Restaurant General Manager

If you're a strong GM quietly wondering whether the company you're running deserves the work you're putting in, keep reading.

You know how to run a restaurant. You know how to build a team, manage a P&L, and hold a standard without burning people out. What you might not know is whether anyone at your current company actually notices.

You'd be stepping into the GM seat for a fast casual concept with a loyal following built around real, heritage-driven food. This isn't a brand chasing the next limited-time offer. It's a concept with genuine culinary identity — recipes earned over decades and guests who come back because they care about what they're eating.

You'll own the full operation. The P&L is yours. The team is yours to build. The guest experience lives or dies by the culture you create on the floor — and you'll have the authority to create it the right way.

You'll be coaching managers, not babysitting them. You'll be on the floor because you want to be, not because someone is watching. And you'll be working alongside kitchen leadership that takes culinary standards as seriously as you do.

• 3+ years of restaurant leadership in high-volume casual or QSR
• Current GM, Senior Manager, or AGM ready for the next step
• Proven ability to manage a P&L and understand the financial drivers of the business
• A hands-on leader who leads with presence and enjoys being on the floor
• Someone who genuinely cares about food quality — not just hitting numbers
• High emotional intelligence and the ability to coach managers, not just manage them