General Manager

General ManagerConfidential search — high-volume waterfront restaurantNorth Myrtle Beach, South Carolina | On-siteCompensation90,000–110,000 base salary, structured bonus plan, medical coverage, and retirement benefits.About the restaurantA high-volume waterfront restaurant with live entertainment and a mix of family and tourist dining. Peak season operates at significant seat count and multiple turns; the shoulder season requires a different operating rhythm. The General Manager must run both well.Position summaryThe General Manager is accountable for the four walls: front-of-house operations, guest experience, labor, sales, facility standards, and the management team. The GM partners with culinary leadership and does not serve as the chef. Purchasing is structured separately from personal vendor relationships.ResponsibilitiesDirect daily service at high volume, including peak-season turnsRecruit, schedule, coach, and hold front-of-house managers and staff accountableProtect service standards across family dining, tourist volume, and entertainment nightsDeliver labor, sales, and guest-satisfaction targets; operate from a P&LCoordinate with the Corporate Chef and kitchen on ticket times and plate standardsOwn local reputation, reviews, and community presenceManage seasonality without undermining staffing in the off-season or losing control in peakQualificationsGeneral Manager experience in high-volume restaurants (independent or small multi-unit groups)Hotel rooms or corporate lodging backgrounds will not be a primary fitDemonstrated ethical leadership and presence on nights, weekends, and holidaysStrength in both people leadership and financial performanceMeasures of successStable management team, consistent shifts, labor in line with plan, improved guest feedback, and alignment with culinary standards.