General Manager

Company Description Clear Path Hospitality Advisors focuses on building and scaling restaurants that are highly profitable and easily repeatable. The organization partners with hospitality businesses to design operational models that support consistent guest experiences and sustainable financial performance. By emphasizing process-driven growth, Clear Path Hospitality Advisors helps restaurants replicate success across multiple locations. The company values data-informed decision-making, strong leadership, and practical strategies that enable teams to execute at a high level. Team members are encouraged to contribute ideas that streamline operations and enhance overall business results.Role Description The General Manager is a full-time, on-site role based in New Jersey, United States, responsible for overseeing daily restaurant operations and ensuring strong financial performance. This role manages front-of-house and back-of-house teams, sets clear service standards, and ensures adherence to company policies and procedures. The General Manager monitors key performance indicators, manages budgets and cost controls, and implements operational systems that support repeatable success. Daily responsibilities include staff scheduling, training, and coaching, resolving guest issues, maintaining safety and sanitation standards, and coordinating with ownership and advisors on strategic initiatives. The role also involves supporting new process rollouts, identifying opportunities to streamline workflows, and fostering a culture of accountability, inclusive teamwork, and continuous improvement.Qualifications Demonstrated experience leading restaurant or hospitality operations, with responsibility for staffing, service quality, and day-to-day performance.Strong skills in budget management, cost control, and interpreting financial reports (P&L, labor, and inventory metrics).Ability to implement and refine operational systems and processes to support consistency and scalability across locations.Proven people management skills, including hiring, training, coaching, performance feedback, and conflict resolution.Excellent communication and interpersonal skills to collaborate with team members, guests, ownership, and external advisors.Knowledge of health, safety, and sanitation standards relevant to restaurant operations, with a commitment to compliance.Comfort with using point-of-sale systems, scheduling tools, and basic office software to manage operations and reporting.Prior experience in a multi-unit or growth-focused hospitality environment is preferred.Ability to work on-site with a flexible schedule, including evenings, weekends, and holidays as business needs require.Relevant education or training in hospitality management, business, or a related field is beneficial but not strictly required.