General Manager (Black Bear Diner)

The General Manager is responsible for the overall success of the Black Bear Diner location, including team leadership, guest satisfaction, restaurant operations, financial performance, and compliance. This role leads by example, develops a strong management and restaurant team, and ensures the diner consistently delivers the quality, hospitality, and experience guests expect from the Black Bear Diner brand.

Key Responsibilities

1. Team Leadership & Development

• Recruit, hire, train, coach, and develop restaurant team members and management staff.
• Build and maintain a strong, engaged team focused on hospitality, teamwork, and operational excellence.
• Create and manage staffing schedules to ensure appropriate coverage while maintaining labor goals.
• Set clear performance expectations and hold team members accountable.
• Conduct performance reviews, provide ongoing coaching, and identify opportunities for employee development.
• Lead by example and create a positive, respectful, and guest-focused work environment.

2. Guest Experience

• Ensure every guest receives friendly, attentive, and exceptional service.
• Maintain high standards for food quality, service, cleanliness, and overall guest experience.
• Address guest concerns and complaints promptly and professionally.
• Monitor the dining room and restaurant environment to ensure it is clean, welcoming, and properly maintained.
• Review guest feedback, surveys, and online reviews and take appropriate action to improve the guest experience.

3. Restaurant Operations

• Oversee all daily restaurant operations, including front-of-house and back-of-house activities.
• Ensure food quality, presentation, portioning, and ticket times consistently meet Black Bear Diner standards.
• Maintain compliance with food safety, sanitation, cleanliness, and workplace safety requirements.
• Ensure opening, closing, cash-handling, and operational procedures are followed consistently.
• Manage inventory, ordering, receiving, and product usage to minimize waste and maintain appropriate inventory levels.
• Ensure equipment and facilities are properly maintained and operational issues are addressed promptly.

4. Financial & Labor Management

• Own the restaurant’s financial performance and work toward achieving sales and profitability goals.
• Monitor sales, labor, food costs, waste, and other operating expenses.
• Analyze P&L results and develop action plans to improve financial performance.
• Control food and labor costs while maintaining appropriate staffing and guest service levels.
• Identify opportunities to increase sales, improve efficiency, and maximize profitability.
• Maintain accurate cash controls and ensure company financial procedures are followed.

5. Sales, Marketing & Community Engagement

• Drive sales through strong execution, guest retention, and local restaurant marketing.
• Support company marketing initiatives and execute local marketing opportunities.
• Build relationships within the local community to increase brand awareness and traffic.
• Encourage the team to create memorable guest experiences that drive repeat business.

6. Compliance & Brand Standards

• Ensure compliance with all local, state, and federal regulations, including food safety, health, wage and labor requirements.
• Maintain all Black Bear Diner operating standards and brand expectations.
• Complete required audits, inspections, and operational checklists.
• Ensure all team members are properly trained on company policies, safety procedures, and food-handling standards.

Qualifications

Experience

• 3–5 years of restaurant management experience, with at least 2 years in a General Manager or equivalent leadership role preferred.
• Full-service, casual dining, or high-volume restaurant experience strongly preferred.
• Proven experience leading, developing, and retaining restaurant teams.
• Demonstrated success managing sales, labor, food costs, and overall restaurant profitability.

Skills

• Strong leadership, coaching, and team-building abilities.
• Excellent communication and interpersonal skills.
• Strong guest-service mindset with the ability to resolve issues professionally.
• Ability to manage multiple priorities in a fast-paced restaurant environment.
• Strong understanding of restaurant operations, labor management, inventory, and financial performance.
• Experience with POS systems, scheduling platforms, and Microsoft Office.
• Ability to analyze financial and operational results and turn data into actionable improvements.

Education

• High school diploma or equivalent required.
• College degree in Hospitality, Business Management, or a related field is a plus.

Physical Requirements

• Ability to stand and walk for extended periods throughout the workday.
• Ability to bend, reach, lift, and move throughout the restaurant.
• Ability to lift and carry up to 50 pounds.
• Ability to work in a fast-paced, high-energy restaurant environment.
• Must be able to work a flexible schedule, including nights, weekends, and holidays as needed.

Benefits

• Competitive pay

• Employee meal discounts
• Health benefits for eligible team members
• Paid time off and additional benefits opportunities
• Career growth and advancement opportunities
• Supportive and team-focused environment