General Manager

4 

    We offer a modern and refined take on Mediterranean cuisine graced with touches of Japanese flavors and techniques, emphasizing seasonal ingredients and showcasing a deep understanding of spices and flavor. With a commitment to providing exceptional dining experiences and warm hospitality. We are seeking a passionate, experienced, and dynamic General Manager to lead our team and uphold our standards of excellence.

Position Summary:

The General Manager will be responsible for overseeing all aspects of daily operations, ensuring an unparalleled guest experience, fostering a positive and productive work environment, and achieving the restaurant's financial and operational goals. This role requires a strong leader with exceptional business acumen, a deep understanding of fine dining service, and a genuine passion for hospitality. The General Manager will report directly to the ownership.

Responsibilities:

• Leadership and Team Management:
• Provide strong and inspiring leadership to all front-of-house (FOH) and back-of-house (BOH) teams, fostering a culture of teamwork, respect, and continuous improvement.
• Oversee the recruitment, hiring, onboarding, training, and development of all restaurant staff.
• Conduct regular performance evaluations, provide constructive feedback, and implement strategies for employee growth and retention.
• Schedule and manage staff effectively to ensure optimal service levels while adhering to labor budgets.
• Lead regular team meetings to communicate goals, address concerns, and ensure alignment across all departments.
• Mediate and resolve any employee relations issues in a professional and timely manner.
• Guest Experience:
• Champion a guest-centric culture, ensuring that every guest receives exceptional service and a memorable dining experience.
• Lead by example on the floor, interacting with guests, addressing concerns, and ensuring their satisfaction.
• Develop and implement strategies to enhance guest loyalty and build strong relationships with the community.
• Handle guest complaints and feedback effectively and efficiently, striving for positive resolutions.
• Maintain a high level of knowledge about the menu, beverage program, and restaurant offerings to effectively communicate with guests and staff.
• Operational Excellence:
• Oversee all daily operations, ensuring smooth and efficient service during all Dinner Service and Nightlife.
• Develop, implement, and maintain operational policies, procedures, and service standards to ensure consistency and excellence.
• Monitor and maintain the restaurant's appearance, cleanliness, and ambiance to create a welcoming and refined environment.
• Ensure compliance with all health, safety, and sanitation regulations.
• Manage reservations and seating arrangements to maximize efficiency and guest satisfaction.
• Coordinate with the kitchen team to ensure seamless communication and execution of service.
• Financial Management:
• Develop and manage the annual budget, monitor financial performance, and implement strategies to achieve financial goals.
• Analyze sales data, labor costs, and operating expenses to identify areas for improvement and maximize profitability.
• Oversee inventory management for food, beverage, wine, and supplies, ensuring appropriate stock levels and minimizing waste.
• Manage point-of-sale (Toast) systems and ensure accurate transaction processing.
• Work closely with ownership on financial reporting and analysis.
• Marketing and Business Development:
• Collaborate with ownership on marketing initiatives to promote the restaurant and attract new customers.
• Develop and maintain relationships with local businesses, partners, and the community.
• Stay informed about industry trends and competitor activities to identify opportunities for growth.

Qualifications:

• Minimum of 2 years of progressive management experience in a fine dining restaurant environment, with at least 2 years in a General Manager or similar senior leadership role.
• Proven track record of successfully leading and motivating teams to achieve exceptional results.
• Extensive knowledge of fine dining service standards, food and beverage operations (wine included), and hospitality best practices.
• Strong financial acumen, including budgeting, cost control, and revenue management.
• Excellent communication, interpersonal, and problem-solving skills.
• Ability to work effectively under pressure and in a fast-paced environment.
• Exceptional organizational and time management skills with a strong attention to detail.
• Proficiency in restaurant management software, including POS systems and reservation platforms.
• A genuine passion for food, wine, and creating memorable guest experiences.
• Bachelor's degree in Hospitality Management or a related field is preferred.
• Knowledge of Mediterranean and Japanese cuisine is a plus.
• ServSafe certification or equivalent is required.

We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, age, national origin, genetic information, disability or protected veteran status. 

To Apply:

Interested and qualified candidates are invited to submit their resume and cover letter through Culinary Agents or [email protected]

We look forward to hearing from you!