Restaurant General Manager

Restaurant General Manager

Baroda, MI

Full Time • Salary (Based on Experience)

Position Purpose

The Restaurant General Manager is the steward of the guest experience, champion of organizational culture, and operational leader of one of the company's most important hospitality assets. This position is entrusted with protecting the restaurant's reputation, developing exceptional hospitality professionals, and delivering extraordinary culinary and wine experiences while achieving sustainable financial performance.

The General Manager is responsible for creating an environment where employees thrive, guests become lifelong advocates, and operational excellence becomes the standard rather than the exception.

Success in this role requires sophisticated leadership, emotional intelligence, refined business acumen, and a genuine passion for hospitality.

The General Manager is expected to lead through visibility, humility, accountability, and servant leadership while partnering closely with culinary leadership, winery leadership, and executive leadership to continuously elevate the guest experience.

Leadership Philosophy

The General Manager is expected to lead in a manner consistent with the organization's leadership principles.

Every General Manager shall:

• Lead people before managing processes.
• Coach more frequently than they discipline.
• Teach rather than simply direct.
• Protect culture as diligently as profitability.
• Develop future leaders.
• Make decisions aligned with long-term organizational success.
• Create an environment where employees feel valued, respected, challenged, and inspired.
• Model professionalism at every interaction.

Position Responsibilities

Executive Leadership

The General Manager serves as the executive leader of the restaurant and maintains ultimate responsibility for operational performance.

Responsibilities include:

• Establishing annual operational objectives.
• Translating organizational strategy into daily execution.
• Leading management meetings.
• Building alignment among culinary, service, beverage, and administrative departments.
• Establishing operational priorities.
• Developing succession plans.
• Driving continuous improvement initiatives.
• Leading organizational change effectively.
• Creating accountability throughout the leadership team.

Guest Experience Leadership

Luxury hospitality is defined by anticipation, personalization, and flawless execution.

The General Manager shall:

• Maintain a highly visible presence during service.
• Personally greet guests whenever possible.
• Build relationships with repeat guests and Wine Club members.
• Develop personalized experiences for VIP clientele.
• Ensure every guest interaction reflects warmth and professionalism.
• Monitor online reviews and guest satisfaction metrics.
• Resolve guest concerns with urgency and empathy.
• Personally follow up after significant service recoveries.
• Continuously identify opportunities to elevate the guest experience.

Culture & Employee Experience

The General Manager owns the culture of the restaurant.

Responsibilities include:

• Hiring exceptional hospitality professionals.
• Creating meaningful onboarding experiences.
• Establishing coaching cultures.
• Conducting weekly leadership one-on-ones.
• Providing continuous feedback.
• Recognizing employee achievements.
• Addressing inappropriate behaviors promptly.
• Maintaining employee engagement.
• Supporting diversity and inclusion.
• Developing future leaders through mentorship.

Talent Acquisition

The General Manager participates in all management hiring decisions and oversees hourly hiring.

Responsibilities include:

• Workforce planning.
• Recruiting.
• Interviewing.
• Behavioral interviewing.
• Candidate evaluation.
• Reference checking.
• Hiring recommendations.
• Onboarding oversight.
• New hire orientation.
• Probationary evaluations.

Leadership Development

Exceptional organizations produce leaders.

The General Manager is expected to:

• Coach Assistant General Managers.
• Mentor Department Managers.
• Identify high-potential employees.
• Create Individual Development Plans.
• Conduct quarterly talent reviews.
• Delegate stretch assignments.
• Develop successors for every leadership position.

Restaurant Operations

The General Manager maintains complete responsibility for operational execution.

Responsibilities include:

• Dining room operations.
• Bar operations.
• Wine service.
• Private dining.
• Special events.
• Guest flow.
• Reservation management.
• Staffing.
• Scheduling.
• Opening procedures.
• Closing procedures.
• Daily inspections.
• Sanitation.
• Facility appearance.
• Equipment maintenance.
• Vendor coordination.

Wine Program Leadership

The General Manager supports the winery's commitment to exceptional wine experiences.

Responsibilities include:

• Promoting wine education.
• Understanding winery history.
• Supporting wine club initiatives.
• Maintaining premium wine presentation standards.
• Encouraging food and wine pairing.
• Participating in wine education events.
• Representing the winery professionally.

Culinary Partnership

The General Manager works in partnership with the Culinary Team.

Responsibilities include:

• Menu planning collaboration.
• Seasonal menu launches.
• Service timing.
• Menu education.
• Culinary quality assurance.
• Guest feedback communication.
• Cost control.
• Menu engineering.
• Special event execution.

Financial Stewardship

The General Manager owns the restaurant's financial performance.

Responsibilities include:

• P&L management.
• Budget development.
• Revenue forecasting.
• Labor forecasting.
• Scheduling.
• Inventory management.
• Food cost management.
• Beverage cost management.
• Payroll approval.
• Expense control.
• Capital planning.
• KPI monitoring.
• Profitability improvement.

Compliance & Risk Management

Responsibilities include ensuring compliance with:

• Federal employment laws.
• State employment laws.
• Wage and hour regulations.
• OSHA requirements.
• Health Department regulations.
• Food safety standards.
• Responsible alcohol service.
• Company policies.
• Workplace investigations.
• Documentation requirements.

Qualifications Required Experience

• Seven or more years of progressive hospitality leadership.
• Minimum three years leading upscale or luxury restaurants.
• Demonstrated P&L accountability.
• Experience leading salaried managers.
• Experience managing restaurants exceeding $5 million in annual revenue preferred.
• Proven success developing leaders.

Preferred Experience

• Michelin-starred or Michelin-recognized restaurant experience.
• Luxury resort experience.