We’re currently seeking exceptional candidates to join our service and kitchen team. We are searching for friendly, energetic, highly motivated individuals who will thrive in a fast-paced, team-oriented restaurant environment.


  • Full & part time server positions are available.
  • Previous experience not required.
  • Must be at least 18 years of age.
  • Must possess or be able to obtain liquor license.


  • Full & part time server positions are available.
  • Previous experience not required.
  • Must be at least 16 years of age.

General Manager

Responsible for the operation of Ground Round Grill & Bar, to achieve financial and budget objectives, provide a high level of guest satisfaction and to maintain a high standard of housekeeping for the facility.


  • Responsible for all matter regarding the daily operation of the restaurant to assure guest satisfaction & budge results are achieved.
  • Responsible for hiring all hourly staff as well as the approval of all termination. This includes staffing numbers and staying with-in overtime ceiling when possible.
  • Responsible for all wage adjustments for hourly staff.
  • The restaurant evaluation report consisting of a formal restaurant inspection will be done quarterly and Health Department inspection may be done monthly. Results of these inspections will be distributed to the owner.
  • Responsible for the compliance with franchisor standards of food quality, food preparation, food production, as well as all front and back of house procedures.
  • Areas of responsibility include customer relations, food costs, labor costs, controllable costs and coordinating all maintenance needs (i.e., plumbing, lawn care, hood/carpet cleaning, repairs, etc.).
  • Responsible for compliance with State, Federal and local laws at all times including liquor laws if applicable.
  • On a monthly and yearly basis (along with the owner) developing a complete budget and budgetary levels.
  • With approval of the owner, planning promotion, specials, merchandising plans and advertising material on a monthly basis.
  • Responsible for overall profitability of the restaurant and achieving financial goals.
  • Responsible for maintaining a high standard of housekeeping.
  • Monitor customer satisfaction and improve customer communications.
  • Attend weekly in-store manager/supervisor meetings.
  • Having a minimum of two all staff meetings per year (this may be done on a department basis).
  • Responsible for preparing a written job performance review for each subordinate manager on an annual basis. This review will also include merit or salary adjustments when appropriate.
  • Responsible for the implementation of all Ground Round policies and training guidelines.