General Manager

General Manager

Position Summary
The General Manager in Denver is responsible for the overall leadership, performance, and daily operations of the restaurant. This role drives operational excellence, financial performance, team development, and guest satisfaction while upholding the restaurant's culture, standards, and hospitality philosophy. The General Manager leads all front-of-house operations and partners closely with culinary leadership to ensure a cohesive and elevated dining experience. The ideal candidate is an elevated and experienced hospitality leader who demonstrates strong business acumen, emotional intelligence, accountability, and a hands-on leadership style.

Key Responsibilities
Leadership & Culture

• Lead, coach, and develop management and hourly teams through active floor presence and consistent communication.
• Foster a positive, professional, and hospitality-driven culture rooted in accountability, teamwork, and respect. Lead by example.
• Set clear expectations and hold team members accountable to performance and behavioral standards.
• Recruit, interview, hire, onboard, and retain high-performing team members.
• Provide ongoing coaching, development, and performance feedback to all staff.
• Lead pre-shift meetings, manager meetings, and operational touchpoints.
• Partner closely with senior leadership, home office teams, and management to execute company-wide initiatives.
• Exercises sound judgment to determine when to resolve issues independently, collaborate with stakeholders, or escalate issues to leadership.

Guest Experience

• Ensure an exceptional guest experience through visible leadership and proactive hospitality.
• Maintain high standards of service, cleanliness, food quality, and ambiance.
• Address guest concerns professionally and promptly, resolving issues with empathy and sound judgment.
• Build relationships with regular guests and support community engagement initiatives.
• Monitor guest feedback and implement improvements where necessary.

Operations

• Oversee all daily restaurant operations to ensure consistency, efficiency, and execution.
• Ensure compliance with all health, safety, sanitation, labor, and alcohol service regulations.
• Maintain restaurant standards for service, appearance, maintenance, and cleanliness.
• Partner with culinary leadership to ensure alignment between front and back of house operations.
• Manage scheduling to support business needs while controlling labor costs and maintaining fairness and consistency.
• Monitor inventory, supplies, equipment maintenance, and operational systems.

Financial Performance

• Drive sales, profitability, and operational efficiency.
• Manage budgets, labor targets, and controllable costs including COGS and operating expenses.
• Analyze financial reports, P&Ls, labor reports, and sales trends to identify opportunities and risks.
• Develop and execute action plans to improve restaurant performance.
• Ensure accurate cash handling, reporting, and adherence to financial controls.

Training & Development

• Create a culture of continuous learning and professional growth.
• Ensure all team members receive proper onboarding and ongoing training.
• Develop management bench strength and succession planning initiatives.
• Support leadership development through coaching and mentorship.

Required Qualifications

• 3-5+ years of restaurant management experience, preferably in upscale casual or casual fine dining environments.
• Proven ability to lead high-performing teams in a fast-paced hospitality setting.
• Strong understanding of restaurant financials, labor management, and operational systems.
• Excellent communication, leadership, conflict resolution, and organizational skills.
• Ability to remain calm, decisive, and solutions-oriented under pressure.
• Proficiency with Toast POS systems, Sling scheduling software, R365, and Microsoft Office or Google Workspace.
• Flexible schedule including evenings, weekends, and holidays.
• Hands-on and highly visible leadership style.
• Strong knowledge of food, wine, cocktail, and hospitality standards, with the ability to guide guests and support service teams in delivering an elevated dining experience.
• Strong emotional intelligence and team-building capabilities.
• High standards for professionalism, execution, and accountability.
• Growth mindset with the ability to adapt and lead through change.

Physical Requirements

• Ability to work in a high-volume, fast-paced environment and perform all functions at the restaurant level.
• Work with hot, cold, and potentially hazardous items or equipment.
• Ability to stand and walk for extended periods. Occasionally required to climb, balance, kneel, stoop and crouch.
• Ability to use hands, fingers, and lift and carry up to 50 pounds.
• Work in warm or cold conditions for an extended period of time.
• Ability to use close, color, and peripheral vision, depth perception, and adjust focus.
• This job description is intended to describe the essential nature and level of work being performed. It is not intended to be all responsibilities or qualifications of the job.

Salary

• $100,000 - $140,000 annually

Benefits we offer!

• Competitive salary
• Quarterly Bonuses structure for eligible managers
• PTO and Paid Sick Time
• Health, vision, and dental insurance
• 401K retirement plan with employer match
• Short-term and Long-term disability insurance
• Wellness reimbursement program
• Discounted RTD ecopass
• Store discount
• Educational Reimbursement
• Advancement Opportunities
• Great Company Culture and Community Involvement!

The Kitchen is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or veteran status.