Open Positions

Full-Time / Exempt

Job Summary

The General Manager is responsible for the daily execution of restaurant operations, ensuring exceptional guest experience, strong team performance, and consistent achievement of financial and operational goals.

The GM leads the day-to-day operations of the business while ensuring alignment with company systems, expectations, and performance goals established by leadership.

Responsibilities

Oversee all day-to-day restaurant operations to ensure seamless service execution and guest experience.

Lead, manage, and develop the Front of House (FOH) and Back of House (BOH) management team and hourly staff.

Execute operational standards, systems, and standard operating procedures (SOPs).

Own restaurant-level financial performance, including sales, labor, and controlling costs.

Manage scheduling, staffing levels, and labor efficiency to meet business needs and budget goals.

Drive revenue through service execution, guest experience, and team performance.

Monitor and manage cost of goods sold (COGS), inventory accuracy, and waste control.

Ensure consistent execution of service standards, hospitality expectations, and brand guidelines.

Handle guest relations and situations while maintaining high levels of guest satisfaction.

Support hiring, onboarding, training, and performance management of all team members.

Maintain cleanliness, safety, and operational compliance across all areas of the restaurant.

Communicate regarding performance, challenges, and opportunities.

Support execution of private dining, events, and special programming as needed.

Qualifications

Strong leadership experience in upscale or fine dining restaurant operations.

Proven ability to manage P&L performance and drive profitability.

Experience leading and developing high-performing hospitality teams.

Strong understanding of service standards, labor control, and restaurant systems.

Excellent communication, organization, and problem-solving skills.