• 401(k) matching
• Bonus based on performance
• Competitive salary
• Dental insurance
• Health insurance
• Opportunity for advancement
• Paid time off
• Training & development
• Vision insurance

General Manager

• Cultivate Culture: Build a cohesive, "win-win" environment. Serve as a visible mentor and role model on the floor, presenting a united front with ownership.
  
  
• Talent Management: Lead the recruiting, interviewing, and hiring process to build a diverse, high-performing team.
  
  
• Training: Oversee comprehensive onboarding and continuous training for all staff. Identify potential internal promotions and create action plans for manager development.
  
  
• Performance: Conduct bi-annual management reviews and annual hourly staff reviews. Handle all disciplinary actions and documentation with professionalism and compliance.
  
  

• Guest Obsession: Actively engage with guests to understand their preferences and build a loyal regular base.
  
  
• Quality Control: Ensure competitive service, food, and beverage standards are met daily. Conduct regular meetings with the Chef regarding product freshness and storage.
  
  
• Facility Management: Perform daily walkthroughs to ensure the physical plant is clean, safe, and fully operational. Manage repair punch lists and plan necessary upgrades.
  
  
• Compliance: Ensure all staff (Servers/Bartenders) are TN ABC compliant within their first month. Maintain strict adherence to sanitation, safety, and security protocols.
  
  

• Profitability: Own the P&L. Analyze monthly statements to create and execute plans that meet or exceed budgeted goals.
  
  
• Cost Control: Manage purchasing, inventory, and labor costs without compromising the guest experience.
  
  
• Marketing: Collaborate with Directors to develop and execute successful marketing plans. Take initiative on local marketing strategies to drive guest counts.
  
  

• Experience: Minimum of 3+ years of restaurant management experience in a high-volume setting.
  
  
• Operational Knowledge: Functional understanding of all kitchen and bar operations.
  
  
• Tech Savvy: Proficient in restaurant POS systems, inventory software, and Microsoft Office (Word/Excel).
  
  
• Financial Acumen: Basic math skills regarding P&L management, percentages, and inventory.
  
  
• Physical Stamina: Ability to stand and be active for 10–14 hour shifts.
  
  
• Soft Skills: Strong problem-solving capabilities, ability to make quick decisions under pressure, and a proactive leadership style.
  
  

• Opportunity to lead a high-volume, high-energy environment.
  
  
• Direct collaboration with ownership and directors.
  
  
• Competitive Salary, Bonus Potential, PTO, Health Benefits, Dining Discounts.