JOB TITLE: General Manager
JOB DESCRIPTION:
The General Manager at Pharm Table is responsible for advancing the mission and values of the restaurant through operational excellence, thoughtful leadership, and alignment with the restaurant’s food-as-medicine philosophy. This role ensures strong systems, exceptional guest experiences, and team development while supporting the continued evolution of Pharm Table as a nationally recognized Ayurvedic-inspired restaurant rooted in hyperlocal sourcing, seasonal intelligence, and experiential wellness programming. The position requires a high degree of attention to detail and refined aesthetic judgment, with the ability to maintain comprehensive awareness of both operational execution and the visual, sensory, and experiential integrity of the guest environment. As an experiential brand, Pharm Table relies on this level of oversight to ensure consistency between service, atmosphere, and mission-driven storytelling.
The General Manager serves as both an operational leader and strategic partner to ownership, ensuring that daily execution reflects the integrity of the brand while supporting long-term growth through data-informed decision-making, cross-functional coordination, and community engagement.
This position requires approximately 55 hours per week, divided between active floor leadership and administrative responsibilities.
COMPENSATION & REQUIREMENTS:
$85,000 per year55 hours of paid time off per year with a 10-hour annual increase (maximum 80)Monthly technology reimbursement ($80 per month)Ayurvedic Wellness ConsultationConcierge Doctor EnrollmentMinimum of 3-5 years experience as a General Manager in a full service restaurant setting As part ofthe selection process, candidates may be invited to complete a brief Ayurvedic self-assessment and an Enneagram personality assessment. These tools are used to support alignment with Pharm Table’s leadership philosophy, communication style, and mission-driven culture, and are considered alongside professional experience, qualifications, and interview performance.
Yearly performancebonus ($5,000–$10,000) Bonus eligibility includes up to $5,000 tied to achievement of major holiday revenue targets and up to $5,000 tied to performance against core operational KPIs, including labor efficiency, prime cost management, guest experience outcomes, and team retention.
JOB FUNCTIONS & EXPECTATIONS:
Exhibits a professional demeanor and strong commitment to advancing the mission and growth of the restaurantBuilds and sustains a culture centered on accountability, continuous education, hospitality excellence, and team developmentEnsures operational standards, policies, and systems are clearly communicated, consistently executed, and continuously refinedLeads with a comprehensive understanding of food and beverage operations, supporting both service excellence and menu performance through structured training and mentorshipEstablishes communication and organizational systems that promote alignment across front-of-house, back-of-house, marketing, and events teamsDemonstrates experience recruiting, developing, and retaining high-performing hospitality professionalsMaintains fluency in restaurant operational systems including POS (Toast), inventory controls, scheduling platforms, reservation systems, and event coordination workflowsEnsures systems supporting cleanliness, organization, and service consistency are maintained at a high professional standardBuilds meaningful guest relationships through warmth, presence, and community engagementExercises sound judgment in day-to-day operational decisions including staffing, guest recovery, and service execution while aligning major financial and strategic decisions with ownershipFINANCIAL PERFORMANCE:
Own and oversee all financial operations and KPIs including labor %, COGS, prime cost, revenue growth, guest experience metrics, and staff retentionEnsure accurate payroll allocation and front-of-house tip distribution through consistent auditing of hours worked and job code classificationsPartner closely with kitchen leadership to align food cost performance, waste reduction, and menu engineering with financial targetsLeverage operational data to deepen insight into customer demographics, per-person average (PPA), peak service patterns, seasonality, and product mix performanceMaintain, review, and analyze Profit & Loss statements weekly, period, and quarterly to support informed operational strategyCross-reference financial performance across reporting cycles to identify trends, strengthen forecasting accuracy, and enable timely adjustmentsAnalyze historical and projected sales performance across weekly, quarterly, and annual timelinesReconcile and close weekly sales systems including POS audits, open check resolution, and reporting through CohesionServe as liaison with the CPA to maintain organized financial communication and reporting clarityProvide strategic oversight of the beverage program, supporting inventory management, margin performance, product quality standards, and waste reduction initiativesOPERATIONS/TEAM LEADERSHIP:
Set and evaluate performance goals for the restaurant and individual departments aligned with operational and financial prioritiesSupervise and support department leaders through structured one-on-one meetings and weekly management team strategy sessionsCreate and manage staffing schedules aligned with forecasted sales and labor goals, adjusting dynamically to operational demand and SPH performanceMonitor local events, seasonal patterns, and community activity to proactively adjust staffing and service readinessLead weekly BOH strategy meetings supporting menu evolution through analysis of product mix, guest feedback, and seasonal sourcing opportunitiesLead daily pre-shifts and maintain consistent communication with the team regarding menu updates, policy reminders, upcoming events, guest insights, and company initiativesOversee training, education, coaching, performance management, and when necessary corrective action in alignment with company valuesCollaborate with the marketing team to support campaigns, experiential programming, and guest engagement initiativesCoordinate with the catering team to ensure seamless execution of onsite and offsite events while strengthening brand visibility and revenue growth opportunitiesOversee coordination of facility maintenance including patios, hood cleaning, fire inspections, and vendor relationshipsGUEST EXPERIENCE:
Ensure every guest interaction reflects warmth, intention, professionalism, and consistencyLead guest recovery with confidence and care, reinforcing trust and loyaltyBuild lasting relationships with regular guests and strengthen Pharm Table’s presence within the communityMonitor and respond thoughtfully to guest feedback and online reviews to support continuous improvement and brand reputationSupport experiential dining initiatives that integrate culinary storytelling, wellness education, and community connectionWHAT SUCCESS LOOKS LIKE IN THIS ROLE:
Financial targets are consistently achieved or exceeded through disciplined monitoring of KPIs and forecastingOperational systems function with clarity, consistency, and measurable accountabilityThe team is stable, engaged, and continuously improving through structured leadership supportGuest feedback reflects a high level of hospitality, intention, and brand alignmentThe restaurant’s mission is clearly experienced through both service execution and product deliveryExperiential programming and community engagement initiatives contribute meaningfully to brand awareness and revenue growth