A restaurant general manager (GM) sits at the center of everything that happens in a restaurant. From leading teams and shaping culture to managing costs and driving guest satisfaction, the role blends leadership, strategy, and hands-on execution.
As restaurants face tighter margins, higher labor costs, and rising guest expectations, the GM’s responsibilities have only expanded.
Below, we break down modern restaurant general manager job expectations—and the best practices that help great GMs succeed consistently.
Before diving into specific responsibilities, it’s important to understand the scope of the role. A restaurant general manager is ultimately accountable for the restaurant’s performance—both on the floor and on the P&L.
At a high level, a restaurant general manager is responsible for the overall performance of the business. That means owning both the guest experience and the financial results while keeping day-to-day operations running smoothly.
Typical responsibilities include:
Leading and developing staff
Overseeing daily operations and service standards
Managing labor, inventory, and food costs
Ensuring compliance with health, safety, and labor regulations
Analyzing performance data and adjusting strategies
Acting as the bridge between ownership, leadership, and frontline teams
In short, the GM is accountable for whether the restaurant thrives—or struggles.
Modern restaurant GMs are expected to balance leadership, execution, and financial oversight. These expectations go beyond “running the shift” and extend into long-term performance and team development.
Knowing the job expectations is only half the equation. The most effective GMs rely on proven habits and systems that help them lead consistently—even during busy or unpredictable periods.
Even the strongest managers face obstacles. Understanding these challenges helps GMs prepare for them and address issues before they escalate.
Balancing time between the floor and administrative work
Managing labor shortages and turnover
Keeping costs under control during price volatility
Maintaining consistency across multiple shifts or locations
Avoiding burnout while carrying constant responsibility
The best general managers succeed by leaning on systems, delegating effectively, and focusing their energy where it matters most.
What skills are most important for a restaurant general manager?
Leadership, communication, financial literacy, problem-solving, and time management are critical. Successful GMs also need emotional intelligence to motivate teams and handle pressure.
How is a restaurant general manager different from an assistant manager?
A GM owns overall performance, including financial results and long-term strategy. Assistant managers typically focus on specific shifts or operational areas and report to the GM.
How many hours does a restaurant general manager typically work?
Many GMs work 45–60 hours per week, including nights, weekends, and holidays. Strong systems and leadership teams can help reduce excessive hours over time.
What metrics should restaurant general managers track regularly?
Common metrics include labor percentage, food cost percentage, sales trends, inventory variance, guest satisfaction scores, and employee turnover.
Can technology help restaurant general managers succeed?
Yes. Modern restaurant management tools help automate reporting, improve visibility into costs, and reduce manual work—allowing GMs to focus more on leadership and guest experience.
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