Restaurant General Manager – Boutique Luxury Hotel

Acclaimed Michelin Key property is looking for an experienced, service-driven General Manager to lead and take ownership of their main three-meal restaurant. This is a multifaceted outlet with multiple entrances, seating layouts, and a stunning bar space serving craft beverages to complement its California-Mediterranean-inspired menu. The GM will be responsible for overseeing all operational duties and service for the restaurant and IRD, with a strong focus on team development, staff training, cost management, and elevating the guest experience. The ideal candidate is highly service-minded and enjoys being connected both on the floor during service and while training and developing team members. A blend of experience in both respected freestanding restaurants and boutique/luxury hotel dining is highly preferred. Prior union exposure is required. This is a great opportunity for a passionate, proactive team builder to join a premier boutique property in LA!

General Manager Responsibilities:

• Oversee and positively impact all areas of the business including: sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation
• Maintain positive and cooperative relationships with all vendors and business partners
• Lead and direct the work of the management team including scheduling, assigning responsibilities, and setting expectations
• Hire and train managers and supervisors
• Create a positive team dynamic and culture that exists in an elevated working environment
• Develop positive relationships with guests and repeat clientele
• Anticipate the needs of the outlets and act accordingly and in a timely manner
• Ensure quality and consistency of all products served with high standards
• Assist in all daily restaurant floor operations in all capacities, and maintain a strong presence in the restaurant on a regular basis
• Ensure all equipment is kept clean and in excellent working condition
• Encourage and build mutual trust, respect, and cooperation among team members
• Foster opportunities for the team to learn and grow
• Provide leadership and planning to the F&B department to support culture, maximize operations, and enhance guest satisfaction
• Continually strive to educate and develop staff as it relates to food, beverage, and service
• Take ownership of the business to increase sales and profitability
• Set an example for the team by providing excellent hospitality and service at all times
• Be knowledgeable of restaurant policies regarding personnel and deliver prompt, fair, and consistent corrective action for any and all violations of company policies, rules and procedures
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements

Candidate Qualifications:

• 3-5+ years of experience as a Restaurant General Manager (GM), F&B General Manager, Department Manager, Food & Beverage (F&B) Director, FOH General Manager, Director of Outlets, Director of Restaurants, or comparable restaurant management role in a full-service, upscale, freestanding or hotel restaurant concept is required
• Prior experience working in a boutique/luxury hotel restaurant environment is highly preferred
• Prior union experience required
• Strong knowledge of high-caliber food, beverage, and elevated service standards
• Self-starter with the ability to multitask and switch directions accordingly
• Proven track record in leading and motivating a strong, cohesive team
• Excellent written and verbal communication skills
• Strong interpersonal skills
• Highly organized with strong attention to detail
• Effective problem-solving skills
• Ability to thrive in a seasonally fluctuating restaurant environment
• Experience in managing VIP guests and clientele
• Ability to develop relationships with guests to create and maintain guest retention
• Team player mentality
• Process-driven and able to implement operating procedures that will continue to maximize efficiency
• Exceptional standards for cleanliness, health, and safety
• Comprehensive knowledge of expense control including P&L management
• Flexible schedule, including weekends and holidays depending on needs of the season
• Composure in handling complaints, settling disputes, and resolving grievances and conflicts within team or clientele
• Food Safety Certification
• Able to stand/walk for long periods of time

Compensation Package Includes:

• Base Salary in the $100-110k range DOE
• Bonus Potential
• Group Medical, Dental, and Vision Benefits
• 401k
• PTO plan