Restaurant GM: Lead Culinary Excellence & Growth

Red Lobster Hospitality, LLC; Niles (OH); On-site; USD 59,000 - 77,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k) match

Paid vacation

Dining discounts

Career growth

Job summary

Red Lobster Hospitality, LLC is hiring a General Manager to lead restaurant operations across a team of managers and crew. You will drive culture, culinary and service excellence, and focus on delivering balanced guest, employee, process, and financial results.

The role requires 5+ years of management in food service, ServSafe certification or ability to obtain, and strong leadership history in casual dining. Competitive base pay with benefits and weekly pay are offered.

Qualifications

• Must be at least 21 years of age.
• 5+ years management experience in restaurant, hotel, retail, or general business required.
• 3+ years consistent achievement of highly distinguished business results as a Restaurant Manager preferred.
• Demonstrated excellence in Service & Culinary Manager positions required.
• Proven leadership and performance record of success as a casual dining/full-service Restaurant Manager required (external candidates).
• ServSafe, local and state regulatory certificates or the ability to obtain required.
• Proficiency communicating (verbally and in writing) in English required.
• Bachelor's degree preferred.

Responsibilities

• Lead restaurant operations through a team of managers and crew.
• Drive a culture of operational excellence in culinary, beverage, and service.
• Deliver balanced guest, employee, process, and financial results.

Skills

Leadership

Operations management

Communication

Education

Bachelor's degree preferred

Job description

Red Lobster Hospitality, LLC is hiring a General Manager to lead restaurant operations across a team of managers and crew. You will drive culture, culinary and service excellence, and focus on delivering balanced guest, employee, process, and financial results.

The role requires 5+ years of management in food service, ServSafe certification or ability to obtain, and strong leadership history in casual dining. Competitive base pay with benefits and weekly pay are offered.