Restaurant General Manager

Saffron Café & Wholesale Bakery; North Charleston (SC); On-site; USD 60,000 - 80,000; Full time

Job summary

Saffron Café & Wholesale Bakery is looking for a General Manager to lead our restaurant operations in North Charleston, South Carolina. The role involves overseeing both front-of-house and back-of-house operations, ensuring high standards of food quality and service while driving revenue growth and managing costs effectively.

Ideal candidates will have proven leadership experience in the hospitality industry, a passion for customer service, and the ability to foster a supportive team environment. Join us at Saffron to be part of a cherished community staple offering a unique blend of cuisines.

Qualifications

• Proven experience as a Restaurant General Manager or senior leadership role.
• Strong understanding of restaurant operations and hospitality standards.
• Ability to manage multiple priorities in a high-volume environment.

Responsibilities

• Oversee daily restaurant operations across front-of-house and back-of-house.
• Ensure compliance with health, safety, and sanitation regulations.
• Drive revenue growth and develop business strategies.

Skills

Restaurant operations

Leadership

Budget management

Business development

Tools

POS systems

Restaurant management systems

Job description

Company Description

Saffron Café & Wholesale Bakery is a long-standing Charleston institution, known since 1986 for its blend of Lowcountry and Mediterranean-inspired cuisine on East Bay Street. The café offers freshly baked breads and pastries alongside a full scratch-made breakfast, lunch, and dinner menu. Over the years, Saffron has expanded into a respected wholesale bakery, supplying artisan breads and baked goods to hotels, coffee shops, and restaurants across the Lowcountry. Nearly four decades in, it remains a beloved neighborhood gathering place, recognized for its quality food, consistent service, and welcoming atmosphere. Team members join a stable, community-focused business with strong local roots and a loyal guest base.

Role Description

The General Manager is responsible for the overall leadership, operational performance, and financial success of the restaurant. This role oversees all front-of-house and back-of-house operations and ensures that service quality, food standards, team performance, and profitability align with company expectations.

The General Manager serves as the primary operational authority within the restaurant and is accountable for implementing structure, maintaining standards, and driving continuous improvement across all areas of the business.

CORE RESPONSIBILITIES

1. Revenue Growth & Business Development

• Proactively identify and execute strategies to increase sales and drive traffic.
• Develop and promote events, specials, partnerships, and programming that generate revenue.
• Monitor market trends, competitor activity, and local opportunities.
• Collaborate with ownership on marketing, promotions, and growth initiatives.
• Build and maintain relationships with the local community and regular guests.

2. Operational Management

• Oversee all daily restaurant operations across front-of-house and back-of-house.
• Maintain high standards of food quality, presentation, and service.
• Ensure compliance with health, safety, and sanitation regulations.
• Develop, implement, and uphold standard operating procedures.
• Monitor equipment, maintenance, and facility standards.
• Recruit, hire, and onboard management and hourly staff.
• Create and manage staff schedules while controlling labor costs.
• Conduct performance evaluations and provide ongoing coaching.
• Address disciplinary matters when necessary.
• Promote a culture of accountability, professionalism, and teamwork.
• Lead by example in service standards, attitude, and conduct.
• Oversee budgeting, forecasting, and financial performance.
• Monitor revenue, labor costs, food costs, and profitability.
• Review daily sales reports and identify performance gaps.
• Implement cost-control strategies without sacrificing quality or guest experience.
• Maintain awareness of P&L performance and financial targets.

5. Guest Experience & Brand Standards

• Ensure guests consistently receive exceptional, memorable service.
• Address and resolve customer concerns promptly and professionally.
• Maintain and strengthen the restaurant’s reputation and community relationships.
• Ensure consistent brand presentation across service, product, and environment.

PERFORMANCE EXPECTATIONS

• Measurable revenue growth through proactive sales and business development.
• Stable and efficient daily operations.
• Strong staff retention and team morale.
• Consistent compliance with safety and sanitation standards.
• Achievement of financial targets and profitability goals.
• Proper implementation of company policies and procedures.

REQUIRED QUALIFICATIONS

• Proven experience as a Restaurant General Manager or senior leadership role.
• A track record of growing revenue and driving business results — not just maintaining operations.
• Strong understanding of restaurant operations and hospitality standards.
• Experience managing budgets and financial reporting.
• Strong leadership, organizational, and decision-making abilities.
• Proficiency with POS and restaurant management systems.
• Ability to manage multiple priorities in a high-volume environment.
• Flexible availability including evenings, weekends, and holidays.
• An outgoing, energetic personality with genuine passion for the hospitality industry.