Harp & Crown, one of Schulson Collective's most outgoing restaurants puts an upscale twist on American classics. Within the renovated walls of an old manufacturing facility, you'll experience the industrial yet cozy ambiance that invites you to dine for a delectable weekend brunch, an adventurous night out or a lively happy hour. The bi-level restaurant offers a spacious main dining area upstairs with an elegant speakeasy downstairs that also hosts two bowling lanes, perfect for any private event or a late-night cap. Ready to host your next party or an intimate dinner date, Harp & Crown is waiting for you!

Job Summary:

The General Manager (GM) is responsible for overseeing the daily operations of a high-volume restaurant, ensuring excellent customer service, maintaining operational standards, and achieving financial goals. This position requires a leader who can effectively manage a large team, handle high-pressure situations, and ensure the restaurant runs smoothly while providing a superior dining experience.

Key Responsibilities:

1. Operational Management:

   • Oversee day-to-day restaurant operations, ensuring smooth service and high-quality food.
   • Manage inventory, order supplies, and control food and beverage costs.
   • Ensure the restaurant meets or exceeds operational and quality standards.

2. Team Leadership and Development:

   • Hire, train, and develop staff, ensuring all team members are equipped with the tools and knowledge to succeed.
   • Lead by example, providing mentorship, support, and motivation to the management team and staff.
   • Schedule staff based on forecasted sales, ensuring proper staffing levels to meet customer demand.

3. Customer Service Excellence:

   • Ensure that all guests receive an exceptional dining experience by maintaining high standards of service and quality.
   • Address customer complaints and concerns in a timely and professional manner.
   • Analyze customer feedback to implement improvements in service and food quality.

4. Financial Management:

   • Oversee the restaurant's financial performance, including labor costs, food and beverage costs, and other operational expenses.
   • Participate in monthly P&L meetings, understanding the restaurants budgets & ways to reduce costs.
   • Drive sales through marketing, promotions, and maintaining an appealing guest experience.

5. Compliance and Safety:

   • Ensure the restaurant complies with local, state, and federal regulations, including health and safety standards.
   • Maintain current knowledge of food safety practices, laws, and trends to ensure compliance.

6. Performance Reporting:

   • Prepare and present nightly reports on restaurant performance, including sales, staffing, and operational issues.
   • Set goals, track progress, and provide solutions to improve the restaurant’s performance.

Skills & Qualifications:

• Proven experience as a General Manager in a high-volume restaurant.
• Strong knowledge of restaurant operations, including front-of-house, back-of-house, and financial management.
• Excellent communication, leadership, and problem-solving skills.
• Ability to work in a fast-paced environment and handle stressful situations effectively.
• Strong understanding of food safety and hygiene standards.
• Proficient in Resy & Toast POS systems, inventory management, and Microsoft Office Suite.
• Exceptional customer service and relationship-building skills.
• Ability to manage and motivate a diverse team.

Education & Experience:

• Bachelor’s degree in Hospitality Management, Business, or related field preferred.
• Minimum of 5 years of experience in restaurant management, with at least 2 years in a high-volume setting.
• Experience in hiring, training, and managing large teams.
• Experience with financial management, including budgeting, cost control, and profit-and-loss analysis.

Work Conditions:

• Must be able to work flexible hours, including evenings, weekends, and holidays.
• Ability to stand for long periods and walk around the restaurant.