General Manager
Role Summary
- Lead the flagship: set the tone, protect the standards, and build a team that loves showing up.
- Own the operating rhythm: pre-shift, service execution, post-shift follow-through, and weekly planning.
- Be the calm center in a busy room—present with guests, decisive with the team, steady with ownership.
What You’ll Do
Guest experience & service execution
- Set and reinforce the steps of service so every guest feels cared for—warmth at the door, informed guidance at the table, and a graceful farewell.
- Run the floor with intention: pacing, sectioning, table timing, and coordination with the kitchen and bar.
- Make guest recovery a strength: address concerns quickly, document patterns, and coach the team so issues don’t repeat.
- Own standards for cleanliness, lighting/music cues, tabletop detail, uniforms, and overall ‘feel’ of the room.
People leadership & culture
- Hire and develop a high-performing management team (AGMs/Hospitality leadership/door/bar leaders as applicable).
- Train managers to coach in real time—clear expectations, specific feedback, and consistent accountability.
- Build schedules and staffing plans in partnership with leadership; protect break compliance and coverage without sacrificing service.
- Create a culture of professionalism and respect: no drama, no gossip, no shortcuts—just pride and teamwork.
Systems & operational discipline
- Own daily systems: opening/closing checklists, shift notes, walkthroughs, sidework completion, and handoffs between shifts.
- Protect operational controls: comp/void standards, cash handling, inventory integrity, keys/access, and incident documentation.
- Partner on tech and reporting: reservation platform discipline, POS accuracy, and clear weekly reporting to ownership.
Financial awareness & performance
- Drive revenue through great hospitality, smart pacing, and a team that can confidently guide guests through the experience.
- Protect prime costs by watching the signals: labor planning, comp/void behavior, beverage and product handling, and waste awareness.
- Participate in weekly performance check-ins with ownership: what happened, why it happened, and what we’re doing next.
Compliance & risk management
- Ensure responsible alcohol service (RBS) and safety practices are followed; keep documentation current.
- Maintain readiness for health inspections—cleanliness, storage, labeling, and training.
- Operate with wage-and-hour awareness (breaks, timekeeping discipline, minors, tip pool policies where applicable).
Skills & Competencies
Leadership & communication
- Confident, respectful leadership style—direct when needed, never demeaning.
- Strong written and verbal communication; you document decisions and follow through.
- Coaching mindset: you don’t just point out problems—you develop people.
Operational strengths
- High room awareness and strong floor mechanics (pacing, timing, sectioning, resets).
- Comfort with reservation systems and POS; Toast experience is a plus.
- Systems builder: checklists, standards, and habits that hold up under pressure.
Guest-facing strengths
- Warm presence with guests; you can elevate the moment without making it stiff.
- Excellent recovery instincts—calm, quick, and solutions-oriented.
Business awareness
- Understands cost and performance signals; can read a P&L at a high level and act on what it’s telling you.
Qualifications
- 7+ years in hospitality; 3+ years in senior FOH leadership (GM / Senior Manager) strongly preferred.
- Experience in quality-driven restaurants; high-volume and/or fine-dining exposure is a plus.
- Schedule flexibility for nights/weekends/holidays; strong presence during opening and stabilization.
- Ability to obtain/maintain required certifications (RBS, Food Handler/Manager level as applicable).
Schedule & Availability
- Full-time role with a flexible schedule based on business needs.
- Must be available for evenings, weekends, and holidays as required.
- Strong presence expected during launch and early stabilization.