Restaurant GM: Lead Operations & Menu Excellence

ADP, Inc.; Fremont (OH); On-site; USD 70,000 - 96,000; Full time

Benefits offered by this job

Flexible scheduling

Health Insurance

Paid Vacation

401(k) with Match

Job summary

N/A in Ohio is seeking a General Manager to supervise all restaurant operations and lead the management team. This role collaborates with the Executive Chef on recipes, ingredients, and quality control, while managing inventory, purchasing, and cost controls.

You will recruit, train, schedule, coach, and discipline staff, ensuring compliance with health, safety, and labor regulations. A Bachelor's degree and 5+ years in high-volume restaurants are expected, with flexibility for varied shifts.

Qualifications

• Bachelor's Degree required; preferred in Restaurant Management or related discipline.
• Minimum five (5) years in high-volume, established restaurants with two (2) of those years as General Manager.
• Preferred alcohol safety training; ServSafe Alcohol, required to acquire with company sponsorship and recertify annually.
• Submit to and pass State and Federal criminal background checks.

Responsibilities

• Oversee all restaurant operations and supervise management staff.
• Develop recipes, portion specifications, and standard preparation procedures with the Executive Chef.
• Manage inventory, purchases, and cost-controls; maintain inventory levels and reorder points.
• Lead staff recruitment, training, scheduling, coaching, and disciplinary actions.
• Ensure compliance with health, safety, and labor regulations; enforce appearance and hygiene standards.

Skills

English proficiency

Basic math

Leadership

Training and coaching

Inventory management

Computer skills

ServSafe Certification

Scheduling flexibility

Safety compliance

Education

Bachelor's Degree in Restaurant Management or related field

Tools

Restaurant POS software

Accounting software

Scheduling systems

Microsoft Office

Google Workspace

Job description

N/A in Ohio is seeking a General Manager to supervise all restaurant operations and lead the management team. This role collaborates with the Executive Chef on recipes, ingredients, and quality control, while managing inventory, purchasing, and cost controls.

You will recruit, train, schedule, coach, and discipline staff, ensuring compliance with health, safety, and labor regulations. A Bachelor's degree and 5+ years in high-volume restaurants are expected, with flexibility for varied shifts.