GM/ AGM/ Sous Chef- Upscale Dining

The Upscale Dining General Manager, AGM and Sous Chef leads a medium-sized team of 40- 60 staff in delivering exceptional food and customer service while driving sales growth and operational efficiency. This role oversees all aspects of restaurant kitchen operations, including financial oversight, quality assurance, staff development, and vendor relations, ensuring the establishment meets its business goals. Reporting directly to the Genewral Manager, the position does not require travel and focuses on enhancing kitchen operations and operational efficiency.

Responsibilities

• Manage daily restaurant & kitchen operations to ensure smooth service
• Lead, train, and develop a team of 40-60 staff members
• Maintain high standards of customer service and quality assurance
• Oversee financial performance including budgeting and sales growth
• Coordinate staff scheduling and inventory control using relevant software
• Develop and implement marketing strategies to increase customer engagement
• Ensure compliance with health, safety, and licensing regulations
• Manage vendor relationships and supply chain logistics
• Resolve conflicts efficiently to maintain a positive work environment

Preferred Qualifications

• 2 years in full service Restaurant Management
• 2 years Chef
• 2 years GM

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