General Manager

The General Manager of KATA is responsible for driving excellence in service, staffing, financial performance, and facility management. This leadership role ensures that day-to-day operations run smoothly, teams are well-trained and motivated, and the guest experience consistently exceeds expectations.

Acting as a key bridge between staff, leadership, and ownership, The General Manager balances strategic planning with hands-on management, applying entrepreneurial thinking to increase sales, uphold brand standards, and maintain operational efficiency. Additionally, this position carries ultimate responsibility for ensuring the building’s physical environment is maintained to the highest standard, aligning all efforts with the restaurant’s financial goals and long-term growth objectives.

Core Tasks and Responsibilities :

• Interview, evaluate, reward, and discipline FOH and BOH personnel in partnership with the Executive Chef : Ensure that all staffing decisions — including hiring, performance reviews, disciplinary actions, and promotions — are made thoughtfully, fairly, and in collaboration with leadership. This creates a unified team culture and supports the restaurant’s operational and service goals.
• Orient, motivate, train, and educate all FOH personnel on restaurant policies, procedures, and standards : Deliver consistent onboarding and ongoing training so every FOH team member understands the restaurant’s values, service expectations, safety protocols, and operational rules, ensuring a cohesive and high-quality guest experience.
• Ensure appropriate scheduling for the restaurant, stepping in personally when scheduling support staff is unavailable : Maintain optimal staffing levels to balance labor costs and service quality, adjusting the schedule to meet business demands and prevent understaffing or overscheduling.
• Supervise floor staff effectively to ensure professional service, operational excellence, and guest satisfaction during all hours of operation : Oversee real-time service execution by floor staff, coaching on best practices, addressing service gaps immediately, and ensuring guests feel valued throughout their visit.
• Partner with the Executive Chef to manage supply and hard goods orders, ensuring the restaurant remains fully stocked and prepared : Coordinate procurement of food, beverage, and supply inventory so the restaurant is always ready for service, preventing shortages that could disrupt operations or impact the guest experience.
• Educate FOH personnel in product knowledge and cultivate long-term service expertise : Provide in-depth training on menu items, cocktails, specials, and pairings, empowering staff to make recommendations, answer guest questions confidently, and enhance the dining experience.
• Build rapport with restaurant guests to deliver an organic, enjoyable, and memorable experience :

Personally engage with guests, check in on their satisfaction, and address feedback promptly, reinforcing loyalty and creating positive word-of-mouth for the restaurant.

Regularly audit visual materials such as menus, posters, and promotional displays to ensure they reflect the brand, are up-to-date, and create a polished, professional environment.

Facilitate smooth communication between servers, bartenders, chefs, and support staff to ensure orders are executed accurately, quickly, and to standard.

Take ownership of the overall condition of the building — including HVAC systems, lighting, plumbing, equipment, and general infrastructure — by conducting regular inspections, coordinating timely repairs, and liaising with vendors or landlords as needed to maintain a safe, functional, and visually appealing environment for guests and staff.