General Manager - Parker Hospitality

Join the revolution at Parker Hospitality, home to The Hampton Social, The Bassment and Costera Cocina Tulum. We're not just a team, we're trendsetters reimagining the guest experience. Here, innovation isn’t just a buzzword, it’s our blueprint. Elevate your career at a company where each shift is a showcase, and each interaction, a step forward. Exciting, right? Join our team! Job Summary The Restaurant General Manager is responsible for overseeing the day-to-day operations of the restaurant and bar. This role includes managing staff, optimizing guest satisfaction, ensuring high service standards, and maintaining profitability and operational excellence. The Restaurant General Manager will work closely with the brand leadership team to uphold all brand standards, ensure regulatory compliance, and drive a culture of hospitality, efficiency, and continuous improvement. Primary Functions Operational Management Lead FOH & BOH operations, ensuring quality food and beverage presentation, cleanliness and safety compliance. Manage inventory, order accuracy, and service efficiency. Team Leadership & Development: Recruit, train, and retain a high‑performing team aligned with company values. Provide clear direction and feedback, conduct evaluations, and support staff development. Financial Management Oversee budgeting, forecasting, and P&L to drive profitability. Implement revenue strategies, manage costs, and optimize labor scheduling. Guest Relations Ensure exceptional guest experiences by addressing and resolving concerns professionally. Engage guests for feedback and build relationships with regular patrons. Compliance & Safety Ensure compliance with health, safety, and labor laws, and maintain inspection records. Train staff on safety protocols and responsible alcohol service. Supervisory Responsibility The General Manager (GM) provides comprehensive oversight of both Front-of-House (FOH) and Back-of-House (BOH) teams to maintain service excellence and uphold company standards. Front-of-House (FOH) Oversight Directly supervises Assistant Managers, Servers, Bartenders, Hosts, and Support Staff, ensuring consistent guest satisfaction, efficient service, and adherence to company policies. Back-of-House (BOH) Coordination Collaborates closely with the Executive Chef/Kitchen Manager to ensure food quality and safety standards, supporting Line Cooks, Prep Staff, and Utility roles indirectly through aligned objectives. Additional Supervisory Duties Training & Development: Oversee training in FOH & BOH teams, reinforce safety, service standards, PH values. Scheduling: Manage shift planning for balanced coverage, especially during peak times. Performance Management: Conduct evaluations, provide feedback, and ensure compliance with conduct policies. Qualifications Bachelor’s degree in Hospitality or Business preferred. Minimum 5 years in upscale, full‑service restaurant management. Proven leadership and team management skills. Strong customer service focus with financial acumen. Proficiency in restaurant management software, POS systems, and operational systems. General Requirements Flexibility to work nights, weekends, and holidays. Scheduled hours are generally 50 hours per week, but can vary depending on business needs. Physical ability to stand & walk the majority of shift, lift up to 30 lbs, and perform consistently in fast‑paced setting. Food safety and alcohol service certifications (e.g., ServSafe, TIPS). Benefits/Compensation Competitive base salary with quarterly performance‑based bonuses Health, dental, and vision insurance Company paid Life Insurance Employee Assistance Program Paid Parental Leave Weekly Pay Annual Merit Increase Salary Range 85k-100k DOE Parker Hospitality is an equal opportunity employer and does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or any other status protected by law. #J-18808-Ljbffr Parker Hospitality