General Manager – Upscale Casual
Gecko Hospitality
Listing collected from Gecko Hospitality's career site. NextChapter is independent of Gecko Hospitality.
Cleveland, OH · Posted October 12, 2026
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Where Cleveland, OH ranks
Where Cleveland, OH placed in our monthly rankings, month by month. Each month stays online at its own address.
November 2026
- #6Cities with the most jobs that do not need a four-year degree in the Midwest115 jobs · of 51
- #6Cities with the most jobs that do not need a four-year degree in the Great Lakes115 jobs · of 36
- #7Best cities for software and engineering jobs in the Great Lakes164 openings · of 48
- #7Best all-round cities for new graduates in the Great Lakes50 / 100 · of 16
- #7Cities hosting the most business conferences in the Great Lakes8 conferences · of 9
- #8Best cities for software and engineering jobs in the Midwest164 openings · of 59
Pay compared with the market
This listing does not state pay. Across 43 open general manager listings that state pay, the middle half runs $72,500 to $155,000 and the median is $112,500.
Listed pay is what employers advertise, not what people are paid.
How AI is used in this kind of work
Among general and operations managers, AI is already used for some of the tasks. Measured exposure for general and operations managers: 14% (some).
Share of this job’s tasks that AI is already used for at work, from real usage. It is not a forecast of job loss, and a low number means no use seen yet. Source: Anthropic Economic Index.
Skills this job asks for
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About the job
Position Overview
Role: Ultimate leader of the restaurant responsible for bridging ownership, culinary teams, and frontline staff to deliver high-quality hospitality and financial success.
Core Responsibilities
Financial & Business Management
P&L Accountability: Own the operating budget, revenue targets, labor cost percentages, and food/beverage cost of goods sold (COGS).
Forecasting & Reporting: Analyze financial metrics, sales trends, and inventory variances to adjust operational strategy.
Cost Controls: Implement systems to minimize waste, optimize scheduling-to-volume, and negotiate with vendors.
Operations & Service Excellence
Floor Leadership: Lead hands-on during peak lunch and dinner service, setting a visible standard of warm, refined hospitality (“leading from the floor”).
Culinary Collaboration: Partner directly with the Executive Chef to ensure seamless timing, plate presentation, and menu execution.
Quality & Compliance: Enforce health, safety, sanitation (ServSafe), and brand standards consistently.
People Management & Culture
Recruitment & Training: Hire, train, mentor, and evaluate FOH and BOH team members to build a low-turnover, high-morale culture.
Scheduling: Build labor schedules that match guest traffic forecasts while balancing staff workloads.
Accountability: Conduct regular performance reviews and coach shift leads and assistant managers.
Guest Relations & Brand Building
Guest Engagement: Interact directly with diners, create regular loyalty, and handle escalated service recovery with grace.
Marketing & Events: Collaborate with marketing and private dining teams to promote seasonal menus, community events, or local partnerships.