Job Openings

Restaurant General Manager Narragansett T's Restaurant Group

General Job Requirements:



  • Adheres to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
  • Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
  • Controls cash and other receipts by adhering to cash handling and reconciliation procedures.
  • Ensures that end of day receipts is correct and deposited to the bank at the end of each shift.

Food Safety

  • Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
  • Ensures compliance with operational standards, company policies, federal/state/local laws, and ordinances.
  • Responsible for ensuring consistent high quality of food preparation and service.
  • Maintains professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
  • Ensures all food is prepared and served according to the restaurant's recipes, portioning, cooking and plating standards.

Operational and Safety Responsibilities

  • Ensures that proper security procedures are in place to protect team members, guests and company assets.
  • Ensures a safe working and guest environment to reduce the risk of injury and accidents.
  • Completes accident reports promptly in the event that a guest or team member is injured.
  • Fully understands and complies with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, team members and guests.
  • Carries out restaurant marketing and promotional activities in accordance with company goals.
  • Schedules labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
  • Manages shifts which includes, but is not limited to: daily decision making, daily scheduling needs, operational planning, while upholding standards, product quality and cleanliness.
  • Investigates and resolves complaints concerning food quality and service.
  • Fills in where needed to ensures guest service standards and efficient operations.
  • Estimates food needs and places orders with distributors.
  • Adheres to ServSafe, OSHA and HACCP standards.

Guest Service

  • Ensures that all guests feel welcomed and are given responsive, friendly and courteous service at all times.
  • Focuses on inclusion and belonging for all team members and guests.
  • Responds to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

Team Building

  • Follows the restaurants 5 Commitments and upholds the restaurants Values and Mission Statement.
  • Promotes the T's team spirit of positivity and team centered approach to the hospitality and culinary experience at all times in all ways.
  • Creates a culture of fairness and inclusion by following T's guidelines, job descriptions and training programs and by maintaining healthy boundaries with team members.
  • Provides direction to team members regarding operational and procedural issues.
  • Interviews hourly team members.
  • Directs hiring, supervision, development and, when necessary, termination of team members.
  • Conducts orientation, explains the T's Philosophy, and oversees the training of new team members.
  • Develops team members by providing ongoing feedback, establishing performance expectations, taking corrective action for violations of protocol, and by conducting performance reviews.


Education and Experience

    • High School Degree required; college degree preferred -hotel/restaurant management.
    • A minimum of three years restaurant experience or food and beverage training to include front-of-the-house operations, guest service training and kitchen operations.
    • Proficient with computers (MS Word, Excel) and Point of Sale Systems.
    • Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
    • Required Certification in Food Safety, Serve Safe Alcohol and First Aid or obtain one within 2 months of hire.
    • Must be eligible to work in the United States.
    • Must agree to background check.
    • Excellent written and verbal communication skills.
    • Proficient in the English Language

    Professional requirements

    • Self-discipline, initiative, leadership ability and outgoing.
    • Pleasant, polite manner and a neat and clean appearance.
    • Strong guest service skills with a passion for hospitality.
    • Ability to motivate team members to work as a team to ensure that food and service meet appropriate standards.
    • Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
    • Must possess good communication skills for dealing with diverse staff and potential candidates.
    • Possess excellent organizational, interpersonal, problem-solving, and collaboration skills


    • Keeps Regional Manager/Owners promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
    • Adhere to job responsibilities and performance objectives.
    • Maintains a favorable working relationship with all team members to foster and promote a cooperative and harmonious working climate which will be conducive to maximum team member morale, productivity and efficiency/effectiveness.

    Working conditions

    • Expected hours: 50 hours per week. Hours may vary if manager must fill in for his/her team/manager or if emergencies arise.
    • Ability to perform all functions at the restaurant level.
    • Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
    • Work with hot, cold, and various office equipment and answers phones.
    • May be required to work at various locations on a limited basis
    • T's Restaurant Group is proud to be an Equal Opportunity Employer, committed to a diverse, inclusive and belonging work environment.

    Performance based quarterly bonuses. Medical, Dental, Vision with 401K package coming! Generous Paid Time Off Program. Day's only work schedule - Be home before dinner! Shift meal plan on and off shift. Thanksgiving and Christmas Day OFF! Ongoing development and growth opportunity

    To Apply:
    Email resume to:
    Apply online at: