General Purpose

At Sonny’s BBQ, our General Managers are the driving force behind delivering warm, memorable, and authentic BBQ experiences. They lead our teams with passion, ensuring that every guest enjoys exceptional service and that every shift runs smoothly. They are responsible for the overall success of their restaurant by managing finances, enhancing the guest experience, and developing a strong, engaged team. 

Essential Duties

As a General Manager, you’ll be the leader of the pack, ensuring that our restaurant operates at peak performance while fostering a culture of teamwork, fun, and Southern hospitality. Your key responsibilities will include: 

Financial Management & Business Operations

• P&L Accountability: Monitor and manage restaurant financial performance, including revenue, labor, food cost, and operating expenses to meet business goals. 
• Sales Growth: Drive sales through guest engagement, local marketing initiatives, and team salesmanship. 
• Inventory & Waste Control: Ensure efficient ordering, stock management, and waste reduction to maximize profitability. 
• Cash Handling & Compliance: Maintain cash control procedures and ensure adherence to financial and operational policies. 
• Operational Execution: Oversee food quality, service, and cleanliness to maintain brand standards and ensure health and safety compliance. 

Guest Experience & Community Engagement

• Hospitality Leadership: Create an inviting atmosphere where every guest feels valued and receives a consistent, exceptional experience. 
• Guest Recovery & Problem-Solving: Effectively resolve guest concerns to build loyalty and encourage repeat visits. 
• Service Excellence: Coach team members on service standards, ensuring prompt, friendly, and professional interactions. 
• Community Involvement: Engage with the local community, build relationships, and drive restaurant visibility through outreach and events. 

Team Leadership & People Development

• Hiring & Training: Recruit, onboard, and develop top talent to build a strong and engaged team. 
• Coaching & Performance Management: Provide clear expectations, regular feedback, and recognition to drive team success. 
• Team Culture & Morale: Foster a fun, collaborative, and motivating work environment where team members feel valued and empowered. 
• Conflict Resolution: Address and resolve team concerns, ensuring a positive and productive work environment. 
• Leadership Presence: Lead by example, demonstrating professionalism, enthusiasm, and a commitment to excellence. 

Qualifications Requirements:

• A passion for BBQ and hospitality-high volume restaurants specifically. 
• Strong leadership skills with experience building and motivating teams. 
• A people-first mentality—you love developing talent and creating a supportive workplace. 
• Excellent communication and problem-solving abilities. 
• A natural ability to multitask while keeping an eye on the details. 
• A competitive, goal-oriented mindset with a drive for success. 
• A positive attitude and a knack for making work fun! 

Required Knowledge, Skills, and Abilities

• Brand, Industry and BBQ Knowledge: Knowledge of BBQ and Sonny’s, and restaurants. 
• Financial Acumen: Proven ability to manage budgets, analyze P&L statements, and drive financial performance. 
• Guest-Centric Mindset: Experience leading teams to deliver outstanding service and hospitality. 
• People Development: Track record of hiring, training, and retaining high-performing teams. 
• Interpersonal & Communication Skills: Ability to connect with guests and team members, ensuring a positive and productive work environment; Ability to meet the needs of guests and anticipate the needs of others. 
• Time Management & Organization: Strong ability to juggle multiple priorities while maintaining focus on operational and guest experience excellence. 
• Technology: Comfortable using technology, including Microsoft Office and restaurant management systems. 
• Miscellaneous: Ability to comply with federal, state, and local regulations, and company safety policies and have a clean driving history. 

Required Education and Experience

• Bachelor’s degree in Business, Hospitality Management, or a related field preferred, or equivalent work experience. 
• High School Diploma or GED required. 
• Servsafe Manager Certification required. 
• Minimum of five years in a restaurant management role, preferably as a General Manager in a high-volume location. 
• Previous experience performing tasks found in the Essential Duties above. 

Physical Demands and Working Environment

The physical demands described here are necessary to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

The General Manager is regularly required to stand for prolonged periods of time, handle products, tools, equipment, paperwork, and communicate effectively with guests, other managers, and team members. The job requires the use of hands to finger, handle, or feel; push, pull, reach with hands and arms; climb or balance; stoop, kneel, or bend; taste or smell; and talk or hear, and inhaling smoke from a wood-burning cooker. Sonny’s is a fast-paced environment and requires constant human interaction and movement. 

The General Manager will regularly lift and/or move up to 20 pounds, frequently lift and/or move up to 35 pounds, and occasionally lift and/or move up to 75 pounds. 

While performing the duties of your job, the General Manager will regularly work with or near moving mechanical parts, may be exposed to wet and/or humid conditions, and are requested to work with cleaning chemicals which can be toxic and/or caustic. Managers may be exposed to temperatures between 0°F and 100°F. As the General Manager, you must have the ability to perform the essential functions of the job for up to a 12-hour shift.