General Manager

Role Overview
Lokal Eatery & Bar located at the waterfront in Jersey City is seeking a seasoned hospitality leader to own day-to-day restaurant operations and build a best-in-class training function. You’ll drive service excellence, financial performance, and team development across FOH/BOH while institutionalizing standards, systems, and culture.

Key Responsibilities

Leadership & Operations

• Lead all service periods; uphold standards for hospitality, cleanliness, safety, and aesthetics.
• Maintain tight controls on labor, COGS, OT, comps/voids, and inventory; deliver on weekly P&L targets.
• Ensure flawless execution for peak services, private events, and menu launches.

Training & Development

• Design, implement, and own the training roadmap: onboarding, role-specific SOPs, stations, pre-shift cadence, and refreshers.
• Build and manage a training calendar, checklists, and certifications (e.g., wine/spirits, allergy, steps of service).
• Coach managers to coach their teams; conduct service observations and calibrations.

People & Culture

• Hire, schedule, and performance-manage FOH/BOH in partnership with department heads.
• Create an accountability culture with clear scorecards, feedback loops, and recognition.
• Champion an inclusive, professional workplace; address issues quickly and fairly.

Guest Experience & Brand

• Own guest recovery and reputation management; monitor Google/Yelp/Resy scores and comment cards.
• Partner with culinary and bar teams to ensure specs, plating, and recipe adherence; no unapproved substitutions.

Compliance & Systems

• Maintain compliance with health, safety, and employment regulations.
• Standardize and optimize systems across POS/reservations/inventory (e.g., Toast/RESY/MarginEdge/Craftable/7shifts/Tripleseat).

What Success Looks Like (First 90–180 Days)

• Training playbook and SOP library live; 100% completion for new-hire onboarding.
• Service standards consistently executed; guest satisfaction ≥ 90% across platforms.
• Labor and COGS within targets; inventory accuracy and waste reduction month-over-month.
• Strong leadership bench with clear delegation and coverage.

Qualifications

• 5–8+ years in upscale/high-volume dining; 5+ years as GM or multi-unit manager.
• Demonstrated success designing and rolling out training programs.
• Strong financial acumen (P&L, labor planning, purchasing, inventory).
• Expert in service standards, wine/spirits, and allergy protocols.
• Systems-savvy (POS, reservations, scheduling, inventory).
• ServSafe Manager (or equivalent) required; additional safety/alcohol certifications a plus.
• Hands-on, calm under pressure, excellent communicator; available nights/weekends/holidays as needed.

Compensation & Benefits
Compensation is experience- and skill-set driven. Includes competitive base salary plus performance-based bonus potential, health benefits, paid time off, and dining perks. Exact package will reflect the seniority and fit of the selected candidate.

How to Apply
Please submit your resume and a brief note highlighting:

• A concrete example of a training program you built and the impact (metrics welcome).
• A recent P&L win (labor/COGS/guest-satisfaction improvement).

Only qualified applicants are encouraged to apply. Shortlisted candidates will be contacted for next steps.

Job Type: Full-time

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person