Job Overview

The General Manager oversees all aspects of daily restaurant operations, ensuring an exceptional guest experience, financial success, and a positive, productive work environment. This role includes leadership in staffing, training, financial management, marketing, compliance, and special event execution. The General Manager acts as the primary role model of the restaurant’s culture, setting high standards for service and team performance.

Job Responsibilities:

Operations & Guest Experience

· Oversee daily Front-of-House and Back-of-House operations.

· Ensure all shifts and events are staffed according to projected sales.

· Deliver superior service and respond promptly to guest incidents and complaints.

· Manage restaurant culture, always ensuring hospitality and professionalism.

· Oversee execution of event and private dining sales, including contracts, deposits, and quarterly goals.

· Collaborate with the Kitchen Managers to approve menu changes and specials.

· Manage music, ambiance, and security to support the guest experience.

Financial & Administrative Management

· Review and approve weekly financial reports for owners and team.

· Conduct monthly P&L reviews and fiscal reporting with the Owners.

· Forecast sales and manage controllable costs to align with budget.

· Oversee invoice coding, invoice processing, and petty cash systems.

· Ensure accurate cash handling, including coffee bar and cashier cash-out procedures.

· Utilize inventory tracking software to monitor food, beverage, and supply usage.

· Approve staff schedules and monitor labor systems (Proforma vs. actual).

Human Resources & Team Development

· Lead employee recruiting, interviewing, and new hire orientation.

· Oversee preparation of new hire packets and onboarding materials.

· Provide regular manager and chef training, coaching, and development.

· Conduct manager and chef performance reviews.

· Address HR issues and support employee relations with fairness and consistency.

· Manage uniforms and maintain professional appearance standards.

· Develop and execute rewards and incentive programs to increase staff engagement.

Training & Continuing Education

· Maintain training programs for both new and current employees.

· Ensure compliance with recipes, preparation, and safety standards.

· Provide continuing education opportunities for all staff.

· Select and train trainers for effective knowledge transfer.

· Lead shift meetings and weekly manager meetings with clear agendas.

Compliance, Safety & Risk Management

· Ensure compliance with all health, sanitation, and safety regulations.

· Manage safety programs including worker’s compensation, clinic, and hospital resources.

· Oversee licensing and permit renewals.

· Maintain accurate safe logs and security procedures.

Marketing & Community Relations

· Execute branding and sales-building initiatives.

· Support public relations and marketing programs under the Owner’s guidance.

· Represent the restaurant within the community to foster relationships and grow visibility.

Reporting & Communication

· Maintain a standardized Manager Log with consistent format and process.

· Provide weekly updates to ownerships.

· Communicate clearly and consistently with staff and leadership.

Desired Traits

Strong Problem Solver: Able to remain calm under pressure and troubleshoot problems as they arise.
Adaptability: Comfortable with changes in business volume, customer demands, and operational needs.
Detail-Oriented: Meticulous attention to detail, ensuring all aspects of the restaurant meet or exceed operational standards.
Passionate About Hospitality: A natural desire to create positive experiences for customers and provide a supportive work environment for staff.

Compensation & Benefits

Salary:80-100k per year
Benefits: Paid sick leave, paid vacations

If you’re passionate about great food, building strong teams, and creating memorable guest experiences, we’d love to meet you. Please submit your resume!

REQUIREMENTS

Minimum 3-5 years of experience in restaurant management, with a proven track record in a supervisory or managerial role.
Strong leadership and people management skills in food service, with strong ability to coach and develop a team
Strong background in managing restaurant operations, including financials, staffing, inventory control, and customer service.
Solid understanding of food safety standards and cost control practices
Excellent communication and problem-solving skills
Highly organized and able to multitask in a high-volume environment
Proficiency with POS systems (TOAST exp. a plus), scheduling software, and Microsoft Office Suite (Excel, Word).
Experience in budgeting, forecasting, and P&L analysis
ServSafe Manager Certification or equivalent food safety training
Ability to work under pressure in a fast-paced environment
Must be flexible to work nights, weekends, and holidays as required by the restaurant's business needs

About Us:

Mercado is a lively and very busy fast casual restaurant in Upper Montclair, NJ with a focus on hearty staples. The large, hall-like space is inspired by the traditional markets found in city centers of Portugal and Spain, in which patrons gather for a quick bite or coffee in a lively environment. The multitude of options on the menu speak to the food-hall-like experience, with options from a brunch menu, to make-your-own bowls, to specialty sandwiches; all of which include vegan options. At Mercado, customers can also enjoy a full menu of espresso drinks and cold-pressed juices at the barista bar and pair their beverage of choice with a delicious food menu and Portuguese pastries. Fast casual speaks to the informal nature of ordering food at the counter, food-hall style, but at Mercado customers are encouraged to slow down and enjoy delicious food in good company, surrounded by beautiful design, in a beautiful neighborhood.

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