General Manager

General Manager — Petite Edith

Petite Edith is seeking an experienced and motivated leader to join our team as General Manager. This role is responsible for upholding the restaurant’s standards of excellence, creativity, brand identity, and profitability. The General Manager serves as a leader, educator, coach, and mentor to the front-of-house team, balancing people management, staff development, operational execution, and financial stewardship.

The ideal candidate is a hands-on hospitality professional who leads by example, makes thoughtful operational and purchasing decisions, and contributes positively to the culture and long-term success of the organization.

Key Responsibilities

Operations & Financial Management

• Maintain operational costs and place orders for non-beverage and non-kitchen goods

• Oversee cash handling, security procedures, and banking

• Maintain up-to-date licensing and coordinate health inspection readiness

• Submit and track maintenance requests as needed

• Manage P&L reporting, inventory controls, and nightly manager logs

• Prepare agendas and minutes for weekly management meetings

• Maintain staffing levels aligned with labor targets

Leadership & Staff Development

• Recruit, hire, train, and develop front-of-house staff

• Conduct performance reviews and disciplinary processes

• Create schedules and oversee payroll compliance

• Serve as the primary point of contact for new hires

• Lead team trainings and ongoing education initiatives

• Report directly to Directors and Ownership

Guest Experience & Service Leadership

• Uphold hospitality standards consistent with the restaurant’s concept and culture

• Design nightly floor plans and seating strategies

• Lead pre-shift meetings and assign staff positions and side work

• Monitor guest experience and respond to feedback during service

• Step into service roles as needed, including hosting, running food, bartending, or expediting

• Maintain organization and flow throughout nightly service

Administrative Responsibilities

• Lead bi-weekly management meetings

• Maintain organization and functionality of service spaces

• Coordinate allergy and dietary communication with the kitchen

• Assist with inventory tracking and ordering pars

Candidates should possess strong wine and service knowledge, excellent communication skills, and the ability to manage a fast-paced, guest-focused environment.

Please submit a cover letter and references with your application. Two by Five Hospitality is an equal opportunity employer.