Restaurant General Manager — Lead Ops, Grow Your Career

Perkins Restaurant & Bakery; Onalaska (WI); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Education assistance

Family eligibility

Health benefits

401(k) with match

Flexible schedule

Pancake/meals discount

Employee discount program

Development pathway

College credits for training

Job summary

Perkins Restaurant & Bakery in Onalaska, WI is seeking a General Manager to lead daily restaurant operations and drive sales and profitability while delivering exceptional guest experiences.

You will supervise all employees, develop staff, recruit and hire, ensure safety compliance, and manage inventory, costs, and financial reporting. The role requires strong leadership, communication, and a focus on ServSafe standards and guest satisfaction.

Qualifications

• Two years' management experience in food service or similar.
• High school diploma; college coursework preferred.
• Clear guest and vendor communication, in person and by phone.
• Ability to operate a cash register and handle transactions.

Responsibilities

• Achieve planned sales and profit levels while ensuring guest satisfaction.
• Plan manpower and train all employees, including subordinate managers.
• Recruit, interview, hire, and orient new staff.
• Conduct annual performance reviews and manage merit increases.
• Ensure ServSafe certification and safety standards compliance.
• Oversee food preparation, portioning, and safe handling.
• Maintain inventory and manage costs and expenses.
• Present at regional meetings to share performance and insights.

Skills

Guest communication

Multitasking

Cash handling

Education

High school diploma

Some college or degree preferred

Job description

Perkins Restaurant & Bakery in Onalaska, WI is seeking a General Manager to lead daily restaurant operations and drive sales and profitability while delivering exceptional guest experiences.

You will supervise all employees, develop staff, recruit and hire, ensure safety compliance, and manage inventory, costs, and financial reporting. The role requires strong leadership, communication, and a focus on ServSafe standards and guest satisfaction.