Required Years of Experience
6+ years
Job Details
Key Responsibilities:
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Operational Management:
- Oversee the day-to-day operations of the restaurant, ensuring all services are delivered efficiently and effectively.
- Manage the dining experience to meet the highest standards of quality, cleanliness, and service.
- Ensure that the restaurant complies with health and safety regulations and food safety standards.
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Staff Management:
- Hire, train, and manage staff, including front-of-house (servers, hosts, bartenders, support)
- Conduct performance reviews, provide feedback, and implement training programs to improve staff skills.
- Schedule shifts and manage labor costs efficiently.
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Customer Service:
- Ensure excellent customer service by addressing customer complaints or concerns and taking proactive measures to enhance customer experience.
- Monitor guest satisfaction levels, implement customer feedback, and make improvements where necessary.
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Financial Management:
- Develop and manage the restaurant’s budget, ensuring the business operates within its financial limits.
- Oversee inventory and ordering to maintain adequate stock levels and minimize waste.
- Monitor financial performance, including sales, costs, and profitability, and work to optimize them.
- Prepare reports on sales, expenses, and other financial metrics, and present them to ownership or corporate leadership.
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Compliance and Reporting:
- Ensure the restaurant complies with all local, state, and federal regulations regarding labor laws, alcohol service, and food safety.
- Maintain proper documentation and handle any necessary reporting for inspections and audits.
- Proven experience as a General Manager - required.
- Strong leadership, organizational, and multitasking abilities.
- Excellent communication and interpersonal skills.
- Strong understanding of financials, budgeting, and forecasting.
- Ability to work under pressure and handle difficult situations calmly and professionally.
- Knowledge of food safety standards and best practices.
- Familiarity with restaurant management software Resy & Toast preferred.
- Flexibility to work evenings, weekends, and holidays as needed.
- Bachelor’s degree in hospitality management, business, or a related field.
- Previous experience in an upscale, fine dining, high-volume restaurant
- Certification in food safety (e.g., ServSafe)
Compensation Details
Compensation: Salary (Based on Experience)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts
Required Skills
Operational Management
Staff Management
Conflict Resolution
Customer Service
Customer Relationship Management
Financial Management
Strategic Planning
Compliance and Reporting
Read more
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Part of Schulson Collective
Schulson Collective is a leading Philadelphia-based restaurant group founded by acclaimed chef and restaurateur Michael Schulson. Known for imaginative concepts and elevated hospitality, Schulson Collective is behind some of the city’s most celebrated restaurants, including Double Knot, Harp & Crown, Sampan, Independence Beer Garden, DK Sushi, Dear Daphni and Graffiti Bar. With additional destinations like Double Knot in Miami, FL and Double Knot in NYC, the Collective blends culinary artistry with innovative design across a range of unique experiences.
