JOB OVERVIEW
The General Manager is the heartbeat of our restaurant, responsible for overseeing all day-to-day operations and ensuring the highest level of guest satisfaction. You will lead and inspire a team of dedicated staff, maintain profitability, and uphold our brand's reputation for excellence in food, beverage, and service.
As GM, you’ll be responsible for meeting operational goals, driving revenue, and ensuring smooth front- and back-of-house coordination. You’ll foster a culture of continuous improvement, creating a welcoming environment for both employees and guests.
KEY RESPONSIBILITIES
Leadership & Staff Management
Recruit, train, and manage all front-of-house (FOH) staff, including servers, bartenders, and hosts.
Collaborate with back-of-house (BOH) leaders, including the Executive Chef and Culinary Director, to maintain smooth operations.
Conduct regular performance reviews, provide feedback, and support professional development.
Lead by example, maintaining professionalism, teamwork, and enthusiasm among staff.
Operational Excellence
Ensure the restaurant operates efficiently and profitably during all shifts.
Monitor and control costs, including labor, food, beverage, and operational expenses.
Ensure proper implementation of opening, closing, and daily service standards.
Manage vendor relationships, ensuring timely and accurate inventory and supply ordering.
Guest Experience
Maintain high standards for service excellence, addressing guest feedback promptly and effectively.
Walk the floor during service to engage with guests and resolve any concerns.
Collaborate with marketing and events teams to promote the venue and special events.
Financial Management
Prepare and analyze weekly, monthly, and quarterly financial reports to track revenue, profitability, and expenses.
Develop and implement strategies to improve sales, boost check averages, and reduce costs.
Manage labor schedules to ensure appropriate staffing levels while controlling costs.
Compliance & Safety
Ensure the restaurant adheres to all local health, safety, and food handling regulations.
Manage and maintain compliance with liquor laws and licensing requirements.
Qualifications
Minimum 3+ years of management experience in a high-end, fast-paced restaurant or hospitality environment.
Strong leadership, team-building, and conflict-resolution skills.
Proven ability to manage financial performance and meet profitability targets.
Exceptional customer service and communication skills.
Familiarity with reservation systems and POS systems .
Ability to multitask, stay organized, and remain calm under pressure.
Knowledge of wine, cocktails, and spirits is a strong plus.