General Manager - Restaurant

FOH Shift Lead / General Manager

Hybrid Floor + Administrative Position
Full-Time | Two-Tier Clock-In Structure

Sacred Profane is seeking a highly organized, hospitality-driven FOH Shift Lead / General Manager to oversee day-to-day front of house operations while helping shape the culture, systems, and guest experience of the restaurant and brewery.

This is a hybrid management position that combines active floor leadership with administrative and operational responsibilities.

Position Structure

This role operates under a two-clock-in structure:

1. FOH Floor Shift Clock-In

Higher-paid tipped management position while actively working service shifts on the floor.

Responsibilities include:

• Hosting
• Expo
• Floor management
• Guest relations & hospitality
• Bar and server support
• Leading service standards during active shifts

2. Administrative / Office Clock-In

Hourly management rate for off-floor operational and administrative work.

Responsibilities include:

• Scheduling
• POS management
• Inventory
• Ordering
• Team development
• Meetings
• Administrative oversight
• Systems management

Core ResponsibilitiesService & Floor Leadership

• Lead and oversee FOH operations during service
• Maintain high hospitality and service standards
• Host and manage reservations
• Coordinate smooth guest flow and pacing
• Provide bar support and jump behind the bar when needed
• Support servers with standards, scripts, and sales goals
• Act as primary point of contact for guest concerns and service recovery
• Ensure the restaurant is fully prepared before opening each day

Team Management & Development

• Manage and support FOH staff in real time
• Assign and oversee daily tasks and maintenance responsibilities
• Train new hires and continue education for existing staff
• Work with the Office Manager to onboard and transition new employees
• Foster accountability, communication, and team culture
• Lead by example during service and prep

Administrative & Operational Duties

• Create and manage FOH schedules
• Complete nightly drawer closings and cash handling procedures
• Manage and maintain TOAST POS systems, including:
• Button updates
• Table layouts
• Discounts
• Voids
• Counts
• Third-party ordering integrations
• Assist with inventory management for beverage and dry goods
• Potentially oversee dry goods ordering
• Potentially oversee liquor, beer, and wine ordering
• Help coordinate event setup and execution
• Work directly with Chef and Ownership on weekly operational planning
• Participate in weekly meetings with ownership and kitchen leadership
• Collaborate with Chef to create and execute pre-meals

Ideal Candidate

• Strong hospitality mindset with calm leadership under pressure
• Experience in high-volume restaurant or bar environments
• Comfortable leading teams while remaining hands-on during service
• Strong communication and organizational skills
• Experience with TOAST POS preferred
• Knowledge of beverage programs, beer, wine, and cocktails preferred
• Ability to multitask between floor leadership and operational management
• Self-motivated, detail-oriented, and solution-focused

Compensation Structure

• Tipped management pay during FOH floor shifts
• Separate hourly administrative rate for office and operational work
• Compensation based on experience and scope of responsibilities

Expectations

This role is designed for someone who thrives both on the floor and behind the scenes — a leader capable of balancing hospitality, systems, team development, and operational execution while helping shape the daily rhythm of Sacred Profane.

Experience

• Proven management experience in quick service or fast food restaurants with a strong background in food service management.
• Extensive knowledge of restaurant operations including food preparation, inventory control, and POS systems like Aloha POS or Micros POS.
• Demonstrated supervising experience with skills in staff training, team management, and leadership within the hospitality industry.
• Experience in fine dining or casual dining environments is preferred; banquet or catering experience is a plus.
• Familiarity with budgeting, food safety regulations, and food industry best practices.
• Prior experience with kitchen management, culinary processes, and food handling procedures is highly desirable.
• Strong interpersonal skills including interviewing candidates, developing staff training programs, and delivering excellent customer service. Join us as we strive to create memorable dining experiences through exceptional leadership! We value energetic professionals who are passionate about hospitality excellence and eager to lead teams toward success in a vibrant restaurant environment.

Pay: $61,249.35 - $73,762.66 per year

Benefits:

• Employee discount
• Flexible schedule
• Paid time off

Work Location: In person