Restaurant General Manager

GOAT Restaurant Group is a renowned player in the restaurant industry, recognized for its commitment to excellence and superior customer service. As a dynamic restaurant group, GOAT prides itself on cultivating a vibrant and inclusive work environment where innovation and teamwork are highly valued. The company operates multiple high-volume locations specializing in quick-service dining, offering a variety of delicious menu options that consistently attract loyal customers and new patrons alike. GOAT Restaurant Group emphasizes employee growth and success, supporting team members through comprehensive training programs and providing opportunities for career advancement within the company. With a strong focus on community and sustainability, GOAT also ensures its operations align with responsible and ethical business practices, fostering a welcoming atmosphere for guests and staff.

This employment opportunity is for the role of Restaurant General Manager, a key leadership position within GOAT Restaurant Group. The General Manager will be responsible for overseeing the daily operations of a high-volume quick-service restaurant, guiding the team to deliver exceptional food quality and guest experiences. This position offers a competitive salary range between $50,000 and $55,000 annually, complemented by performance-based bonuses reaching up to $18,000 per year. In addition to financial compensation, the role comes with an attractive benefits package including medical, dental, and vision insurance with company contributions, paid vacation, education assistance, 401(k) plan with an 8% company match, meal benefits, and employee discounts.

The General Manager plays a critical role in people development, hiring, training, coaching, and continuously developing team members to ensure a competent, motivated workforce. Responsibilities also include managing the entire guest experience, from ensuring superior food quality and safety to maintaining high standards of service. Financial management is essential, with duties encompassing sales reviews, cost management, and profit enhancement. The manager will oversee kitchen operations focusing on food safety, inventory control, and quality assurance, while also ensuring that the restaurant's environment remains clean, safe, and well-organized. A successful candidate will demonstrate strong leadership abilities, proficiency in reviewing financial data to influence strategic decisions, and uphold the company’s commitment to quality, service excellence, cleanliness, and stringent food safety protocols. Flexibility regarding work schedules, including weekends, is required to meet the demands of the restaurant business.