General Manager — Fine Dining Restaurant

A well-established fine dining restaurant is looking for an experienced General Manager to lead all aspects of daily operations. In this role, you will plan, organize, and direct the business unit to ensure profitability through effective management of both material and human resources overseeing everything from ingredient selection and supplier relationships to final guest service, in line with brand standards and guest satisfaction goals.

Responsibilities:

• Manage the unit efficiently to achieve profitability, controlling expenses and meeting budget targets
• Plan, organize, and coordinate food and beverage costs
• Deliver weekly administrative results against targets, presenting action plans when performance falls short
• Oversee the unit's administrative and general operational needs
• Control and supervise cleaning and maintenance programs to keep the unit fully operational
• Manage equipment, raw material, and supply inventories to ensure accurate ordering and cost control
• Develop and implement strategies to grow food, beverage, and event sales, and expand the customer base
• Ensure compliance with regulatory, operational, and legal requirements
• Build strong guest relations and ensure an excellent client experience
• Communicate and enforce service standards, policies, and brand guidelines
• Develop strategies to increase guest satisfaction
• Control staff turnover and foster a positive workplace environment
• Represent the brand with a professional, courteous image at all times
• Be available to support operations directly during staffing shortages or operational needs

Requirements:

• Bachelor's degree in Hospitality or a related field
• 5 years of verifiable experience managing a fine dining restaurant
• 2 years of experience with Toast POS system
• 5 years of experience in cost analysis, basic administration, accounting, and finance
• 5 years developing and implementing sales strategies
• 3 years preparing work plans and KPIs
• 5 years of inventory preparation and control
• 3 years of knowledge of tableware, silverware, and glassware
• 5 years of experience with service protocols and standards
• 3 years of experience with restaurant and event table setups
• Strong leadership and situational management skills
• Experience developing human capital, including emotional intelligence application
• Experience building and leading functional teams
• Knowledge of Health Department standards
• Basic knowledge of HR, materials management, and labor law
• Experience with complaint management and resolution
• Proficiency in Microsoft Word and Excel (minimum 50%, verifiable)
• Fluent English (95%)

Tipo de puesto: Tiempo completo

Sueldo: $58,000.00 - $65,000.00 al año

Lugar de trabajo: Empleo presencial

Salary : $58,000 - $65,000