Restaurant General Manager and Restaurant Manager- OKC

A Good Egg Dining Group is searching for experienced General Managers and Restaurant Managers who are ready to bring heart and hustle to one of our well-known concepts! A Good Egg (AGE) is a community-driven restaurant group rooted in Oklahoma City. We are looking for Leaders who want to grow with us. As a GM with AGE, you’ll carry our mission of executional excellence, intentional service, extreme hospitality, and culinary trust into every shift. You’ll build strong teams, create memorable guest experiences, and shape the culture.
GENERAL MANAGER ROLE:
STORE OPERATIONS
Drives daily operations by ensuring exceptional training, service, hospitality, food, beverage, and ambiance.
Manages profitability by monitoring business performance, controlling costs, and maintaining proper inventory levels.
Maintains clear, positive communication across the team.
Interviews, hires, and develops Team Members who embody extreme hospitality.
Oversees administrative duties: scheduling, inventories, ordering, reporting, cash handling, and employee file upkeep.
Ensures compliance with all sanitation, safety, and labor regulations.
Supports FOH and BOH by stepping in where needed to maintain service standards.
PRODUCT
Upholds recipe, spec, and procedural consistency with shift-by-shift product tasting.
Ensures all Team Members are trained and knowledgeable about our food and beverage programs.
Leads by example in maintaining product quality and operational standards.
SERVICE & HOSPITALITY
Ensures warm, efficient, personalized service rooted in extreme hospitality.
Builds genuine rapport with guests and ensures satisfaction through proactive issue resolution.
Maintains smooth operations and 100% Management floor presence during peak periods.
ENVIRONMENT
Champions a high-energy, positive culture aligned with our values.
Maintains a clean, organized, well-stocked restaurant and ensures equipment upkeep.
Schedules effectively, anticipates staffing needs, and promotes safe and sanitary work habits.
LEADERSHIP
Serves as the role model for hospitality, service, and culture.
Communicates AGE’s mission, vision, and values; inspires the team to uphold our standards.
Develops Team Members and Managers through coaching, feedback, training, and regular performance evaluations.
Ensures clarity in expectations and fosters teamwork and communication.
JOB REQUIREMENTS
This position is well suited for a hands-on individual with no less than 5 years of combined practical and restaurant management experience. Coursework in hospitality or restaurant management is preferred.
Minimum 5 years of combined restaurant management experience (hospitality coursework preferred).
Proficiency in Microsoft Word and Excel; completion of AGE Management Training.
Strong coordination, communication, and organizational skills.
Ability to work a flexible schedule, including nights and weekends.
Ability to lift 50 lbs, stand for extended periods, and perform physical restaurant duties.
ServSafe Certification.
RESTAURANT MANAGER ROLE:
POSITION SUMMARY
Plan, organize, direct and coordinate the staff and resources of the restaurant to achieve stated objectives and goals in service and hospitality, employee morale, food and beverage quality, cleanliness and sanitation, costs and sales, while upholding A Good Egg Dining Group's mission to positively impact lives by building enduring memories and multi-generational relationships through a dedication to executional excellence, intentional service, extreme hospitality, and culinary trust.
ESSENTIAL FUNCTIONS AND KEY RESPONSIBILITIES
Create a high energy, fun environment that promotes and focuses on EXTREME HOSPITALITY.
Accomplish human resource objectives through training, assigning, scheduling, coaching, counseling, assessing, and disciplining.
Achieve restaurant operational objectives by ensuring the quality of service, food, beverage, and ambiance/aesthetics.
Perform Restaurant administrative requirements including inventories, ordering, scheduling, safe-guarding funds, daily reporting, and upkeep of employee files and documents.
Hire, train, supervise and make termination decisions for front-of-house staff.
Understand completely, communicate and ensure adherence to all company policies, procedures, standards, specs, guidelines and training programs.
Prepare all required paperwork including forms, reports, and schedules in an organized and timely manner.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Ensure that equipment is kept clean and in excellent working condition through personal inspection, and by following the restaurant's preventative maintenance programs.
Supervise and coordinate shifts, conducting 100% table visits and soliciting guest feedback.
Ensure guest and employee satisfaction; resolve issues swiftly in a constructive and positive manner.
Continually strive to develop your staff in all areas of managerial and professional development.
Facilitate teamwork amongst employees, provide training and recognition, and impart timely and meaningful feedback and performance reviews.
Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Fill in where needed to ensure guest service standards and efficient operations in all AGE concepts.
QUALIFICATIONS
This position is well suited for a hands-on individual with no less than 3 years of practical front-of-house experience. Coursework in hospitality or restaurant management is preferred.
Availability to work a flexible schedule, including nights and weekends
Minimum of 50 hours per week
Constitution to stand on feet for long periods of time
Excellent organizational and prioritization skills
Strong oral and written communication skills
A passion for EXTREME HOSPITALITY

Employment type
Salary

Work arrangement
No