General Manager

Hash Kitchen; Peoria (AZ); Vor Ort; USD 75.000 - 85.000; Vollzeit

Benefits dieser Stelle

Bonus up to $13,000

Health, dental, vision, PTO

Breakfast & lunch concept

Zusammenfassung

Hash Kitchen in Arizona is seeking a General Manager to lead a High-Volume breakfast, lunch concept with a 3–4 person management team and 40–55 staff. You’ll champion a people-first culture, develop talent, and own the P&L with daily operating accountability.

Compensation ranges from $75,000 to $85,000 base, plus bonus potential up to $13,000 and generous benefits. You’ll enjoy early evenings and a role that balances performance with home life as the brand expands across the region.

Qualifikationen

• 3+ years leading a high-volume, full-service restaurant as GM or AGM.
• P&L ownership and budget accountability.
• People-first leadership with team development.
• On-floor leadership with attention to detail.
• Clear communication, in person and in writing.
• Ready to obtain ServSafe and Food Manager certifications.

Aufgaben

• Build and lead the restaurant team and culture.
• Run a clean P&L and manage operating metrics.
• Deliver Hash Kitchen standards in food and service.
• Maintain health, safety, sanitation, and security standards.

Kenntnisse

P&L ownership

People leadership

On-floor leadership

Attention to detail

Clear communication

High-volume restaurant

Scheduling tools

Ausbildung

ServSafe certification

Food Manager certification

Tools

POS systems

Scheduling software

Jobbeschreibung

GeneralManager

Compensation: $75,000–$85,000 base salary depending on experience, plus bonus potential up to $13,000, along withgenerous perks and benefits.

Be a restaurant General Manager andstill make it home for dinner.

No closingshifts, no 1 AM checkouts, no Saturday night double. Imagine being home beforethe dinner rush starts and get back the time with your friends and family that restaurantsusually take. As a General Manager for Hash Kitchen you will run a High-VolumeRestaurant, overseeing a management team of 3-4 and leading a team of 40-55employees. Our General Managers are people first leaders that love buildingculture, developing people, driving and modeling our restaurant standards, andtaking ownership of the P&L.

Why our General Managersstay

Every night off — we're a breakfast & lunch concept,so your evenings are yours

• A real bonus you can control. Up to $13,000annually, tied to sales, cost control, and guest metrics you control — notcorporate math you cannot see.
• Exciting growth is happening. We are openacross Arizona, Utah, and Texas and still building. New restaurants mean GM andmulti-unit seats to move into.
• Health, dental, vision, and PTO, Benefitsfrom day one eligibility.
• A kitchen worth leading. Scratch cookingfrom breakfast through lunch, plus the bloody Mary bar we built our name on.That reputation does half your recruiting for you.

What the job actuallyis

As a GM for Hash Kitchen you run the restaurant Practically,that means four things:

1. Build andkeep a team. Hire, train, and develop your staff. One-on-ones, real careerpaths, and a bench deep enough that you can take a day off. Turnover is thenumber that decides whether your year is good or hard, and it is yours to own.
2. Run aclean P&L. You own sales, labor, cost of goods, and controllables. You willread your daily and weekly numbers, know why they moved, and act beforeperiod-end.
3. Deliverthe experience. Food quality, ticket times, and hospitality toHash Kitchen standards, every service. You are on the floor with guests, nothiding in the office.
4. Keep the building right. Health,safety, sanitation, and security standards. Ordering, invoices, rotation,cleanliness, and a schedule built to the forecast.

You reportto your Area Manager with a weekly update and have their support for the restof the week.

What we are looking for

• 3+ years running a high-volume, full-servicerestaurant as a GM — or as an AGM who is ready and has been waiting for theseat.
• P&L ownership. You have carried abudget and hit it.
• A people-first leader. You develop peoplerather than replace them.
• Detail that shows up on the floor. Younotice the dusty ledge, the slow ticket, the server who is having a bad day.
• Clear communication and expectations, inperson and in writing.
• 21+ (we run a full bar), ServSafe and FoodManager's certification (or willing to get both — we pay for it), and comfortwith basic computer and scheduling tools.

Who We Are

Hash Kitchenstarted in 2015 as one Phoenix restaurant built on a simple idea: breakfastdeserves a chef. Chef Joey Maggiore grew up in his father Tomaso's kitchens andbrought that cooking to the daypart nobody was taking seriously, breakfast andlunch.

Eleven years laterwe are across Arizona, Utah, and Texas, and the kitchen has grown with us —breakfast, brunch, and lunch, made from scratch, alongside the build-your-ownbloody Mary bar we are known for: house-made mixes, house-infused spirits, andover 50 craft toppings.

We are still achef-driven restaurant company, running three-day parts in every building. Andbecause we close mid-afternoon, we are proving that a career in restaurantsdoes not have to cost you your nights.

We use eVerify to confirm U.S. Employment eligibility.