RESTAURANT GENERAL MANAGER

Moonshine Entertainment LTD; Fremont (OH); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Health Insurance and Paid Vacation

401(k) with Match

Flexible Scheduling

Wellness and Fitness benefits

Job summary

Moonshine Entertainment LTD is seeking a General Manager to oversee restaurant operations, including coordination with the Executive Chef on recipes, inventory and quality control. You will manage staff, ensure compliance with health and safety standards, and maintain profit-focused procedures across all departments.

You will lead recruitment, training, scheduling, coaching, and disciplinaries while maintaining guest satisfaction and equipment upkeep.

Qualifications

• Bachelor's Degree required; preferred in Restaurant Management or Business Management.
• Minimum five (5) years in high-volume, established restaurants with two (2) years as General Manager; combination of education and experience may qualify.
• Proficiency in Microsoft Office and Google Workspace; familiarity with restaurant POS, accounting and scheduling software.
• ServSafe Certification preferred; company sponsorship to acquire and recertify every five years.

Responsibilities

• Develops recipes, portion specs, and standard preparation procedures with the Executive Chef.
• Selects and purchases menu ingredients; evaluates quality of deliveries; manages inventory levels and cost-controls.
• Conducts weekly and monthly inventory counts; ensures accurate product counts.
• Maintains equipment; performs preventive maintenance; arranges repairs and equipment purchases as needed.
• Recruits, trains, coaches, disciplines, and terminates staff; communicates expectations; enforces policies.
• Maintains safe, healthy work environment; ensures compliance with health, safety, and labor regulations.
• Upholds standards of personal appearance and hygiene; enforces uniform policies.
• Keeps up professional knowledge by reviewing publications and attending workshops.

Skills

Leadership

Staff training

Budgeting

Inventory management

Food safety

Microsoft Office

Google Workspace

POS software

Alcohol safety training

Education

Bachelor's Degree in Restaurant Management or Business Management

Tools

ServSafe Certification

Job description

The General Manager supervises all other areas and management in their restaurant location. Any issues with maintenance, employees, and guest satisfaction that arise and cannot be addressed by lower levels of management are done so by the General Manager, who notifies the Director of Operations of the situation.

General Manager Duties and Responsibilities include the following. Other duties as assigned

• Working with the Executive Chef, the General Manager develops and maintains recipes, portion specifications, and standard preparation procedures for all menu items.
• In collaboration with the Executive Chef, selects and purchases menu ingredients and general supplies; evaluates the quality of product deliveries; establishes inventory levels, reorder points, storage requirements, and cost-controls.
• Conducts or confirms weekly and monthly inventory counts, ensuring accurate product counts.
• Maintains culinary and beverage equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases.
• Lead knowing how to work each station; recruits, trains, schedules, coaches, disciplines, and terminates management and staff; communicating job expectations; monitoring and reviewing job contributions; enforcing policies and procedures, completing and turning in paperwork and documentation.
• Maintains safe, secure, and healthy work environment by establishing and enforcing standards and procedures; complying with federal, state, and local legal regulations that pertain to health, safety, and labor requirements are met and followed.
• Maintains or exceeds standards of personal appearance, grooming, cleanliness, and hygiene. This includes wearing proper uniform at all times while working.
• Continually accumulates professional and technical knowledge by reviewing professional publications and occasionally attending educational workshops.

General Manager Benefits:

• Flexible scheduling includes varying shifts such as days, evenings, weekends and some holidays
• Free benefits account that includes discounted entertainment, shopping and gifts
• Chargeless fitness account incorporates assistance with wellness and healthy eating plans
• Free financial assistance program with budgeting, short-term loans, tools and resources
• No-Cost setup Flexible Spending Account for pre-tax contributions
• Health Insurance and Paid Vacation for eligible full time employees
• 401(k) with Match, Roth or PreTax options available, assistance with setup and questions

General Manager Qualifications and Skills:

• Regularly stand and walk for eight to ten hours; climb sets of stairs repetitively throughout shift; occasionally required to sit, bend, kneel, crouch or crawl.
• Consistently reach shoulder level, above head, below waist; push, pull, lift and carry twenty-five (25) pounds including up flights of stairs, occasionally lift excess of fifty (50) pounds.
• Must be able to work in environmental exposure to low or high volume noise, cold, heat, water, and cleaning materials.
• Passible understanding of English Language, writing skills and basic mathematics.
• Proficiency in or readiness to learn common computer systems including Microsoft Office and Google Workspace; restaurant-specific software on the POS, accounting and scheduling systems.
• Preferred have ServSafe Certification; required to acquire with company sponsorship and recertify with ServSafe every five years.
• Bachelor's Degree required; preferred in Restaurant Management, Business Management or similar discipline but degree in related field not necessary to apply.
• Minimum five (5) years in high volume, established restaurants with two (2) of those years as General Manager. A combination of education and experience may be qualifying.
• Preferred have alcohol safety training; ASK or ServSafe Alcohol, required to acquire with company sponsorship and recertify annually.
• Submit to and pass State and Federal criminal background checks

GENERAL MANAGER

The General Manager supervises all other areas and management in their restaurant location. Any issues with maintenance, employees, and guest satisfaction that arise and cannot be addressed by lower levels of management are done so by the General Manager, who notifies the Director of Operations of the situation.

General Manager Duties and Responsibilities include the following. Other duties as assigned

• Working with the Executive Chef, the General Manager develops and maintains recipes, portion specifications, and standard preparation procedures for all menu items.
• In collaboration with the Executive Chef, selects and purchases menu ingredients and general supplies; evaluates the quality of product deliveries; establishes inventory levels, reorder points, storage requirements, and cost-controls.
• Conducts or confirms weekly and monthly inventory counts, ensuring accurate product counts.
• Maintains culinary and beverage equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases.
• Lead knowing how to work each station; recruits, trains, schedules, coaches, disciplines, and terminates management and staff; communicating job expectations; monitoring and reviewing job contributions; enforcing policies and procedures, completing and turning in paperwork and documentation.
• Maintains safe, secure, and healthy work environment by establishing and enforcing standard and procedures, complying with federal, state, and local legal regulations that pertain to health, safety, and labor requirements are met and followed.
• Maintains or exceeds standards of personal appearance, grooming, cleanliness, and hygiene. This includes wearing proper uniform at all times while working.
• Continually accumulates professional and technical knowledge by reviewing professional publications and occasionally attending educational workshops.

General Manager Benefits:

• Flexible scheduling includes varying shifts such as days, evenings, weekends and some holidays
• Free benefits account that includes discounted entertainment, shopping and gifts
• Chargeless fitness account incorporates assistance with wellness and healthy eating plans
• Free financial assistance program with budgeting, short-term loans, tools and resources
• No-Cost setup Flexible Spending Account for pre-tax contributions
• Health Insurance and Paid Vacation for eligible full time employees
• 401(k) with Match, Roth or PreTax options available, assistance with setup and questions

General Manager Qualifications and Skills:

• Regularly stand and walk for eight to ten hours; climb sets of stairs repetitively throughout shift; occasionally required to sit, bend, kneel, crouch or crawl.
• Consistently reach shoulder level, above head, below waist; push, pull, lift and carry twenty-five (25) pounds including up flights of stairs, occasionally lift excess of fifty (50) pounds.
• Must be able to work in environmental exposure to low or high volume noise, cold, heat, water, and cleaning materials.
• Passible understanding of English Language, writing skills and basic mathematics.
• Proficiency in or readiness to learn common computer systems including Microsoft Office and Google Workspace; restaurant-specific software on the POS, accounting and scheduling systems.
• Preferred have ServSafe Certification; required to acquire with company sponsorship and recertify with ServSafe every five years.
• Bachelor's Degree required; preferred in Restaurant Management, Business Management or similar discipline but degree in related field not necessary to apply.
• Minimum five (5) years in high volume, established restaurants with two (2) of those years as General Manager. A combination of education and experience may be qualifying.
• Preferred have alcohol safety training; ASK or ServSafe Alcohol, required to acquire with company sponsorship and recertify annually.
• Submit to and pass State and Federal criminal background checks

Full-time staff are typically scheduled for 5 shifts per week, averaging 50-55 hours. Due to the nature of the hospitality industry, weekend and holiday availability is required. Shift assignments vary and include opening, mid-day, and closing shifts. Management reserves the right to adjust schedules based on business necessity.