General Manager

Hash Kitchen Peoria; Peoria (AZ); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Health benefits

PTO

Certification reimbursement

Job summary

Hash Kitchen Peoria is seeking an experienced General Manager to lead a high-volume breakfast-lunch concept with a focus on people, performance, and hospitality. You will oversee a 40–55 person team across a fast-paced service, take ownership of a P&L, and drive operational excellence while ensuring a home-for-dinner culture.

Base compensation ranges from $75,000 to $85,000 with bonus potential up to $13,000, plus comprehensive benefits.

Qualifications

• 3+ years running a high-volume, full-service restaurant as a GM or AGM
• P&L ownership and accountability for budget
• People-first leadership and talent development mindset
• Attention to detail visible on the floor and in operations
• Clear communication and setting expectations with teams and guests
• Willingness to obtain ServSafe and FoodManager certifications (we pay)

Responsibilities

• Build and keep a strong team through hiring, training, and development
• Run a clean P&L, monitor sales, labor, and cost of goods
• Deliver Hash Kitchen standards in food, service, and hospitality
• Maintain restaurant conditions, safety, sanitation, and schedule adherence

Skills

GM leadership

P&L ownership

Team development

Attention to detail

Clear communication

Education

ServSafe & FoodManager certification

Job description

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.