Restaurant General Manager

Job Summary

Restaurant Associates is seeking a multifaceted and polished General Manager to oversee a high-profile fine dining operation. Reporting directly to the Regional Director, this leadership role is responsible for ensuring flawless daily operations, cultivating strong client and guest relationships, and delivering exceptional service and cuisine in alignment with our reputation for culinary excellence.

Key Responsibilities:

• Oversee all aspects of daily operations across the boutique, restaurant, and kitchen to ensure excellence in service, cleanliness, and guest experience. Maintain a professional presence on the floor to engage with guests and support staff.
• Manage the account’s financial health, including budgeting, P&L, forecasting, cost control, and sales analysis. Prepare and present regular financial reports and collaborate on strategies to optimize profitability.
• Recruit, hire, train, schedule, and develop a high-performing, diverse team across FOH, BOH, and retail. Conduct performance evaluations, foster a positive work environment, and ensure adherence to labor standards and HR policies.
• Build and maintain strong client relationships while ensuring exceptional customer service. Address guest feedback promptly and develop initiatives to enhance satisfaction and loyalty.
• Partner with the Executive Chef and culinary team to create and roll out seasonal, innovative menus and new initiatives that align with brand standards and customer preferences.
• Uphold Restaurant Associates’ standards in service, food quality, visual presentation, hygiene, and safety. Oversee merchandising, cleanliness, and compliance with health and safety regulations.
• Monitor inventory levels, coordinate with suppliers, and ensure timely ordering and stock replenishment to support seamless operations.
• Collaborate with ownership and senior leadership on long-term goals, expansion opportunities, and market-driven adaptations. Stay informed on industry trends and competitor activities.

Preferred Qualifications:

• Bachelor’s degree in Hospitality, Culinary Arts, or related field (preferred)
• Minimum of 5 years’ experience managing fine dining or upscale restaurant operations
• Proven success in high-volume à la carte service and premium catering environments
• Demonstrated ability to manage budgets, financials, and overall business performance
• Strong leadership, interpersonal, and team development skills
• Excellent communication, organizational, and problem-solving abilities
• Passion for hospitality and food, with a strong attention to detail and commitment to excellence
• Experience overseeing food retail and full-service F&B operations
• Proficiency in business software and POS systems
• Fluent in English; French or other languages a plus