General Manager

The Grace is an upcoming restaurant & bar opening in the Shaw neighborhood in early 2026. We are looking for team members to come on and begin training soon. 

Acting as a key bridge between staff, leadership, and ownership, The General Manager balances strategic planning with hands-on management, applying entrepreneurial thinking to increase sales, uphold brand standards, and maintain operational efficiency. Additionally, this position carries ultimate responsibility for ensuring the building’s physical environment is maintained to the highest standard, aligning all efforts with the restaurant’s financial goals and long-term growth objectives.

Core Tasks and Responsibilities:

• Interview, evaluate, reward, and discipline FOH and BOH personnel in partnership with the Executive Chef: Ensure that all staffing decisions — including hiring, performance reviews, disciplinary actions, and promotions — are made thoughtfully, fairly, and in collaboration with leadership. This creates a unified team culture and supports the restaurant’s operational and service goals.
• Orient, motivate, train, and educate all FOH personnel on restaurant policies, procedures, and standards: Deliver consistent onboarding and ongoing training so every FOH team member understands the restaurant’s values, service expectations, safety protocols, and operational rules, ensuring a cohesive and high-quality guest experience.
• Ensure appropriate scheduling for the restaurant, stepping in personally when scheduling support staff is unavailable: Maintain optimal staffing levels to balance labor costs and service quality, adjusting the schedule to meet business demands and prevent understaffing or overscheduling.
• Supervise floor staff effectively to ensure professional service, operational excellence, and guest satisfaction during all hours of operation: Oversee real-time service execution by floor staff, coaching on best practices, addressing service gaps immediately, and ensuring guests feel valued throughout their visit.
• Partner with the Executive Chef to manage supply and hard goods orders, ensuring the restaurant remains fully stocked and prepared: Coordinate procurement of food, beverage, and supply inventory so the restaurant is always ready for service, preventing shortages that could disrupt operations or impact the guest experience.
• Educate FOH personnel in product knowledge and cultivate long-term service expertise: Provide in-depth training on menu items, cocktails, specials, and pairings, empowering staff to make recommendations, answer guest questions confidently, and enhance the dining experience.
• Build rapport with restaurant guests to deliver an organic, enjoyable, and memorable experience:
  Personally engage with guests, check in on their satisfaction, and address feedback promptly, reinforcing loyalty and creating positive word-of-mouth for the restaurant.
• Ensure all restaurant signage is accurate, brand-consistent, and aligned with the restaurant’s theme:
  Regularly audit visual materials such as menus, posters, and promotional displays to ensure they reflect the brand, are up-to-date, and create a polished, professional environment.
• Collaborate with the Executive Chef to conduct accurate and timely end-of-week inventories for food and beverage programs: Track inventory levels carefully to identify usage trends, manage costs, minimize waste, and maintain product availability, contributing to overall profitability.
• Accurately report daily payroll submissions: Ensure all employee hours, tips, and payroll adjustments are recorded accurately and submitted on time to avoid errors or payroll delays, maintaining trust with staff.
• Oversee KATA’s opening procedures and nightly closeouts: Lead the team in executing all opening and closing tasks, such as setup, cash reconciliation, cleaning, and securing the premises, ensuring operational readiness and end-of-day accountability.
• Maintain the KATA database, ensuring all items and prices are current and accurate: Keep all system inputs — including menu pricing and POS item details — updated to reflect current offerings, avoiding transactional errors and ensuring consistent reporting.
• Maintain complete and up-to-date employee files: Oversee the organization and secure storage of employee records, including documentation on training, certifications, and performance reviews, to comply with HR policies and labor regulations.
• Complete all daily tasks as outlined in opening and closing checklists: Personally confirm that daily operational checklists are executed in full, covering everything from cleanliness to restocking, to uphold consistency and high standards.
• Uphold ultimate responsibility for the cleanliness, maintenance, and repair of the restaurant: Take ownership of the facility’s condition, ensuring it is clean, safe, and well-maintained to create a welcoming guest atmosphere and meet health and safety requirements.
• Attend and actively participate in weekly manager meetings: Engage with leadership peers to share updates, discuss challenges, align on priorities, and plan for the week ahead, ensuring strong communication across departments.
• Collaborate closely with all management team members to ensure seamless operations: Work hand-in-hand with other leaders, including kitchen and bar managers, to address cross-functional needs, resolve issues, and drive operational efficiency.
• Foster a workplace culture centered on customer satisfaction as the top priority: Promote a team mindset where everyone understands that exceeding guest expectations is at the core of success, encouraging proactive service and accountability.
• Establish and maintain open lines of communication between FOH and BOH teams at all times:
  Facilitate smooth communication between servers, bartenders, chefs, and support staff to ensure orders are executed accurately, quickly, and to standard.
• Serve as a spokesperson and ambassador for the restaurant within the community and with guests: Act as the public face of the restaurant, building relationships with local patrons, businesses, and community organizations, enhancing reputation and community ties.
• Oversee building maintenance and ensure all facilities are consistently in proper working order
  Take ownership of the overall condition of the building — including HVAC systems, lighting, plumbing, equipment, and general infrastructure — by conducting regular inspections, coordinating timely repairs, and liaising with vendors or landlords as needed to maintain a safe, functional, and visually appealing environment for guests and staff.
• Apply entrepreneurial thinking to increase both sales and guest satisfaction: Constantly seek out opportunities to improve offerings, introduce specials or promotions, and enhance the guest experience to drive top-line revenue growth.
• Maintain a current understanding of local competition and general industry trends: Stay informed on what competing restaurants and hospitality venues are doing to remain competitive, adapt strategies, and identify areas for innovation.
• Uphold full compliance with all local, state, and federal health and safety regulations: Regularly audit restaurant operations, maintain up-to-date organizational and individual certifications and licenses (e.g., food handler permits, health inspections), and proactively address any compliance gaps to uphold a safe and legally sound environment.

• Ensure strict adherence to all budgeted line items and financial targets: Monitor daily, weekly, and monthly expenses carefully to keep spending within approved budgets, protecting the restaurant’s financial health.