General Manager

The Vintage · United States

Benefits:

• Bonus based on performance
• Competitive salary
• Dental insurance
• Employee discounts
• Flexible schedule
• Free food & snacks
• Health insurance
• Paid time off
• Profit sharing
• Training & development

• Hospitality for everyone: respect, care, and consideration for team and guests.
• Presence over position: visible, approachable, working alongside teams.
• Accountability with respect: clear expectations, timely feedback, professional problem-solving.
• Development over replacement: coaching, recognizing potential, preparing team members.
• Ownership without ego: responsibility for results, learning from mistakes, giving credit.
• Progress over perfection: curiosity, informed decisions, ongoing improvement.

• Recruit, train, and retain talented managers and staff.
• Build an inclusive, high-performing workplace.
• Coach the team and address concerns promptly.
• Conduct meetings, reviews, and development plans.
• Schedule to meet business needs.
• Maintain high standards for guest experience and brand integrity.
• Lead during key service times.
• Ensure quality food, drinks, service, and atmosphere.
• Handle guest feedback and resolve concerns.
• Build local relationships.
• Oversee operations: opening, closing, staffing, safety, sanitation.
• Comply with safety, alcohol, and employment laws.
• Manage inventory, ordering, and cash handling.
• Anticipate and solve operational issues.
• Maintain a safe, organized environment.
• Take ownership of financial results and drive revenue growth.
• Prepare budgets, forecasts, and reports.
• Balance financial discipline with quality service.
• Communicate openly with ownership and leadership

• An engaged, supported team, happy people.
• Consistent guest experiences leading to loyalty.
• Improved training, retention, and promotion.
• Strong sales and cost management.
• A culture of high standards and genuine hospitality.

• Minimum two years as a General Manager or five years of restaurant leadership.
• Experience in full-service restaurants, cafes, bars, or similar.
• Proven team-building record.
• Knowledge of financial statements, labor, inventory, budgeting, and costs.
• Strong communication, organization, coaching, and problem-solving skills.
• Ability to stay calm during busy times.
• High standards of integrity and professionalism.
• Familiarity with restaurant systems.
• Food-safety and alcohol-service certifications.
• Beverage knowledge is a plus but not required.
• High school diploma or equivalent; college degree preferred.

• Flexibility for mornings, evenings, weekends, holidays.
• Hands-on position requiring presence during busy times.
• Ability to perform essential leadership functions, with or without accommodation.