Benefits:

Bonus based on performance

Competitive salary

Employee discounts

Paid time off

The General Manager oversees all front of house restaurant operations, and works with the executive chef back-of-house kitchen functions, ensuring profitability, guest satisfaction, and smooth daily running by managing staff (hiring, training, scheduling), controlling finances (budgets, costs), maintaining quality/cleanliness, and ensuring health/safety compliance, acting as the key leader bridging all departments.

Primary Responsibilities Include:

Daily restaurant operations including floor supervision during nights, weekends and holidays

Staff management related to hiring, training, ongoing education, disciplinary steps, and scheduling

Maintaining of positive guest relations and responding to situations as they arise

Identifying building maintenance needs and scheduling as apporpriate

Oversight of the beverage program with adherence to budgeted costs

Coordination with the chef on all details related to the culinary program, culinary staff, and menu development

Direction of the event coordinator and collaborative efforts to oversee execution of private events

Collaboration with the marketing team on initiatives to drive business

Additional tasks as discussed with senior leadership

Required Skills

General understanding of upscale restaurant service and all details associated with daily restaurant operations

Computer fluency, specifically with regard to POS systems, MS Office programs, and inventory control systems

Beverage management experience demonstrating familiarity with various spirits and wines

Demonstrated initiative in past roles confirming the ability to lead without constant direction and supervision

Understanding of basic financials as they pertain to cost percentages and expense categories

A positive attitude and ability to motivate staff through participation

A minimum of 5 years of restaurant experience (preferably upscale dining), 3 years of which have been in a management role