General Manager

About this role

Matter General ManagerJob Summary: The General Manager is responsible for the day-to-day operations of the restaurant, ensuring high-quality food preparation, efficient service, adherence to food safety standards, and revenue growth. This role requires a strong understanding of guest service, kitchen dynamics, excellent leadership skills, and the ability to maintain a positive and productive work environment. The General Manager will oversee all staff, manage inventory, and contribute to menu development, all while upholding the restaurant's commitment to guest satisfaction and operational excellence

Leadership Ascension Strategy: Growth at Matter is not just about adding restaurants; it is about scaling our commitment to health-conscious hospitality while providing a clear, documented path for our leaders to grow alongside the brand. The New Market General Manager will have the opportunity to take on more responsibility incrementally as they demonstrate mastery of each step along the development path

Responsibilities: Kitchen Operations: Oversee and participate in all aspects of food preparation, including prepping, cooking, assembly, and presentation, ensuring consistency and quality

Manage kitchen flow during peak hours to ensure timely service and maintain customer satisfaction

Ensure all food items are prepared according to recipes, portion sizes, and quality standards

Monitor food inventory, place orders, and minimize waste through proper handling and storage

Conduct regular quality and safety checks on ingredients and finished products

Maintain a clean and organized kitchen environment, adhering to company and DOH regulations

Team Leadership & Training: Train new kitchen staff on food preparation techniques, kitchen procedures, and safety protocols

Supervise and motivate staff, fostering a positive and collaborative team atmosphere

Delegate tasks effectively and ensure all team members understand their responsibilities

Provide ongoing coaching and feedback to improve staff performance

Schedule staff to ensure adequate coverage

Inventory & Cost Control: Monitor food costs and actively work to reduce waste and optimize inventory levels

Conduct regular inventory counts and reconcile with sales data

Identify opportunities for cost savings without compromising quality or availability of ingredients

Food Safety & Compliance: Ensure strict adherence to company and DOH regulatory guidelines

Implement and maintain proper food handling, storage, and temperature control procedures

Maintenance & Equipment: Perform routine checks on equipment and report any malfunctions or maintenance needs

Ensure all equipment is cleaned and maintained properly

Customer Service: Address guest feedback related in a professional and timely manner

Collaborate between kitchen and front-of-house staff to ensure a seamless dining experience

Marketing & Revenue Generation: Drive customer acquisition and revenue growth

Oversee local marketing outreach and community partnerships

Liaise with the Marketing team to align local execution with the broader marketing strategy

Manage and execute third-party partnerships

Qualifications: Proven experience (3 years) as a General Manager or similar role in a restaurant setting

In-depth knowledge of food preparation techniques, cooking methods, and kitchen equipment

Solid understanding of food safety principles and practices

Strong leadership, communication, and interpersonal skills

Ability to work effectively in a fast-paced environment and manage multiple tasks simultaneously

Excellent problem-solving and decision-making abilities

Flexibility to work various shifts, including evenings, weekends, and holidays

Basic computer skills for inventory management and scheduling

Physical Requirements: Ability to stand for extended periods and lift up to 50 pounds

Manual dexterity and coordination to operate equipment

Education: Bachelor’s Degree or equivalent required

Culinary degree or certificate is a plus