General Manager - Restaurant

Kaia Bowls

Clearwater, FL

Pay: $45,000+/yr

Shift: Full time

We are hiring a **Restaurant General Manager** for an exciting new restaurant opening! This is a great opportunity to be part of a new venture from the ground up, help establish our standards and culture, and build a strong team from day one. The ideal candidate will have a strong background in restaurant management, excellent leadership skills, and a passion for hospitality, team development, and operational excellence.

In this role, you will oversee all aspects of daily restaurant operations, including staff management, customer service, food quality, inventory control, cost management, and financial performance. You will be responsible for building a strong team, maintaining high operating standards, and creating a welcoming environment that encourages guest satisfaction and business growth.

If you are an energetic leader who thrives in a fast-paced environment and is committed to excellence, we invite you to join our team.

Key Responsibilities

Restaurant Operations

• Oversee daily restaurant operations to ensure efficient service, consistent food quality, and an outstanding guest experience.
• Manage daily shifts, opening and closing procedures, and staffing levels to support smooth restaurant operations.
• Supervise kitchen and front-of-house activities, ensuring food quality, cleanliness, organization, and service standards are consistently maintained.
• Oversee food preparation and production to ensure consistency, proper portioning, and compliance with food safety standards.
• Coordinate staffing and service flow during peak hours, special events, and catering functions as needed.
• Ensure compliance with applicable health, sanitation, food safety, and workplace safety regulations.

Team Leadership and Development

• Recruit, interview, hire, train, and develop employees to build a motivated, skilled, and service-oriented team.
• Prepare and manage staff schedules to ensure appropriate coverage and efficient labor utilization.
• Conduct performance evaluations, provide ongoing coaching, and establish clear expectations for employee performance.
• Promote a positive, professional work environment that encourages teamwork, accountability, and employee development.
• Address employee concerns and performance issues promptly and professionally.

Customer Service and Hospitality

• Maintain exceptional customer service standards and ensure a positive guest experience.
• Respond to guest feedback and resolve complaints promptly, professionally, and effectively.
• Lead by example in delivering friendly, attentive, and welcoming hospitality.
• Identify opportunities to improve service quality, guest satisfaction, and customer retention.

Financial Management and Cost Control

• Monitor sales, labor expenses, food costs, and operating expenses to support profitability.
• Review profit and loss (P&L) statements and operational reports to identify opportunities for revenue growth and cost reduction.
• Implement strategies to control expenses, reduce food waste, and improve operational efficiency.
• Oversee cash handling, register reconciliation, and daily financial procedures to ensure accuracy and accountability.
• Support budgeting, sales forecasting, and business planning initiatives.

Inventory and Food Safety Management

• Manage inventory levels, purchasing, ordering, receiving, storage, and stock rotation to maintain product availability and quality.
• Coordinate with suppliers, including Sysco, to ensure timely deliveries and appropriate inventory levels.
• Monitor food preparation, handling, and storage procedures to maintain food quality and safety.
• Implement effective inventory controls, portion management, and waste-reduction practices.
• Ensure the restaurant maintains proper sanitation and complies with all applicable food safety requirements.

Systems and Administrative Responsibilities

• Use restaurant technology and management platforms, including Clover, Popmenu, Homebase, and Sysco ordering systems, to support daily operations.
• Utilize POS systems and sales reporting tools to monitor transactions, track performance, and support informed business decisions.
• Maintain accurate records related to sales, inventory, staffing, scheduling, and cash handling.
• Support promotional activities, catering services, and other revenue-generating initiatives as applicable.

Qualifications and Requirements

• Proven experience managing quick-service, fast-food, or comparable restaurant operations.
• Demonstrated supervisory or management experience in the restaurant, hospitality, or food service industry.
• Strong knowledge of restaurant operations, food preparation, kitchen supervision, and customer service.
• Proficiency with restaurant point-of-sale (POS) systems and related technology.
• Familiarity with platforms such as Clover, Popmenu, Homebase, and Sysco ordering systems is preferred.
• Proven ability to recruit, train, schedule, supervise, and develop employees.
• Knowledge of inventory