General Manager – Full-service restaurant

SPG; Freehold (NJ); Sur place; USD 90 000 - 130 000; Plein temps

Résumé du poste

Software Placement Group is seeking an experienced General Manager to lead a new restaurant from opening onward, establishing culture, systems, standards, and identity while operating hands-on.

The GM will drive labor planning, menu understanding, guest experience, and community engagement, partnering with HR and accounting to protect the asset and sustain growth. A high-volume, polished dining background is essential.

Qualifications

• Proven General Manager experience in a high-volume, polished full-service restaurant.
• Strong understanding of food, wine, spirits, cocktails, and elevated service.
• New restaurant opening experience highly preferred.
• Ability to recruit, train, develop, and retain a strong management and hourly team.
• Excellent understanding of labor, scheduling, COGS, inventory, purchasing, and P&L.

Responsabilités

• Oversee all day-to-day restaurant operations.
• Recruit, hire, train, coach, and develop management and hourly employees.
• Maintain service, hospitality, cleanliness, and operational standards.
• Manage scheduling and labor performance.
• Monitor sales, COGS, inventory, purchasing, comps, voids, cash controls, and other key metrics.
• Collaborate with culinary leadership to ensure FOH-BOH consistency.
• Manage reservations, pacing, table turns, and overall flow.
• Lead management meetings, pre-shifts, training, and development.
• Maintain a strong management presence on the floor.
• Address guest feedback and build relationships with regular guests.

Connaissances

General Management

Operations Leadership

Guest Service

Staff Development

Food & Beverage Knowledge

Formation

Bachelor's degree in Hospitality or related field

Outils

POS systems

Labor & Scheduling software

Description du poste

General Manager

We are looking for an experienced General Manager capable of leading the restaurant from the opening phase forward and establishing the culture, systems, standards, and identity of the operation.

This is a hands‑on leadership position. The GM should operate the restaurant like it is their own business while working within the standards and expectations of the ownership group.

What We’re Looking For

• Proven General Manager experience in a high-volume, polished full-service restaurant
• Seafood, raw bar, steakhouse, or elevated dining experience strongly preferred
• New restaurant opening experience highly preferred
• Strong understanding of food, wine, spirits, cocktails, and elevated service
• Strong floor presence and ability to control service during high-volume periods
• Ability to recruit, train, develop, and retain a strong management and hourly team
• Excellent understanding of labor, scheduling, COGS, inventory, purchasing, and P&L performance
• Strong understanding of reservation management, pacing, and maximizing restaurant capacity
• Extremely organized with strong attention to detail
• Comfortable holding managers and employees accountable
• Able to establish systems and standards rather than simply inherit them
• Strong guest recovery and problem‑solving skills
• Genuine hospitality mentality with the ability to create memorable guest experiences
• Comfortable working closely with culinary leadership and senior leadership
• Ability to think beyond daily operations and contribute to the continued growth of the restaurant
• Protecting the asset of the business through all avenues including but not limited to ABC regulations, theft, and overall workplace culture
• Work directly with our HR partner and accounting teams

Core Responsibilities

• Oversee all day‑to‑day restaurant operations
• Recruit, hire, train, coach, and develop management and hourly employees
• Maintain service, hospitality, cleanliness, and operational standards
• Manage scheduling and labor performance
• Monitor sales, COGS, inventory, purchasing, comps, voids, cash controls, and other key financial metrics
• Work closely with culinary leadership to maintain consistency between FOH and BOH
• Manage reservations, pacing, table turns, and overall restaurant flow
• Lead management meetings, pre‑shifts, training, and continued employee development
• Maintain a strong management presence on the floor
• Handle guest feedback and recovery while developing relationships with regular guests
• Maintain organization, cleanliness, facility standards, and restaurant readiness
• Identify operational problems and create solutions before they become larger issues
• Develop managers and identify future leaders within the organization
• Maintain a positive, professional, accountable workplace culture

Marketing & Community Involvement

• Actively represent the concept and brand within the local community
• Build relationships with local businesses, organizations, charities, community leaders, and potential partners
• Identify opportunities for partnerships, events, sponsorships, and community involvement
• Participate in and help develop local store marketing initiatives
• Provide ideas, feedback, and operational insight to the DOH marketing team
• Identify opportunities to drive traffic during slower periods through events, promotions, partnerships, and programming
• Contribute ideas for social media content, special events, menu promotions, holidays, and restaurant happenings
• Understand the restaurant’s guest base and provide feedback on what guests are responding to
• Develop relationships with regular guests and actively work to turn first‑time guests into repeat guests
• Serve as a visible ambassador

The GM should constantly be thinking about how to improve the restaurant operationally while making it better known, more connected, and more relevant within its community.