General Manager

The General Manager for our new full-service Slows location in Berkley is a dynamic, results-driven leader responsible for all aspects of restaurant operations, ensuring the highest standards of quality, service, cleanliness, and profitability. This role requires a deep passion for quality and consistent meals, exceptional guest service, and the ability to build, motivate, and develop a high-performing team in a fast-paced environment. The General Manager will be the face of the restaurant, fostering a welcoming atmosphere for guests while meticulously managing financial performance, inventory, and compliance.

Key Responsibilities:

1. Operational Excellence & Guest Experience:

• Oversee all front-of-house (FOH) and back-of-house (BOH) operations, ensuring seamless service delivery from order to table.
• Champion exceptional guest service, actively engaging with patrons, addressing feedback, and resolving complaints to ensure 100% guest satisfaction.
• Maintain the highest standards of food quality, presentation, and consistency for all items, sides, and beverages.
• Ensure a clean, organized, and inviting dining environment, including the dining room, restrooms, and outdoor seating areas.
• Implement and enforce all health, safety, and sanitation regulations, including food handling and responsible alcohol service.
• Oversee the proper use and maintenance of all restaurant equipment.

2. Financial Management & Profitability:

• Accountable for achieving sales, profitability, and guest count targets.
• Develop and manage operational budgets, focusing on cost controls for food, beverage, labor, and supplies.
• Conduct regular inventory management, including ordering, receiving, and rotating products to minimize waste and optimize costs.
• Analyze sales data, labor reports, and P&L statements to identify trends, areas for improvement, and implement corrective actions.
• Implement effective cash handling procedures and security measures.
• Identify and implement initiatives to drive sales, such as local marketing, catering opportunities, and special events.

3. Team Leadership & Development:

• Recruit, hire, onboard, train, and develop all FOH restaurant staff: (servers, hosts, bartenders). Supervise and support recruiting and training for BOH positions: (pitmasters, line cooks, prep cooks, dishwashers).
• Create and manage employee schedules efficiently to meet operational needs while controlling labor costs.
• Foster a positive, respectful, and high-performance work culture, leading by example.
• Conduct regular performance reviews, provide constructive feedback, and address performance issues in a timely and effective manner.
• Promote ongoing training and development for all team members, ensuring they have the skills and knowledge to excel in their roles.
• Ensure compliance with all labor laws and company HR policies.

4. Inventory & Supply Chain Management (BBQ Specific):

• Manage the storage and rotation of perishable inventory to prevent spoilage and ensure freshness.
• Develop and maintain strong relationships with vendors.
• Forecast demand and work with internal production team to maintain pars

5. Administrative & Compliance:

• Complete all administrative duties accurately and on time, including payroll, reporting, and permit/licensing renewals.
• Ensure compliance with all federal, state, and local laws and regulations, including alcohol service, health codes, and employment laws.
• Respond to and resolve any guest or employee issues, escalating to ownership/HR as necessary.
• Maintain organized records for all operational and financial activities.

• Education: High School Diploma or GED required; Associate's or Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred.
• Experience: Minimum of 3-5 years of1 progressive management experience in a high-volume, full-service restaurant, with at least 2 years in a General Manager role. Significant experience in a full-service BBQ restaurant is highly preferred. Previous catering and private experience a plus.
• Certifications: ServSafe Manager Certification required (or ability to obtain within 30 days of hire). Additional food safety or hospitality certifications are a plus.
• Knowledge:
• Comprehensive understanding of FOH and BOH operations in a full-service restaurant.
• Strong financial acumen, including P&L management, budgeting, inventory control, and labor cost analysis.
• Familiarity with restaurant POS systems and other relevant software.
• Knowledge of relevant health and safety regulations, and labor laws.
• Skills:
• Proven leadership and team-building skills with the ability to inspire and motivate staff.
• Excellent communication (written and verbal), interpersonal, and customer service skills.
• Strong problem-solving and decision-making abilities, especially under pressure.
• Exceptional organizational skills and attention to detail.
• Ability to multitask and manage multiple priorities effectively in a fast-paced environment.
• Proficiency in Microsoft Office Suite (Word, Excel), Google Suite and other cloud-based restaurant management software platforms.
• Personal Attributes:
• Passion for food and hospitality.
• High level of integrity and professionalism.
• Self-motivated and proactive with a strong work ethic.
• Adaptable and flexible, with the ability to work evenings, weekends, and holidays as required.
• Positive attitude and a guest-centric approach.

Physical Requirements:

• Ability to stand and walk for extended periods (8-12 hours).
• Ability to lift, carry, push, and pull up to 50 pounds regularly.
• Ability to bend, stoop, and reach overhead.
• Exposure to hot and cold temperatures (kitchen environment, walk-in coolers/freezers).

Health & Dental

PTO / Vacation Time