General Manager

Overview

Job Highlights:

• Date Posted:
  Jan 24, 2026
• Posting Expires:
  Feb 28, 2026
• Location:
  
  Chicago, IL
• Hours:
  
  Not listed
• Experience:
  
  Not listed
• Education:
  
  High school diploma

Responsible for overall planning and directing the functional activities of the restaurant by driving sales, flowing profits, and developing a team that leads to successfully achieving company objectives.

• Knows the GAB mission statement and can execute.
• Welcomes guests using the 10-4 rule.
• Adheres to a budget and plans for the restaurant including sales goals, profit projections, and capital requirements.
• Acts as the Guest Services Coordinator during peak volume periods and assigns others as needed.
• Generates a profit through controlling food, labor and operating costs and driving sales.
• Completes regular inventory counts according to the company standard.
• Reviews the general business climate for the restaurant and adjusts staff and inventories as needed.
• Accurately prepares payroll for review.
• Manages all personnel files in accordance with local and federal laws.
• Schedules employees based on business needs and budget.
• Hires, terminates, cultivates, and disciplines employees, including proper handling of all documentation.
• Ensures financial reporting is consistent with restaurant standards and produced monthly.
• Operates in an environmentally conscious manner, minimizing the use of disposables when possible.
• Promotes restaurant marketing programs.
• Manages accurate online hours of operation for all platforms.
• Maintains a posted employee schedule in accordance with local and federal laws.
• Maintains the facilities of the restaurant to produce high quality food at the lowest possible cost.
• Ensures customers are serviced at the highest level of satisfaction through quality food and courteous employees.
• Adheres to general preventative maintenance requirements and reports necessary repairs with follow-through to ensure completion.
• Develops and maintains an effective restaurant through hiring, training, compensation, motivation, termination, and review of all staff.
• Administrates annual reviews of all employees that meet the requirements and develops a program for sound employee relations with staff at all levels of the organization.
• Provides guidance and direction to employees to assist in their professional development and creates areas of responsibility for each member of the leadership team.
• Ensures all catering is executed according to the company standard and provides follow-up communication with catering customers.
• Maintains a positive working relationship with staff and customers even when handling challenges.
• Other duties may be assigned.

• Oral and Written Communication Skills
• HR Fundamentals
• Keyboard Skills
• Loss Prevention
• Customer Relations
• Computer Literacy
• P&L Analysis
• Diplomacy
• Professionalism
• High School Diploma or Equivalent
• Planning & Scheduling
• Project Management
• Time Management
• Inventory Management
• Restaurant Management Experience
• Valid Food Handler Certification