General Manager - Upscale, High-Volume Restaurant

Job Description

Job Description

General Manager – Upscale, High-Volume Restaurant

Lead front-of-house operations at a high-energy, chef-driven waterfront restaurant in Boston’s Seaport, where exceptional hospitality, creative food and beverage, and memorable guest experiences are at the center of everything. This is an opportunity for an experienced restaurant leader or ambitious Assistant General Manager ready to take the next step, develop a talented team, and contribute to continued growth.

• Performance Incentives: Business performance-based incentives and bonus opportunities.
• Health & Wellness: Health insurance contribution, plus dental and vision benefits.
• Additional Perks: Annual parking and expense budget of approximately $7,000, paid vacation, time off, and dining discounts.
• Career Growth: Professional development and opportunities to advance alongside an expanding restaurant operation, including upcoming openings in Boston and Nantucket.

• Leadership Experience: 5+ years of restaurant management experience, including senior leadership responsibilities, ideally in an upscale, high-volume, full-service environment.
• Exceptional People Skills: Strong communication, emotional intelligence, and the ability to coach, motivate, develop, and hold teams accountable.
• Operational & Financial Acumen: Knowledge of restaurant financials, labor management, scheduling, budgeting, inventory, and performance reporting.
• Hospitality Expertise: A genuine passion for guest service, elevated food and beverage experiences, high-touch clientele, and creating an energetic dining room.
• Organization & Initiative: A proactive, detail-oriented problem solver who makes sound decisions, adapts under pressure, communicates effectively, and consistently follows through.

• Lead Daily Operations: Maintain a strong floor presence, oversee service execution, and deliver consistently outstanding guest experiences.
• Develop & Manage the Team: Lead front-of-house managers and department leaders while overseeing hiring, training, coaching, performance management, and team culture.
• Drive Operational Excellence: Manage staffing, scheduling, reservations, service standards, operating procedures, and coordination with culinary and beverage teams.
• Manage Financial Performance: Support budgeting, financial reporting, inventory analysis, labor controls, and initiatives that improve efficiency and profitability.
• Own the Guest & Employee Experience: Maintain facility and presentation standards, support private events and seasonal programming, resolve challenges, and identify opportunities for continuous improvement.