General Manager

Village Inn Walker Group; Provo (UT); On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

Competitive salary

Dental insurance

Health insurance

Paid time off

Training & development

Vision insurance

Wellness resources

Job summary

Village Inn Walker Group in Provo, Utah is seeking a Restaurant General Manager to lead daily restaurant operations, supervise staff, and ensure guest satisfaction.

You will drive financial performance, manage budgeting and P&L, oversee inventory and cost controls, and ensure compliance with health and safety standards.

The role requires 5+ years of restaurant management, strong leadership, expert communication, and a track record of developing high‑performing teams.

Qualifications

• Minimum of 5 years in restaurant management.
• Proven ability with reservations, scheduling, and financial management software.
• Strong leadership and communication skills; able to manage multiple priorities.
• Current food safety certification.

Responsibilities

• Direct comprehensive restaurant operations and oversee staff.
• Lead scheduling, staff training, and performance evaluations.
• Develop and implement sales and profitability strategies.
• Ensure health, safety, and food handling compliance.
• Collaborate with kitchen on menu development and guest experience.

Skills

Restaurant operations

Staff leadership

Customer service

Budgeting / P&L

Scheduling

Health & safety

Job description

Benefits:

• Competitive salary
• Dental insurance
• Health insurance
• Paid time off
• Training & development
• Vision insurance
• Wellness resources

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.

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 and stakeholders.
• 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.