Restaurant GM: Drive Service, Quality & Team Growth

Captain-Jay; Toledo (OH); On-site; USD 50,000 - 60,000; Full time

Benefits offered by this job

Health insurance (Blue Cross Blue Seal

Paid training

Paid time off

Employee discount

Flexible schedule

Monthly bonuses

Allowance and reimbursement of costs

Career advancement opportunities

Job summary

Captain Jay's Fish & Chicken is seeking a General Manager for our Downriver location to lead all restaurant operations, personnel, and guest experiences. You will coach and develop the team, build schedules that balance service with labor costs, and drive sales while controlling costs and maintaining quality.

The role emphasizes accountability, teamwork, and a relentless focus on cleanliness and food safety, with leadership at the front line and a commitment to Exceptional Guest Experience.

Qualifications

• Food management experience strongly preferred.
• Customer service experience required.
• Ability to lead in a team environment.
• Strong communication, leadership, and organizational skills.
• High school education or equivalent experience preferred.
• Valid driver’s license required.

Responsibilities

• Hire, train, coach, and develop team members and future leaders.
• Create schedules balancing excellent guest service with labor budgets.
• Drive sales while managing labor, food cost, and profitability.
• Maintain outstanding operational standards across the restaurant.
• Ensure exceptional customer service and product quality.
• Lead daily operations with consistency, urgency and professionalism.
• Develop Shift Managers and build leadership bench strength.
• Foster an environment of Operational Excellence.

Skills

Food management

Customer service

Team leadership

Communication skills

Positive attitude

Education

High school diploma or equivalent

Job description

Captain Jay's Fish & Chicken is seeking a General Manager for our Downriver location to lead all restaurant operations, personnel, and guest experiences. You will coach and develop the team, build schedules that balance service with labor costs, and drive sales while controlling costs and maintaining quality.

The role emphasizes accountability, teamwork, and a relentless focus on cleanliness and food safety, with leadership at the front line and a commitment to Exceptional Guest Experience.