General Manager Location: Allentown, PA Reports To: Vice President of Operations Position Type: Full-Time Position Summary The General Manager is responsible for the overall success of the restaurant, including operations, financial performance, guest experience, team leadership, and culture. This role oversees both Front of House (FOH) and Back of House (BOH) operations while ensuring company standards, profitability, and service excellence are consistently achieved. Key Responsibilities Operations Leadership • Oversee all daily restaurant operations. • Ensure consistent execution of service, hospitality, food quality, and cleanliness standards. • Maintain a strong presence on the floor and support all departments. • Communicate company goals and operational expectations to the management team. • Drive operational improvements and efficiencies. Financial Management • Manage restaurant P&L performance. • Monitor sales, labor, food cost, comps, voids, and operating expenses. • Create schedules that align with sales volume and labor goals. • Review financial reports and take corrective action when needed. • Support budgeting and cost-control initiatives. Inventory & Cost Control • Oversee inventory, ordering, receiving, and waste management. • Partner with culinary leadership to manage food cost and purchasing. • Monitor inventory variances and implement corrective actions. • Ensure proper product handling and storage procedures. Guest Experience • Lead by example in delivering exceptional hospitality. • Resolve guest concerns promptly and professionally. • Monitor guest feedback and implement improvements. • Ensure the restaurant environment meets company standards for cleanliness, atmosphere, and service. Team Leadership & Development • Recruit, hire, train, and develop managers and team members. • Coach and mentor leaders to improve performance. • Conduct performance reviews and development conversations. • Build a strong leadership pipeline through training and succession planning. • Foster a positive, accountable, and team-oriented culture. Accountability & Compliance • Enforce company policies and performance standards. • Manage employee relations and disciplinary processes. • Ensure compliance with labor laws, food safety standards, and company procedures. • Maintain all required certifications and regulatory compliance. Marketing & Community Engagement • Support local marketing initiatives and community partnerships. • Monitor online reviews and guest feedback. • Help drive sales through promotions, events, and community involvement. Facility Management • Oversee maintenance, repairs, and cleanliness of the restaurant. • Ensure all equipment is functioning properly. • Maintain a safe environment for guests and employees. Qualifications • Minimum 5 years of General Manager experience in a high-volume, full-service restaurant. • Strong understanding of restaurant financials, including P&L, labor, and food cost management. • Experience leading both FOH and BOH operations. • Proficient with POS, scheduling, inventory, and reporting systems. • ServSafe Certification required. • Hospitality, business, or related degree preferred; equivalent experience accepted. • Flexible schedule including nights, weekends, and holidays. Core Competencies • Restaurant Operations Management • Financial Management & P&L Ownership • Team Leadership & Development • Guest Experience Management • Food & Labor Cost Control • Inventory Management • Problem Solving & Decision Making • Communication & Accountability • Compliance & Food Safety • Strategic Planning & Execution Key Performance Indicators (KPIs) • Sales Growth • Labor Cost • Food Cost • Prime Cost • Guest Satisfaction Scores • Employee Retention • Average Check • Table Turn Time • Inventory Variance • Overall Restaurant Profitability