General Manager

The Role

7 Spring is seeking an experienced, highly polished hospitality General Manager to take overall ownership of the club's day-to-day operations, financial performance, team, member experience, programming, and physical environment.

The General Manager will serve as the operational and cultural leader of 7 Spring, ensuring that every aspect of the club, from the café and bar to member programming, private events, facilities, and daily service, is executed to an exceptional standard.

This is a hands-on leadership role for someone who is exceptionally organized, calm under pressure, financially disciplined, commercially minded, and capable of building and maintaining strong systems within a fast-moving, founder-led hospitality business.

The ideal candidate combines the operational rigor of a best-in-class hospitality operator with the discretion, emotional intelligence, charisma, and business acumen required to lead a high-touch private members club.

• - Own all day-to-day operations across the members lounge, café, and kitchen.
• - Ensure the club is properly staffed, opened, operated, cleaned, secured, and closed every day according to shift checklists.
• - Build and publish weekly schedules based on forecasted business, reservations, events, programming, seasonality, and expected membership activity while balancing service standards and labor efficiency.
• - Ensure all spaces consistently meet 7 Spring's standards for cleanliness, presentation, functionality, and hospitality.
• - Manage capacity, reservations, door procedures, access, and guest flow.
• - Maintain relationships with tech vendors: reservation, POS, inventory, payroll, and operational technology platforms and resolve issues promptly.
• - Maintain appropriate par levels for cleaning supplies, operating supplies, and other essential materials.
• - Serve as the final operational authority for day-to-day issues and escalations.

• - Oversee the operational performance of the café and lounge food and beverage programs.
• - Maintain appropriate par levels and ensure timely ordering and delivery of food, beverage, spirits, wine, and operating supplies.
• - Monitor consumption, inventory levels, waste, and purchasing to prevent shortages, over-ordering, duplicate spending, and loss.
• - Work closely with the Chef and team on reservations, menus, seasonal offerings, service execution, and operational needs.
• - Ensure bar, cafe bar and service stations are consistently clean, organized, stocked, and presentation-ready.
• - Proactively identify opportunities to improve the F&B program based on member and guest feedback, operational performance, and market trends.
• - Own all FOH and BOH staff management in partnership with relevant department leaders.
• - Recruit, interview, hire, onboard, train, and retain high-performing hospitality employees.
• - Ensure all employees are trained on the employee handbook, their specific responsibilities, service standards, house policies, and applicable compliance requirements.
• - Establish clear reporting lines and accountability for managers, hosts, bartenders, servers, bussers, porters, café staff, kitchen staff, and support teams.
• - Build and maintain a reliable reserve staffing pipeline for private events, high-volume periods, holidays, and seasonal business.
• - Ensure Toast payroll, timecards, tips, employee information, and related payroll controls are accurate and submitted on time.
• - Maintain accurate employee files, address callouts, lateness, uniform issues, shift coverage, performance concerns, and other employee issues promptly and consistently. Foster a professional, collaborative, accountable, and service-oriented culture.
• - Conduct regular staff…