General Manager

New Rochelle, NY, USA|

Job Overview

Compensation

Salary

Range $82,000.00 - $85,000.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development opportunities

Job Description

Canton Rodeo is an innovative fast-casual restaurant brand preparing to open its first location in August 2026. Dedicated to delivering a top-tier dining experience, Canton Rodeo places a strong emphasis on hospitality, operational excellence, and team development. The company is committed to creating a welcoming atmosphere for guests while offering opportunities for growth and advancement within its expanding corporate structure. As a restaurant that blends traditional dining values with modern operational techniques, Canton Rodeo prioritizes both guest satisfaction and employee engagement. The company culture is built around core values such as hospitality first, excellence, growth mindset, speed with purpose, maintaining cleanliness and pride, and embracing fun in the workplace. With plans to scale its operations, Canton Rodeo offers a vibrant and collaborative work environment designed to support its team members in performing at their best and driving the restaurant’s success through teamwork, professionalism, and innovation.

The role of General Manager at Canton Rodeo is a leadership position vital to the restaurant’s overall success. Reporting directly to the Director of Store Operations, this role is accountable for all facets of daily restaurant operations, financial performance, employee development, and guest experience. The General Manager leads by example, inspires their team, and acts as the primary ambassador of the Canton Rodeo brand while embodying the restaurant’s mission and core values. Compensation for this position ranges from $82,000 to $85,000 annually, reflecting the importance and responsibility inherent to the role.

As the General Manager, you will oversee the hiring, training, and management of staff, including Assistant Managers and Kitchen Leads, while fostering a culture of accountability and continuous improvement. Your leadership will support the restaurant’s operational excellence, ensuring smooth service flows, high food quality, and compliance with safety and sanitation standards. You will manage the financial health of the restaurant, including budgets, labor costs, inventory management, and profitability. Strong communication and strategic planning skills are essential, as you will work closely with executive leadership to align the restaurant’s objectives with company growth strategies. This is a unique opportunity for a motivated leader with a passion for hospitality and operational excellence to join an emerging brand at its inception and grow alongside the company as additional locations open. The role demands flexibility, a hands-on management style, and the ability to thrive in a fast-paced, high-pressure environment while maintaining high standards and fostering a supportive, dynamic workplace.

Job Requirements

3+ years of restaurant management experience fast-casual or full-service preferred
demonstrated success managing managers and large teams in a high-volume environment
proven ability to build, develop, and retain high-performing teams
strong financial acumen including labor management, food cost control, and P&L ownership
strong business judgment and decision-making ability
exceptional leadership, communication, coaching, and conflict-resolution skills
ability to lead through others, delegate effectively, and hold teams accountable
strong organizational and strategic planning abilities
ability to multitask and lead confidently in a fast-paced, high-pressure environment
high personal standards for food quality, cleanliness, safety, and execution
situational awareness to manage both staff and guest interactions effectively
strong ownership mentality with accountability for results
positive attitude, reliability, and strong sense of urgency
growth mindset with adaptability in a rapidly evolving company
passion for hospitality, operational excellence, and team development
flexible availability to meet business needs
comfort learning and regularly utilizing restaurant technology and operational tools including digital thermometers and food safety devices, point-of-sale systems (Toast), training and operations platforms (Operandio), inventory and accounting systems, scheduling software (Sling), Loomis smart safe and change ordering
willingness to learn new systems and follow technology-driven procedures
food handler certification per local requirements

Job Qualifications

3+ years of restaurant management experience fast-casual or full-service preferred
demonstrated success managing managers and large teams in a high-volume environment
proven ability to build, develop, and retain high-performing teams
strong financial acumen including labor management, food cost control, and P&L ownership
strong business judgment and decision-making ability
exceptional leadership, communication, coaching, and conflict-resolution skills
ability to lead through others, delegate effectively, and hold teams accountable
strong organizational and strategic planning abilities
ability to multitask and lead confidently in a fast-paced, high-pressure environment
high personal standards for food quality, cleanliness, safety, and execution
situational awareness to manage both staff and guest interactions effectively
strong ownership mentality with accountability for results
positive attitude, reliability, and strong sense of urgency
growth mindset with adaptability in a rapidly evolving company
passion for hospitality, operational excellence, and team development
flexible availability to meet business needs
comfort learning and regularly utilizing restaurant technology and operational tools including digital thermometers and food safety devices, point-of-sale systems (Toast), training and operations platforms (Operandio), inventory and accounting systems, scheduling software (Sling), Loomis smart safe and change ordering
willingness to learn new systems and follow technology-driven procedures
food handler certification per local requirements

Job Duties

Champion Canton Rodeo’s mission, vision, and core values daily
set the standard for hospitality and ensure every guest interaction reflects professionalism and genuine care
resolve escalated guest concerns with urgency, empathy, and thoughtful solutions
build lasting guest relationships that encourage loyalty and trust
ensure every shift operates with hospitality first, excellence, growth mindset, speed with purpose, clean and proud, and fun at the forefront
recruit, hire, and retain top talent while fostering a positive, team-first culture
train, coach, and develop leaders and team members to take ownership and pride in their roles
build and develop Assistant Managers, Kitchen Leads, and future leaders
conduct performance evaluations, provide ongoing feedback, and handle disciplinary actions when necessary
build a strong leadership bench to ensure long-term restaurant success
create a culture of accountability, growth, and operational excellence
oversee daily operations to ensure smooth, efficient service
maintain order accuracy, food quality, and speed standards across all shifts
monitor and improve service line flow and kitchen execution
monitor and enforce food safety, sanitation, and regulatory compliance
maintain operational systems that support consistency and scalability
step into operational roles when necessary to support peak periods
ensure readiness for service at all times
schedule and receive food and beverage deliveries, verifying quality and accuracy
own P&L performance, including labor, food cost, and overall profitability
manage budgets, forecasting, and financial reporting
oversee inventory management and cost controls
ensure accurate weekly inventory counts and investigate discrepancies
ensure cash handling procedures are strictly followed
create efficient schedules that balance labor needs with business demands
complete required financial, operational, and compliance reporting
develop strategies to grow sales, improve efficiency, and enhance profitability
communicate regularly with the Director of Store Operations regarding performance, staffing, and operational needs
execute company initiatives from the Executive Leadership Team
provide feedback and insights to leadership to support continuous improvement
ensure the restaurant is aligned with company standards, goals, and growth strategy
serve as the primary representative of the restaurant to company leadership
maintain exceptional cleanliness inside and outside the restaurant
enforce clean as you go and sanitation standards
ensure adherence to uniform and hygiene policies
conduct routine facility inspections and address maintenance needs promptly
establish and maintain appropriate par levels for all inventory items
oversee the restaurant’s ordering systems to ensure inventory levels support consistent service without overstocking or waste
review and approve vendor ordering schedules to ensure timely and efficient product replenishment
ensure managers are reviewing inventory levels daily and placing orders
monitor product usage trends and adjust ordering levels based on sales patterns
maintain strong relationships with approved vendors and address any supply, quality, or service issues promptly
review deliveries, invoices, and purchasing records regularly to ensure accuracy
identify opportunities to improve purchasing efficiency, reduce waste, and optimize inventory
ensure all products are received, stored, labeled, and rotated according to food safety and FIFO
maintain clear documentation of orders, invoices, and inventory records
ensure the restaurant is consistently stocked and prepared to meet guest demand while maintaining disciplined cost control