General Manager/Executive Chef - Restaurant

  • S Tryon St, Charlotte, NC, USA
  • Full-time

Job Description

Provides strategic direction to accomplish our company's mission and values, increase revenue and profitability, and enhance the overall guest experience.

Seeking a dynamic and hands-on general manager who is intellectually curious and hungry to grow with a great, growing premiere restaurant group. Ideal candidate will have some experience with various types of service including social-casual, and upscale concepts. Must be an inspirational leader who is known for promoting impeccable service and warm, upbeat hospitality. We provide a fun work environment in a casual setting. Opening experience is a plus. 

We offer great salaries, competitive bonuses, potential for equity and a tremendous amount of growth.

  • Financial Management - Develop budgets and sales goals for restaurant operations. monitor expenses, specifically food and labor costs, and revenues; report and adjust as appropriate.
  • Staffing - Directly supervise a highly effective company staff. Develop and maintain hiring, training, and disciplinary processes and programs. Oversee scheduling of restaurants' staff. 
  • Kitchen Responsibilities - Develop and implement an artful and cost-effective menu of offerings. Select and develop recipes as well as standardize production recipes to ensure consistent quality.
  • Kitchen Safety - Ensure safe work environment for all kitchen staff as well as all restaurant patrons.
  • Restaurant Management - Oversee the overall management of Restaurants' inventories (selection, development, purchase, receipt, storage, shipping, quality control, display, obsolescence, etc.). Oversee weekly/month end physical inventory process; develop procedures for such.
  • Training - Oversee kitchen and food service training programs to ensure high standards of quality. Coaching, counseling, and proper communication.
  • Equipment Maintenance - Ensure that kitchen equipment is properly maintained and cleaning logs are maintained.
  • Cleanliness Accountability - Develop proper procedures for ensuring proper sanitation, cleanliness, and exceed health requirements as determined by local, state, and national governing bodies.



  • Associates degree from a recognized institute of culinary arts, or ACF certified executive chef or bachelor's degree in hospitality management, business, marketing, or related field with extensive culinary training.
  • Creative skills in areas such as food presentation, menu development, and writing.
  • Good communication skills including internal and external presentations as well as general guest relations.
  • Work Experience: Minimum of 7 years related experience and/or training in the restaurant field with at least 3 years management experience. 
  • Multi Unit Management experience preferred.
  • Chef experience required
  • Opening experience is a plus

Additional Information


  • All your information will be kept confidential according to EEO guidelines.