General Manager

The General Manager (GM) is responsible for overseeing all aspects of daily restaurant operations while upholding the highest standards of service, cuisine, cleanliness, and hospitality. This proven leader will drive financial performance, build and mentor high-performing teams, and create an exceptional guest experience that reflects the brand’s commitment to excellence.

• Lead by example to create a professional, respectful, and high-performance culture
• Recruit, train, mentor, and retain exceptional management and hourly teams
• Conduct performance evaluations, coaching, and progressive discipline when necessary
• Foster teamwork, accountability, and continuous improvement

• Oversee daily front- and back-of-house operations to ensure flawless execution
• Maintain fine dining service standards, cleanliness, safety, and sanitation compliance
• Develop and enforce operating procedures and service protocols
• Ensure seamless coordination between kitchen, bar, and service teams

• Act as a visible presence on the floor, engaging with guests and building loyalty
• Resolve guest concerns professionally and promptly
• Uphold luxury-level hospitality standards and personalized service expectations
• Manage budgets, labor controls, inventory, and cost of goods
• Analyze P&L statements and drive revenue, profitability, and expense management
• Implement strategies to increase sales, reservations, and repeat business

• Create and manage schedules aligned with business needs and labor targets
• Oversee onboarding, training programs, and ongoing development
• Ensure compliance with employment laws and internal HR policies

• Protect and elevate the restaurant’s brand image at all times
• Ensure consistent presentation of food, beverage, uniforms, and ambiance
• Partner with ownership/corporate teams on initiatives, events, and growth strategies

• 5+ years of General Manager or Senior Restaurant Leadership experience in fine dining or upscale hospitality
• Proven track record of leading large teams and developing management talent
• Strong financial acumen with experience managing P&L, labor, and cost controls
• Exceptional leadership, communication, and organizational skills
• Hands-on, floor-focused leadership style
• Passion for hospitality, guest experience, and operational excellence

• Multi-unit or high-volume fine dining experience
• Background working with chef-driven or luxury restaurant concepts
• Experience opening new restaurants or leading major transitions

• Competitive salary with performance-based incentives
• Growth opportunities within an expanding hospitality group
• Supportive corporate leadership and strong brand culture