General Manager

A manifestation of New Orleans’ love of celebration through food and drink, Jack Rose is the lively, eclectic culinary crown of the historic Pontchartrain Hotel in the Garden District. From intimate dinners in the Jack or Rose rooms to lively escapades in the Mile High Pie Club, small plates under our famous Lil Wayne portrait, or sipping sparkling rosé on the Rose Garden Patio—Jack Rose embodies the Crescent City’s signature joie de vivre. Our menu features a mix of New Orleans’ craveable Italian, French, and Spanish dishes. The cuisine is unpretentious and skillfully executed, balancing tableside preparations and modern delicacies with vibrant cocktails and a wine list that skews heavily toward bubbles. As part of QED Hospitality, we don't do cookie-cutter concepts. We run premier Food & Beverage operations in boutique hotels nationally, tailoring every detail to the region, the hotel, and the demands of the local market.

The Role The General Manager (GM) of Jack Rose will oversee, train, and develop all management and staff. The GM will take true ownership of the restaurant, making strategic decisions based on the good of the company and all employees. This position requires someone who will continually evaluate processes and staff to improve the performance and energy of the restaurant as a whole. Core Responsibilities Financial Management: Meet financial objectives by controlling costs, managing purchases, optimizing labor, and finding creative avenues to increase revenue.

Data-Driven Decisions: Use provided tools to analyze business patterns, labor trends, and sales history to make smart, effective business decisions based on revenue fluctuations.

Guest Relations: Ensure a high level of guest satisfaction, meet guests on the floor, and develop strong relationships to manage the restaurant from a promotional angle and cultivate return business.

Quality & Standards: Control the quality of all food and beverage products while developing and upholding restaurant standard operating procedures.

Property & Safety: Ensure overall cleanliness and maintenance of the property is up to par. Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures.

Talent & Team Development: Evaluate hiring needs, coordinate interviews with management, and develop comprehensive training documents and menu descriptions.

Morale & Culture: Gauge the morale of management and staff in the restaurant, implementing proactive measures to keep employees happy and minimize turnover.

HR Compliance: Uphold all human resources best practices as they pertain to coaching, counseling, disciplinary actions, hiring, and terminations.

Event Operations: Monitor Banquet Event Orders (BEOs) to ensure all operational and staffing needs for private parties and events are complete.

Policy Enforcement: Follow and ensure compliance with all QED Hospitality policies and standard operating procedures as outlined in the Employee Handbook.

Qualifications Required: Education: College degree or equivalent professional experience.

Experience: Must have at least five (5) years of experience in the field of food and beverage.

Skills: Strong communication, supervisory, and organizational skills, along with high computer literacy.

Preferred: Fine Dining: Two (2) years of experience in food and beverage within a fine dining or upscale, high-volume operation.

Physical, Mental, and Environmental Demands Must be able to maneuver to all areas of the restaurant.

Must be able to lift up to 50 lbs.

Must have the manual dexterity and coordination required to operate standard restaurant and office equipment and machines.

Must be able to work at a fast pace and remain calm and effective in stressful situations.

Must be able to respond quickly to visual and aural cues on the dining floor.