Restaurant General Manager

Le Suprême | Detroit, MI About Le Suprême Le Suprême is a Parisian-inspired brasserie located within Detroit’s historic Book Tower. Rooted in the tradition of the great French brasseries, Le Suprême offers an energetic, all-day dining experience centered around classic French cuisine, thoughtful hospitality, and a lively bar and dining room. Position Overview: We are seeking an experienced and dynamic Assistant General Manager to join our leadership team. This is an opportunity for a hospitality professional who thrives in a high-volume, elevated restaurant environment and is passionate about building strong teams, creating memorable guest experiences, and maintaining exceptional operating standards. The Assistant General Manager works closely with the General Manager to oversee the day-to-day operations of Le Suprême, with a particular focus on service, team leadership, training, guest experience, and operational excellence . The ideal candidate is a highly visible and engaged floor leader who leads by example, understands the details that make great restaurants successful, and knows how to balance exceptional hospitality with strong business performance. Key Responsibilities Leadership & Team Development Partner with the General Manager to lead all aspects of daily restaurant operations. Serve as a visible, hands-on leader during service, setting the tone for hospitality, professionalism, and attention to detail. Recruit, train, coach, and develop front-of-house team members and managers. Foster a positive, accountable, and collaborative workplace culture. Lead pre-shift meetings and ongoing service education to ensure the team is informed, prepared, and engaged. Provide consistent feedback and coaching while identifying opportunities for employee growth and development. Support scheduling and staffing decisions based on business levels and operational needs. Guest Experience & Service Champion Le Suprême’s service standards and ensure a consistently warm, polished, and memorable guest experience. Maintain a strong presence on the floor, proactively engaging with guests and supporting the service team. Anticipate guest needs and resolve concerns thoughtfully, professionally, and with appropriate urgency. Develop relationships with regular guests and help cultivate a strong sense of community within the restaurant. Ensure service standards are consistently executed across all meal periods. Support the General Manager in overseeing opening, closing, and daily operating procedures. Ensure the dining room, bar, service stations, and guest-facing areas are maintained to the highest standards. Collaborate closely with the Executive Chef and culinary leadership to ensure seamless communication between front and back of house. Assist with reservations, floor plans, VIPs, large parties, and special events as needed. Monitor labor, operating expenses, and other controllable costs while maintaining appropriate staffing and service levels. Support inventory, ordering, cash handling, payroll, and administrative responsibilities as assigned. Ensure compliance with all health, safety, sanitation, and alcohol-service regulations. Help identify opportunities to improve service, efficiency, profitability, and the overall guest experience. What We’re Looking For 3+ years of restaurant management experience, preferably within an upscale, fine dining, luxury hospitality, or high-volume restaurant environment. Strong understanding of front-of-house restaurant operations and elevated service standards. Proven ability to lead, coach, motivate, and develop hospitality teams. Excellent communication, organization, and problem-solving skills. A genuine passion for hospitality and creating memorable guest experiences. Strong attention to detail with the ability to remain composed and solutions-oriented in a fast-paced environment. Working knowledge of restaurant POS, reservation, scheduling, and operational systems. Wine, spirits, and French cuisine knowledge is a plus. Ability to work a flexible schedule including evenings, weekends, and holidays. What We Offer Competitive salary - Range $70,000-75,00 Medical, dental, and vision benefits Paid time off Dining and hospitality perks Opportunities for professional growth within Method Co.’s expanding portfolio The opportunity to be part of one of Detroit’s most distinctive hospitality destinations About Method Co. Method Co. creates and operates thoughtfully designed hospitality experiences across hotels, restaurants, residential concepts, and mixed-use destinations. Our approach brings together design, food and beverage, operations, and genuine hospitality to create places with a distinct sense of identity and community. Le Suprême is part of Method Co.’s collection of hospitality concepts at Book Tower in downtown Detroit. Working Conditions/Environment: The person having this position may have to stand and/or walk, push, kneel, bend, balance, squat, reach and stretch for eight (8) hours per day. Agility in executing fast-paced movements to navigate different areas of the property efficiently. The person having this responsibility may have to move, pull, carry, or lift objects weighing at least 50 pounds. The work environment characteristics described herein are representative of those an employee typically encounters while performing the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Method Co., along with its affiliates, is an equal opportunity employer and is committed to an inclusive workplace free from unlawful discrimination based on race, color, ancestry, nationality, religion, age, marital status, physical or mental disability, sexual orientation, gender, gender identity or any other protected characteristic under federal, state or local law. We believe in diversity and encourage any qualified individual to apply. Disclaimer: The preceding job description has been designed to indicate the general nature and level of work performed by employees in this position. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this job. #J-18808-Ljbffr