General Manager

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.