Compensation: $105K - $115K per year DOESummary of Job DescriptionThe Restaurant General Manager is responsible for the overall operation of the food and beverage departments, including restaurants, room service, banquets, catering, lounges, and beverage operations. Responsibilities include hiring, training, scheduling, and coaching all departmental staff. This position is also accountable for the financial success and overall condition of the food and beverage outlets and for consistently enforcing all hotel service standards.
Work Hours- Will be required to work flexible scheduled shifts based on business needs.
- Scheduling includes holidays, nights, and weekends depending on hotel events and functions.
Essential Duties and Responsibilities- Oversee daily front-of-house operations, including service execution, floor management, reservations, and guest communication.
- Ensure adherence to all operational policies, procedures, and service standards.
- Maintain compliance with federal, state, and local health, safety, and labor regulations.
- Coordinate with the team to support menu execution, seasonal updates, and special programming.
- Manage labor, operating expenses, and cost controls to achieve budgeted financial targets.
- Review and analyze P&L statements, forecasts, and financial reports; implement corrective actions as needed.
- Oversee inventory processes, purchasing protocols, and waste-reduction initiatives in collaboration with culinary and beverage leadership.
- Recruit, hire, train, and evaluate front-of-house employees in accordance with company standards.
- Provide ongoing coaching, performance management, and professional development for all service team members.
- Ensure adequate staffing levels and effective scheduling to support business needs.
- Promote a positive, inclusive, and professional work environment.
- Ensure consistent delivery of high-quality guest service aligned with the restaurant's brand and culinary partnership with Chef Palmer.
- Respond to guest concerns, feedback, and service recovery situations in a timely and professional manner.
- Monitor service standards, cleanliness, and overall facility condition to ensure readiness for daily operations.
- Support communication between service and culinary teams to ensure seamless service execution.
- Participate in menu tastings, product knowledge training, and service education initiatives.
- Collaborate with beverage leadership to maintain wine, beer, and spirits programs reflective of the locale and complementary to the cuisine.
- Represent the restaurant in local partnerships, tourism networks, and community engagement activities as directed.
- Support marketing initiatives, media visits, and special events in alignment with brand standards.
Qualifications- Minimum 5 years of progressive restaurant management experience, including at least 2 years as a General Manager in a chef-driven, fine-casual, or fine-dining environment.
- Strong knowledge of food, beverage, and wine service; experience in wine-region hospitality preferred.
- Demonstrated ability to lead teams, manage financial performance, and maintain operational compliance.
- Strong communication, organizational, and interpersonal skills.
- Ability to work a flexible schedule including nights, weekends, and holidays.
- Experience collaborating with high-profile chefs or culinary consultants preferred.
