Senior General Manager

Senior General Manager, RestaurantsThe Senior General Manager, Restaurants provides strategic and operational leadership across The Water Valley Company's food & beverage outlets. This role is responsible for driving guest satisfaction, financial performance, and operational excellence across multiple restaurant locations and concepts, while building and developing a strong team of managers and staff. The Senior General Manager partners closely with the Chief Operating Officer to align restaurant operations with the company's broader business objectives, brand standards, and guest experience goals.Essential Job Functions:Provide overall leadership, direction, and management for all restaurant operations across multiple locations/conceptsDevelop and execute strategic plans to achieve revenue, profitability, and guest satisfaction targetsOwn P&L responsibility for all restaurant outlets, including budgeting, forecasting, and cost controlsRecruit, hire, train, and develop restaurant managers and leadership teams; build bench strength and succession plansEstablish and enforce consistent operational standards, service procedures, and brand guidelines across all locationsMonitor food and labor cost trends; implement corrective action plans as neededEnsure compliance with all health, safety, sanitation, and alcohol service regulationsPartner with culinary leadership on menu development, pricing strategy, and seasonal offeringsLead special events, large group functions, and seasonal programming in coordination with other departmentsAnalyze sales, guest feedback, and operational data to identify opportunities for improvementServe as the primary point of escalation for guest complaints and service recoveryCommunicate regularly with the Chief Operating Officer on performance, challenges, and opportunitiesChampion a positive, guest-focused culture among all food & beverage employeesCollaborate cross-departmentally with retail, lodging, and mountain operations leadershipEnsure all restaurant locations are clean, well-maintained, and presented to brand standardOther duties as assignedJob Requirements:Excellent communication, leadership, and interpersonal skillsAt least 5 years of progressive restaurant management experience, including multi-unit oversightProven track record of P&L management and driving financial resultsStrong knowledge of food & beverage operations, cost controls, and health/safety regulationsServSafe and/or alcohol service certification desirableExperience in hospitality, resort, or destination-based dining environments preferredProficiency with Microsoft Office and restaurant/POS management systemsAble to work irregular hours, including evenings, weekends, and holidaysMust be a minimum of 21 years of ageOn-Site Environment:Work is performed primarily in a restaurant and hospitality setting, with regular movement between multiple locations, some of which may be outdoors or in a resort/mountain environmentThe degree of physical activity within the job is moderate. Occasional lifting of up to 25 pounds may be requiredSome walking, standing, and time spent on uneven or seasonal terrain between properties may be required