General Manager (GM)

Title: General Manager (GM)

Reports To: Managing Partner / Ownership

Location: Fruit Cove, FL

About:

Pecan Craft Kitchen is a dynamic culinary destination focused on the primal art of open-fire cooking. We celebrate premium, locally-sourced ingredients, transforming them over live flames to create unforgettable flavors. Our vibrant atmosphere extends from our energetic dining room and bustling tap wall to our inviting outdoor patio. We are committed to exceptional food, outstanding hospitality, and a passionate team.

Position Summary:

The General Manager is the head operator of Pecan Craft Kitchen, holding ultimate accountability for the financial performance, operational excellence, and brand integrity of the entire establishment. This senior leadership role demands a strategic thinker with a proven record of managing all business segments (P&L, FOH, BOH, Marketing) and building high-performing, culture-driven teams. The GM is responsible for translating the ownership's vision into consistent daily execution and sustained profitability.

Why Join Us?

• Lead a Truly Unique Concept: Be the driving force behind the overall dining experience at an innovative, sustainable, and live-fire cooking concept.

• Culture of Partnership: Join a supportive, experienced ownership team and a company that is committed to making employees partners in success and striving for teamwork-life balance.

• Grow with Purpose: Engage with a hospitality-focused culture where your passion for creating memorable customer experiences is paramount.

Key Responsibilities:

Guest Experience & Areas of Ownership

I. Financial Performance & Business Strategy

• P&L Management: Own and control all aspects of the Profit and Loss statement, including maximizing revenue and proactively managing prime costs (Food, Beverage, and Labor).

• Budgeting & Forecasting: Develop annual budgets and weekly/monthly financial forecasts, identifying opportunities for operational efficiency and revenue growth.

• Inventory & Vendor Relations: Oversee the Head Chef and Hospitality Manager in all inventory controls, while personally negotiating and managing contracts with key vendors and suppliers.

• Compliance & Licensing: Ensure all state and local regulations are met, including health codes, liquor licenses, payroll, and employment laws.

II. Leadership & Team Development

• Executive Leadership: Directly manage and mentor the entire management team (Head Chef, Sous Chef, Hospitality Manager), ensuring they are aligned with company goals and pillars.

• Culture & Retention: Drive a positive, respectful, and high-performance culture across both FOH and BOH. Implement strategies for effective staff recruitment, training, development, and retention.

• Performance Management: Implement formal review processes, administer compensation adjustments, and handle all senior-level disciplinary actions.

III. Operations & Guest Experience

• Operational Excellence: Oversee all daily functions to ensure efficiency, safety, and consistent quality in every department.

• Hospitality & Service Standards: Establish and enforce the highest level of hospitality standards across the entire venue (dining room, patio, bar), ensuring a seamless and memorable guest experience.

• Facilities Management: Oversee the maintenance and long-term capital needs of the facility and all major operating equipment (grills, HVAC, tap systems, POS).

• Local Sourcing & Quality Control: Work with the Head Chef to ensure the integrity of the Farm-to-Live-Fire concept through rigorous local sourcing standards and consistent food quality.

IV. Marketing & Community Engagement

• Brand Management: Act as the primary brand ambassador in the local community, promoting the restaurant's unique concept and culture.

• Sales Growth: Develop and execute local marketing strategies, manage online reputation, and drive sales through private events, community partnerships, and customer loyalty programs.

What We’re Looking For

Qualifications & Experience:

• Minimum of 5+ years of progressive management experience, with at least 3 years as a General Manager in a high-volume, full-service restaurant.

• Proven ability to manage a high-volume operation and demonstrate proficiency in all P&L categories.

• Deep knowledge of sophisticated food and beverage programs, including extensive experience with craft beverage and fine dining service standards.

• Experience managing operations with unique components like live-fire cooking or high-volume tap wall/patio service is highly desirable.

• Proficient with business software, advanced POS systems, and reporting tools.

The Right Leader:

• A financially astute, results-driven professional who leads with integrity and transparency.

• A strategic leader capable of delegation while maintaining a keen eye for detail.

• Exceptional communication skills for effective interaction with staff, guests, vendors, and ownership.

• Possesses the ability to create a clear vision for the team and inspire continuous improvement.

Job Type: Full-time

Pay: $70,000.00 - $90,000.00 per year

Benefits:

• Employee discount

• Flexible schedule

• Health insurance

• Paid time off

• Professional development assistance

Work Location: In person
Pecan Craft Kitchen - Saint Johns, FL

General Manager (GM)

Title: General Manager (GM)

Reports To: Managing Partner / Ownership

Location: Fruit Cove, FL

About:

Pecan Craft Kitchen is a dynamic culinary destination focused on the primal art of open-fire cooking. We celebrate premium, locally-sourced ingredients, transforming them over live flames to create unforgettable flavors. Our vibrant atmosphere extends from our energetic dining room and bustling tap wall to our inviting outdoor patio. We are committed to exceptional food, outstanding hospitality, and a passionate team.

Position Summary:

The General Manager is the head operator of Pecan Craft Kitchen, holding ultimate accountability for the financial performance, operational excellence, and brand integrity of the entire establishment. This senior leadership role demands a strategic thinker with a proven record of managing all business segments (P&L, FOH, BOH, Marketing) and building high-performing, culture-driven teams. The GM is responsible for translating the ownership's vision into consistent daily execution and sustained profitability.

Why Join Us?

• Lead a Truly Unique Concept: Be the driving force behind the overall dining experience at an innovative, sustainable, and live-fire cooking concept.

• Culture of Partnership: Join a supportive, experienced ownership team and a company that is committed to making employees partners in success and striving for teamwork-life balance.

• Grow with Purpose: Engage with a hospitality-focused culture where your passion for creating memorable customer experiences is paramount.

Key Responsibilities:

Guest Experience & Areas of Ownership

I. Financial Performance & Business Strategy

• P&L Management: Own and control all aspects of the Profit and Loss statement, including maximizing revenue and proactively managing prime costs (Food, Beverage, and Labor).

• Budgeting & Forecasting: Develop annual budgets and weekly/monthly financial forecasts, identifying opportunities for operational efficiency and revenue growth.

• Inventory & Vendor Relations: Oversee the Head Chef and Hospitality Manager in all inventory controls, while personally negotiating and managing contracts with key vendors and suppliers.

• Compliance & Licensing: Ensure all state and local regulations are met, including health codes, liquor licenses, payroll, and employment laws.

II. Leadership & Team Development

• Executive Leadership: Directly manage and mentor the entire management team (Head Chef, Sous Chef, Hospitality Manager), ensuring they are aligned with company goals and pillars.

• Culture & Retention: Drive a positive, respectful, and high-performance culture across both FOH and BOH. Implement strategies for effective staff recruitment, training, development, and retention.

• Performance Management: Implement formal review processes, administer compensation adjustments, and handle all senior-level disciplinary actions.

III. Operations & Guest Experience

• Operational Excellence: Oversee all daily functions to ensure efficiency, safety, and consistent quality in every department.

• Hospitality & Service Standards: Establish and enforce the highest level of hospitality standards across the entire venue (dining room, patio, bar), ensuring a seamless and memorable guest experience.

• Facilities Management: Oversee the maintenance and long-term capital needs of the facility and all major operating equipment (grills, HVAC, tap systems, POS).

• Local Sourcing & Quality Control: Work with the Head Chef to ensure the integrity of the Farm-to-Live-Fire concept through rigorous local sourcing standards and consistent food quality.

IV. Marketing & Community Engagement

• Brand Management: Act as the primary brand ambassador in the local community, promoting the restaurant's unique concept and culture.

• Sales Growth: Develop and execute local marketing strategies, manage online reputation, and drive sales through private events, community partnerships, and customer loyalty programs.

What We’re Looking For

Qualifications & Experience:

• Minimum of 5+ years of progressive management experience, with at least 3 years as a General Manager in a high-volume, full-service restaurant.

• Proven ability to manage a high-volume operation and demonstrate proficiency in all P&L categories.

• Deep knowledge of sophisticated food and beverage programs, including extensive experience with craft beverage and fine dining service standards.

• Experience managing operations with unique components like live-fire cooking or high-volume tap wall/patio service is highly desirable.

• Proficient with business software, advanced POS systems, and reporting tools.

The Right Leader:

• A financially astute, results-driven professional who leads with integrity and transparency.

• A strategic leader capable of delegation while maintaining a keen eye for detail.

• Exceptional communication skills for effective interaction with staff, guests, vendors, and ownership.

• Possesses the ability to create a clear vision for the team and inspire continuous improvement.

Job Type: Full-time

Pay: $70,000.00 - $90,000.00 per year

Benefits:

• Employee discount

• Flexible schedule

• Health insurance

• Paid time off

• Professional development assistance

Work Location: In person
Pecan Craft Kitchen - Saint Johns, FL