General Manager

We are seeking a polished, financially literate operator who leads from the floor and brings a genuine culinary sensibility to the role. The ideal candidate sets the standard for service, builds and retains a high performing front of house team, owns the guest experience end to end, and runs a profitable operation without ever letting hospitality slip. A strong understanding of the kitchen and the craft behind the menu is essential, allowing this leader to partner credibly with culinary leadership and speak to the food with authority. This is a hands on leadership role for someone who takes pride in a flawless service and a healthy P&L in equal measure.

What You Will Lead

• Full responsibility for daily front of house operations, service standards, and the overall guest experience
• Financial ownership of the venue, including revenue, labor, cost of goods, and controllable expenses against clear targets
• Hiring, training, scheduling, and development of the front of house team, building a culture of pride, accountability, and genuine hospitality
• Close partnership with the culinary leadership to deliver a cohesive food and beverage experience, grounded in a real understanding of the kitchen
• Oversight of the beverage program in coordination with the bar and wine leadership, including inventory, pricing discipline, and standards
• Management of the private events and banquet business in partnership with the sales team, ensuring execution matches the a la carte standard
• Reputation and guest satisfaction management, including online reviews and service recovery
• Compliance with all health, safety, and alcohol service regulations

What We Are Looking For

• Proven experience as a General Manager in an upscale or fine dining setting
• A culinary background, whether through formal training or significant kitchen and culinary operations experience, with the ability to understand the menu, partner with the chef, and uphold food quality and standards
• Strong command of restaurant financials, including reading and acting on a P&L, labor management, and cost controls
• A hospitality first leadership style with the presence to lead a room and the discipline to run a business
• Demonstrated ability to recruit, develop, and retain strong service teams in a competitive market
• Comfort with restaurant technology and reporting systems
• Knowledge of wine and spirits, with the ability to uphold and grow a serious beverage program
• Calm, organized, and effective under the pressure of a busy service
• Flexibility to work nights, weekends, and holidays as the business requires

Compensation and Benefits

• Salary of $100,000 to $115,000 commensurate with experience
• Performance based bonus structure tied to revenue, profitability, and guest satisfaction
• Health, Dental, and Vision Insurance
• Paid Time Off