One Haus Hospitality

Position Summary

The General Manager is responsible for the overall operations of the restaurant, ensuring the successful delivery of the brand’s core philosophy, which centers around four foundational values: Hospitality, Quality, Value, and Family. The role includes recruiting, leading, and developing team members; cultivating a positive and stable work environment; and driving both sales growth and cost control to achieve strong business results.

Essential Duties and Responsibilities

• Serves as a community-facing representative of the restaurant.
• Resolves guest complaints in a way that fosters guest satisfaction and loyalty.
• Promotes a “no-compromise” culture among team members and leaders in delivering top-tier hospitality, food quality, value, and a family-style environment.
• Utilizes tools such as guest feedback surveys and service evaluations to guide improvements in the customer experience.
• Upholds brand standards consistently and fairly, preserving the concept's integrity.
• Remains accessible via phone to support the team, even when off-site.
• Leads and supports the recruitment, retention, and development of a strong and motivated team.
• Sets an example of effective leadership that builds team loyalty and engagement.
• Delegates appropriately and supports the growth of the management team.
• Oversees staff scheduling three weeks in advance to ensure coverage while managing labor costs.
• Drives the execution of operational goals aligned with business targets for growth and profitability.
• Reviews financial statements to identify areas of concern and implements solutions to protect profitability.
• Maintains safe, secure, and clean working conditions across all areas of the operation.
• Conducts performance reviews for managers and oversees staff review processes in collaboration with leadership.
• Ensures compliance with all company policies as well as local, state, and federal regulations.
• Oversees restaurant opening and closing procedures with attention to cleanliness, presentation, and operations checklists.
• Manages payroll processes and employment documentation in-house.
• Ensures all administrative responsibilities are completed accurately and promptly, including daily reports, purchase orders, accounts payable, and HR documents.
• Oversees private dining and event execution, ensuring maximum revenue and guest satisfaction.
• Performs other duties as needed.

Qualifications

Education and/or Experience

• High school diploma required; Bachelor’s degree preferred.
• 7–10 years of restaurant experience with at least 5 years in a management capacity preferred.

Skills

• Strong verbal and written communication skills.
• Proficiency in English, basic math, and data interpretation.
• Ability to lead with confidence, composure, and sound judgment under pressure.
• Experience with budgeting, scheduling, and business planning.
• Proficiency in standard computer applications and an aptitude for learning new systems.

Benefits: 

• Base salary $100 - $120k (DOE) + 17.5% bonus
• 3 weeks PTO
• 100% company sponsored health insurance for employee + dependents, starts day 1 (no probationary period)
• Short-term/Long-term disability insurance
• Dining discounts
• 401k + 1% match if you defer 4%