General Manager

Alessandro’s Enoteca | Bryn Mawr, PA
Alessandro’s Ventures

Alessandro’s Enoteca, the elevated Italian concept from Alessandro’s Ventures, is seeking an experienced General Manager to lead our team and help establish the culture, standards, and operational foundation of the restaurant.

We’re looking for a true hospitality professional who understands that great restaurants are built through people, consistency, attention to detail, financial discipline, and relentless execution of the fundamentals.

The General Manager is responsible for the overall performance of the restaurant. This person should be equally comfortable leading a pre-shift, developing a manager, working the dining room during a busy Saturday night, reviewing labor and COGS, addressing a guest concern, and holding the team accountable to established standards.

This is a hands-on leadership position for someone who leads from the floor and understands that the standard you walk past is the standard you accept.

The General Manager sets the tone for the restaurant and is responsible for building a professional, positive, accountable, and hospitality-driven culture.

The General Manager is expected to:

• Lead by example with professionalism, consistency, urgency, and a positive attitude

• Build a culture centered around hospitality, teamwork, accountability, and continuous improvement

• Recruit, hire, onboard, train, develop, and retain a high-performing team

• Establish clear expectations and hold managers and hourly employees accountable to them

• Develop managers into confident leaders capable of independently running successful shifts

• Conduct productive pre-shifts and ongoing service education

• Provide consistent coaching, feedback, recognition, and corrective action when necessary

• Maintain open, professional communication between FOH, BOH, culinary leadership, and ownership

• Identify high-potential employees and create opportunities for internal growth

• Lead difficult conversations professionally and address performance issues promptly

• Maintain a workplace where people work hard, support one another, and take pride in what they do

The GM owns the guest experience and ensures Alessandro’s Steps of Service are executed consistently every day.

• Maintain a highly visible presence on the dining room floor during service

• Ensure all FOH employees understand and consistently execute established Steps of Service

• Drive exceptional hospitality through anticipation, attention to detail, and genuine guest engagement

• Monitor the pace and progression of service throughout the restaurant

• Maintain exceptional standards for table maintenance, food running, beverage service, cleanliness, and overall dining room presentation

• Develop strong relationships with regulars and members of the local community

• Handle guest concerns with professionalism, good judgment, and appropriate follow-through

• Review guest feedback and identify recurring opportunities for improvement

• Ensure every shift reflects the level of hospitality expected from an elevated dining concept

The General Manager should have strong food and beverage knowledge and create a culture where education is part of the job.

• Maintain comprehensive knowledge of the food, wine, cocktail, and beverage programs

• Ensure the FOH team can confidently speak about ingredients, preparation, allergens, wine, cocktails, and pairings

• Partner with culinary and beverage leadership on menu changes, specials, tastings, and education

• Conduct and support ongoing food and beverage training

• Maintain proper standards for wine presentation, beverage service, glassware, and table presentation

• Encourage curiosity and continued education throughout the service team

• Ensure new menu items and beverage offerings are properly trained before reaching the floor

The General Manager is ultimately responsible for the organization, readiness, and execution of daily restaurant operations.

• Oversee opening, closing, and daily operating procedures

• Build and manage FOH schedules based on forecasted business levels and labor targets

• Ensure appropriate staffing levels for every service

• Oversee reservations, table management, pacing, and overall flow of the dining room

• Ensure accurate daily cash handling, checkouts, tip reporting, comps, voids, and end-of-day reporting

• Maintain proficiency in restaurant operating systems including POS, reservations, scheduling, events, payroll, and reporting platforms

• Oversee ordering and inventory of FOH operating supplies

• Ensure service stations, dining rooms, bars, storage areas, restrooms, and guest-facing spaces remain organized and exceptionally clean

• Maintain equipment and facilities standards and communicate repair and maintenance needs promptly

• Ensure compliance with company policies, health regulations, liquor laws, safety standards, and employment requirements

• Maintain accurate administrative records and ensure required operational tasks are completed on schedule

The General Manager is responsible for understanding the business behind the restaurant, not simply running service.

• Take ownership of restaurant-level financial performance

• Understand and actively manage the P&L

• Monitor sales, labor, COGS, prime cost, purchasing, and controllable operating expenses

• Build schedules that balance excellent service with responsible labor management

• Review sales and labor performance throughout the week and adjust when appropriate

• Work with culinary leadership to monitor food costs, purchasing, inventory, waste, and operational efficiency

• Partner with beverage leadership to maintain appropriate beverage costs and inventory controls

• Identify operational inefficiencies and implement practical solutions

• Understand sales trends, forecasts, and business levels and plan accordingly

• Protect company assets and maintain strong cash, inventory, and purchasing controls

• Work with senior leadership to establish and achieve financial and operational goals

As part of a growing hospitality company, the GM should understand that revenue opportunities extend beyond regular dining service.

• Support the execution of private events and large-party dining

• Coordinate with event sales, culinary, and operations teams to ensure successful events

• Review upcoming events and BEOs with the management team

• Ensure proper staffing, setup, service execution, and breakdown

• Identify opportunities to drive restaurant sales and maximize available spaces

• Support local partnerships, programming, wine dinners, special events, and other revenue-building initiatives

We believe the small things become the big things.

The GM should notice the light bulb that is out, the table that was improperly reset, the employee who needs coaching, the guest who has been waiting too long, the unnecessary overtime, the product being wasted, and the regular who just walked through the door.

Great restaurant management requires the ability to see the entire operation while never losing sight of the details.

Ideal candidates will have:

• Significant management experience in upscale, fine-dining, or high-volume restaurants

• Previous General Manager or senior restaurant leadership experience strongly preferred

• Demonstrated success building and developing strong restaurant teams

• Strong understanding of Steps of Service and elevated hospitality

• Excellent food, wine, and beverage knowledge

• Working knowledge of restaurant P&Ls, labor management, COGS, inventory, and cost controls

• Strong organizational and administrative skills

• Experience with restaurant POS, reservation, scheduling, payroll, and event-management systems

• Excellent communication and problem-solving skills

• Ability to remain composed and make sound decisions in a fast-paced environment

• Flexible availability, including nights, weekends, and holidays as required by the business