Restaurant General Manager

GPS Hospitality; Covington (LA); Vor Ort; USD 60.000 - 80.000; Vollzeit

Zusammenfassung

GPS Hospitality in Covington, LA is seeking a Restaurant General Manager to lead a single unit. You will own the P&L, drive profitability, deliver exceptional guest experiences, and oversee a team of 20–45 employees under the district manager's guidance.

The role emphasizes staff recruitment, onboarding, coaching, and adherence to brand standards, with responsibility for scheduling, regulatory compliance, and local marketing initiatives to attract guests and maximize performance.

Qualifikationen

• Age 18+ and able to work evenings, weekends and holidays.
• Proficient with Microsoft Office and email.
• High school diploma or GED; two years of college preferred.
• 1–2 years of restaurant management experience.
• Strong understanding of P&L and profitability drivers.
• Demonstrated leadership and time-management skills.

Aufgaben

• Maintains accountability for the restaurant P&L and actively manages toward financial outcomes.
• Drives sales through proactive guest service, people development, and operations management.
• Leads recruitment, onboarding, coaching, and recognition to elevate performance.
• Manages labor and scheduling to meet demand while ensuring policy compliance.

Kenntnisse

P&L management

Leadership

Guest service

MS Office

Time management

Evenings and weekends

Ausbildung

High school diploma or GED

2 years of college preferred

Tools

Microsoft Office

Jobbeschreibung

Restaurant General Manager

Covington & Hammond, LA

Job Description

Now Hiring: Restaurant General Manager (RGM)

Position Overview

The Restaurant General Manager (RGM) is the executive leader of the restaurant, focused on profitability, guest experience, people, and operations. The Restaurant General Manager has overall responsibility for managing the daily operations of a single restaurant. The Restaurant General Manager operates under the direction of the District Manager and directly manages a team consisting of an Assistant Manager, Hourly Shift Coordinators, and Team Members (20-45 employees).

Summary of Responsibilities

Profitability

• Maintains primary accountability for the restaurant P&L and actively manages toward desired financial outcomes.
• Reviews key P&L lines to increase restaurant profitability.
• Drives sales through proactive guest service, people development, and operations management.

Guest

• Motivates and directs team members to exceed guest expectations with accurate, friendly, and fast service in a clean facility.
• Manages the guest experience through effective operations and timely response to guest issues.
• Analyzes guest feedback systems to determine root causes and develops action plans to address issues.
• Identifies and engages with the community to attract prospective guests and execute local marketing initiatives.

People

• Leads the restaurant's recruitment and selection process to build and retain an effective restaurant team.
• Onboards new team members by training and guiding them through the certification process.
• Inspires the restaurant team by effectively managing individual and team recognition programs.
• Provides coaching and feedback to Team Members, Shift Coordinators, and Assistant Managers to increase the team's capabilities and elevate restaurant performance.

Operations

• Manages restaurant labor through optimal manager staffing and team member scheduling.
• Ensures compliance with government regulations, employment laws, and company policies.
• Ensures that the restaurant upholds all operational and brand standards.
• Performs the duties of the Assistant Manager and Hourly Shift Coordinator as needed.

Qualifications and Skills

• Must be at least eighteen (18) years of age.
• Must be proficient with Microsoft Office and email.
• High school diploma or GED required; two (2) years of college preferred.
• One (1) to two (2) years of previous restaurant management experience.
• Strong understanding of P&L management and drivers of restaurant profitability.
• Ability to prioritize one's own and others' work and time to meet deadlines and objectives.
• Demonstrated leadership skills.
• Demonstrated understanding of guest service principle's.
• Available to work evenings, weekends, and holidays.
• Ability to work long and/or irregular shifts as needed for the proper functioning of the restaurant.