General Manager

Job Summary:The General Manager is responsible for the day-to-day operations of the restaurant, ensuring high-quality food preparation, efficient service, adherence to food safety standards, and revenue growth. This role requires a strong understanding of guest service, kitchen dynamics, excellent leadership skills, and the ability to maintain a positive and productive work environment. The General Manager will oversee all staff, manage inventory, and contribute to menu development, all while upholding the restaurant's commitment to guest satisfaction and operational excellence.Leadership Ascension Strategy: Growth at Matter is not just about adding restaurants; it is about scaling our commitment to health-conscious hospitality while providing a clear, documented path for our leaders to grow alongside the brand. The New Market General Manager will have the opportunity to take on more responsibility incrementally as they demonstrate mastery of each step along the development path.Responsibilities:Kitchen Operations:Oversee and participate in all aspects of food preparation, including prepping, cooking, assembly, and presentation, ensuring consistency and qualityManage kitchen flow during peak hours to ensure timely service and maintain customer satisfactionEnsure all food items are prepared according to recipes, portion sizes, and quality standardsMonitor food inventory, place orders, and minimize waste through proper handling and storageConduct regular quality and safety checks on ingredients and finished productsMaintain a clean and organized kitchen environment, adhering to company and DOH regulationsTeam Leadership & Training:Train new kitchen staff on food preparation techniques, kitchen procedures, and safety protocolsSupervise and motivate staff, fostering a positive and collaborative team atmosphereDelegate tasks effectively and ensure all team members understand their responsibilitiesProvide ongoing coaching and feedback to improve staff performanceSchedule staff to ensure adequate coverageInventory & Cost Control:Monitor food costs and actively work to reduce waste and optimize inventory levelsConduct regular inventory counts and reconcile with sales dataIdentify opportunities for cost savings without compromising quality or availability of ingredientsFood Safety & Compliance:Ensure strict adherence to company and DOH regulatory guidelinesImplement and maintain proper food handling, storage, and temperature control proceduresMaintenance & Equipment:Perform routine checks on equipment and report any malfunctions or maintenance needsEnsure all equipment is cleaned and maintained properlyCustomer Service:Address guest feedback related in a professional and timely mannerCollaborate between kitchen and front-of-house staff to ensure a seamless dining experienceMarketing & Revenue Generation:Drive customer acquisition and revenue growthOversee local marketing outreach and community partnershipsLiaise with the Marketing team to align local execution with the broader marketing strategyManage and execute third-party partnershipsQualifications:Proven experience (3 years) as a General Manager or similar role in a restaurant settingIn-depth knowledge of food preparation techniques, cooking methods, and kitchen equipmentSolid understanding of food safety principles and practicesStrong leadership, communication, and interpersonal skillsAbility to work effectively in a fast-paced environment and manage multiple tasks simultaneouslyExcellent problem-solving and decision-making abilitiesFlexibility to work various shifts, including evenings, weekends, and holidaysBasic computer skills for inventory management and schedulingPhysical Requirements:Ability to stand for extended periods and lift up to 50 poundsManual dexterity and coordination to operate equipmentEducation:Bachelor’s Degree or equivalent requiredCulinary degree or certificate is a plus