A restaurant general manager is the top operator of a single restaurant, responsible for sales, costs, people, and guest experience. The GM reports to the owner, partners, or a regional leader and oversees all other managers on site. Here is what the job looks like across a shift, in the order it happens.
Opening duties
- Review overnight sales, voids, and manager log notes
- Walk the building to check cleanliness, safety, and readiness
- Check staffing and deliveries for the day and fix gaps
- Meet with the shift manager or kitchen manager on priorities
- Review reservations, events, and special requests
During service
- Be visible on the floor and talk to guests
- Support managers and step in on key stations
- Monitor sales, labor percentage, and ticket times
- Handle escalated guest complaints and service recoveries
- Coach staff in the moment and reinforce standards
- Make real-time adjustments such as cutting staff or calling in help
- Keep communication clear between kitchen, bar, and floor
Closing duties
- Review end-of-day sales and labor reports
- Verify cash deposits and reconciliation
- Check closing cleanliness and security
- Read the manager log and flag follow-ups
- Plan priorities for the next day
Weekly duties
- Review the profit and loss, food cost, and labor reports
- Set the schedule and approve time off requests
- Run a management meeting and one-on-ones
- Place or review major orders and vendor communications
Writing a posting? The restaurant general manager job description turns these duties into a ready-to-paste template. For shift planning, try the free restaurant schedule template.