General Manager

Ontario Trillium Foundation; St. Louis (MO); On-site; USD 50,000 - 70,000; Full time

Job summary

Hi-Pointe Drive-In in St. Louis is seeking a General Manager responsible for leading a team in one of the city’s best fast-casual restaurants. The role entails managing restaurant profitability, developing staff, and ensuring operational excellence. Ideal candidates will have a minimum of 5 years of restaurant experience and a Serv-Safe Certification. This position fosters a people-first culture, focusing on teamwork and customer service while maintaining food safety standards.

Qualifications

• Minimum of 5 years of restaurant experience required; 1–3 years in management preferred.
• Understanding of local and state food safety requirements.
• Ability to create and maintain a positive work culture.

Responsibilities

• Build a best-in-class team through hiring, training, and developing staff.
• Manage Profit and Loss, ensuring operational excellence.
• Maintain food costs through effective inventory management.
• Ensure compliance with food safety regulations.

Skills

Restaurant management

Profit and Loss management

Team building

Food safety compliance

Education

High school diploma or equivalent

Some college preferred

Tools

Serv-Safe Certification

Job description

The General Manager at Hi-Pointe Drive-In

The General Manager at Hi-Pointe Drive-In is responsible for managing one of St. Louis’s best fast‑casual restaurants and leading a team of high achievers who are a little crazy in all the right ways. This position requires a high level of accountability, a genuine love for people, and the ability to serve a lot of burgers. Although the General Manager is responsible for the profitability of the restaurant, success is also measured by your ability to develop the team, inspire them to be their best, and to create a culture where people want to work. The team comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food and service. The General Manager is expected to execute company recipes and standards and be able to think outside the box.

Hi‑Pointe was founded with the goal of creating a better, more authentic take on a stagnant food category and so far it’s working. We believe that by focusing on the things that matter most, success is inevitable.

Here are a few sayings that define what we care most about.

Honored Hospitality – We don’t take the privilege of service for granted. Every time you set foot in our coop, or just take home some tasty chicken, we’re thankful. We show it. And that’s what hospitality smells like.

People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals for now and into the future.

Chef‑Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners, paired with providing culinary leadership is really what you’re tasting.

The General Manager must understand what it takes to manage and build a people‑first business while having the discipline to maintain a thriving operation.

The General Manager is responsible for

• Building a best‑in‑class team which includes hiring, training, and developing your management and hourly team
• Serving as an ambassador of Hi‑Pointe, and being committed to building the Hi‑Pointe brand
• Working with ownership to set Sales & Profitability goals
• Full accountability for Profit and Loss management
• Operational excellence, maintaining flawless shift execution
• Working with shift leaders to become better leaders and execute shifts independently
• Managing Restaurant labor costs which include weekly scheduling for the team
• Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.
• Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc.
• Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
• Streamlining the kitchen processes to maintain fast‑casual ticket times
• Creating and maintaining a positive culture where people want to work, and people are pushed to be their best
• Taking care of your restaurant, by ensuring all equipment used is in safe working condition, checked, and regularly serviced
• Maintaining and delegating checklists to ensure effective running of the kitchen
• Regularly testing products to ensure the quality and the execution of recipes meets the standards set out by us
• Ensuring all team members meet all restaurant standards for safety and food handling
• Adhering to company standards, including personal hygiene and appearance
• Assisting in community‑related events, festivals, etc.

Qualifications

• Minimum of 5 years of restaurant experience required; 1–3 years in a management or supervisory capacity in a restaurant or in the retail /hospitality industry preferred
• High school diploma or equivalent required, some college preferred
• Serv‑Safe Certification
• Hepatitis A vaccination record