General Manager

Maritime Boat Club is looking for a dynamic and passionate General Manager to lead our front-of-house team and create an exceptional guest experience. This role is perfect for a hospitality professional who thrives on team development, guest interaction, and service excellence. As Dining Room Manager, you will play a key role in shaping the culture of our restaurant, ensuring that every guest feels welcomed, valued, and eager to return.

You will have the opportunity to be the face of the restaurant, setting the tone for hospitality and leaving a lasting impression on both guests and teammates. Your leadership will directly influence the energy and experience at Maritime Boat Club, making it a place where people want to dine, gather, and return time and time again.

You won’t do it alone—our supportive operational team will provide the resources and guidance needed to help you succeed. This position is designed to prioritize work-life balance, with a 8.5- to 10-hour shifts maximum. We believe that a well-supported leader creates a stronger, happier team, which ultimately enhances the guest experience.

If you’re an inspiring leader who values hospitality, mentorship, and high standards of service—while maintaining an equitable and approachable dining environment—this is the role for you. We are dedicated to providing exceptional hospitality while remaining accessible and welcoming to all.

RESPONSIBILITIES

1. Work collaboratively to ensure continuous improvement in quality of guest experience, service, operational effectiveness, employee retention and satisfaction. Work closely with kitchen and bar teams, ensuring that all food and products are consistently served according to our service standards, maintaining quality and timeliness.
2. Be the face of the restaurant. Expedite service efficiently and effectively when needed, maintaining the proper pace and food quality. Work closely with Dining Room and Kitchen staff to ensure an elevated guest experience. Actively engage with guests to enhance their experience, address concerns, and foster a welcoming environment. Be present during service, providing direct support to the team as needed. Continually seek opportunities to improve the guest experience and enhance operational efficiencies.
3.  Understand and implement all policies, procedures, standards, specifications, guidelines and training programs. Administer prompt, fair and consistent corrective action for any and all violations of our policies, rules, standards and procedures. Lead by example in fostering an equitable and inclusive workplace that reflects Maritime Boat Club’s values.
4. Hire, train, and mentor the dining room team, fostering a positive, inclusive, and professional work environment. Supervise the dining room team, ensuring that direction and guidance is provided, standards are achieved, and that guest experience is maintained. Establish clear performance expectations and provide consistent coaching and feedback to staff. Achieve company objectives in sales, service, quality, appearance of facilities, sanitation and cleanliness through training of employees and establishing a positive, productive work environment.
5. Fill in where needed to ensure guest experience is never compromised as a result of operational challenges.
6. Continually mentor and provide opportunities to advance the education and development of staff as it relates to service, teamwork, and enhancing the guest experience. Provide ongoing education and development opportunities in service, food, and beverage to elevate team expertise.
7. Attend all scheduled meetings and bring suggestions for improvement. Be present during all executive meetings; prepared to respond comprehensively to all questions, concerns, and issues regarding Public Relations, financials, and Human Resources.
8. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed properly, while labor-cost objectives are met. Always be modifying staffing pars based upon increases or decreases in sales volume.
9. Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. Ensure that all equipment, facilities, dining rooms, and communal spaces are kept clean and in excellent working condition- through personal inspection and by utilizing our property’s repair & maintenance programs.
10. Perform any assigned purchasing responsibilities on a daily basis. Verify all deliveries for proper quantities and quality. Take appropriate action to rectify any issues to assure the restaurant has appropriate supplies. Conduct accurate accounting of invoices.
11. All other duties as assigned.

Qualifications:

• Experience: Minimum of 4 years of experience in Hospitality, with at least 1 year in a Management. Experience in Michelins-starred restaurants, fine dining, seafood, chef-driven or farm-to-table restaurant is highly desirable.
• Skills: Strong hospitality skills with a deep understanding of guest experience, presentation, and driving service. Excellent leadership, communication, and organizational abilities. Proficiency in Excel, Google Drive, and other computer programs desired. 

• Safety: Manager level food handler’s certificate required.

• Knowledge: In-depth knowledge of scheduling, ordering, reservation systems, mentoring and training. Strong knowledge of food, beverage, wine & spirits is preferred. Familiarity with farm-to-table concepts, zero-waste strategies, and local sourcing practices is preferred.
• Education: Hospitality degree or equivalent experience in Food & Beverage is desired.
• Physical Requirements: Ability to stand for long periods, lift heavy items, and work in a fast-paced environment.

Benefits:

• Salaried employees are eligible for sponsored Health Insurance
• Dining Discounts
• Commuter Benefits
• 3 Weeks Paid Vacation per year- 15 Working Days
• Cell Phone Stipend
• Learning and Professional Development