General Manager

Experience & Qualifications:

• Minimum of 5 years working in a fast paced, full service restaurant.
• 3 years of experience as a General Manager or other senior-level leadership position.
• Proven ability to lead pre-opening operations, including team recruitment, training, and the development of service standards and systems.
• Passion for seasonal, ingredient-driven cuisine & domestic wines.
• Experience in collaborating with ownership and culinary leadership to execute menu launches, coordinate events, and maintain brand consistency.
• Strong background in hospitality leadership, with a focus on cultivating culture, accountability, and professional growth.
• Comfortable in an hands-on environment; leading by example on the floor and engaging directly with guests and team members alike.
• Skilled in operational organization, scheduling, and inventory management.
• In-depth P&L experience and exceptional financial acumen, including proven strategies to positively affect a restaurant’s overall financial health.
• Ability to identify problems and be solution-oriented in regards to service and restaurant operations.
• Must have open availability including evenings & weekends.
• Must be able to frequently lift items weighing up to 50 pounds.

Duties & Responsibilities:

• Progress and refine all areas of service in the restaurant.
• Ensure all policies and procedures are followed, including recruiting, hiring and training, employee reviews, progressive discipline, and any other employee documentation.
• Communicate professionally and confidently with guests, employees, and leadership.
• Create all front of house schedules and publish two weeks in advance, adhering to company standards for labor management and maintaining appropriate staffing levels for the restaurant.
• Review store financials daily to manage comps, expenses, labor, and overall revenue; present solutions and ideas to ownership.
• Complete general administrative tasks including opening and closing duties, processing refunds, maintaining restaurant facilities and supplies, and monitoring guest review sites.
• Ensure successful execution of the restaurant’s beverage program.
• Coordinate all training for front of house staff, including updating training materials, and fostering professional development for employees.
• Provide consistent coaching and support for all hourly employees, and possess the ability to fill into any FOH hourly position.