The General Manager will oversee all aspects of the restaurant’s daily operations, including front- and back-of-house management, financial performance, staff development, and guest satisfaction. The ideal candidate is a hands-on leader with a strong background in upscale dining and beverage programs, who thrives in a fast-paced, hospitality-driven environment.
Key Responsibilities:Lead and manage all restaurant operations, including FOH and BOH teams
Maintain and enforce high standards of service, cleanliness, and hospitality understanding the steps of service
Manage scheduling, labor costs, and inventory control for beverage and restaurant operations
Collaborate with culinary to execute seasonal menus based on performance
Oversee staff hiring, training, and performance evaluations including timely conversations and documentation
Cultivate a guest-first culture and respond effectively to customer feedback and maintain VIP relationships
Analyze financial reports and create budgets to ensure profitability and cash conversion cycles
- Oversee and coordinate large-scale events and private bookings , working closely with the events and culinary teams
Ensure compliance with health, safety, and liquor laws
5+ years of senior management experience in upscale restaurants, hotels, or event-driven venues
Proven success managing high-volume service and large-scale events (100+ guests)
Strong background in hospitality leadership, guest relations, and team development
Excellent communication, organizational, and multitasking skills
Deep knowledge of wine, spirits, and contemporary dining trends
Experience with POS, event planning, and inventory management software
Professional presence and a calm, solutions-focused leadership style
Flexibility to work evenings, weekends, late nights and holidays as required by events and operations