General Manager (Fast Casual Restaurant)

CRISP & GREEN™ is seeking a talented General Manager to add to our team!

The General Manager (GM) is the operational leader responsible for driving excellence across all areas of restaurant performance. This includes delivering an exceptional guest experience, fostering a high-performing team culture, and managing all aspects of daily operations—people, food, finance, and facility.

The GM ensures the restaurant meets or exceeds company standards for quality, cleanliness, safety, and profitability. They serve as a key brand ambassador and are accountable for talent development, employee engagement, and sustaining a culture aligned with Steele Brands’ values of wellness, integrity, and hospitality.

General Manager Key Responsibilities

Leadership & Talent Development:

• Recruit, train, and develop a high-performing team.
• Build bench strength by coaching AGMs, Team Leads, and Team Members.
• Foster a culture of accountability, recognition, and growth.

Operational Excellence:

• Ensure consistent execution of food quality, cleanliness, and service standards.
• Lead daily operations, including scheduling, inventory, and shift management.
• Oversee maintenance and facility needs to ensure a safe, welcoming environment.

Financial Stewardship:

• Manage labor and food costs to meet or exceed budget targets.
• Analyze P&L reports and implement strategies to drive profitability.
• Oversee cash management and financial compliance.

Guest Experience:

• Champion hospitality by modeling exceptional guest service.
• Address escalated guest feedback with ownership and professionalism.

Compliance & Risk Management:

• Ensure adherence to safety, sanitation, and labor laws.
• Maintain compliance with internal policies and procedures.

Brand & Culture Leadership:

• Act as a brand ambassador, modeling Steele Brands’ values.
• Build a positive, feedback-driven workplace where team members feel valued.
  
  

Benefits:

• Competitive wages
• Bonus
• Medical, dental, vision, short and long term disability
• Opportunity to grow and advance career

Required Experience & Skills

• Minimum 3–5 years of restaurant leadership experience (fast-casual or QSR preferred)
• Proven ability to lead teams, drive results, and manage restaurant financials
• Comfortable using technology and systems (POS, scheduling, inventory platforms)
• ServSafe certified or willing to obtain within 30 days
• Flexible schedule with full-time availability; able to work 45 hours/week
• Able to lift up to 50 lbs and work on your feet in a fast-paced environment

Key Competencies

• Strategic Leadership: Sets vision, creates alignment, and drives performance.
• Business Acumen: Understands how decisions impact financial, operational, and guest outcomes.
• Hospitality Mindset: Prioritizes an exceptional guest experience in all decisions.
• Talent Development: Builds high-performing teams through coaching and accountability.
• Problem Solving: Anticipates challenges and creates effective solutions.