General Manager

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. 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. #J-18808-Ljbffr