General Manager

Brix Tavern; Portland (OR); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Diverse and inclusive work environment

Work-life balance

Employee discounts

Paid time off

Competitive compensation

Employee discounts

Paid time off

Job summary

A local dining venue in Portland seeks a Restaurant General Manager to oversee day-to-day operations, drive financial performance, and ensure guest satisfaction. This role requires strong leadership skills and a track record in restaurant management, with responsibilities including staff development and compliance with health regulations. Candidates should have a minimum of 5 years of experience, proficiency in industry-standard software, and a current food safety certification. Join us to create a welcoming atmosphere while leading a high-performing team.

Qualifications

• Minimum of 5 years of experience in restaurant management.
• Demonstrated proficiency with reservations, scheduling, and financial management software.
• Must possess a current food safety certification.
• Strong leadership and team development skills.
• Excellent organizational and communication abilities in a fast-paced environment.
• Solid understanding of P&L, budgeting, and cost controls.
• Available to work evenings, weekends, and holidays.
• Current food safety certification is required.

Responsibilities

• Direct comprehensive restaurant operations to ensure optimal performance.
• Lead and train staff to promote a culture of high performance.
• Oversee financial activities including budgeting and P&L management.
• Handle customer complaints ensuring guest satisfaction.
• Maintain compliance with health, safety, and employment regulations.
• Oversee budgeting, P&L, cash handling, and financial reporting.
• Coordinate with kitchen to develop menus aligned to demand.
• Ensure compliance with health, safety, and employment regulations.
• Maintain compliant HR practices and staff training.
• Support private events operations and community engagement.

Skills

Leadership skills

Organizational skills

Communication skills

Interpersonal skills

Customer service skills

Scheduling

Communication

Food safety knowledge

Guest service

Education

Food safety certification

Tools

Industry-standard software

Scheduling software

POS systems

Financial reporting tools

Job description

Benefits:

• Diverse, Inclusive, Welcoming Safe Space for Everyone
• Opportunities to Group
• Work-life Balance
• Delicious Food
• We're Competitive
• Employee discounts
• Paid time off

Position Objective:

The Restaurant General Manager is the operational leader of the restaurant, responsible for the overall management of the day-to-day operations, including overseeing staff, ensuring guest satisfaction, and maintaining operational efficiency. This role involves significant management responsibilities, including financial performance, staff development, and adherence to health and safety standards.

Essential Duties and Responsibilities:

Operational Leadership:

• Direct comprehensive restaurant operations, ensuring optimal performance across all service areas.
• Employ various advanced technology tools to streamline restaurant operations and improve guest satisfaction, ensuring seamless service delivery and efficient management.
• Develop and implement effective sales and profitability strategies.

Leadership and Staff Management:

• Lead, inspire, and train staff to promote a culture of high performance and exceptional customer service.
• Manage shift operations, including scheduling, staff training, and performance evaluation.
• Create and maintain a positive and productive work environment for all employees.

Financial Management:

• Oversee financial activities including budgeting, P&L management, cash handling, and financial reporting.
• Manage inventory, control costs, and execute accurate liquor inventory assessments to track variances.

Guest Experience and Compliance:

• Handle customer complaints and resolve issues, ensuring guest satisfaction and repeat business.
• Collaborate with kitchen staff to develop menus that meet market demand and seasonal trends.
• Monitor customer feedback and implement necessary operational improvements to enhance the dining experience.
• Ensure strict compliance with all health and safety regulations, including food safety standards.

Regulatory and Administrative Responsibilities:

• Maintain full compliance with local, state, and federal regulations concerning health, safety, and employment.
• Handle HR issues and communicate effectively on urgent matters.
• Regularly review and update compliance protocols and staff training to meet industry standards.

General Functions & Responsibilities:

• Actively participate in community events and foster relationships with local businesses.
• Ensure the efficient operation of private event segments, enhancing service delivery and guest satisfaction.
• Perform other duties as assigned, providing flexible and responsive leadership.

Requirements:

• A minimum of 5 years of experience in restaurant management, with extensive knowledge of restaurant operations.
• Demonstrated proficiency in using industry-standard software and systems for reservations, scheduling, and financial management.
• Strong leadership skills, with a proven track record of developing successful teams and implementing operational best practices.
• Excellent organizational, communication, and interpersonal skills, capable of managing multiple priorities in a high‑paced environment.
• Deep understanding of P&L statements, budgeting processes, and cost control measures.
• Availability to work flexible hours, including evenings, weekends, and holidays.
• Must possess a current food safety certification and remain knowledgeable about the latest food and beverage regulations.

Complete our short application today!