General Manager

At Swampdawg Restaurant Management Group, our General Manager is responsible for overseeing all aspects of daily restaurant operations while ensuring exceptional guest experiences, strong financial performance, and consistent execution of company standards.

This position requires a hands-on leader who demonstrates accountability, professionalism, effective communication, and the ability to build and maintain a high-performing team.

Key Responsibilities

1. Daily Operations & Restaurant Standards

• Oversee all front-of-house and back-of-house operations to ensure efficient daily execution.

• Maintain restaurant cleanliness, organization, food quality, service standards, and overall appearance.

• Ensure proper opening, closing, and shift-change procedures are consistently followed.

• Monitor restaurant operations throughout each shift, proactively identifying and resolving issues.

• Ensure compliance with all health department regulations, food safety requirements, and company policies.

• Maintain equipment, facilities, and restaurant assets in proper working condition.

• Ensure operational checklists, inspections, and company procedures are completed accurately and on time.

• Lead by example and remain actively involved in restaurant operations during peak business periods.

2. Financial Performance & Profitability

• Take ownership of the restaurant's financial performance and profitability.

• Monitor and manage labor costs, food costs, beverage costs, and controllable operating expenses.

• Review daily, weekly, and monthly sales reports to identify trends and opportunities for improvement.

• Establish and maintain appropriate staffing levels based on projected sales and business demands.

• Monitor inventory levels, purchasing, waste, portion control, and product usage.

• Ensure accurate inventory counts and investigate discrepancies.

• Review profit and loss statements and develop action plans to improve performance.

• Identify opportunities to increase revenue, improve operational efficiency, and control expenses.

• Ensure accurate cash handling, deposits, reconciliations, and financial reporting.

3. Team Leadership & Employee Development

• Recruit, interview, hire, train, and retain qualified team members.

• Provide clear expectations, consistent direction, and ongoing performance feedback.

• Develop assistant managers, shift leaders, and key employees for future leadership opportunities.

• Conduct regular management meetings, employee coaching, and performance evaluations.

• Hold employees and managers accountable for company policies, job expectations, and performance standards.

• Address employee concerns, disciplinary matters, and workplace conflicts promptly and professionally.

• Create a positive, respectful, and team-oriented work environment.

• Maintain employee schedules that balance business needs, labor goals, and appropriate staffing coverage.

• Promote employee engagement, teamwork, recognition, and professional growth.

4. Guest Experience & Customer Relations

• Ensure every guest receives friendly, attentive, and professional service.

• Maintain a visible presence on the restaurant floor and engage regularly with guests.

• Respond promptly and professionally to guest complaints, concerns, and service issues.

• Monitor guest feedback, online reviews, and customer satisfaction trends.

• Implement corrective actions to address recurring service or quality concerns.

• Build relationships with regular guests and encourage repeat business.

• Ensure consistency in food quality, presentation, service speed, and overall dining experience.

5. Sales Growth, Marketing & Community Involvement

• Support company marketing initiatives, promotions, events, and sales-building strategies.

• Work collaboratively with marketing and ownership to execute restaurant promotions and special events.

• Identify opportunities to increase guest traffic, average check amounts, and repeat visits.

• Encourage suggestive selling, upselling, and effective menu knowledge among employees.

• Support catering, private events, community partnerships, and local outreach opportunities.

• Ensure promotional materials, menu updates, and marketing initiatives are implemented correctly.

• Represent the restaurant professionally within the local community.

6. Inventory, Purchasing & Vendor Management

• Oversee food, beverage, and supply ordering to maintain appropriate inventory levels.

• Ensure accurate weekly inventory procedures and reporting.

• Monitor product quality, receiving procedures, storage, and rotation.

• Maintain effective relationships with vendors and suppliers.

• Investigate product shortages, excessive waste, and inventory variances.

• Ensure proper food handling, storage temperatures, and FIFO procedures.

• Monitor ordering practices to prevent unnecessary spending and overstocking.

7. Administrative Responsibilities & Communication

• Complete and submit required operational and financial reports accurately and on time.

• Maintain employee documentation, training records, and necessary compliance records.

• Communicate regularly with ownership and upper management regarding restaurant performance, staffing, operational concerns, and opportunities.

• Attend and actively participate in management meetings and company training.

• Ensure timely communication of company initiatives, policy changes, and operational expectations to restaurant employees.

• Maintain accurate scheduling, payroll, timekeeping, and employee records.

• Ensure proper use and management of POS systems and restaurant technology.

• Follow through on assigned projects, action items, and operational improvements.

8. Accountability & Leadership Expectations

• Take full responsibility for the overall performance and condition of the restaurant.

• Demonstrate a strong sense of urgency, ownership, and attention to detail.

• Maintain professional conduct and a positive leadership presence.

• Make sound business decisions that support both the guest experience and company profitability.

• Identify problems proactively and implement effective solutions.

• Ensure management team members are meeting established expectations.

• Maintain open, honest, and timely communication with ownership.

• Consistently enforce company standards without favoritism.

• Lead with integrity, consistency, and accountability.

Qualifications & Experience

• Previous restaurant management experience, preferably in a General Manager or Assistant General Manager role.

• Strong understanding of full-service restaurant operations, including front-of-house and back-of-house procedures.

• Working knowledge of restaurant financials, P&L statements, labor management, inventory, and cost controls.

• Strong leadership, organizational, communication, and problem-solving skills.

• Ability to manage multiple priorities in a fast-paced environment.

• Experience with POS systems, scheduling software, and restaurant reporting tools.

• Knowledge of food safety regulations and applicable alcohol service requirements.

• Ability to work a flexible schedule, including nights, weekends, and holidays.

• Food safety manager certification, or ability to obtain certification as required.

  
  

Physical & Scheduling Requirements

• Ability to stand and walk for extended periods.

• Ability to lift and carry up to 40 pounds, with or without reasonable accommodation.

• Ability to work in a fast-paced restaurant environment.

• Availability to work varying shifts based on business needs.

• Willingness to assist in all operational areas when necessary.