Required Years of Experience
4 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, Dining Discounts, Wellness Program
Required Skills
Team Leadership
Conflict Resolution
Training and Development
Time Management
Attention to Detail
Problem Solving
Customer Relationship Management
Inventory Management
Read more
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Part of Schulson Collective
Schulson Collective is a nationally recognized hospitality group founded by acclaimed chef and restaurateur Michael Schulson. Headquartered in Philadelphia, the Collective has redefined the restaurant landscape with a portfolio of award-winning concepts that marry culinary innovation, world-class hospitality, and visionary design.
With celebrated destinations including Double Knot, Harp & Crown, Sampan, Independence Beer Garden, DK Sushi, Dear Daphni, Pearl & Mary, Giuseppe & Sons, Alpen Rose, Prunella, and Bar Lesieur, the group has expanded its influence beyond Philadelphia with Double Knot Miami in Wynwood and Double Knot NYC in Manhattan. Each concept reflects a commitment to creating immersive guest experiences, blending chef-driven menus with bold design and impeccable service standards.
At Schulson Collective, team members join an environment that values craftsmanship, leadership, and career growth, making it one of the most sought-after hospitality groups for top culinary and service talent nationwide.
