Restaurant General Manager

Description

• Oversee service with a hands-on presence in the lobby/dining room, identifying and removing any bottlenecks in service and ensuring every guest feels welcomed and cared for by the team
• Uphold a guest experience that reflects our commitment to clean, thoughtfully prepared food and genuine hospitality

• Oversee service shifts with a strong presence on the floor, ensuring team members are deployed effectively across stations and service areas 
• Lead clear communication between the front of house and kitchen to support smooth, efficient service so that team members at all levels are working collaboratively 
• Uphold high standards for organization, cleanliness, and presentation throughout the restaurant
• Own facilities and maintenance, ensuring the restaurant is safe, functional and guest-ready

• Partner with the CDC on ordering, inventory and food costs to ensure alignment with overall restaurant budget 
• Own scheduling, staffing and cost management that support sales and company KPIs
• Ensure service + hospitality philosophy, food safety standards, and operational procedures are consistently executed for efficient operations
• Own hiring the for the restaurant, partnering with the CDC on back-of-house roles and serving as a final decision maker 

• Train, develop and mentor service team members on hospitality standards, anticipating guest needs, service flow, and guest engagement, turning service challenges into memorable recovery moments 
• Foster an environment that recognizes and celebrates strong performance and team wins that contribute to the company’s overall success 
• Partner with Leadership and HR on any team members escalations or issues

• Create a workplace where team members feel supported, respected, and proud of the work they do
• Model leadership with professionalism, empathy, and accountability
• Reinforce goop kitchen’s commitment to people-first leadership that includes our team members, guests, third party vendors and cross functional teams.

Requirements

• At least 3 years of restaurant leadership experience as a General Manager
• Experience in full-service, fast casual or hospitality-driven restaurant environments
• Experience owning a restaurant P+L
• Food handler card / certification — e.g., ServSafe Food Handler required within 30 days of employment
• Availability to work evenings, weekends, and holidays as needed
• New restaurant opening experience
• Bilingual (English/Spanish) a plus

• Strong leadership and communication skills, with the ability to lead and motivate kitchen staff and troubleshoot guest concerns
• Ability to stay calm and organized and lead effectively in a fast-paced environment
• Detail-oriented with high standards for cleanliness and presentation
• Working knowledge of food safety standards and the ability to hold the team accountable to them
• Business acumen, with comfort using scheduling, labor and costs management tools to hit sales and KPI target 
• Ability to read, understand and communicate sufficiently to follow food safety protocols
• Passion for food, hospitality, and creating exceptional guest experiences