Position Overview:
The General Manager/Operations Maanger will oversee all aspects of the restaurant’s daily operations, including front- and back-of-house management, financial performance, staff development, and guest satisfaction. The ideal candidate is a hands-on leader with a strong background in upscale dining and beverage programs, who thrives in a fast-paced, hospitality-driven environment.
Key Responsibilities:
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Lead and manage all restaurant operations, including FOH and BOH teams
- Oversee budgeting and all management of communications with the office with accounting/systems
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Maintain and enforce high standards of service, cleanliness, and hospitality understanding the steps of service
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Manage scheduling, labor costs, and inventory control for beverage and restaurant operations
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Collaborate with culinary to execute seasonal menus based on performance
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Oversee staff hiring, training, and performance evaluations including timely conversations and documentation
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Cultivate a guest-first culture and respond effectively to customer feedback and maintain VIP relationships
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Analyze financial reports and create budgets to ensure profitability and cash conversion cycles
- Oversee and coordinate large-scale events and private bookings, working closely with the events and culinary teams
Qualifications:
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7+ years of senior management experience in upscale restaurants, hotels, or event-driven venues
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Proven success managing high-volume service and large-scale events (100+ guests)
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Strong background in hospitality leadership, guest relations, and team development
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Excellent communication, organizational, and multitasking skills
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Deep knowledge of wine, spirits, and contemporary dining trends
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Experience with POS, event planning, and inventory management software
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Professional presence and a calm, solutions-focused leadership style
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Flexibility to work evenings, weekends, late nights and holidays as required by events and operations
