General Manager - Rizz Lounge & Grill

Position Summary

The General Manager is responsible for overseeing all aspects of restaurant operations, including front-of-house, back-of-house, bar operations, private events, staffing, guest experience, financial performance, compliance, inventory management, and business growth. The General Manager serves as the primary on-site representative of ownership and is responsible for maintaining the highest standards of hospitality, service, and operational excellence.

Operations Management

• Oversee daily restaurant operations (FOH, BOH, bar, and events).
• Ensure smooth service flow during all operating hours.
• Maintain service standards, guest experience, and brand consistency.
• Resolve guest concerns and escalations professionally.
• Implement and enforce standard operating procedures (SOPs).
• Lead pre-shift meetings and staff training sessions.
• Monitor guest satisfaction and address concerns promptly. 

Staff Leadership & Management

• Recruit, hire, onboard, train, and terminate staff as necessary.
• Create and manage employee schedules.
• Supervise managers, supervisors, and hourly staff.
• Conduct performance evaluations and disciplinary actions.
• Enforce workplace policies, attendance standards, and professional conduct.
• Foster a positive, productive, and team-oriented work environment. 

Financial & Cost Control

• Manage labor costs and staffing efficiency.
• Monitor food, beverage, and liquor costs.
• Approve invoices and oversee vendor payments.
• Analyze sales reports and profit-and-loss statements.
• Control cash handling, deposits, and POS reconciliation.
• Implement cost-reduction strategies without compromising quality.
• Drive revenue growth and profitability. 

Sales, Marketing & Events

• Oversee private events, banquets, and buyouts.
• Assist in coordinating promotions, entertainment, and special events.
• Collaborate on marketing initiatives and community outreach efforts.
• Analyze guest feedback, online reviews, and market trends.
• Identify opportunities to increase sales and customer retention. 

Food & Beverage Knowledge

• Maintain thorough knowledge of menu items, ingredients, allergens, and preparation methods.
• Make informed recommendations and assist with upselling food, beverages, and specials.
• Ensure compliance with all alcohol service laws and restaurant policies.
• Verify guest age and enforce responsible alcohol service. 

Inventory & Vendor Management

• Manage food, beverage, and supply inventory.
• Conduct regular inventory counts and audits.
• Prevent waste, shrinkage, and theft.
• Place and approve vendor orders as needed.
• Negotiate pricing and terms with vendors when appropriate. 

Systems & Technology

• Oversee POS systems (Toast and related platforms).
• Monitor scheduling, payroll, and timekeeping systems.
• Ensure menu pricing and modifiers are accurate.
• Review operational and sales reports.
• Coordinate with IT, security, and camera system vendors as needed

Facilities, Cleanliness & Organization 

• Ensure cleanliness and maintenance of all guest and service areas.
• Protect company assets and equipment.
• Oversee opening and closing procedures.
• Enforce security protocols and safety procedures. 

Teamwork & Communication

• Communicate effectively with kitchen staff, bartenders, servers, and ownership.
• Assist team members as needed to ensure smooth service.
• Follow and enforce all operational procedures and management directives. 

Compliance & Risk Management

• Ensure compliance with: Health Department regulations OSHA requirements
• Connecticut liquor laws Wage and hour laws (FLSA and CT DOL)
• Maintain required licenses, permits, and inspections.
• Oversee incident reporting and corrective actions. 
• Promote a harassment-free and discrimination-free workplace.
• Maintain professionalism and a positive attitude at all times. 

Reporting & Ownership Communication

• Report operational performance metrics to ownership.
• Participate in budgeting and forecasting.
• Recommend operational improvements and efficiencies.
• Support restaurant growth initiatives and concept development.
• Serve as the primary on-site representative of ownership. 

Employment Requirements 

• Full-time position.
• Open availability, including evenings, weekends, holidays, and late-night operations.
• Ability to work both opening and closing shifts.
• Previous restaurant management experience required.
• Strong leadership, communication, and organizational skills.
• Experience with POS systems, scheduling, payroll, inventory management, and cost controls preferred.
• References required.

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