Restaurant General Manager

Socket.dev; Pottsville (Schuylkill County); On-site; USD 55,000 - 75,000; Full time

Job summary

Socket.dev is seeking a Restaurant General Manager for the Pottsville, PA location. The RGM will lead daily operations with a primary focus on profitability, guest experience, people development, and adherence to brand standards.

You will oversee a team of 20–45 employees, recruit and train staff, manage scheduling and labor, and ensure compliance with regulations. This is a full-time on-site role requiring evening, weekend, and holiday availability.

Qualifications

• High school diploma or GED required; two years of college preferred.
• 1–2 years of restaurant management experience.
• Strong understanding of P&L and profitability drivers.
• Proficiency in Microsoft Office and email.
• Ability to work evenings, weekends, and holidays.

Responsibilities

• Maintain responsibility for restaurant P&L and drive profitability.
• Drive sales through guest service and operations management.
• Recruit, train, and develop restaurant staff.
• Manage labor, scheduling, and compliance with policies and laws.
• Perform duties of the assistant manager and shift coordinator as needed.

Skills

P&L management

Leadership

Guest service

Team development

Operations management

Scheduling

Time management

Education

HS diploma or GED

2 years college preferred

Tools

Microsoft Office

Job description

Now Hiring: Restaurant General Manager (RGM)

• Location: Pottsville, Pennsylvania

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 principles.
• Available to work evenings, weekends, and holidays.
• Ability to work long and/or irregular shifts as needed for the proper functioning of the restaurant.