Full-Service Restaurant (General Manager)

The General Manager is responsible for leading all operations of a full-service diner, ensuring high-quality food, exceptional guest service, and effective team management. This role involves overseeing both front and back-of-house operations, managing budgets, developing staff, and maintaining a profitable business.

Requirements

• 3–5 years of experience in restaurant or diner management
• Proven leadership and team development skills
• Strong understanding of both front and back-of-house operations
• Solid grasp of financial management (P&L, inventory control, labor scheduling)
• Excellent communication and customer service skills
• ServSafe certification or equivalent food safety credentials