Restaurant Manager for Golden Hour, The Roof + Afterglow In the River Arts District, are some of Asheville's newest, exciting concepts, including Golden Hour, an upscale restaurant by acclaimed restauranteur, Jacob Sessoms. We also have Afterglow, a daytime cafe that transitions to a nighttime lounge featuring a floating DJ ball above the bar! We also can't forget The Roof! Where Asheville's most incredible sunsets take place among fire pits, lounge furniture, and nightly entertainment. We are looking for an energetic Restaurant General Manager to join our team. This role includes managing the restaurant, bar, cafe, and event operations to ensure the highest levels of quality, service, and profitability. The Restaurant General Manager will report to the Director of Food and Beverage. The successful candidate will have exceptional leadership skills, a positive attitude, and a passion for delivering innovative dining experiences. This is a great opportunity for someone with a background in the restaurant industry to join a growing, dynamic, business with excellent potential for advancement. Join us and help create unique and memorable experiences for our guests! Responsibilities: • Manage day-to-day operations of the food and beverage department, including staff scheduling, ordering supplies, and problem-solving. • Create and implement standards of excellence for customer service, quality control, and safety protocols. • Monitor, analyze, and communicate inventory levels to ensure appropriate supply levels. • Plan and implement special events and promotions. • Develop and deliver training programs to ensure staff stays up-to-date on industry trends and provides the highest level of customer service. Qualifications: • 3+ years of experience in a Food & Beverage management role. • US Work Authorization. • Restaurant/Food service management experience. • Bachelor’s degree in Hospitality, Food Service, or related field. • Excellent interpersonal, written, and verbal communication skills. Compensation: $65,000 - $70,000

• Manage day-to-day operations of the food and beverage department, including staff scheduling, ordering supplies, and problem-solving. • Create and implement standards of excellence for customer service, quality control, and safety protocols. • Monitor, analyze, and communicate inventory levels to ensure appropriate supply levels. • Plan and implement special events and promotions. • Develop and deliver training programs to ensure staff stays up-to-date on industry trends and provides the highest level of customer service.