Restaurant General Manager - Hotel Daphne

Opportunity HYPSI & BAR DAPHNE seeks a passionate Restaurant General Manager to join the team. In this role, you will collaborate closely with the broader Hotel Daphne operations team, reporting to the Executive Chef, while overseeing day‑to‑day operation and execution of special events. You will be part of a team that takes pride in celebrating creativity and delivering exceptional guest experiences. About the Organization Hotel Daphne is located in the heart of Houston Heights. Hypsi and Bar Daphne, the signature offerings at the new Hotel Daphne, serve breakfast, lunch, and dinner. The menu spotlights a robust pasta program and elegant yet approachable entrées. A signature roaming mozzarella cart serves hand‑pulled cheeses with curated add‑ons. Bar Daphne is a cocktail bar open nightly with creative cocktails and finger food. Benefits Medical, Dental, Visual, 401(k) with company match Free room nights, discounted and friends & family room rates Free parking Generous paid time off Well‑being initiatives, e.g., complimentary Headspace Discounts at various retailers such as Apple, AT&T, Verizon, Headspace and more Role Overview The Restaurant General Manager is responsible for leading the Food & Beverage management and hourly team on site, ensuring exceptional service, high‑quality food and beverage, and a collaborative work environment. The GM reports to the Executive Chef and Hotel General Manager, with support from the Bunkhouse corporate F&B leadership team. The GM must have excellent communication skills, resolve conflict, and understand Bunkhouse policies, driving the company’s culture, values, and reputation. Key Responsibilities Short‑ and long‑term planning and management of the F&B operations front and back of house Develop high standards of service, presentation, and cleanliness Recruit, select, train, empower, coach, counsel, and perform performance & salary reviews for staff (bartenders, barbacks, servers, hosts, etc.) Implement payroll, reports, forecasts, inventory, and budget for F&B operations Coordinate food and beverage operations with other hotel departments to ensure efficient guest service Resolve customer complaints to maintain high satisfaction Implement procedures to increase guest and associate satisfaction Exercise quality control for food and beverage Adhere to Bunkhouse/Hyatt standards of service and implement them Ensure compliance with Department of Health regulations and Hyatt Corporate standards through daily walk‑throughs Maintain communication with corporate staff Lead the monthly inventory process and collaborate with finance Qualifications Experience Required 5+ years managing and leading a team in an upscale restaurant Strong knowledge of food, beverage, and service standards Experience with private and small event execution Menu engineering and cost evaluation experience POS programming and maintenance experience Payroll and tip handling experience Ability to navigate all F&B areas and perform essential job functions Proficiency with moderately complex computer systems Ability to assess product quality through smell, taste, and appearance Food safety certification such as ServSafe Experience Preferred Boutique or luxury hotel restaurant experience (a plus) Dining & Beverage programming experience (holiday planning, DJ booking, marketing support) Toast POS proficiency Experience with Evention, UKG, or similar payroll systems Wine certificate such as WSET EEO Statement All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status. #J-18808-Ljbffr