Who we are

Common House is a modern social club with locations in Richmond, VA, Charlottesville, VA, Chattanooga, TN, and New Orleans, LA (coming 2024). More than a membership, the Houses provide inclusive spaces to dine, work, and discover through daily programming, unique amenities, and connection opportunities with other members.

Position & Candidate Description

Common House is seeking an experienced hospitality operator to oversee the facilities and manage the day-to-day operations of Common House New Orleans. The General Manager is responsible for onboarding and managing all member-facing team members, from Concierge and Servers to Bartenders Club Managers. The GM will own the F&B operations of the business, ensuring that the member experience via service, food and beverage offerings, and programming are executed to Common House brand standards. The GM will lead the front of house team, including club managers who oversee beverage, concierge, and private event execution, are properly planning and staffing to execute and reach the financial goals of the club. The GM will collaborate with the Chef and report regularly on F&B sales trends and results, club usage as measured by covers and check-ins, and manage hourly labor expenses to budget.

The General Manager is an experienced leader, a strong communicator, and has a problem-solving, ‘can-do’ attitude to flex to the needs of the club, the staff, and the members on any given day. The GM will be a brand ambassador for Common House, exemplifying our core values, maintaining a positive work culture, and will have an objective of operational efficiency, increased revenue and continuously improving the member and guest experience. Prior to opening, the General Manager will work in tandem with the Director of Operations and Corporate team (OpCo) to ensure that the club is set up and ready to operate.

This position is based in New Orleans, and will require being on-site at the club five days per week, with a schedule that may change week to week based on the needs of the club. There will be some travel to Virginia and/or Tennessee for training at our currently operating clubs.

Responsibilities of the General Manager include but are not limited to:

• Staffing, Service, Employee Relations
  • Interview, hire, and onboard all Club Managers, including those who will oversee the Concierge desk and Beverage program
  • Oversee hiring and onboarding for all hourly staff by delegating to and collaborating with other managers to post the jobs, interview, and hire
  • Collaborate with OpCo and Director of Operations to plan and execute on orientation, training, and soft-opening ahead of the Grand Opening of the club
  • Assist in setting up the club, from ordering small wares as needed to programming menus into the POS, ordering and receiving wine, liquor, and other consumables.
  • Coach, mentor, and develop FOH Managers and staff through staff evaluations, incentives, ongoing coaching, and one-on-one goal-setting sessions
  • Conduct weekly team meetings to review events, community initiatives, food prep, and all other happenings; regularly & effectively communicate with all part-time staff
  • Collaborate with Assistant General Manager (AGM) with guidance from Hospitality Director to develop service training programs.
  • Create and manage staff schedule in collaboration with AGM and club managers.
  • Uphold service standards through exemplary leadership and direct communication with all team members
  • Monitor business levels, private events, and programming to maintain effective scheduling of staff and limit overtime
  • Maintain a positive working relationship with Chef, Director of Operations, OpCo, and all staff
  • Work with OpCo to roll out policies, procedures, standards
• Budgeting & Revenue Management
  • Co-develop and implement cost controls to drive profitability for the House.
  • Manage labor and supply budgets of the club restaurant’s and overall club's operations, working with the Director of Operations to ensure P&L is managed effectively. Work with F&B managers to oversee ordering of supplies, inventory, and waste tracking.
  • Partner with other stakeholders to ideate creative ways and promotions to drive revenue, increase check average, and meet financial goals for the house.
  • Work with club managers to eliminate waste and excess inventory through weekly specials and F&B-focused programming
  • Stay on top of administrative tasks like approving time cards for the timely and accurate processing of payroll
• House Maintenance
  • Ensure that the club is always ‘guest ready,’ by empowering team to stay on top of regular cleaning and maintenance tasks.
  • Monitor and advocate for maintenance and upgrade needs. Problem solve as needed, communicate when issues need to be escalated to maintenance professionals
• Member Relations
  • Work with Director of Membership to drive membership happiness and retention with an understanding of membership goals. Encourage creative/professional collaboration between members and staff who share similar passions or interests, building community within the club.
  • Catalog individual members’ needs and preferences in CRM management software to curate comfortable and consistent member experiences
  • Solicit guest and employee feedback to build a harmonious work and service environment, and to provide guidance on future programming and events. Respond to guest service complaints in a professional and timely manner.

Qualifications:

• 5-10 years of hospitality management experience
• ServSafe Certified
• Ability to be in Common House New Orleans 5 days/week, flexible with schedules as it may shift or change to support events in the House. This will include evenings and weekends.
• Experience managing and developing large teams of hourly employees
• Extensive hospitality background and training
• Financial acumen
• Regulatory, safety and compliance understanding and experience
• Strengths in delegating and directing
• Event logistics experience

Physical Requirements:

• Prolonged periods of time walking, standing, and on one’s feet. Must be able to carry 15 pounds repetitively.
• Must be available to work nights, weekends, and early mornings based on needs of the club.