Restaurant General Manager: Lead People & Guest Experience

Workstream; Pennsylvania; On-site; USD 50,000 - 75,000; Full time

Benefits offered by this job

Quarterly Bonus Program

Insurance package (Medical, Dental, V)

401k with Company Match

Paid Vacations

Two Paid Holidays

Free Meals

Retail Discount Program

Annual Performance Reviews

Job summary

Workstream is seeking a Restaurant General Manager in West Virginia to lead daily operations, set a welcoming tone, and build a high-performing team that delivers exceptional hospitality. You will hire, train, and coach staff, schedule shifts, address performance issues, and manage the restaurant budget to ensure profitability while maintaining top-quality food and service.

Strong leadership and communication are essential.

Qualifications

• Must be at least 18 years old.
• 1–3 years of supervisory experience in food service or retail with Profit and Loss responsibility.
• 50-hour work week.
• Basic computer literacy
• Reliable transportation.
• Basic business math and accounting skills, and strong analytical/decision-making skills
• Able to tolerate standing, walking, lifting up to 50 lbs. and stooping during 80% of shift time.
• Competitive spirit and passion for excellence.

Responsibilities

• Oversee operation of the entire restaurant and build a strong team.
• Hire, develop, and train employees; conduct new hire orientation and execute training plan.
• Schedule staff and deploy team; address performance issues.
• Manage the restaurant budget and financial plans.
• Demonstrate leadership and clear communication; focus on customer hospitality.

Skills

Supervisory experience

Leadership and communication

Analytical/decision-making

Reliable transportation

Basic math skills

Education

High School Diploma or GED

Job description

Workstream is seeking a Restaurant General Manager in West Virginia to lead daily operations, set a welcoming tone, and build a high-performing team that delivers exceptional hospitality. You will hire, train, and coach staff, schedule shifts, address performance issues, and manage the restaurant budget to ensure profitability while maintaining top-quality food and service.

Strong leadership and communication are essential.