{"schemaVersion":"jobsearcher.job.v1","id":"0fe38ec00d517f8d4b716b19","url":"https://jobsearcher.com/jobs/0fe38ec00d517f8d4b716b19","canonicalUrl":"https://jobsearcher.com/jobs/0fe38ec00d517f8d4b716b19","title":"General Manager","description":"Position Summary: The General Manager is responsible for the overall operational excellence of a single Logan ’s Roadhouse restaurant including building sales and all other aspects of profit and loss, preparing financial projections, hiring and training and development of both management and hourly team members, daily execution of safety/sanitation, monitoring compliance with company/state/federal regulations, quality food preparation and guest service. Responsible for cleanliness, repair and maintenance of the building equipment. The General Manager is responsible for communicating and administering all company policies and procedures.\n\nEssential Job Functions:\n\nModel hospitality skills/behaviors by conducting 100% table visits of guests in the restaurant.\nOversee restaurant operations to achieve sales and profit goals (including hourly labor and cost of sales).\nResearch and identify marketing techniques to attract new guests.\nReview and analyze monthly P&L and communicate results to managers. Develop plans to impact areas of opportunity.\nMonitor budget and analyze sales data to meet revenue goals while controlling cost from food waste and labor.\nEnsure PCI compliance for all credit card transaction documents.\nResponsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedure.\nEnsure a safe working and guest environment to reduce the risk of injury and accidents. Responsible for the proper submission and documentation of all guest and team member related injuries and/or\nincidents.\nResponsible for the management of team’s weekly schedule and time off requests (including manager schedules).\nLead weekly manager meetings, plan and build shift meetings.\nEffectively communicate and conduct rollouts of new company programs, policies, and procedures.\nEffectively handle all guest complaints in a timely and professional manner.\nBuild positive, professional relationships with members of the community.\nResponsible for all staffing needs to ensure proper staffing levels are maintained, review applications, interview candidates, onboard new hires, new hire orientation, training, and terminations.\nGENERAL MANAGER\n\nAdhere to Federal, State, and local laws in addition to Company policy (regulate compliance with work authorization/liquor service/wage and hour laws and, where applicable, break requirements), holds team members and managers accountable to these standards.\nProvide performance feedback (including coaching & progressive discipline), development goals, and recognition to all managers and hourly team members on an ongoing and timely basis.\nEffectively communicate all employee relation issues to Human Resources.\nAdhere to ServSafe Alcohol, Food, OSHA, and HACCP standards. The above-cited duties and responsibilities describe the general nature and level of work performed by people assigned to the job. They are not intended to be an exhaustive list of all the duties and responsibilities that an incumbent may be expected or asked to perform.\nResponsibly delegate and follow up on tasks while remaining accountable overall for restaurant and team members.\nUnload vendor trucks/pallets ensure inventory is properly received and rotated\nDirectly supervise all salaried managers and hourly team members and their development.\nEnsure all managers understand their Areas of Responsibility delegations.\nOversee the proper handling of cash including accurate DSR, petty cash, and making bank deposits and logging all deposits using the Cash Deposit Log.\nMake bank change runs for small bills and coins.\nSafeguarding their team members, managers and facility by ensuring all Safey & Security Policies are adhered.\nMaintain relationships with vendors/ suppliers to ensure timely and cost-effective deliveries.\nEnsure all facilities concerns are reported to the Director of Operations and submit maintenance/repairs through the proper channels.\nMonitor food and beverage preparation, presentation, and quality standards, ensuring compliance with recipes, portion sizes, and food safety regulations.\nOther duties as assigned.\nThe above-cited duties and responsibilities describe the general nature and level of work performed by people assigned to the job. They are not intended to be an exhaustive list of all the duties and responsibilities that an incumbent may be expected or a sked to perform.\n\nEducation/Experience/Job Requirements:\n\nMust be at least 21 years of age.\nMinimum four years restaurant management experience required.\nCollege degree preferred.\nStrong written and verbal communication skills.\nEnergetic and flexible.\nAbility to positively motivate employees to work as a team to ensure that food and service meet appropriate standards.\nAbility to determine applicability of experience and qualifications of job applicants.\nMaintains a calm, tactful demeanor when dealing with difficult situations.\nWell organized and detail oriented.\nFollows direction with focused attention.\nStrong computer skills\nMust possess proper food handler and alcohol dispensing certifications.\nMeets all company service standards\nCompletes all ongoing certifications/validations (LTO, new menu, etc.)\nMaintains a clean area in the back -of-house.\nWorks swiftly to complete all service well tickets within company timeframes\nPerforms other duties and responsibilities as required or requested.\nAdhere to company Uniform Attire & Appearance standards.\n\nPhysical Demands:\n\n100% Walk and stand\n75% Reach, bend, stoop, lift and wipe.\n50% Operate Point -of-Sale system and make correct change.\n10% Carry service tray weighing up to 40 pounds from kitchen or bar to dining room or drinking area up to and often exceeding 5 times per shift.\n10% Lift and move 40 -pound cases about 10 times per shift and carry 50 yards.\n10% Teams lift and move kegs up to 100 -pounds.","company":"Logan","rawCompany":"logan","city":"Bristol","state":"VA","isRemote":false,"isActive":false,"createdAt":"2026-04-14T10:41:32.863Z","occupations":[{"code":"11-9051.00","title":"Food Service Managers","slug":"food-service-managers"},{"code":"11-1021.00","title":"General and Operations Managers","slug":"general-and-operations-managers"},{"code":"35-1012.00","title":"First-Line Supervisors of Food Preparation and Serving Workers","slug":"first-line-supervisors-of-food-preparation-and-serving-workers"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722513","title":"Limited-Service Restaurants","slug":"limited-service-restaurants"},{"code":"722514","title":"Cafeterias, Grill Buffets, and Buffets","slug":"cafeterias-grill-buffets-and-buffets"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"General Manager","description":"Position Summary: The General Manager is responsible for the overall operational excellence of a single Logan ’s Roadhouse restaurant including building sales and all other aspects of profit and loss, preparing financial projections, hiring and training and development of both management and hourly team members, daily execution of safety/sanitation, monitoring compliance with company/state/federal regulations, quality food preparation and guest service. Responsible for cleanliness, repair and maintenance of the building equipment. The General Manager is responsible for communicating and administering all company policies and procedures.\n\nEssential Job Functions:\n\nModel hospitality skills/behaviors by conducting 100% table visits of guests in the restaurant.\nOversee restaurant operations to achieve sales and profit goals (including hourly labor and cost of sales).\nResearch and identify marketing techniques to attract new guests.\nReview and analyze monthly P&L and communicate results to managers. Develop plans to impact areas of opportunity.\nMonitor budget and analyze sales data to meet revenue goals while controlling cost from food waste and labor.\nEnsure PCI compliance for all credit card transaction documents.\nResponsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedure.\nEnsure a safe working and guest environment to reduce the risk of injury and accidents. Responsible for the proper submission and documentation of all guest and team member related injuries and/or\nincidents.\nResponsible for the management of team’s weekly schedule and time off requests (including manager schedules).\nLead weekly manager meetings, plan and build shift meetings.\nEffectively communicate and conduct rollouts of new company programs, policies, and procedures.\nEffectively handle all guest complaints in a timely and professional manner.\nBuild positive, professional relationships with members of the community.\nResponsible for all staffing needs to ensure proper staffing levels are maintained, review applications, interview candidates, onboard new hires, new hire orientation, training, and terminations.\nGENERAL MANAGER\n\nAdhere to Federal, State, and local laws in addition to Company policy (regulate compliance with work authorization/liquor service/wage and hour laws and, where applicable, break requirements), holds team members and managers accountable to these standards.\nProvide performance feedback (including coaching & progressive discipline), development goals, and recognition to all managers and hourly team members on an ongoing and timely basis.\nEffectively communicate all employee relation issues to Human Resources.\nAdhere to ServSafe Alcohol, Food, OSHA, and HACCP standards. The above-cited duties and responsibilities describe the general nature and level of work performed by people assigned to the job. They are not intended to be an exhaustive list of all the duties and responsibilities that an incumbent may be expected or asked to perform.\nResponsibly delegate and follow up on tasks while remaining accountable overall for restaurant and team members.\nUnload vendor trucks/pallets ensure inventory is properly received and rotated\nDirectly supervise all salaried managers and hourly team members and their development.\nEnsure all managers understand their Areas of Responsibility delegations.\nOversee the proper handling of cash including accurate DSR, petty cash, and making bank deposits and logging all deposits using the Cash Deposit Log.\nMake bank change runs for small bills and coins.\nSafeguarding their team members, managers and facility by ensuring all Safey & Security Policies are adhered.\nMaintain relationships with vendors/ suppliers to ensure timely and cost-effective deliveries.\nEnsure all facilities concerns are reported to the Director of Operations and submit maintenance/repairs through the proper channels.\nMonitor food and beverage preparation, presentation, and quality standards, ensuring compliance with recipes, portion sizes, and food safety regulations.\nOther duties as assigned.\nThe above-cited duties and responsibilities describe the general nature and level of work performed by people assigned to the job. They are not intended to be an exhaustive list of all the duties and responsibilities that an incumbent may be expected or a sked to perform.\n\nEducation/Experience/Job Requirements:\n\nMust be at least 21 years of age.\nMinimum four years restaurant management experience required.\nCollege degree preferred.\nStrong written and verbal communication skills.\nEnergetic and flexible.\nAbility to positively motivate employees to work as a team to ensure that food and service meet appropriate standards.\nAbility to determine applicability of experience and qualifications of job applicants.\nMaintains a calm, tactful demeanor when dealing with difficult situations.\nWell organized and detail oriented.\nFollows direction with focused attention.\nStrong computer skills\nMust possess proper food handler and alcohol dispensing certifications.\nMeets all company service standards\nCompletes all ongoing certifications/validations (LTO, new menu, etc.)\nMaintains a clean area in the back -of-house.\nWorks swiftly to complete all service well tickets within company timeframes\nPerforms other duties and responsibilities as required or requested.\nAdhere to company Uniform Attire & Appearance standards.\n\nPhysical Demands:\n\n100% Walk and stand\n75% Reach, bend, stoop, lift and wipe.\n50% Operate Point -of-Sale system and make correct change.\n10% Carry service tray weighing up to 40 pounds from kitchen or bar to dining room or drinking area up to and often exceeding 5 times per shift.\n10% Lift and move 40 -pound cases about 10 times per shift and carry 50 yards.\n10% Teams lift and move kegs up to 100 -pounds.","datePosted":"2026-04-14T10:41:32.863Z","dateModified":"2026-04-14T10:41:32.863Z","hiringOrganization":{"@type":"Organization","name":"Logan","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Bristol","addressRegion":"VA","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"0fe38ec00d517f8d4b716b19"},"url":"https://jobsearcher.com/jobs/0fe38ec00d517f8d4b716b19"}}