General Manager - Lead High-Volume Creole Ops

Creole Cuisine Restaurant Concepts; New Orleans (LA); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Weekly Pay

Comprehensive Benefits (Medical,Dental

Vision)

401(k) with Company Match

Paid Parking

Paid Time Off

Growth Opportunities

Dedicated In-House Support Teams

Job summary

Creole Cuisine Restaurant Concepts in New Orleans is seeking a results-driven General Manager to oversee daily operations, inspire teams, and deliver exceptional guest experiences at our high-volume restaurant. You will lead front and back of house, recruit and develop talent, drive profitability through budgeting and cost control, and uphold standards of service, food quality, cleanliness, and safety.

Flexible availability including nights, weekends, and holidays is required.

Qualifications

• 3-5+ years of restaurant leadership experience.
• Strong financial, leadership, and decision-making skills.
• Clear, confident communication and team motivation ability.
• Experience with POS and restaurant management systems.
• Flexible availability including nights, weekends, and holidays.

Responsibilities

• Lead all aspects of restaurant operations—front and back of house.
• Recruit, train, and develop a high-performing team.
• Drive profitability through budgeting, cost control, and sales strategies.
• Maintain high standards for service, food quality, cleanliness, and safety.
• Resolve guest issues with professionalism and care.
• Promote a culture of excellence, teamwork, and accountability.

Skills

Leadership

Budgeting

Staff development

POS systems

Guest service

Tools

POS Systems

Job description

Creole Cuisine Restaurant Concepts in New Orleans is seeking a results-driven General Manager to oversee daily operations, inspire teams, and deliver exceptional guest experiences at our high-volume restaurant. You will lead front and back of house, recruit and develop talent, drive profitability through budgeting and cost control, and uphold standards of service, food quality, cleanliness, and safety.

Flexible availability including nights, weekends, and holidays is required.