Multi Unit General Manager

Campus Restaurant Operations

Lead multiple high-volume campus restaurants through two focused semesters, then get the rest of the year back on full salary. Most multi-unit restaurant leadership jobs run fifty weeks a year with no end in sight. This one follows the academic calendar.

During the roughly thirty-two-week peak season you lead multiple restaurant operations, develop General Managers and management teams, and drive performance across your portfolio. During the off-season your workload drops significantly while your salary and benefits continue year-round. You stay on as a full-time, salaried leader twelve months a year, with real time to recharge, travel, or pursue your own goals, inside a growing multi-brand company with clear paths to advance.

Why this role is different

• Year-round salary. Full-time and salaried twelve months a year, with full benefits and roughly twenty-two weeks of significantly reduced workload built in.
  
• A campus, not a chain box. Lead multiple operations embedded in campus life, with the energy and rhythm of the school year.
  
• Steadier, high-volume business. Campus meal-plan infrastructure means more predictable traffic than a typical independent restaurant.
  
• Real room to grow. Strong Multi General Managers move into senior field leadership as we expand.
  
• Genuine ownership. Full operational and financial accountability across multiple restaurants, with real decision-making authority over your market.
  

What you'll do

• Lead your leaders. Recruit, hire, train, coach, and develop General Managers, Assistant Managers, and restaurant leadership teams while building a culture of accountability, hospitality, and operational excellence.
  
•  Run the operation. Oversee daily operations across multiple restaurants, ensuring consistent execution of food quality, cleanliness, food safety, inventory management, ordering, and brand standards.
  
• Own the numbers. Carry full P&L accountability across your portfolio, driving sales, labor, food cost, controllable expenses, and profitability through operational and financial analysis.
  
• Drive the guest experience. Set the standard for hospitality across every location, ensuring exceptional guest experiences and consistent brand execution.
  

What we're looking for

• 5+ years of restaurant management experience with progressive leadership responsibility.
• At least 2 years managing multiple restaurant locations or demonstrated success as a top-performing General Manager ready for the next step.
• Proven experience developing managers, supervisors, and large hourly teams.
• Strong leadership, financial acumen, and decision-making in a fast-paced, high-volume environment.
• Experience managing multiple P&Ls, labor, food cost, and operational performance metrics.
• A real commitment to hospitality, leadership development, and operational excellence.

Schedule, compensation, and benefits

• Up to 60 hours per week during the ~32-week peak season, including evenings, weekends, and holidays as business requires.
• Regular travel between assigned restaurant locations.
• Competitive year-round salary, maintained through the reduced-workload off-season.
• Healthcare, dental, vision, paid time off, and 401(k).
• Performance-based advancement and clear paths into senior field leadership.
• Able to stand and move for extended periods and lift up to 50 lbs.

Multi Unit General Manager

Campus Restaurant Operations

Lead multiple high-volume campus restaurants through two focused semesters, then get the rest of the year back on full salary. Most multi-unit restaurant leadership jobs run fifty weeks a year with no end in sight. This one follows the academic calendar.

During the roughly thirty-two-week peak season you lead multiple restaurant operations, develop General Managers and management teams, and drive performance across your portfolio. During the off-season your workload drops significantly while your salary and benefits continue year-round. You stay on as a full-time, salaried leader twelve months a year, with real time to recharge, travel, or pursue your own goals, inside a growing multi-brand company with clear paths to advance.

Why this role is different

• Year-round salary. Full-time and salaried twelve months a year, with full benefits and roughly twenty-two weeks of significantly reduced workload built in.
  
• A campus, not a chain box. Lead multiple operations embedded in campus life, with the energy and rhythm of the school year.
  
• Steadier, high-volume business. Campus meal-plan infrastructure means more predictable traffic than a typical independent restaurant.
  
• Real room to grow. Strong Multi General Managers move into senior field leadership as we expand.
  
• Genuine ownership. Full operational and financial accountability across multiple restaurants, with real decision-making authority over your market.
  

What you'll do

• Lead your leaders. Recruit, hire, train, coach, and develop General Managers, Assistant Managers, and restaurant leadership teams while building a culture of accountability, hospitality, and operational excellence.
  
•  Run the operation. Oversee daily operations across multiple restaurants, ensuring consistent execution of food quality, cleanliness, food safety, inventory management, ordering, and brand standards.
  
• Own the numbers. Carry full P&L accountability across your portfolio, driving sales, labor, food cost, controllable expenses, and profitability through operational and financial analysis.
  
• Drive the guest experience. Set the standard for hospitality across every location, ensuring exceptional guest experiences and consistent brand execution.
  

What we're looking for

• 5+ years of restaurant management experience with progressive leadership responsibility.
• At least 2 years managing multiple restaurant locations or demonstrated success as a top-performing General Manager ready for the next step.
• Proven experience developing managers, supervisors, and large hourly teams.
• Strong leadership, financial acumen, and decision-making in a fast-paced, high-volume environment.
• Experience managing multiple P&Ls, labor, food cost, and operational performance metrics.
• A real commitment to hospitality, leadership development, and operational excellence.

Schedule, compensation, and benefits

• Up to 60 hours per week during the ~32-week peak season, including evenings, weekends, and holidays as business requires.
• Regular travel between assigned restaurant locations.
• Competitive year-round salary, maintained through the reduced-workload off-season.
• Healthcare, dental, vision, paid time off, and 401(k).
• Performance-based advancement and clear paths into senior field leadership.
• Able to stand and move for extended periods and lift up to 50 lbs.