General Manager

The General Manager is responsible for overseeing and maintaining the daily operations of customer-facing services, while ensuring high-quality guest experiences. The General Manager will partner with the VP of Operations to set, meet, and exceed the business goals by ensuring the mission, vision, and core values of Reserve Cut are upheld. The ideal General Manager will have strong leadership skills, a friendly yet competitive spirit, and a strong passion for creating lasting experiences through food & beverage.

Primary responsibilities:

• Select, train, evaluate, lead, motivate, coach, and discipline employees and managers in the hotel’s restaurants and lounges to ensure that established cultural and core standards are met; short & long-range strategic planning for respective outlet operation.
• The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, group contacts and new patrons.
• Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for our Fine Dining Operations, while following and maintaining all local, state, and federal laws relating to alcohol service and consumption.
• The ability to work closely with the VP of Operations , Executive Chef and Sous Chefs to design effective menus, wine list options while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments. 
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while focusing on creative revenue generation solutions to maximize profit.

Preferred Qualifications and Skills

• We are looking for individuals who have an exceptional knowledge of food & beverage, have creativity and flair, and are able to evidence good business acumen, a strong work ethic and people-management skills.
• Applicants are required to have 8-10 years of experience managing a high-volume restaurant and bar;
• Excellent ability to handle high profile customers under pressure and an extremely high level of professionalism.
• A college degree preferably specializing in hotel/restaurant management or business administration, or equivalent experience is required.
• Some travel may be required for training, conferences and special events.

Benefits:

• Dental insurance
• Health insurance
• Vision insurance
• Paid Time Off