About this opportunity
Canton Rodeo lists this General Manager opportunity in paramus, New Jersey. Review the employer’s description below for duties, qualifications and application requirements.
Job description
COMING AUGUST 2026!
Join our opening team as we begin on the exciting journey of opening our first location!
JOB DESCRIPTION
Job Title: General Manager
Reports To: Director of Store Operations
Position Overview: As General Manager at Canton Rodeo, you are the leader of the restaurant and accountable for the overall success of the business. You create a culture where every guest feels genuinely welcomed and every team member feels supported, challenged, and inspired to perform at their best. You build and develop a team that takes pride in delivering exceptional experiences while upholding operational excellence and driving strong financial performance.
Compensation Range: $82,000 - $85,000/yr
Through your leadership, hospitality is more than a standard — it is the foundation of every shift, every interaction, and every result.
You operate as the owner of your restaurant, responsible for protecting the brand, developing talent, executing company strategy, and delivering consistent results. The General Manager communicates directly with the Director of Store Operations and partners with the Executive Leadership Team to execute company initiatives, provide operational feedback, and support the company’s growth. This role is designed for leaders capable of scaling with Canton Rodeo as additional corporate locations open.
WHAT YOU’LL DO
In addition to understanding all hourly roles (Cashier, Service Line, Expo, Assistant Manager), you are responsible for the overall performance, leadership, and long‑term success of the restaurant.
Exceptional Guest Experience
Champion Canton Rodeo’s Mission, Vision, and Core Values daily
Set the standard for hospitality and ensure every guest interaction reflects professionalism and genuine care
Resolve escalated guest concerns with urgency, empathy, and thoughtful solutions
Build lasting guest relationships that encourage loyalty and trust
Ensure every shift operates with Hospitality First, Excellence, Growth Mindset, Speed with Purpose, Clean and Proud, and Fun! at the forefront
Leadership & Team Development
Recruit, hire, and retain top talent while fostering a positive, team-first culture
Train, coach, and develop leaders and team members to take ownership and pride in their roles
Build and develop Assistant Managers, Kitchen Leads, and future leaders
Conduct performance evaluations, provide ongoing feedback, and handle disciplinary actions when necessary
Build a strong leadership bench to ensure long‑term restaurant success
Create a culture of accountability, growth, and operational excellence
Operations Management
Oversee daily operations to ensure smooth, efficient service
Maintain order accuracy, food quality, and speed standards across all shifts
Monitor and improve service line flow and kitchen execution
Monitor and enforce food safety, sanitation, and regulatory compliance
Maintain operational systems that support consistency and scalability
Step into operational roles when necessary to support peak periods
Ensure readiness for service at all times
Schedule and receive food and beverage deliveries, verifying quality and accuracy
Financial & Administrative Accountability
Own P&L performance, including labor, food cost, and overall profitability
Manage budgets, forecasting, and financial reporting
Oversee inventory management and cost controls
Ensure accurate weekly inventory counts and investigate discrepancies
Ensure cash handling procedures are strictly followed
Create efficient schedules that balance labor needs with business demands
Complete required financial, operational, and compliance reporting
Develop strategies to grow sales, improve efficiency, and enhance profitability
Executive Communication & Strategic Alignment
Communicate regularly with the Director of Store Operations regarding performance, staffing, and operational needs
Execute company initiatives from the Executive Leadership Team
Provide feedback and insights to leadership to support continuous improvementEnsure the restaurant is aligned with company standards, goals, and growth strategy
Serve as the primary representative of the restaurant to company leadership
Cleanliness & Facility Management
Maintain exceptional cleanliness inside and outside the restaurant
Enforce “Clean as You Go” and sanitation standards
Ensure adherence to uniform and hygiene policies
Conduct routine facility inspections and address maintenance needs promptly
Ordering & Inventory Management
Establish and maintain appropriate par levels for all food, beverages, dry goods, chemicals, cleaning supplies, linen/towels, office supplies, etc…
Oversee the restaurant’s ordering systems to ensure inventory levels support consistent service without overstocking or waste
Review and approve vendor ordering schedules to ensure timely and efficient product replenishment
Ensure managers are reviewing inventory levels daily and placing orders
Monitor product usage trends and adjust ordering levels based on sales patterns
Maintain strong relationships with approved vendors and address any supply, quality, or service issues promptly
Review deliveries, invoices, and purchasing records regularly to ensure accuracy
Identify opportunities to improve purchasing efficiency, reduce waste, and optimize inventory
Ensure all products are received, stored, labeled, and rotated according to food safety and FIFO
Maintain clear documentation of orders, invoices, and inventory records
Ensure the restaurant is consistently stocked and prepared to meet guest demand while maintaining disciplined cost control
WHAT WE’RE LOOKING FOR
Must Have
3+ years of restaurant management experience (fast-casual or full-service preferred)
Demonstrated success managing managers and large teams in a high-volume environment
Proven ability to build, develop, and retain high-performing teams
Strong financial acumen, including labor management, food cost control, and P&L ownership
Strong business judgment and decision‑making ability
Exceptional leadership, communication, coaching, and conflict‑resolution skills
Ability to lead through others, delegate effectively, and hold teams accountable
Strong organizational and strategic planning abilities
Ability to multitask and lead confidently in a fast‑paced, high‑pressure environment
High personal standards for food quality, cleanliness, safety, and execution
Situational awareness to manage both staff and guest interactions effectively
Strong ownership mentality with accountability for results
Positive attitude, reliability, and strong sense of urgency
Growth mindset with adaptability in a rapidly evolving company
Passion for hospitality, operational excellence, and team development
Flexible availability to meet business needs
Comfort learning and regularly utilizing restaurant technology and operational tools, including:Digital thermometers and food safety devices
Point-of-sale systems (Toast)
Training and operations platforms (Operandio)
Inventory and accounting systems
Scheduling software (Sling)
Loomis smart safe and change ordering
Willingness to learn new systems and follow technology-driven procedures
Food Handler certification (per local requirements)
Nice to Have
Previous leadership experience in a high-volume restaurant environment
Experience training or developing team members
Exposure to inventory management, scheduling, or cost control
Experience using restaurant technology systems (POS, inventory, scheduling, or training platforms)
Passion for hospitality and operational excellence
Interest in long-term career growth within restaurant leadership
Bilingual (Spanish) a plus
WORK ENVIRONMENT
Store Conditions
Fast‑paced restaurant environment with frequent peak rush periods
Simultaneous management of dine‑in, takeout, and delivery operations
Exposure to high heat from ovens, woks, grills, and warming equipment
Temperature changes between kitchen, storage, and guest areas
Elevated noise levels from equipment and guest traffic
Continuous movement between Front and Back of House
Working in tight spaces while maintaining safety and efficiency
Exposure to hot oils, sharp utensils, steam, and cleaning chemicals
Potential slippery surfaces during service or cleaning
Schedule flexibility including early mornings, late nights, weekends, and holidays
Physical Requirements
Standing, walking, and moving throughout the restaurant for extended periods
Ability to stand and move throughout the restaurant for extended periods
Frequent walking, bending, reaching, and lifting during shifts
Ability to lift and carry up to 50 lbs occasionally
Ability to work in hot kitchen environments and around steam, ovens, and cooking equipment
Manual dexterity to safely operate kitchen equipment, knives, and POS systems
Ability to move quickly and safely during busy service periods
Ability to work in tight spaces while maintaining awareness of surroundings
Visual ability to monitor operations, read screens, and observe safety conditions
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Worksite address
paramus, NJ, 07653, US
Who can apply
Review the original listing for work authorization, qualifications and employer requirements.