General Manager-Red Lodge Pizza Co.

General Manager - Red Lodge Pizza Co./Natali’s Front Bar

Reports to: Director of Operations of Red Lodge Hospitality (RLH)

Compensation: $70,000-$80,000 DOE +benefits + potential bonuses

Employment Type: Management; Full-Time Permanent

Start Date: March 1st, 2026

Company Mission: Our purpose is to bring people together - creating great experiences, enriching the lives of our guests and staff, and making our community a more wonderful place. Through genuine relationships and quality food made with real ingredients, we strive to make a lasting difference.  

Job Summary: The General Manager oversees the daily and long-term operations of the entire restaurant, including Red Lodge Pizza Co., Natali’s Front Bar, and all banquet operations. This role is responsible for building and supporting a positive, fun, and productive workforce while working closely with the Red Lodge Hospitality support team. The General Manager effectively delegates responsibilities to ensure all financial, operational, and cultural goals and standards are consistently met or exceeded. 

Essential Responsibilities: To perform this job successfully, an individual must satisfactorily perform each essential duty. Reasonable accommodations may be made to enable individuals with disabilities to perform essential duties.  

• Operational Strategic Leadership: Manage all aspects of restaurant operations to maximize revenue and profitability while developing and executing strategies in collaboration with the management team to achieve business objectives. Maintain high personal visibility throughout the restaurant and within the community to ensure brand consistency and continued success.  


• Team Leadership & Development: Partner with Human Resources to recruit, hire, retain, and train employees who consistently deliver high-quality products and services. Build, develop, and lead a cohesive management team to ensure long-term operational sustainability, which includes holding regular management and employee meetings to maintain alignment and address needs. Additionally, actively participate in bi-weekly leadership team meetings to support overall organizational goals and address employee relations issues proactively to maintain a harmonious work environment


• Financial Stewardship: Manage and oversee labor, costs of goods, and operational expenses to meet or exceed company prime cost targets. Apply strong financial and operational expertise to safeguard the business's financial health, including oversight of payroll processes and quarterly reporting of performance indicators to the RLH leadership team.


• Customer Experience & Marketing: Create and maintain a customer-focused culture by empowering staff to deliver exceptional service. Collaborate with the Marketing Coordinator to align sales and marketing initiatives with industry trends and produce up-to-date menus that ensure profitability.  


• Systems & Compliance: Develop and maintain systems that improve efficiency in scheduling, ordering, and point-of-sale operations. Ensure compliance with the highest quality and safety standards to maintain a safe working environment and oversee monthly inventory processes to ensure accuracy.  

Skills and Qualifications: 

• Leadership & Vision: Strong leadership and motivational skills with the ability to inspire a youthful and seasonal team while maintaining a positive, professional culture under pressure.  


• Communication & Collaboration: Excellent verbal and written communication skills, acting as a team player who can effectively delegate and coordinate with the RLH leadership team.  


• Operational Excellence: Self-motivated and efficient with the ability to multitask in a fast-paced environment and prioritize complex organizational needs.  


• Technical Proficiency: Ability to quickly learn and proficiently utilize various POS, cloud-based management systems, and internal HR applications.  


• Core Values: Kind, honest, and dependable with a commitment to transparency and ethical stewardship.  

Professional Experience:/Education Preferred:

•  3–5 years of progressive restaurant supervisory or management experience, ideally within a high-volume hospitality environment.  


• Educational Background: College Degree in Hospitality, Business, or a related field preferred; High School diploma or equivalent required.  


• Certifications: Current ServSafe Manager and RAAS (Responsible Alcohol Sales and Service) certificates.  


• Financial Acumen: Experience in cash handling, payroll oversight, and managing Profit and Loss Statements and managing prime cost targets

Operational Readiness: As part of daily management responsibilities, the employee must be accessible via cell phone and email. This is required for the effective use of our internal management systems, including staff scheduling and human resources applications.  

Commitment to Exceptional Customer Service: This role requires presence during our busiest times, including frequent weekend, holiday, and evening shifts, as well as early and late shifts.

Physical Demands and Work Environment:

The physical demands described here are essential functions of this position: reasonable accommodations may be made to enable qualified individuals with disabilities to perform these essential functions.

• Mobility & Physical Effort: Regularly required to stand for extended periods and navigate a multi-level facility, including frequent use of stairs to access offices, storage, and prep areas located in the basement.


• Manual Dexterity: Must be able to frequently use hands to finger, handle, or feel objects; reach with hands and arms; and operate kitchen equipment such as knives, mixers, and grills.


• Lifting Requirements: Capacity to safely lift and move items weighing up to 50 pounds.


• Sensory Requirements: Specific vision abilities required include close vision, distance vision, and the ability to adjust focus for safety and administrative tasks. The role also requires the ability to hear and communicate effectively in a high-volume environment.

 Employees are expected to follow all safety protocols relevant to the following conditions:

• Kitchen Operations: This role primarily operates in a professional kitchen environment, with exposure to high temperatures (ovens/grills), sharp objects, and commercial equipment.


• Hazardous Conditions: Frequent exposure to wet or slippery floors, hot water, and commercial cleaning chemicals. Managers must ensure compliance with safety standards to mitigate these recognized hazards.


• Basement Access: Daily operations require frequent travel to the basement level for administrative duties, inventory management, laundry, and product storage.