General Manager is responsible for operating a Japanese inspired steakhouse, lounge, rooftop lounge and members club in downtown Miami (March 2027). This position will report to our Director, Rest OPS. The HONO concept is positioned as a high-end Japanese steakhouse and culinary destination emphasizing premium cuts of beef (such as wagyu and A5 grade) and advanced aging and fire-based cooking techniques. The concept will likely blend traditional Japanese skill sets (butchery, robata, teppanyaki, binchotan) with a focus on dry-aged and custom-aged steaks and disciplined culinary execution. RDG's portfolio reflects a strategy of immersive, experiential dining concepts that combine world-class food with design, hospitality, and atmosphere. HONO fits within that pattern as a luxury steakhouse concept anchored in Japanese culinary traditions and elevated service. RESPONSIBILITIES: - Control day-to-day operations by scheduling labor, ordering supplies, and developing the restaurant team. - Manage and train multiple Assistant General Managers and Captains. - Oversee and lead HONO restaurant, lounge and rooftop venues (2 floors) - Ensure Occupational Safety and health Act, local health and safety codes, and company safety and security policy are met. - Control Profit & Loss (i.e., Budget attainment) by following cash control/ security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions. - Recruit, interview, and hire team FOH; conduct performance review, take discipline action, motivate, and train. - Implement maintenance of equipment, facility, and grounds using a Preventive Maintenance plan based on company standard. - Ensure food quality and 100% customer satisfaction. - Demonstrate complete and timely execution of corporate & marketing programs. - Ensure a safe working and customer experience environment by facilitating safe work behaviors of the team. - Execute and maintain quality and consistency of food, beverage, and service with full adherence to standards; act with a sense of urgency, be friendly, professional, and engaged. - Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service. - Proactively visit with and interact with guests and members; build loyalty and face/name recognition. - Provide sound resolution(s) to guest complaints with poise and professionalism. - Understand the market and surrounding areas (i.e. restaurants, businesses, hotels) - Regularly measure and evaluate service through restaurant service audits and leveraging guest/employee feedback. - Maintain highest level of safety, security, sanitation, and cleanliness of facility. - Manage team accountability. - Maintain good rapport with vendors to ensure quality and consistency. - Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills. - Sound decision making capability while protecting the restaurant/company in instances of urgency. - Assist in conducting quarterly restaurant staff evaluations. - Control cash, credit, and other receipts by following company cash handling/reconciliation procedures. Requirements/Qualifications: - A minimum of 5 years previous management experience as a GM or Director in a fine dining/luxury, high volume, recognized dining, and cocktail bar/lounge venue setting. - Previous experience managing an upscale/luxury high volume Japanese dining experience is desirable. - Ability to manage an entire mixed-use building inclusive of a member's & nightlife club. - MUST have experience with a high energy nightlife operation (club & lounge) - Pre-opening experience in a restaurant and lounge concept is required. - Bachelor's degree in business administration, or related field of study or any equivalent combination of education and/or experience is required. - Must be detail oriented and possess effective communication and written skills. - State complaint food handling certificate - Work collaboratively with Human Resources on coaching and Learning & Development opportunities. - Ability to multi-task. - Must be a team player. - Self-motivated and performance driven. - Punctuality and regular and reliable attendance. - Effective communication, written and interpersonal skills. - Time management skills. - Maintain confidentiality of company information and recipe data Physical Demands And Work Environment: - General office assignments-(typing), which lends itself to repetitive motion. - Be able to reach, bend, stoop and frequently lift to 50 pounds. - Exposure to elevated music levels and outdoor elements is required - Ability to navigate multiple venues is essential