Restaurant/Boutique Hotel General Manager

General Manager – Small Boutique Hotel & Restaurant

Position: General Manager
Property: Boutique Hotel with Bar & Limited Food Service
Schedule: Full-time, on-site; minimum 50–55 hours per week, including weekends, evenings and holidays as business needs require

Position Overview

We are seeking an experienced, highly hands-on General Manager to oversee the day-to-day operation of an intimate 11-room boutique hotel with an on-site bar and limited food menu.

This is not a traditional administrative GM position. Because of the small size of the property, the General Manager will be directly involved in virtually every aspect of hotel operations. The right candidate is someone who is equally comfortable managing employees and financial performance as they are checking in a guest, making a drink, preparing a simple food item, inspecting a room, restocking supplies, handling a maintenance issue or stepping behind the front desk.

The hotel will operate with a small, cross-trained team. The bar will offer a limited food menu specifically designed so items can be prepared and served by the Manager, bartender who will be cross-trained to check in hotel guests, rather than requiring a traditional full restaurant kitchen staff.

Candidates must have previous hotel management experience as well as restaurant and/or bar experience.

Key Responsibilities

The General Manager will have overall responsibility for the operation and performance of the property, including:

• Guest Experience & Front Desk: Oversee reservations, arrivals and departures; personally assist with check-ins and check-outs as needed; respond to guest requests, complaints and special situations; monitor online reviews and guest feedback; ensure excellent service throughout the guest stay; answer phones, texts and emails; and establish a warm, personalized boutique-hotel experience.
• Bar & Food Operations: Oversee daily bar operations and limited food service; maintain proper beverage and food inventory; manage ordering, receiving and storage; monitor portioning, waste and costs; ensure compliance with alcohol-service and food-safety requirements; train employees on cocktails, beverage service and food preparation; and personally bartend, serve or prepare menu items when necessary.
• Housekeeping & Property Standards: Supervise and schedule housekeeping; inspect guestrooms and public areas; ensure rooms are properly cleaned, stocked and ready for arrival; maintain linen, amenity and housekeeping inventories; monitor laundry operations; and step in to assist with room turns or other housekeeping needs.
• Maintenance & Property Upkeep: Conduct regular property inspections; identify maintenance and safety issues before they affect guests; coordinate vendors and repairs; handle minor issues directly when practical; maintain landscaping, exterior and public-area standards; and ensure the hotel remains exceptionally clean and well maintained.
• Staffing & Leadership: Recruit, hire, train, schedule and supervise a small team of cross-trained employees; establish clear expectations and accountability; manage attendance and performance; control overtime and labor costs; provide hands-on coaching; and personally cover operational positions when necessary due to call-outs, occupancy or business demands.
• Reservations & Revenue: Monitor occupancy, ADR and RevPAR; manage room availability and rates; oversee OTA inventory and reservations; identify opportunities to increase direct bookings; manage cancellations, modifications and special requests; and work to maximize revenue without compromising the guest experience.
• Financial & Administrative: Manage the property's operating budget; review daily revenue and transactions; monitor payroll and labor costs; approve invoices; control purchasing and expenses; maintain appropriate cash controls; oversee deposits and reconciliation procedures; monitor food, beverage and hotel inventory; and provide regular operational and financial reporting to ownership.
• Sales, Marketing & Reputation: Develop relationships with local businesses and the community; help generate group, event and repeat business; maintain the hotel's reputation across online travel and review platforms; identify opportunities to improve visibility and revenue; and ensure the hotel's brand and service standards are consistently represented.
• Safety & Compliance: Maintain required hotel, food-service and alcohol-service procedures; oversee workplace and guest safety; ensure employees are properly trained; maintain required records and certifications; and ensure the property operates in accordance with applicable regulations.

Hands-On Expectations

The General Manager is expected to personally participate in daily operations.

No task should be considered "beneath the GM." The successful candidate will lead by example and understand that operating a small luxury/boutique property requires flexibility, urgency and a willingness to jump in wherever needed.

Qualifications

Required:

• Previous hotel management experience, preferably at a boutique hotel, inn, resort or other small independent property.
• Previous restaurant and/or bar management or supervisory experience.
• Working knowledge of bar operations, beverage inventory, alcohol service and basic food-service operations.
• Strong guest-service and problem-solving skills.
• Experience hiring, training, scheduling and managing employees.
• Understanding of housekeeping and hotel maintenance standards.
• Familiarity with hotel reservation/PMS systems and online travel agencies.
• Ability to manage budgets, labor costs, purchasing and inventory.
• Ability and willingness to work at least 50–55 hours per week on-site.
• Availability to work evenings, weekends and holidays based on the needs of the hotel.
• Ability to remain calm and make decisions independently when ownership is not present.

Experience opening or repositioning a boutique hotel, restaurant or bar; knowledge of revenue management; experience with cocktails and beverage programs; food-safety and responsible alcohol-service certifications; and experience managing a small property with cross-trained employees.

The Ideal Candidate

The ideal GM is an owner-minded operator who enjoys being on the floor rather than managing from an office. This person notices the details—a light bulb that's out, a drink that wasn't prepared correctly, a room that isn't perfectly presented, a guest who looks like they need assistance—and handles them without waiting for someone else to do it.

We are looking for someone who understands that in an 11-room boutique hotel, hospitality is personal. The GM will be one of the most visible representatives of the property and will play a major role in creating the atmosphere, culture and guest experience.

This position is best suited for someone who enjoys a small-property environment, takes pride in running an exceptional operation and is willing to do whatever is reasonably necessary to make sure the hotel and bar run smoothly.

Pay: $70,000.00 per year

Work Location: In person

Salary : $70,000