The General Manager will be responsible for ensuring exceptional guest experiences, maintaining high standards of service, and driving revenue growth while upholding the restaurant’s reputation for excellence. This role requires strong leadership skills, business acumen, and a passion for delivering unparalleled hospitality in a fine dining environment.
Key Duties and Responsibilities:
- The General Manager will oversee all aspects of restaurant operations, including dining room service, kitchen operations, inventory management, and administrative functions.
- Lead the FOH team to provide engaging and exemplary service to guests in a clean and inviting environment.
- Consistently train and mentor front of house staff to ensure they have a comprehensive knowledge of the menu, service, and policies and procedures of the restaurant.
- Ensure that all POS systems, inventory systems and any other information related to the program remain accurate and up to date and are understood by the team.
- Ensures full compliance with health department standards at all times; Maintains a safe, healthy, and secure facility by enforcing sanitation standards and procedures, complying with health and legal regulations, and maintaining security systems.
- Manages employees with integrity and knowledge that promote and maintain the standards of the restaurant. Hold employees accountable to all standards and practices, evaluating and/or following disciplinary procedure when necessary.
- Participates in department meetings by communicating a clear and consistent message regarding the restaurant’s goals to produce desired results.
- Uphold the highest standards of hospitality and ensure that every guest receives exceptional service from arrival to departure.
- Work with beverage manager to conduct, reconcile and submit monthly beverage inventory + deliveries
- Maintain positive working relationships with kitchen leaders and line staff throughout service periods, ensuring effective and timely communication.
- Stay current with industry trends and best practices to continually enhance the restaurant's offerings and guest experience.
- Must have experience with all aspects of restaurant operations including but not limited to budgeting, expense management, inventory control, payroll and labor costing, staffing, and profit and loss management.
- This role may be required to take on other duties or projects as necessary to support organizational goals and the evolving needs of the business.
Qualified General managers must be energetic, enthusiastic, and have a great attitude, as well as:
- Have least 5 years of experience in a similar capacity; fine dining or Michelin restaurant experience preferred
- Have strong communication and leaderships skills skills
- Must have current TIPS certification
- Thrive in a fast paced environment, and be able to problem solve under pressure
- Must have full-time availability (Brunch, Nights, and Weekend availability)
- Stand and walk for an entire shift, including moving safely through all areas of the restaurant
- Be able to move, pull, carry or lift at least 50 lbs
- Have previous wine + food knowledge
