratively with culinary leadership while maintaining strong operational accountability.
• Knowledge of POS systems, scheduling, payroll, labor controls, cash handling, and guest service standards.
• Ability to recruit, train, motivate, and hold teams accountable.

Responsibilities

• Oversee daily restaurant operations across breakfast, lunch, dinner, takeout, catering, and food truck events.
• Lead front-of-house service standards, guest experience, reservations, table flow, and service pacing.
• Recruit, train, schedule, coach, and hold FOH team members accountable.
• Partner with the Chef/Culinary Lead on BOH coordination, ticket times, menu availability, food delays, guest feedback, catering needs, and event execution.
• Monitor sales, labor, guest counts, cash handling, POS activity, and daily reporting.
• Create and execute local marketing initiatives, partnerships, and community outreach.
• Maintain opening/closing, cleanliness, safety, compliance, and operational systems.
• Oversee front-end systems for takeout ordering, pickup experience, payment processing, customer communication, and timing.
• Coordinate with culinary leadership on catering orders, prep timelines, staffing needs, delivery or pickup logistics, and food truck events.
• Support profitability through labor management, sales growth, guest satisfaction, operational consistency, and strong team retention.
• Provide ownership with timely updates, reporting, and communication regarding restaurant performance, staffing, guest experience, and operational concerns.

Skills

Strong leadership

Communication

Problem solving

Team development

POS systems

Scheduling software

Payroll software

Guest service standards

Tools

POS systems

Job description

We are partnering with an exciting new culinary concept who is seeking a dynamic General Manager. The ideal candidate is a hands‑on, hospitality‑driven restaurant operator who can build systems, lead teams, manage costs, grow sales, and create a consistent exceptional guest experience from day one.This person should be comfortable in a startup environment, able to lead operations with confidence,

Key Responsibilities

• Oversee daily restaurant operations for breakfast, lunch, dinner, takeout, catering, and food truck event support.

• Lead front-of-house service standards, guest experience, reservations, table flow, and service pacing.

• Recruit, train, schedule, coach, and hold FOH team members accountable.

• Partner with the Chef / Culinary Lead on BOH coordination, ticket times, menu availability, food delays, guest feedback, catering needs, and event execution.

• Monitor sales, labor, guest counts, cash handling, POS activity, service performance, and daily reporting.

• Create and execute local marketing initiatives, promotions, partnerships, and community outreach.

• Maintain opening, closing, cleanliness, safety, compliance, and operational systems.

• Oversee front-end systems for takeout ordering, pickup experience, payment processing, customer communication, and timing.

• Coordinate with culinary leadership on catering orders, prep timelines, staffing needs, delivery or pickup logistics, and food truck events.

• Support profitability through labor management, sales growth, guest satisfaction, operational consistency, and strong team retention.

• Provide ownership with timely updates, reporting, and communication regarding restaurant performance, staffing, guest experience, and operational concerns.

Qualifications

• Minimum 5 years of restaurant management experience preferred.

• High-volume restaurant experience strongly preferred.

• Startup or restaurant opening experience preferred.

• Experience with breakfast, lunch, dinner, takeout, catering, or event operations preferred.

• Strong leadership, communication, problem-solving, and team-development skills.

• Ability to work collaboratively with culinary leadership while maintaining strong operational accountability.

• Knowledge of POS systems, scheduling, payroll, labor controls, cash handling, and guest service standards.

• Ability to recruit, train, motivate, and hold teams accountable.

• Ability to work nights, weekends, holidays, early mornings, and long shifts as needed.

• Alcohol service certification and ServSafe Manager certification preferred or required after hire.

Why Join?

• Be part of a concept that blends Southern hospitality with elevated coastal cuisine

• Join a team that values professionalism, respect, and a strong service culture

• Opportunity to grow within a developing upscale casual brand

• Work in an environment that prioritizes guest experience, quality, and consistency

• Competitive salary with potential for performance-based incentives

• Employee dining benefits