General Manager

Description

General Manager

Ava Gene’s | Portland, Oregon

Description

As the General Manager at Ava Gene’s, you will report directly to the Area Operations Manager and lead the restaurant’s day-to-day operations. You will oversee service execution, team development, staffing, financial performance, marketing initiatives, and operational standards while fostering a welcoming environment for guests and employees.

The ideal candidate is a hands-on hospitality leader with experience in Portland’s restaurant scene, a strong understanding of the local market, and aproven ability to build sales, strengthen community relationships, and deliver exceptional guest experiences. This role requires balancing hospitality excellence with sound business practices, team accountability, and consistent operational execution.

Schedule:

Ava Gene’s operates seven days a week. This position requires a flexible schedule based on business needs, including availability for evenings, weekends, and holidays as scheduled.

Qualifications & Experience

• Management Experience: Three to four years of restaurant management experience in a boutique restaurant in the Portland market.
• Sales & Marketing: Demonstrated marketing, sales, and business development skills, with the ability to implement initiatives that drive restaurant revenue and guest engagement.
• Sales Growth: A proven track record of building restaurant sales through local marketing, community engagement, guest retention, and strategic promotional efforts.
•  Portland Market Knowledge: Strong understanding of the Portland dining scene, local customer preferences, competitive landscape, and opportunities to build community relationships and grow the restaurant’s presence.
•  Financial Acumen: Experience monitoring restaurant financial performance, managing labor and food costs, and using business trends to inform operational decisions.
•  Leadership & Communication: Ability to lead, develop, and motivate a team while maintaining high standards for hospitality,accountability, and collaboration.

Health, Wealth, and Happiness

• Competitive Salary: $75, 000–$85,000 annually, depending on experience
• Benefits: Health insurance options, life insurance, and Employee Assistance Program
• Time Off: Up to three weeks of accrued vacation during years 1–5, subject to company policy
• 401(k)
• Employee Discounts
•  Professional Development: Opportunities for advancement, education, and continued growth within the company

Key Responsibilities

Leadership & Team Development

• Lead, coach, and develop team members to build a collaborative, service-driven culture.
• Provide ongoing training and coaching on service standards, wine and beverage knowledge, hospitality, and table-side presence.
• Ensure team members understand and consistently execute mise en place, service steps, and established operating procedures.
• Set clear expectations, provide constructive feedback, and address performance concerns consistently and professionally.
• Foster effective communication and collaboration between front-of-house (FOH) and back-of-house (BOH) teams.

Daily Operations & Floor Management

• Oversee daily opening and closing procedures, including bank reconciliation, pre-shift meetings, and end-of-day reporting.
• Lead service on the floor by engaging with guests, supporting service execution, monitoring team performance, and responding to guest needs.
• Oversee reservation flow and coordinate seating to support an efficient, balanced service.
• Complete daily operational recaps and final walkthroughs to ensure the restaurant is prepared for subsequent shifts.
• Maintain established standards for cleanliness, safety, organization, and overall restaurant readiness.

Sales, Marketing & Business Development

• Develop and execute local marketing and sales initiatives that increase restaurant revenue, guest engagement, and repeat business.
• Identify opportunities to grow sales through community partnerships, local events, promotions, and relationships with neighborhood businesses.
• Build and maintain relationships within Portland’s hospitality and dining community to strengthen Ava Gene’s local presence.
• Monitor sales trends, guest feedback, and market activity to identify opportunities for growth and respond to changing customer
• preferences.
• Collaborate with the Area Operations Manager and relevant company partners to align local marketing efforts with restaurant and company goals.
• Evaluate the effectiveness of sales and marketing initiatives and adjust strategies based on results.

Financial Performance, Inventory & Cost Controls

• Monitor restaurant financial performance and help maintain cost controls for cost of goods sold (COGS), labor, and comps within
• established budgets.
• Conduct accurate monthly inventory counts and identify opportunities to reduce waste and improve operational efficiency.
• Monitor business trends and adjust operational plans in partnership with the Area Operations Manager.
• Coordinate restaurant maintenance and repairs through approved vendors and in accordance with company procedures.
• Use sales and financial reporting to identify opportunities to improve profitability and support sustainable business growth.

Staffing, Recruiting & Training

• Assess staffing needs and participate in recruiting, interviewing, hiring, and onboarding FOH team members in accordance with company policies.
• Ensure new hires receive appropriate training and understand their roles, responsibilities, and performance expectations.
• Develop team members through ongoing coaching, cross-training, and performance feedback.
• Address performance and conduct concerns consistently, documenting and escalating matters as appropriate.

Guest Experience & Reservation Management

• Deliver a consistently high standard of hospitality and respond promptly and professionally to guest feedback.
• Review reservation books in advance to anticipate VIP visits, special occasions, and accommodation requests.
• Optimize seating capacity while maintaining an appropriate pace of service and a positive guest experience.
• Empower team members to resolve guest concerns within established guidelines and escalate issues when necessary.
• Build guest loyalty by fostering genuine relationships and ensuring a consistent, memorable dining experience.

Payroll, HR & Compliance

• Review and submit payroll information accurately and within established deadlines, coordinating with the Accounting Department as needed.
• Follow company policies and applicable employment requirements related to timekeeping, scheduling, employee records, and workplace practices.
• Address employee relations matters professionally, maintain appropriate confidentiality, and promptly escalate concerns to the corporate office or designated HR contact.
• Ensure workplace incidents and potential workers’ compensation claims are reported promptly through established company procedures.
• Support compliance with applicable food safety, workplace safety, wage-and-hour, and other operational requirements.

Scheduling & Labor Management

• Develop and maintain FOH schedules that reflect forecasted business levels, staffing needs, employee availability, and approved labor budgets.
• Monitor labor performance throughout the week and make adjustments consistent with business needs and applicable scheduling and wage-and-hour requirements.
• Communicate schedules and staffing changes in a timely manner and apply scheduling practices consistently.

Management Meetings & Professional Development

• Conduct biweekly management meetings using a structured agenda to align FOH and BOH teams on operational priorities, staffing, service standards, and business performance.
• Participate in managerial performance reviews and provide constructive, job-related feedback to support employee development.
• Collaborate with the Area Operations Manager and other leaders to identify opportunities for improvement, share best practices, and implement operational initiatives.

Physical Requirements

• Ability to perform the essential functions of the role, with or without reasonable accommodation.
• Ability to lift and move items weighing up to 10 pounds regularly, 25 pounds frequently, and 50 pounds occasionally, with or without reasonable accommodation.
• Ability to stand and walk for extended periods during restaurant shifts, including navigating stairs and uneven surfaces and working in environments with varying temperatures.
• Ability to safely operate or work around restaurant tools and equipment in accordance with applicable safety procedures.

Expectations & Core Competencies

• Hospitality & Guest Focus: Consistently deliver thoughtful, attentive service and help create a welcoming guest experience.
• Continuous Improvement:ion: Communicate clearly and professionally, set expectations, and build productive relationships with employees, guests, and colleagues.
• Adaptability: Respond effectively to changing business needs and the demands of a fast-paced restaurant environment.
• Accountability & Follow-Through: Take ownership of responsibilities, meet established deadlines, and follow through on commitments.
• Problem-Solving & Decision-Making: Identify challenges, evaluate options, and implement practical solutions that support the team and business.
• Business & Sales Orientation: Demonstrate initiative in identifying revenue opportunities, building guest loyalty, and supporting the restaurant’s long-term financial success.
• Continuous Improvement: Seek feedback, support professional development, and identify opportunities to improve individual and team performance.
• Brand Representation: Represent Ava Gene’s and Submarine Hospitality with professionalism, respect, and integrity in all work-related interactions.