Restaurant Managers

Job Description

Job Description

General Manager Role & Responsibilities

Position: General Manager
Reports to: Ownership / Managing Partners
Status: Full-Time, Exempt
Location: Brewing Co. – Oakland Park, FL

Overview

Brewing Co. in Oakland Park is looking for a high-energy, self-driven General Manager to lead our front and back-of-house operations. This is a hands-on role focused on day-to-day execution, staff accountability, and driving profitability through smooth systems and a strong team culture.

You’ll run the show – from handling staff drama, jumping on the floor when needed, and making sure events are smooth – to keeping the books tight and the beer flowing.

You’ll be placed under a 90-day probation period, during which your performance will be reviewed weekly. If you’re sharp, grounded, and can handle chaos with chill – you’ll thrive here.

Your Mission

To ensure this place runs like a well-oiled (and beer-oiled) machine – with a motivated team, satisfied guests, and strong weekly numbers.

CORE RESPONSIBILITIES

1. Leadership & Staff Management

• Hire, train, and supervise FOH and BOH staff.

• Lead daily pre-shift meetings and weekly check-ins.

• Enforce and adjust schedules, manage time-off and callouts.

• Resolve staff conflicts and performance issues.

• Uphold company culture – laid-back but responsible.

• Ensure team follows service standards and policies.

• Train staff on upselling and customer engagement.

• Cross-train for flexibility and coverage.

• Encourage staff contributions to marketing (posting, tagging, content).

2. Daily Operations & Execution

• Walk the floor during peak hours to support staff and catch issues early.

• Oversee shift execution from open to close – FOH, BOH, and bar.

• Enforce daily opening/closing checklists and cleaning duties.

• Maintain a clean, stocked, and safe environment.

• Handle guest complaints with professionalism.

• Ensure QR self-ordering systems flow smoothly.

3. Financial Oversight

• Track daily/weekly/monthly sales via Toast POS.

• Submit payroll, reconcile deposits, and manage tip pooling.

• Monitor labor costs and daily breakeven.

• Track KPIs: sales per labor hour, ticket size, table turns, etc.

• Reduce overpouring, voids, comps, and waste.

• Analyze trends and adjust strategy based on numbers.

• Assist with budgeting, forecasting, and financial planning.

4. Inventory & Vendor Management

• Track inventory: beer, liquor, food, disposables.

• Maintain par levels and place weekly orders.

• Receive, verify, and organize deliveries.

• Monitor COGS and negotiate pricing with vendors.

• Ensure FIFO for keg rotation and freshness.

5. Kitchen Oversight

• Oversee food safety and BOH cleanliness.

• Coordinate with the chef/sous chef on prep, menu items, and repairs.

• Keep kitchen team aligned with FOH goals.

6. Guest Experience & Service Quality

• Greet guests, assist with escalations.

• Ensure staff follow service flow and upselling practices.

• Keep menus updated (especially 86’d items).

• Walk through the space regularly – notice what’s off.

7. Marketing & Event Execution

• Collaborate with marketing team on events and weekly promos.

• Ensure staff are prepped and aligned on what’s happening.

• Manage logistics with performers/vendors.

• Track effectiveness of events and guest engagement.

• Maintain brand aesthetics across signage and digital.

• Coordinate local partnerships and engage with the community.

8. Communication & Reporting

• Submit weekly reports to ownership:

  • Sales, labor %, staff notes, maintenance issues, etc.

• Attend weekly meetings with owners/marketing.

• Log shift notes and update SOPs.

• Respond to Google, Yelp, and Toast reviews.

• Document complaints/compliments for review.

• Host quarterly staff feedback/idea sessions.

9. Compliance & Safety

• Ensure health, safety, and liquor compliance at all times.

• Conduct monthly safety inspections and incident documentation.

• Keep all permits, licenses, and equipment records updated.

• Oversee injury reporting and vendor repair follow-ups.

10. Training & Development

• Onboard all new hires and track training completion.

• Keep FOH/BOH manuals updated.

• Run regular service tests and menu refreshers.

• Reinforce upselling, hospitality, and multitasking.