General Manager

Nico Romo Hospitality Group: Our Mission and Culture At Nico Romo Hospitality Group (NRHG), we prioritize the guest and the dining experience above all else. Leveraging over 20 years of industry expertise, we specialize in cultivating a loyal clientele through consistently high-quality service. We are a family-owned company that provides the supportive structure of a larger corporation, including a Full Support Team (Accounting, Marketing/Sales, and HR) so our restaurant teams can focus entirely on operations. Work-Life Balance We believe that happy employees create a memorable atmosphere. Maintaining a healthy work-life balance is paramount. All full-time employees are guaranteed a consistent five-day work week with two consecutive days off. All NRHG properties are closed on Thanksgiving Day and Christmas Day. Compensation and Benefits Overview Eligibility for medical, dental, and vision enrollment begins upon start date. Eligibility for 2 weeks Paid Time Off upon start date. Eligibility for 401(k) match after 1 year of employment. Highly competitive compensation and benefits package based on individual experience Weekly pay via direct deposit. 5-day work week with 2 consecutive days off. Insurance and Medical NRHG contributes $525.00 to $575.00 monthly toward medical premiums for Upper Management employees for an annual total of $6,900.00 of employer paid medical benefits. Upper Management personnel are eligible to accrue up to $6,000.00 per year in additional bonuses based on achieving predetermined objectives for labor, food, and beverage percentage. All FOH Managers are given a $1,000.00 annual clothing stipend for the purchase of work clothes and shoes. All managers are issued a company credit card and an Apple Macbook to be used for approved purchases and daily technological responsibilities. JOB DESCRIPTION Front of House General Manager Overview We are seeking a highly motivated, dynamic, and experienced Front of House General Manager to be the operational and cultural leader of our Kersey House in the heart of downtown Summerville. This pivotal executive role is responsible for orchestrating the overall customer experience, leading the entire Front of House (FOH) team, ensuring operational efficiency, and steadfastly maintaining our restaurant's high standards of quality, service, and hospitality. The General Manager is a key member of our Executive Team, reporting directly to the restaurant owners/stakeholders, and acts as the primary steward of our brand's reputation for exceptional guest service. This position demands proven leadership, strong strategic planning capabilities, superior problem-solving skills, and a genuine, unwavering passion for the hospitality industry. Annual Compensation Additional Bonus Potential: $6,000.00 Paid Medical Benefits: $6,900.00 Qualifications and Experience Minimum Experience: A minimum of 3-5 years of progressive experience in restaurant management, with a specific and dedicated focus on Front of House operations in a high-volume or fine-dining environment. Leadership Acumen: Demonstrated and proven ability to successfully lead, mentor, motivate, and manage a diverse team of hospitality professionals, fostering a culture of excellence and accountability. Technical Proficiency: Strong functional expertise with modern restaurant Point of Sale (POS) systems (e.g., Toast, Aloha) and leading reservation management software (e.g., Resy, OpenTable). Communication & Interpersonal Skills: Exceptional verbal and written communication, active listening, and interpersonal skills necessary to interact effectively with staff, guests, vendors, and ownership. Schedule Flexibility: Must possess the ability and willingness to work a flexible and demanding schedule, including all nights, weekends, and major holidays, as required by the rhythm of the restaurant industry. Core Responsibilities 1. Staff Management and Development Recruitment and Onboarding: Oversee the entire lifecycle of FOH staffing, timely hiring, thorough training, and comprehensive onboarding of all Front of House personnel (servers, hosts/hostesses, bussers, food runners, and bartenders). Training and Standards: Develop, implement, and continuously refine robust training programs to ensure complete adherence to all service standards, procedural guidelines, and menu knowledge, thereby guaranteeing staff competency and consistency. Performance Management: Conduct regular performance reviews, provide timely and constructive feedback, recognize high performance, and manage all necessary disciplinary actions fairly and consistently in line with company policy. Scheduling and Labor Control: Creatively and efficiently create, manage, and distribute the FOH staff schedules, ensuring optimal labor coverage during all operating hours while meticulously controlling labor costs to meet budgetary targets. Cultural Leadership: Actively cultivate, promote, and maintain a positive, professional, equitable, and productive work environment that minimizes turnover and maximizes employee engagement. 2. Operations and Service Quality Daily Direction: Direct and supervise all daily FOH operations, ensuring a flawless and seamless service flow from arrival to departure, thereby creating an exceptional and memorable guest experience. Standards Maintenance: Establish and strictly maintain rigorous standards across all service vectors, including food and beverage presentation and delivery, facility cleanliness, table maintenance, and overall restaurant ambiance. Guest Experience Management: Strategically manage the entire guest journey, including overseeing reservations, complex seating arrangements, VIP management, and meticulous fulfillment of all special requests and dietary accommodations. Conflict Resolution: Promptly, professionally, and courteously address, investigate, and resolve all customer complaints and operational issues, transforming negative experiences into opportunities for service recovery. Compliance and Safety: Ensure the facility is in absolute full compliance with all local, state, and federal health codes, safety regulations, and liquor licensing laws at all times. Budget Oversight: Take ownership of the FOH budget, proactively monitoring and controlling labor costs, supply expenses, and implementing strategies to optimize all operational expenditures without compromising quality. Cash and Inventory Control: Oversee and enforce strict adherence to all cash handling procedures, including accurate daily reconciliation, tip distribution, and secure banking practices. Performance Analysis: Utilize sales data, key performance indicators (KPIs), and detailed customer feedback to perform root-cause analysis, identify strategic areas for revenue growth, and drive continuous operational improvement. Supply Chain Collaboration: Collaborate closely with the Back of House (BOH) management and executive chef to manage inventory for all beverages (wine, liquor, beer) and FOH operating supplies (linens, paper goods, smallwares). 4. Collaboration and Strategic Leadership Inter-Departmental Liaison: Serve as the critical primary liaison and communication bridge between the Front of House and Back of House teams, ensuring absolute alignment on timing, menu changes, and service flow to deliver a seamless product to the guest. Stakeholder Reporting: Report directly to the restaurant owners/stakeholders, providing regular, comprehensive updates on financial performance, operational status, customer satisfaction metrics, and key personnel matters. Strategy and Meetings: Lead or co-lead all management meetings, contributing actively and strategically to overall business planning, marketing initiatives, capital improvements, and long-term business strategy development. #J-18808-Ljbffr