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About the job

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