The General Manager is responsible for the overall leadership, operation, and financial performance of the restaurant. This position reports directly to the Owner/President of Mater Dei Restaurant Group and has primary operating authority for the location.

The General Manager leads and develops the management and crew teams; maintains staffing and scheduling levels; ensures excellent guest service, food safety, cleanliness, and operational execution; and manages sales, labor, food cost, profitability, and other restaurant performance measures. The GM is expected to coach employees, set clear expectations, hold the team accountable, protect employee dignity, and develop future leaders.

This is a full-time salaried leadership position requiring a minimum of 50 hours per week across five to six days. The GM must maintain a flexible schedule that includes openings, closings, weekends, and at least two Saturdays during each rolling four-week period, with three Saturdays preferred. More than 50% of the GM’s time will be devoted to management and leadership responsibilities, while remaining actively involved in restaurant operations when needed.

The first 90 days will focus on learning the restaurant and team, stabilizing operations, establishing performance baselines, building trust, and aligning expectations. Employment is at will.

The General Manager is responsible for the overall leadership, operation, and financial performance of the restaurant. This position reports directly to the Owner/President of Mater Dei Restaurant Group and has primary operating authority for the location.

The General Manager leads and develops the management and crew teams; maintains staffing and scheduling levels; ensures excellent guest service, food safety, cleanliness, and operational execution; and manages sales, labor, food cost, profitability, and other restaurant performance measures. The GM is expected to coach employees, set clear expectations, hold the team accountable, protect employee dignity, and develop future leaders.

This is a full-time salaried leadership position requiring a minimum of 50 hours per week across five to six days. The GM must maintain a flexible schedule that includes openings, closings, weekends, and at least two Saturdays during each rolling four-week period, with three Saturdays preferred. More than 50% of the GM’s time will be devoted to management and leadership responsibilities, while remaining actively involved in restaurant operations when needed.

The first 90 days will focus on learning the restaurant and team, stabilizing operations, establishing performance baselines, building trust, and aligning expectations. Employment is at will.