Restaurant General Manager

Food Industry and Restaurants


Objective of the General Manager is to provide an enjoyable dining experience to all guests while operating the shop in a fiscally responsible and efficient manner in line with the revenue, expense and profitability goals of ownership. An additional emphasis should be placed on providing a positive work atmosphere for staff, thru leadership, support and guidance in this fast paced environment.

Benefits include: Health Insurance, Paid Time Off, Free meals, Simple IRA Matching 3%


The following duties are essential, but not limited to, requirements of the General Manager:

  • Maintain clear, articulate & honest communication with the Owners, customers, staff and vendors. 
  • Ensure the highest level of satisfaction for every guest, creating a memorable experience while ensuring the delivery of fast/friendly service and quality products.
  • Primary representative of West End Bagels in handling customer complaints and/or issues
  • Control costs through efficient inventory control and waste management.
  • Evaluate cost effectiveness of the operation. Develop and implement cost-saving and profit-enhancing measures.
  • Oversee all ordering and inventory 
  • Bring expenses in line with industry standards, primarily food costs and payroll
  • Ensure an enjoyable work environment for team members and guest 
  • Manage staff in an efficient and effective manner
  • Follow & enforce shop policies and procedures
  • Provide “real time” on shift development to team members and supervisors thru tactful and effective methods 
  • Perform ongoing evaluation of all team members to ensure the best possible people are part of the organization 
  • Create efficient weekly staffing schedule; ensure clear work assignments and breaks are strategically taken throughout the work day
  • Interview, select, train and supervise staff for optimal performance
  • Provide on-boarding package to all new employees & answer any questions they may have 
  • Efficiently delegate responsibilities to Assistant Manager & Shift Supervisor 
  • Maintain store cleanliness, service, sanitation and safety 
  • Ensure maintenance of equipment by calling for repairs and training staff on proper use. 
  • Offer suggestions/methods on how to optimally market and promote the shop. .
  • Ensure catering orders and deliveries meet or exceed guest expectations


  • Move throughout the shop to visually monitor and take action to ensure food quality, cleanliness and service standards are met
  • Assess appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
  • Upload invoices and tip sheets to web based Drop Box application
  • Ensure that all standards and cash handling procedures are met. 
  • Ensure compliance with all local, state and federal laws.
  • Ensure adequate staffing levels for anticipated business during shift 
  • Maintain cleanliness of the shop – prep area, dining room and back of house 
  • Must be able to perform any position needed including: ie. opening and closing store, baking & food prep
  • Provide clean and safe environment by assigning and following up with cleaning assignments


  • 5 years previous restaurant management experience is a must
  • Thorough knowledge of Food & Beverage outlet operations including foods, beverages, supervisory aspects, service techniques and guest interaction.
  • Considerable skill in math using percentages. 
  • Ability to walk, stand, and/or bend continuously to perform essential job functions 
  • Ability to lift up to 50 lbs. 
  • Ability to communicate in English, both orally and in writing, with employees & guests, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems. 
  • Ability to work under pressure and deal with stressful situations during busy periods.
  • Must have excellent communication skills
  • Experience with hiring and training staff
  • Familiarity with operational flow
  • Must be able to functionally perform all restaurant positions; must be flexible to cover them if needed 
  • Must have reliable transportation, especially in inclement weather

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