General Manager (Bend)

The General Manager (GM) at The Hudson serves as the operational leader and day-to-day strategist of our independent fine dining establishment. This role demands a blend of fine dining expertise, team leadership, financial acumen, and a hands-on approach to restaurant management.

As the GM of an independent venue, you will have full operational ownership over the daily environment, allowing you to build, refine, and execute front-of-house structures and service standards. This role operates in close, direct partnership with the restaurant owners; while you will drive and propose strategic initiatives, all major financial, structural, and brand decisions require ownership approval.

Leadership & Operational Structure

• System Development: Design, implement, and maintain standard operating procedures (SOPs), service sequences, and front-of-house (FOH) training programs from the ground up.
• Team Management: Recruit, hire, train, and supervise all FOH staff. Partner closely with the Executive Chef to ensure cross-departmental communication and a unified team culture.
• Accountability & Morale: Lead daily pre-shift meetings, orchestrate ongoing wine and menu education, conduct performance reviews, and manage all FOH scheduling and labor costs.

Guest Experience, Brand Standards & Membership

• Service Excellence: Define and uphold fine dining standards (e.g., proper glassware, silver service, anticipatory hospitality) tailored to our high-check-average environment.
• Membership Engagement: Actively maintain and grow the restaurant’s exclusive membership base by ensuring member satisfaction, driving retention, and identifying opportunities to convert regular guests into new members.
• Floor Leadership: Maintain a highly visible, active presence on the dining room floor during peak service hours to guide the team and ensure flawless service pacing.
• Relationship Building: Personally cultivate relationships with members, regulars, local patrons, and VIPs, while resolving any immediate guest issues with grace and immediacy.

Financial Management & Owner Collaboration

• P&L Management: Manage the restaurant’s profit and loss statement, monitor budgets, track key metrics (average checks, cover counts), and aggressively control prime costs (food, beverage, labor).
• Collaborative Approvals: Partner directly with ownership on the strategic direction of the business. Formally propose and secure ownership approval for:
• Annual operating budgets and significant capital expenditures
• Membership program tier changes, pricing, and structure
• Menu pricing adjustments and major vendor contracts
• Core changes to the wine and beverage program structure
• Reporting: Maintain transparent communication with ownership, providing regular financial performance updates, membership health metrics, and data-driven recommendations for revenue growth.

Basic Job Requirements

• Experience: Minimum of 3–5 years of restaurant management experience, specifically within upscale, luxury, or fine dining environments. Experience managing a membership or private club component is highly preferred.
• Systems & Tech Stack Proficiency: Hands-on operational experience with modern restaurant software platforms:
• Point of Sale (POS): Competency in back-end management, menu programming, and sales reporting.
• Reservation Management: Experience optimizing floor charts, pacing covers, and maintaining detailed guest/member profiles.
• Inventory & Cost Control: Proficiency utilizing digital inventory platforms to track COGS, manage waste, and place vendor orders.
• Payroll Processing: Experience managing digital timecards, tips allocation, and submitting accurate payroll data.
• Financial Literacy: Proven capability managing a restaurant P&L, including tracking prime costs, forecasting budgets, and implementing cost-control measures.
• Certifications: Must possess (or be able to quickly obtain) a valid Oregon Food Handler Card and an OLCC Service Permit.
• Beverage Knowledge: Strong foundational knowledge of fine wine, spirits, and proper beverage service standards (Sommelier or beverage certification is a plus).
• Availability: Flexibility to work a dynamic schedule, including late evenings, weekends, and holidays, aligned with peak fine dining service hours.
• Physical Demands: Ability to stand and remain active on the restaurant floor for extended periods, and lift up to 40 pounds.