Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $65,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
flexible scheduling
Job Description
Won't Stop Operations is a distinguished company in the hospitality industry, dedicated to delivering exceptional dining experiences through its full-service restaurants. Known for its commitment to quality, innovation, and guest satisfaction, Won't Stop Operations emphasizes a cohesive and dynamic work environment where both front-of-house and back-of-house teams collaborate to exceed customer expectations. The company prides itself on fostering a culture of accountability, team development, and operational excellence, making it a prominent employer for professionals seeking growth in restaurant management.
The General Manager (GM) role at Won't Stop Operations offers a full-time opportunity, with a competitive salary starting at $65,... Show More
The General Manager (GM) role at Won't Stop Operations offers a full-time opportunity, with a competitive salary starting at $65,... Show More
Job Requirements
- Minimum of two years of experience leading both front-of-house and back-of-house teams in a high-volume full-service restaurant environment
- Proven success managing salaried leaders and hourly team members with focus on development and performance management
- Strong working knowledge of dining room operations, service standards, guest experience strategies, and premium food and beverage offerings
- Familiarity with kitchen operations, prep procedures, food safety standards and labor planning preferred
- Valid Food Handler's card and all applicable local and state permits including liquor licenses
- Demonstrated ability to make independent decisions and exercise sound judgment in fast-paced guest-focused settings
- Deep understanding of operations management including budgeting, inventory, cost control, and profit and loss oversight
- Highly organized with strong administrative skills
- Ability to handle sensitive and confidential information with discretion
- Excellent verbal and written communication skills
- Deep passion for hospitality and delivering exceptional guest experiences
- Effective in dynamic high-volume environments with shifting priorities
- Strong interpersonal skills and emotional intelligence
- Meticulous attention to detail in execution and follow-through
- High personal integrity and openness with leadership style rooted in accountability
- Self-motivated, inquisitive, and committed to continuous improvement
Job Qualifications
- Two years related experience and/or training and two years leading and managing a restaurant operation
- Previous high-volume restaurant/food and beverage experience preferred
- Supervisor experience required
- Basic knowledge of dining room and service procedures
- Ability to read, write and speak fluently in the primary language of the property location
- Ability to read, analyze and interpret business periodicals, technical procedures, or government regulations
- Ability to write reports, business correspondence, and interpret procedure manuals
- Ability to effectively present information and respond to questions from employees, clients, customers, and the public
- Ability to define and solve problems with limited standardization
- Ability to reprioritize tasks on short notice
- Ability to interpret written, oral, diagram, or schedule instructions
- Ability to calculate discounts, interest, commissions, proportions, percentages, and ratios
- Ability to meet budgets in cost and payroll control with consistent focus
- Understanding of confidentiality and discretion with sensitive information
Job Duties
- Lead and oversee all restaurant and bar operations including budgeting and forecasting, purchasing and inventory control, team leadership, and consistent implementation of policies and procedures
- Provide direct leadership to front-of-house and back-of-house teams overseeing daily execution, food and beverage quality, and team development
- Partner with the Assistant General Manager to manage food and labor costs, reduce waste, and ensure efficient kitchen and service operations
- Develop and execute strategies to achieve budget goals, drive sales, and implement new initiatives
- Analyze operational performance and recommend improvements to enhance quality, efficiency, and profitability
- Ensure compliance with all federal, state, and local regulations as well as health, safety, and sanitation policies
- Maintain a professional and welcoming restaurant environment including team appearance and cleanliness
- Support the Culinary Director in seasonal menu changes ensuring team readiness
- Ensure service and hospitality expectations through fostering positivity and accountability
- Communicate effectively with team members and leaders through verbal and written methods
- Create and manage weekly schedules based on labor targets and business needs
- Lead floor operations during peak hours supporting guest interactions and operational flow
- Respond to guest requests and complaints with urgency and care
- Oversee ordering, receiving, inventory, and invoice management
- Maintain high standards for safety, cleanliness, and comfort
- Verify food orders and payment activity reconciliations
- Manage comps, voids, discounts, and tip reporting
- Complete daily opening and closing checklists and provide shift notes
- Lead table touches and effectively resolve guest dissatisfaction
- Interview, hire, and recommend for all positions with the AGM
- Lead training and development of management and hourly staff
- Utilize knowledge of food and beverage offerings to inform and engage guests
- Foster respectful and solutions-oriented team and guest interactions
- Model a friendly, helpful, and positive work attitude
- Ensure cleanliness and food safety by modeling safe practices
- Maintain regular and reliable attendance
- Perform other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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