Restaurant General Manager

About the Opportunity
We are seeking an experienced and dynamic, full-time Restaurant General Manager. The ideal candidate will have fine dining experience—working at a Michelin establishment with a proven ability to manage front-of-house and back-of-house operations. 

Position Summary
You will oversee, maintain, and manage a full, white-tablecloth dining room, including the execution of fine details in ambiance. Additionally, experience managing customer relationships and securing, coordinating, and planning private events and buy-outs is a plus. 

The ideal candidate will be a passionate leader who is willing to wear many hats and is available to help lead all aspects of this location. Ultimately, you are someone who is eager about running day to day restaurant operations, by maintaining the location’s revenue, profitability, and quality goals.

Required Skills

• Proven work and customer service experience as a Michelin-guide or Michelin-starred Restaurant Manager
• Proven experience in coordinating private dining inquiries and buyouts
• Strong knowledge of restaurant and inventory management software, like RESY, Toast 
• Extensive food and beverage knowledge
• Strong communication, leadership, motivational, and people skills
• Acute financial management skills
• English fluency 
• BS degree in Business Administration; hospitality management or culinary school is a plus

Compensation Details
Base compensation: $100-108k with additional commission and bonus incentives. Salary, bonus, and benefits commensurate with skills and background.

Customer Experience:

• Help staff provide an upscale, fine-dining, Michelin-level experience to all patrons
• Manage dining capacity, customer reservations, and reservation notes 
• Efficiently address customer questions, complaints, and inquiries
• Help curate, source, coordinate, and secure buy-out packages and private dining requests with interested parties and management

Staff Management:

• Coordinate daily front-of-house restaurant operations
• Manage staff performance, conflicts, and complaints
• Organize and supervise shifts and set weekly work schedules for staff
• Help source, interview, hire, train, and onboard new staff members

Inventory and Menu Management:

• Maintain product inventory in Toast
• Accurately create and maintain menu kits within Toast
• Update menu pricing in Toast as needed

Restaurant Maintenance:

• Help staff in ordering necessary supplies
• Coordinate with service providers 
• Ensure cleanliness and organization is maintained across the restaurant

Other Requirements:

• Control gross margin requirements and operational costs
• Coordinate with the Executive chef, HR, and members of marketing team daily

Physical Requirements:

• Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and local standards
• Must be able to lift and carry up to 50 lbs
• Ability to stand for prolonged periods of time
• Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment