General Manager

HHG; Westwood (NJ); On-site; USD 80,000 - 110,000; Full time

Job summary

HHG is seeking a General Manager to lead all restaurant operations on the floor, set the tone, and act as a brand ambassador. You will drive guest experiences, ensure brand standards, and guide teams to daily excellence and long-term growth.

The role emphasizes accountability, execution, and being hands-on with the team, with a 50-hour work week and salary reflecting hours worked.

Responsibilities

• Oversee and manage all day-to-day restaurant operations.
• Ensure brand consistency in service steps, product quality, presentation, cleanliness, and guest interaction.
• Lead and inspire FOH and BOH teams to uphold operational standards.
• Coach and mentor the support team.
• Maintain compliance with all company policies and procedures.
• Own P&L accountability and deliver financial results aligned with the company.
• Manage labor, food and beverage costs within budgeted targets.
• Review sales reports, performance metrics and inventory.
• Approve cash handling, deposits and payroll processing.
• Plan schedules and training to meet performance goals.
• Collaborate on local store marketing and community engagement.

Job description

Position Summary

General Manager will lead all aspects of our restaurant operations. This role is ideal for a driven operator who thrives on accountability, execution, and being in the trenches with the team. You will be responsible for delivering exceptional guestexperiences, upholding our brand standards, managing financial performance, optimizing labor, driving local marketing, and overseeing facilities and events.

This is not a behind the scenes role you will set the tone on the floor and act as a brand ambassador, lead by example, andbe the driving force behind daily excellence and long-term growth.

General Manager’s work schedule is based on a 50-hour week or as needed based on business demand and store’sperformance. GM is expected to be available during critical times/days of the business. These times usually are reflectedby special holidays such as Mother’s Day, valentine’s day, busy times of business, Thursday Friday and Saturday and any other days deemed critical based on the nature of business. Managers are to submit their schedule to supervisors weekly for review and approval. Once schedule is approved any changes must be communicated and approved by supervisor in writing. Managers are exempt employees, and their salary will reflect all hours worked and work performed on behalf of the company.

Key Responsibilities

Operational Leadership

• Oversee and manage all day to day aspect of restaurant
• Ensure brand consistency in steps of service, product quality and presentation, store cleanliness, and guest interaction.
• Lead and inspire FOH and BOH teams to uphold operational
• Responsible to coach, mentor, manage support team’s

• Maintain compliance with all company policies, procedures and

Financial & Business Management

• Own P&L accountability and deliver financial results aligned with company
• Manage labor, food, and beverage costs within budgeted
• Review and analyze sales reports, performance metrics, and inventory
• Approve and reconcile daily cash handling, bank deposits, and payroll
• Manage forecast and schedules with training, PTOs, and other challenges in mind to ensure store stays within expected performance.
• Manage all controllable lines of our financial performance through awareness, control, audit, and declining budget.

Marketing & Community Engagement

• Collaborate with ownership and other resources (PR, Social, Marketing where applicable) to execute local store marketing and social media campaigns.
• Build strong relationships with the local community and initiate opportunities to drive engagement, awareness and traffic. This includes Chamber of commerce membership incentives and engagement plans, local event participations such as festivals, fairs, restaurant week Hospital, school, church, PD, FD collaborations andpartnerships.
• Proactively manage and grow event bookings and private dining revenue
• Utilize resources and technologies available such as Resy, MailChimp to create and utilize email blasts, newsletters, promotional content and more.
• Create a loyalty program with VIPs and make sure we are actively going above to recognize and serve our loyal guest.
• Make guest special occasions memorable and personalized by adding personal touch and special care unique to each reservation.
• Participate, collaborate, and contribute to planning and execution of all company’s event, such as catering, festivals, pop ups, special drops and more as directed by the company.

Guest Experience & Brand Execution

• Ensure every guest leaves with a memorable experience aligned with our brand
• Resolve guest concerns with urgency, empathy, and a sense of
• Maintain consistent execution of the brand identity, visuals, and
• Uphold the team to brands standards, presentation and
• Maintain the ambiance to meet Facility conditions, Lighting, Music, Temperature and cleanliness.

Staff Management & Culture

• Recruit, hire, train, and develop top
• Foster a culture of accountability, teamwork, and
• Conduct performance reviews and implement progressive discipline when
• Lead pre shift meetings, trainings, and team building

• Promote performance based culture and create incentives for rewarding high performers, providing career growth opportunities and other incentives to promote performance.

Facility Oversight

• Maintain the physical space to brand and operational
• Schedule and supervise maintenance, repairs, and
• Ensure compliance with health, safety, and sanitation
• Conduct daily walk through using appropriate standards or systems to validate conditions and maintenance.