General Manager

Tucson, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $42,600.00 - $63,600.00

Work Schedule

Standard Hours

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional Development

performance bonuses

Job Description

The hiring organization is a well-established restaurant dedicated to delivering exceptional dining experiences through quality food, outstanding service, and a commitment to community engagement. With a focus on fostering a positive workplace culture grounded in the company's vision and values, this restaurant strives to be a leader in the hospitality industry by maintaining high operational standards while creating an enjoyable environment for both guests and employees. The establishment places strong emphasis on team development, guest satisfaction, and operational excellence, ensuring that every aspect of the restaurant operates smoothly and profitably.

The role of the General Manager is critical to the success of this restaurant. This leadership position requires overseeing all facets of restaurant operations, including team recruitment, training, performance management, and creating a positive and productive work environment. The General Manager must ensure compliance with health and safety regulations, manage financial performance through budgeting, forecasting, and cost control, and deliver exceptional guest experiences by maintaining quality standards in food, service, and cleanliness. This full-time position requires a seasoned professional capable of inspiring team members, driving sales, managing inventories, and collaborating with external vendors and the local community. As the key figure in the restaurant's day-to-day management, the General Manager fosters a culture of continuous improvement and operational excellence while aligning with the broader goals of the company.

Job Requirements

Valid driver's license and car insurance
at least 5 years of restaurant management experience
completion of management training programs after hire
completion of Next Step Management Development program
ability to work a minimum of 50 hours per week
proficiency with Microsoft Office, Internet, and POS systems
excellent English communication skills
ability to lift and/or move up to 50 pounds occasionally
ability to perform physical activities such as walking, balancing, kneeling, reaching, and stooping
sound judgment and independent decision-making abilities
willingness to comply with company vision, values, and culture
certification in Serve Safe Food and/or Alcohol preferred

Job Qualifications

A degree in hospitality, business, or hotel/restaurant management or related field is preferred
minimum 5 years of restaurant management experience is required
strong leadership, communication, and organizational skills
ability to analyze financial statements and respond to operational challenges
proficiency in restaurant equipment and POS systems
excellent written and verbal communication skills in English
bilingual abilities are a plus
knowledge of Microsoft Office and Internet applications
ability to apply company vision, values, and culture in decision making
flexibility to work at least 50 hours per week
certification and recertification through management training programs
completion of management development programs
Serve Safe Food and/or Alcohol certification preferred

Job Duties

Manage the restaurant workforce including recruiting, interviewing, hiring, and training team members
plan, direct, and evaluate employee work performance
set and adjust pay rates and schedules
handle complaints, discipline, and performance management including promotions and terminations
create a positive and professional workplace environment aligned with company vision, values, and culture
lead by example to ensure guest needs are met and team members are motivated
establish clear communication with staff about guest service expectations and operational updates
audit compliance with federal, state, and local laws concerning employment and workplace standards
develop management personnel through training programs
lead team efforts to deliver excellent guest experiences and quality food service
monitor food handling procedures and restaurant quality standards
manage purchasing and inventory of food and non-food items
ensure team members are knowledgeable about food safety and pass health inspections
build relationships with local community and marketing efforts
manage restaurant profitability through sales growth, budgeting, cost control, and labor management
supervise deliveries and maintain inventory accuracy
uphold cleanliness, sanitation, and facility maintenance standards
manage preventive maintenance, energy conservation, security, and safety measures
oversee administrative tasks such as cash control, bank deposits, scheduling, and financial reporting
continuously update job knowledge and participate in professional development opportunities