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General Manager Of Restaurant Jobs (NOW HIRING)

Gecko New York

Restaurant General Manager

Princeton, NJ

$56K - $78K/yr

The Restaurant General Manager is responsible for leading all aspects of restaurant operations, including financial performance, team development, guest experience, and operational execution. This ...

Rally's

Restaurant General Manager

Jackson, MS · On-site

$47K - $64K/yr

The Restaurant General Manger will ensure the orderly and efficient functioning of assigned restaurant by assuring adherence to the philosophy of quality, service, cleanliness and hospitality. A ...

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How much do general manager of restaurant jobs pay per year?

As of Jun 15, 2026, the average yearly pay for general manager of restaurant in the United States is $65,615.00, according to ZipRecruiter salary data. Most workers in this role earn between $54,000.00 and $74,500.00 per year, depending on experience, location, and employer.

How much can a general manager at a restaurant make?

A restaurant general manager typically earns a median annual salary of around $55,000 to $70,000, with higher earnings possible in upscale or high-volume establishments. Compensation can vary based on location, experience, and the size of the restaurant, and may include bonuses and benefits.

What are the responsibilities of a General Manager of a restaurant?

A General Manager of a restaurant oversees all aspects of the restaurant's operations, including staff management, budgeting, customer service, and ensuring food quality and safety standards are met. They are responsible for hiring and training employees, managing inventory, creating schedules, and addressing customer concerns. Additionally, General Managers work to maximize profitability, implement marketing strategies, and ensure compliance with health and safety regulations.

What are the key skills and qualifications needed to thrive as a General Manager of a Restaurant, and why are they important?

To thrive as a General Manager of a Restaurant, you need strong leadership, operational management, and financial acumen, often supported by experience in hospitality and a relevant degree or certification. Familiarity with point-of-sale (POS) systems, inventory management software, and food safety certifications is typically required. Exceptional communication, problem-solving skills, and the ability to motivate teams are vital soft skills for this role. These competencies ensure efficient restaurant operations, high customer satisfaction, and achievement of business goals.

What is the 30/30/30 rule for restaurants?

The 30/30/30 rule in restaurant management suggests that managers should spend 30% of their time on staff training, 30% on operational tasks, and 30% on customer service to ensure balanced focus on key areas. This approach helps maintain efficiency, staff development, and customer satisfaction. As a general manager, applying this rule can improve overall restaurant performance.

What does a general manager do for a restaurant?

A general manager of a restaurant oversees daily operations, manages staff, ensures customer satisfaction, controls budgets, and maintains quality standards. They coordinate between departments, handle hiring and training, and implement policies to ensure the restaurant runs efficiently and profitably.

What are some common challenges a General Manager of a restaurant faces in daily operations, and how can they address them?

General Managers of restaurants often face challenges such as managing staff turnover, ensuring consistent food quality, and balancing customer satisfaction with operational efficiency. They address these by fostering a positive workplace culture, providing ongoing staff training, and maintaining clear communication with both the kitchen and front-of-house teams. Additionally, they monitor inventory and costs closely to maximize profitability and regularly review guest feedback to identify areas for improvement.

What jobs pay 2000 a day?

High-level executive roles such as Chief Executive Officers, Chief Financial Officers, and certain specialized consultants can earn around $2,000 or more per day, especially with significant experience, industry expertise, and in large organizations. These positions often require advanced degrees, extensive leadership skills, and a track record of success, and they may involve long hours and high responsibility.
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General Manager Of Restaurant jobs near you
Infographic showing various General Manager Of Restaurant job openings in the United States as of June 2026, with employment types broken down into 1% Internship, 55% Full Time, 40% Part Time, and 4% Contract. Highlights an 92% Physical, 2% Hybrid, and 6% Remote job distribution, with an average salary of $65,615 per year, or $31.5 per hour.

General Manager of Restaurants

Tempo by Hilton Louisville Downtown NuLu

Louisville, KY • On-site

$85K/yr

Full-time

Retirement, PTO

Posted 16 days ago

Job description

What's in it for you...
  • Insurance enrollment available from DAY 1!
  • Paid time off available from DAY 1!
  • Holiday pay available from DAY 1!
  • 401(k) enrollment after 30 days!
  • Hotel and travel discounts at worldwide destinations!
  • Professional development and promotion opportunities!
The impact you'll make...
The General Manager of Restaurants performs a critical role for the hotel's food & beverage program and is directly responsible for oversight, performance, and profitability of the restaurant, bar, and/or banquet operations. Leading an employee and customer-centric culture, this role promotes growth, empowerment, productivity, quality, diversity, and team achievement. The General Manager of Restaurants supports strategic planning and execution of initiatives within the F&B department and across the entire property.
You'll enjoy this job because...
  • You're eager to distinguish yourself as a leader in F&B
  • You're self-motivated to achieve success
  • You like working in a fast-paced environment
  • You're skilled at prioritization and delegation
  • You enjoy teaching and motivating others
What you'll be doing...
  • Oversee the day to day operations of the F&B Department
  • Drive sales and control costs to deliver optimum business results for all areas of accountability
  • Maintain critical standards for product quality, service speed, cleanliness and sanitation
  • Recruiting, staffing, scheduling and retaining employees
  • Direct and participates in the writing of menus
  • Follow policies and procedures for the operation of the entire department to achieve profitable results
  • Ensure proper training on quality and service standards and have the tools & equipment to effectively carry out their job functions
  • Establish and achieve quality and guest satisfaction goals
  • Maintain set food and liquor costs
  • Oversee all banquets including set up, preparation, cooking and serving
  • Maintain a floor presence during needed meal periods to ensure optimal guest service
Requirements...
  • Must be able to speak, read, write and understand the primary language(s) used in the workplace
  • Requires good communication skills, both verbal and written
  • Ability to prepare and analyze data figures and transcriptions prepared on and generated by computer
  • Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required
  • Strong administrative skills, to include business writing, mathematics for basic accounting and knowledge of Microsoft Office programs
  • Must be able to lift up to 30 pounds occasionally
  • Requires grasping, writing, standing, sitting, walking, bending, listening and hearing ability and visual acuity
  • Some college and/or advanced training in food operations
  • Prior hotel and supervisory experience preferred. Culinary Arts training, a plus
  • Ability to work calmly under stressful situations
  • Maintain high level of guest satisfaction is in absolute requirement for this position
About First Hospitality...
Founded in 1985 and based in Chicago, First Hospitality is a forward-thinking hotel development, investment, and management company. First Hospitality's strategic vision is to create value for all through excellence and an openness to doing things differently.
First Hospitality seeks to attract and retain a high-performing and diverse workforce in which employee's differences are respected and valued to better meet the varying needs of the customers we serve. FH fosters an inclusive work environment that promotes collaboration, flexibility, and fairness. Equal Opportunity Employer.

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