Housed in a historic 1938 art deco Greyhound Bus Terminal in Downtown Savannah, James Beard Award-winning The Grey is helmed by founders Chef Mashama Bailey and Johno Morisano, Managing Partner. Inspired by the richness of the Low Country, the Grey features dishes that are deep, layered and soulful in their flavors. The influences of the city’s port allow a focus on European wines, Atlantic Trade liquors and warm hospitality to provide a complete experience for our guests. The Grey continues the building’s long tradition of transporting people to a destination, but that destination today one of elevated hospitality and intrinsic satisfaction.

We are looking for a special individual to lead our Front of House at the most senior level. The best candidates will be career minded, goal oriented and hard working. They will work along with Executive Chef Trevor Elliot and the founding partners to uphold the standards at the restaurant while providing our service team with the tools they need for long lasting and exciting careers.

The General Manager of The Grey plays a crucial role in overseeing the daily operations and management of the restaurant while ensuring the highest guest satisfaction. This dynamic position requires a proactive, hands-on approach, a strong understanding of the food and beverage industry, and proven leadership capabilities.

 A critical, senior management position, the General Manager ensures compliance with company standards in all areas of front-of -house operations, human resources, recruiting, financial accountability, and municipal code.

Key Responsibilities:

General Restaurant Operations

• Provides leadership and direction to all team members to ensure efficient and effective operation, with particular focus on the front-of-house and guest experience.
• Engages with guests to build strong relationships and gather feedback to continually improve The Grey’s offerings and service.
• Receives, assesses, and appropriately addresses guest complaints professionally and in a manner that ensures recovery.
• Creates and implements a weekly schedule as the business needs dictate.
• Assures that all public-facing communications, including social media, website and email marketing is executed on a timely fashion and with the appropriate content and voice.
• Working with Executive Chef, continually works to ensure the most productive working relationships between front- and back- of house functions and team members.

Human Resources

• Fosters a positive and collaborative working environment to retain a high performing team.
• Oversees prospecting, hiring, termination and scheduling of all team members.
• Trains staff on cultural uniqueness and importance of The Grey’s menu and regional ingredients.
• Working with Executive Chef, executes employee evaluations following guidelines and procedures.

Finance & Policy

• Develops and implements innovative strategies to increase revenue and profit.
• Manages budget and financial planning, including cash handling, controlling costs, and financial reporting.
• Monitors and enforces established policies and procedures to ensure adherence.
• Ensures that all service team members are properly credentialed to meet municipal health and safety regulation requirements.

• Working with Executive Chef & COO, develops and maintains annual revenue and expense budget, recognizing sales trends, developing strategies, and working with Executive Chef to adjust menus in order to maximize profit
• Monitors and ensures key labor, food and beverage costs relative to the volume of sales.

Key Competencies & Qualifications:

• Relevant experience in casual fine dining management
• Strong work ethic and ability to successfully work within a team environment
• Organizational skills that are above reproach
• Ability to multi-task and delegate responsibilities in a timely, organized, and efficient manner
• Superior problem solving, particularly in critical moments, adjusting as necessary for a permanent solution
• Instinct and ability to anticipate needs, considerations, and potential challenges
• Ability to listen intently, process information and to provide clear and accurate results of that processing
• Managerial presence
• Excellent judgment and confident decision-making skills
• Excellent communications skills and an innate ability to ensure critical information is shared timely
• Working knowledge of restaurant management platforms, including Toast, 7shifts, ADP Workforce Now and Microsoft Office, or the openness to learn those they me less familiar with
• Sense of humor and the ability to maintain a consistent demeanor with staff
• Ability to perform the following activities: climbing, bending, stooping, kneeling, reaching, twisting, lifting up to 25 lbs, pushing, pulling, moving items, and standing for extended periods of time