General Manager

The General Manager is responsible for overseeing all operations of the restaurant. Primary duties and responsibilities include: Direct overall restaurant operations with an unwavering commitment to hospitality excellence and memorable guest experiences Develop and mentor the front-of-house leadership and service team to consistently deliver polished, high-level service Partner closely with the Executive Chef and kitchen leadership to ensure smooth, cohesive execution between dining room and culinary teams Oversee workforce planning, scheduling strategy, and payroll controls to align with revenue goals and labor budgets Maintain strict adherence to all health, safety, and sanitation standards in accordance with local and state regulations Address guest concerns thoughtfully and proactively, turning feedback into opportunities to strengthen loyalty Review and interpret key business indicators, including revenue trends, labor ratios, and guest satisfaction metrics, to drive operational improvements Cultivate an engaging, team-oriented culture that reflects the values and identity of the concept BACKGROUND PROFILE: 3+ years of experience as a General Manager with an $8M+ upscale or fine dining restaurant Demonstrated ability to lead with strong operational judgment and decision-making skills Exceptional communication and relationship-building abilities across all levels of the organization Genuine enthusiasm for hospitality, paired with high energy and strong attention to detail Adaptable and resourceful, with the ability to quickly absorb new information and thrive in a dynamic environment Resilient and solutions-oriented, comfortable navigating change and approaching challenges with curiosity and professionalism #J-18808-Ljbffr