Restaurant General Manager Summit Grill Kitchen Cocktails

BGB Hospitality; Fort Wayne (IN); On-site; USD 70,000 - 90,000; Full time

Job summary

Summit Grill Kitchen & Cocktails is seeking an experienced Restaurant General Manager to oversee all restaurant operations, drive profitable top-line sales, and cultivate an inclusive team culture for an exceptional guest experience.

The ideal candidate will lead both FOH and BOH, manage budgets, labor, and inventory, ensure health and safety compliance, and maintain high standards for service, beverage, and food quality.

Qualifications

• Minimum 2 years high volume, full-service restaurant experience.
• Competency in managing budgets, revenues, labor percentages, and payroll/vendor invoicing.
• Familiarity with POS systems and inventory tracking.
• Food safety and sanitation certification is required; alcohol server permit upon hiring.
• Ability to stand/walk 8+ hours and lift up to 50 lbs.

Responsibilities

• Oversee daily operations; ensure food safety, sanitation, and liquor regulations.
• Manage P&L, budgets, labor and food costs, and inventory to reduce waste.
• Recruit, train, and develop staff; set weekly schedules and provide feedback.
• Maintain guest-first culture; respond to feedback and build local brand relations.
• Execute local marketing and coordinate menu rollouts with kitchen.

Skills

FOH/BOH operations

Budget management

Leadership

Guest experience

Tools

Toast

Margin Edge

Homebase

Sling

Job description

Summit Grill Kitchen & Cocktails is looking for an experienced, high energy, and business-savvy Restaurant General Manager to oversee all aspects of our business. We believe in building a strong culture that strengthens our team and sets a foundation for a great guest experience. In this role, you will hold ultimate accountability for the success of our restaurant, driving profitable top-line sales while cultivating an inclusive team culture and delivering an exceptional guest experience. The ideal candidate has deep expertise in both Front-of-House (FOH) and Back-of-House (BOH) operations, strong financial acumen, and a proven track record of managing a high-volume hospitality environment.

Position Overview:

• Daily Operations Oversight: Coordinate the seamless flow between FOH and BOH teams; ensure strict compliance with health, food safety, sanitation, and state liquor regulations.
• Financial Management: Manage profit and loss, analyze daily/weekly budget reports, control labor and food costs, and optimize inventory tracking to minimize waste.
• Team Leadership & HR: Recruit, hire, train, and develop employees; build weekly staff schedules; evaluate employee productivity and provide structured feedback to promote professional advancement.
• Guest Relations: Maintain a "guest-first" culture on the floor; respond promptly to customer feedback or complaints; build community relationships to improve the brand's local image.
• Business Strategy & Marketing: Execute local marketing promotions, coordinate new menu rollouts with the kitchen staff, and evaluate vendor options to optimize product quality and cost.

Qualifications:

• Minimum 2 years high volume, full-service restaurant experience
• Proven competency in managing budgets, revenues, calculating labor percentages, and handling vendor invoicing or payroll processing.
• Strong familiarity with modern Point of Sale systems (Toast), inventory tracking applications (Margin Edge), and scheduling software (Homebase, Sling).
• Valid Food Protection Manager Certification (e.g., ServSafe) is required; local alcohol server permit must be obtained upon hiring.
• Ability to stand and walk for long periods (8+ hours per shift) and safely lift up to 50 lbs.
• Warm, passionate, and committed to the industry
• Excellent communication skills
• Ability to remain calm, cool, and collected under pressure
• Self-Actualized, motivated, and dependable
• Self-discipline; maintained professional appearance