General Manager New Restaurant Jobs in Indiana (NOW HIRING)

Since 1997, Mike Cunningham, owner of Cunningham Restaurant Group (CRG), has created an array of unforgettable dining experiences for guests and local communities. From its humble beginnings in Brownsburg, Indiana, CRG has grown into a thriving tri-state restaurant group built on innovation, hospitality, and a commitment to community impact. Today, CRG encompasses 40+ restaurants across 18+ unique concepts, with a continued focus on sustainable growth and operational excellence.

As we continue to grow, we're seeking an experienced General Manager to join our leadership team in Fort Wayne, Indiana. This is a unique opportunity to lead CRG dining within the Electric Works building, one of the region's most exciting mixed-use developments and hospitality destinations.

This role is ideal for a highly adaptable hospitality leader who thrives in dynamic environments and is energized by variety. The General Manager will lead operations across multiple concepts and service styles, potentially overseeing up to three distinct restaurant concepts ranging from quick service and casual dining to full service and elevated social experiences.

We're looking for a leader who can seamlessly shift between concepts while maintaining operational excellence, developing strong teams, and delivering exceptional guest experiences. Success in this role requires strong business acumen, a hands-on leadership style, and the ability to build culture across multiple teams and operating models.

Job Overview:

As General Manager, you will oversee all aspects of restaurant operations, team development, guest experience, and financial performance. You will play a critical role in establishing and maintaining a culture of hospitality, accountability, and excellence while supporting the continued growth of CRG's presence within the Electric Works campus.

The ideal candidate has experience leading high-volume, full-service restaurant operations and is comfortable navigating multiple service styles, varying business demands, and evolving operational needs. Experience in upscale casual, polished casual, or fine dining environments is strongly preferred.

Key Responsibilities:

1. Leadership and Team Management:

   • Provide strong leadership to all staff members, setting a high standard for professionalism and service excellence.

   • Recruit, train, and develop a top-tier team of culinary and service professionals.

   • Extend a positive and collaborative work environment that encourages teamwork and growth in both front of house and back of house.

2. Customer Experience:

   • Ensure an unparalleled fine dining experience for all guests by maintaining the highest standards of service and quality.

   • Address and resolve guest concerns promptly and professionally.

   • Regularly interact with customers to gather feedback and ensure their satisfaction.

3. Financial Management:

   • Develop and manage the restaurant budget, controlling costs, and optimizing revenue.

   • Implement effective inventory management and cost control strategies.

   • Analyze financial reports and make data-driven decisions to improve profitability.

4. Operational Excellence:

   • Oversee day-to-day operations, including reservations, food and beverage service, and kitchen operations.

   • Maintain and uphold all health, safety, and sanitation standards and regulations.

   • Collaborate with the Kitchen Manager to create and update the menu.

   • Be prepared to actively participate in cooking in the kitchen based on volume and needs.

5. Marketing and Promotion:

   • Collaborate with the marketing team to develop and execute marketing strategies and promotions.

   • Drive initiatives to increase restaurant visibility and attract new customers.

   • Engage in awareness of  local activities while also building relationships in the surrounding communities.

6. Vendor and Supplier Relations:

   • Manage relationships with suppliers to ensure timely and quality delivery of products.

Qualifications:

• Proven experience as a General Manager in a full-service restaurant environment. Experience leading all types of concepts preferred.

• Ability to work varying hours; including nights, weekends, and holidays.

• Exceptional leadership, communication, and interpersonal skills.

• Strong business acumen and financial management skills.

• Thorough knowledge of food and beverage operations, service standards, and industry trends.

• Ability to work effectively under pressure and in a fast-paced environment.

• Proficient in restaurant management software and point-of-sale systems.

Physical Requirements:

• Ability to traverse all levels of the restaurant as needed

• Ability to lift up to 30 lbs.

Benefits:

• Medical, dental, and vision insurance

• Flexible spen