Restaurant General Manager

Company Description

Drunken Fish offers more than just dining, creating memorable guest experiences defined by exceptional food, outstanding service, and a sophisticated, modern ambiance. With locations in St. Louis and Kansas City, Drunken Fish is known for its extensive menu, featuring over 250 dishes, from sushi and sashimi to signature cocktails and one of the nation’s largest sake selections. Founded in 2003 in St. Louis, the restaurant quickly gained acclaim for its fresh, innovative cuisine and award-winning "Half-Price Happy Hour." As a staple of the Midwest’s dining and nightlife scene, Drunken Fish is committed to continuous growth and excellence.

Lead the floor. Build the team. Own the experience. 

The General Manager is the heartbeat of the restaurant — the driving force behind every great shift, every memorable meal, and every team member who grows under your leadership. You own the day-to-day operation end to end: you grow sales and profitability, develop your leaders, protect the guest experience, control costs with precision, and build a team people are proud to belong to. If you thrive on energy, hold a high bar, and love turning a good restaurant into a great one, this is your floor to command. 

What You'll Own

• Grow the business. Meet and exceed budgeted sales and profit goals, and find the levers that push performance higher.
• Develop your leaders. Mentor and grow your Restaurant Manager (RM), Assistant Restaurant Manager (ARM), and Certified Trainers (CTs) — and keep your best people on board.
• Run a flawless operation. Keep the restaurant humming within the company's fiscal and operational guidelines, with exceptional scores across P&L statements, Shop Reports, Health Inspections, and Director of Operations Site Evaluations.
• Lead the conversation. Drive impactful local meetings with relevant, influential agenda topics, and communicate clearly and consistently with your Director of Operations.
• Guard the guest experience. Use Shop Reports, staff evaluations, and Director of Operations Site Evaluations to build guest-focused service and cleanliness action plans that deliver the WOW and elevate total guest satisfaction.
• Own the cost picture. Control food, liquor, and labor costs, and ensure accurate placing, receiving, and stocking of all orders.
• Protect the brand. Take full ownership of the physical and aesthetic upkeep of the restaurant and the integrity of the Drunken Fish concept and theme.
• Market locally. Support and execute company local store marketing programs that bring guests through the door.

Crafting the Experience — Food Preparation & Production

• Ensure every menu item is made to recipe and plated to a standard consistent across all Drunken Fish locations.
• Maintain a working knowledge of all recipes, products, and production procedures.
• Uphold established standards of food safety and sanitation at all times.
• Purchase food products within established guidelines and protocols.
• Oversee correct receipt, storage, and handling of food products to guarantee quality and freshness. 

Building Great Teams — Staffing & Development

• Conduct final interviews for FOH and BOH staff using established interviewing and reference-check tools from the support office.
• Hire, develop, and — when needed — replace staff using the Star Chart. Run consistent daily lunch and dinner pre-shift meetings.
• Manage RM and ARM schedules and BOH schedules; oversee and approve FOH schedules. Conduct bi-annual management evaluations for the RM and ARM, and ensure server evaluations are completed weekly and communicated effectively.
• Monitor weekly server evaluations and share results clearly with the Director of Operations. Orient every new hire using company handbooks and support materials.
• Motivate your RMs, ARM, and CTs, and keep the environment high-energy and team-oriented.
• Develop your people through ongoing feedback, clear performance expectations, and regular performance reviews.
• Provide training and recognition to employees at every level.

What You Bring

• Experience. 5+ years of professional restaurant management experience desired. Education.
• A 4-year college degree or equivalent; coursework in restaurant management is a plus.
• Tech fluency. Comfortable with computers and Microsoft Word, Excel, Outlook, PowerPoint, and OneNote.
• People skills. Strong people-management, communication, and listening skills — flexible and quick to adapt to change.
• Organization. Demonstrated time-management and organizational ability.
• Drive. Internally motivated, detail-oriented, and genuinely passionate about teaching and developing others.
• Availability. Able to work a flexible schedule including days, nights, weekends, and holidays

Benefits & Perks

• Competitive pay. Earn what your leadership and results are worth.
• Fast advancement. Real opportunity to grow your career quickly with a brand that promotes from within.
• Health coverage. Health, vision, and dental insurance benefits.
• Paid vacation. Recharge with paid time off.
• Profit Share