Restaurant General Manager

EthosLink; Baltimore (MD); On-site; USD 70,000 - 110,000; Full time

Job summary

EthosLink is seeking an experienced General Restaurant Manager to oversee all aspects of daily restaurant operations at our Baltimore location. This hands-on leader will drive exceptional guest experiences, manage staff, and uphold high standards of service, food quality, and sanitation.

You will monitor labor and food costs, oversee financial performance, schedule staff, coach the team, and report performance to ownership, with a focus on profitability and hospitality excellence.

Qualifications

• 3-5+ years of restaurant management experience.
• Strong understanding of food and labor cost controls.
• Experience with scheduling, inventory, and financial reporting.

Responsibilities

• Oversee all daily restaurant operations.
• Ensure opening, closing, and shift-change procedures are followed.
• Maintain cleanliness, organization, and operational standards.
• Ensure proper execution of service and kitchen operations.
• Monitor workflow and resolve operational issues.
• Maintain consistency in food quality, presentation, and service.
• Train, coach, and develop management and hourly staff.
• Create employee schedules and manage staffing levels.
• Conduct performance evaluations and provide feedback.
• Address employee conflicts and disciplinary matters.
• Build a culture of accountability, teamwork, and professionalism.
• Monitor restaurant sales and profitability.
• Manage labor costs and scheduling efficiency.
• Monitor food costs, waste, and inventory
• Identify opportunities to reduce unnecessary expenses.
• Monitor daily, weekly, and monthly financial performance.
• Work toward established sales and profitability goals.
• Ensure exceptional guest service and hospitality.
• Handle guest complaints and resolve service issues.
• Monitor online reviews and guest feedback.
• Maintain service standards and guest satisfaction.
• Identify opportunities to improve the overall dining experience.
• Oversee food, beverage, and supply inventory.
• Establish proper inventory and ordering procedures.
• Monitor product usage, waste, and portion control.
• Maintain relationships with vendors and suppliers.
• Ensure appropriate stock levels without unnecessary overordering.
• Ensure compliance with local health department regulations.
• Maintain food safety and sanitation standards.
• Monitor food handling, storage, and temperature procedures.
• Ensure employee compliance with safety policies.
• Maintain required licenses, inspections, and documentation.
• Develop strategies to increase restaurant sales.
• Identify opportunities to improve revenue and profitability.
• Execute promotions and special events.
• Monitor sales trends and customer traffic.
• Help build repeat business and customer loyalty.
• Provide regular operational and financial reports to ownership.
• Monitor KPIs.
• Identify problems and implement corrective action plans.
• Communicate operational needs and opportunities.
• Take ownership of the restaurant's overall performance.

Skills

Leadership

Communication

Operational management

Team development

Problem solving

Tools

Restaurant POS systems

Job description

Position: General Manager Department: Restaurant Operations Reports To: Ownership / Director of Operations Employment Type: Full-Time Compensation: Competitive Salary Based on Experience

We are seeking an experienced, motivated, and results-driven General Restaurant Manager to oversee all aspects of daily restaurant operations.

The ideal candidate is a hands-on leader with strong business acumen, excellent communication skills, and the ability to build, develop, and manage a high-performing team.

The General Manager will be responsible for maintaining operational excellence, delivering exceptional guest experiences, managing labor and food costs, overseeing financial performance, and ensuring that all restaurant standards and procedures are consistently followed.

This individual must lead by example, take ownership of the restaurant's performance, identify opportunities for improvement, and create a positive, accountable, and professional working environment.

Key Responsibilities

• Oversee all daily restaurant operations.
• Ensure opening, closing, and shift-change procedures are followed.
• Maintain cleanliness, organization, and operational standards.
• Ensure proper execution of service and kitchen operations.
• Monitor workflow and resolve operational issues.
• Maintain consistency in food quality, presentation, and service.
• Train, coach, and develop management and hourly staff.
• Create employee schedules and manage staffing levels.
• Conduct performance evaluations and provide feedback.
• Address employee conflicts and disciplinary matters.
• Build a culture of accountability, teamwork, and professionalism.
• Monitor restaurant sales and profitability.
• Manage labor costs and scheduling efficiency.
• Monitor food costs, waste, and inventory
• Identify opportunities to reduce unnecessary expenses.
• Monitor daily, weekly, and monthly financial performance.
• Work toward established sales and profitability goals.
• Ensure exceptional guest service and hospitality.
• Handle guest complaints and resolve service issues.
• Monitor online reviews and guest feedback.
• Maintain service standards and guest satisfaction.
• Identify opportunities to improve the overall dining experience.
• Oversee food, beverage, and supply inventory.
• Establish proper inventory and ordering procedures.
• Monitor product usage, waste, and portion control.
• Maintain relationships with vendors and suppliers.
• Ensure appropriate stock levels without unnecessary overordering.
• Ensure compliance with local health department regulations.
• Maintain food safety and sanitation standards.
• Monitor food handling, storage, and temperature procedures.
• Ensure employee compliance with safety policies.
• Maintain required licenses, inspections, and documentation.
• Develop strategies to increase restaurant sales.
• Identify opportunities to improve revenue and profitability.
• Execute promotions and special events.
• Monitor sales trends and customer traffic.
• Help build repeat business and customer loyalty.
• Provide regular operational and financial reports to ownership.
• Monitor key performance indicators (KPIs).
• Identify problems and implement corrective action plans.
• Communicate operational needs and opportunities.
• Take ownership of the restaurant's overall performance.

Qualifications

• 3-5+ years of restaurant management experience preferred.
• Previous experience managing restaurant operations and employees.
• Strong understanding of food and labor cost controls.
• Experience with scheduling, inventory, and financial reporting.
• Excellent leadership and communication skills.
• Strong problem-solving and decision-making abilities.
• Knowledge of food safety and health department regulations.
• Ability to work flexible hours, including evenings and weekends.
• Experience with restaurant POS systems and management software.
• A hands-on leader who leads by example.
• Someone who takes ownership rather than making excuses.
• A manager who understands that profitability and hospitality go hand in hand.
• Someone who can develop employees and hold people accountable.
• A strong communicator who can work with ownership, management, and hourly staff.
• Someone who is organized, proactive, and solution-oriented.
• A leader who is focused on continuous improvement and long-term success.

The ultimate goal of this position is to operate a successful, profitable, organized, and guest-focused restaurant while building a strong team and maintaining consistent operational standards.