Restaurant General Manager – Bucks County, PA

Lead a fine-dining restaurant in Bucks County, PA with a seasonal operation spanning three to four bars. This opportunity combines polished dining service, beverage leadership, and revenue growth through restaurant and event experiences.

Restaurant General Manager Benefits and Compensation:

• Base Salary up to $120k DOE
• PTO
• Relocation Support
• Bonus
• Healthcare

Restaurant General Manager Requirements & Qualifications –

• Demonstrated success leading an upscale or fine-dining restaurant with comparable operational complexity.
• Proven experience overseeing multiple bars, including beverage quality, staffing, purchasing, inventory accuracy, and cost controls.
• Strong financial skills, including interpreting P&L statements, labor productivity, beverage costs, inventory variances, and controllable expenses—and implementing corrective actions.
• Demonstrated ability to improve reservation strategy, seating patterns, table utilization, and revenue while maintaining a comfortable guest experience.
• Experience developing initiatives that increase traffic during slower seasons and underutilized service periods.
• Proven success developing restaurant managers into independent leaders who can direct service, manage labor, and resolve guest concerns.
• Polished guest relations skills and a visible, hands‑on leadership approach during service.
• Ability to coordinate restaurant service with culinary and events teams, balancing kitchen capacity, large parties, bar demands, and shared spaces.
• Oversee three to four bars seasonally, maintaining consistent recipes, pars, inventory transfers, presentation, and operating procedures.
• Coordinate with adjoining hotel leadership to support dining guests, breakfast service, and room service needs.
• Availability to work evenings, weekends, and holidays.

Restaurant General Manager Preferred Background &

Skills:

• Experience with Restaurant
  365, Aloha, and Open Table.
• Background coordinating restaurant operations with hotel dining and events.
• Experience using reservation and POS data to identify missed bookings, empty-seat patterns, and opportunities to improve usable capacity.
• Experience evaluating revenue initiatives against their costs and measurable results.