Restaurant General Manager

JOB DESCRIPTION: GENERAL MANAGER updated 3 Aug 2026

Position Summary

The General Manager is tasked with the oversight, coordination, planning, training and leadership necessary to achieve The Ravine Club’s objectives in sales, cost controls, employee retention, guest service and satisfaction, food and beverage quality, cleanliness and sanitation.

Reports To

Ownership and/or Director of Operations

Exempt or Non-ExemptExemptBase Pay Range

$85,000 to $90,000 
depending on experience

Bonus Structure

Tiered based on quarterly EBITDA
Sales Incentive on Special Events

Other Benefits

Monthly Health Insurance Stipend
Daily Manager Meal & Employee Discount

Typical Schedule

5 days per week (6th day as required)
10-12 hours per day

Minimum Job Qualifications

• 21 years of age or older with 3+ years of FOH operations experience
• Fluency in English and excellent interpersonal communication skills
• Excellent basic mathematical skills
• Ability to handle money and operate a point-of-sale system
• Ability to work in a standing position for long periods of time (up to 5 hours)
• Ability to reach, bend, stoop and frequently lift up to 50 pounds
• Stamina and availability to work 50+ hours per week

Primary Duties

• Own day-to-day operations -- sales, cost control, guest service, and food/beverage quality -- in line with Ravine Club's mission of top-tier hospitality at a fair price.
• Ensure compliance with health, fire, safety, and liquor laws, including food prep/storage standards and staff/guest adherence to alcohol service regulations.
• Manage the numbers: review financial and labor reports, monitor budgets and payroll, and flag cost-reduction opportunities.
• Own inventory and purchasing for food, beverage, and equipment, including receiving and vendor coordination.
• Hire, train, schedule, and evaluate staff; handle discipline and termination decisions; develop the team through ongoing coaching.
• Maintain food and beverage quality through taste-testing, portioning, and presentation checks.
• Resolve guest and staff issues directly, stepping onto the floor (cooking, service) when needed.
• Coordinate facility maintenance and third-party services (repairs, waste removal, pest control).
• Oversee private events and space bookings, including negotiating terms with clients.

More detail about The Ravine Club, please visit https://culinaryagents.com/entities/1159040-The-Ravine-Club