The General Manager is responsible for leading all operations of a full-service diner, ensuring high-quality food, exceptional guest service, and effective team management. This role involves overseeing both front and back-of-house operations, managing budgets, developing staff, and maintaining a welcoming, efficient, and profitable business.

• Oversee daily operations of the diner, including kitchen, dining room, and staff management.
• Hire, train, and supervise front and back-of-house employees to maintain service and food quality standards.
• Monitor guest satisfaction and handle any service issues or complaints promptly and professionally.
• Manage labor, food, and operational costs in line with budget goals.
• Ensure compliance with all health, safety, sanitation, and labor laws.
• Maintain vendor relationships and manage ordering and inventory to ensure quality and cost control.
• Schedule and coordinate staff to meet labor needs based on volume and service goals.
• Uphold diner cleanliness, atmosphere, and brand presentation at all times.
• Develop and implement marketing or promotional strategies to drive traffic and sales.
• Create and maintain a positive, team-oriented work environment.

• 3–5 years of experience in restaurant or diner management required.
• Proven leadership and team development skills.
• Strong understanding of both front and back-of-house operations.
• Solid grasp of financial management including P&L, inventory control, and labor scheduling.
• Excellent communication and customer service skills.
• ServSafe certification or equivalent food safety credentials required or must be obtained.
• Ability to work a flexible schedule, including early mornings, nights, weekends, and holidays.