General Manager

Job Summary

Restaurant Associates is seeking an experienced and service-driven Restaurant General Manager to lead a fine dining operation with multiple outlets located on a single, high-profile property. This role provides full operational and financial oversight across à la carte dining, bar/lounge concepts, and a robust catering and special events program. The General Manager sets the hospitality vision for the property, champions exceptional service standards, and builds a culture rooted in professionalism, warmth, and accountability.

This position requires a refined hospitality leader with strong business acumen, a passion for elevated guest experiences, and the ability to inspire and develop high-performing teams in a complex, multi-faceted environment.

Key Responsibilities

• Set and uphold the service vision for all outlets, ensuring a consistent, elevated guest experience across fine dining, bar, and event spaces.
• Lead by presence on the floor, modeling hospitality, professionalism, and attention to detail during service and events.
• Establish service standards, training programs, and performance expectations that reflect fine dining excellence.
• Build strong relationships with guests, clients, and stakeholders, acting as a brand ambassador for Restaurant Associates.
• Oversee daily operations across multiple outlets, ensuring seamless coordination between front-of-house, back-of-house, and events teams.
• Partner closely with Culinary leadership to align menus, service flow, staffing models, and guest expectations.
• Ensure operational readiness for both restaurant service and high-profile catering events, from intimate private dining to large-scale receptions.
• Maintain compliance with all health, safety, sanitation, and company policies.
• Oversee the execution of on-site catering and special events, ensuring flawless service delivery and alignment with client expectations.
• Collaborate with catering sales, culinary, and operations teams to plan, staff, and execute events efficiently and at the highest standard.
• Review BEOs, staffing plans, and timelines to ensure clarity, accuracy, and strong communication across teams.
• Serve as a visible leader during events, ensuring service excellence and real-time problem resolution.
• Own the P&L for the property, driving financial performance through strategic labor management, cost controls, and revenue optimization.
• Develop and manage budgets, forecasts, and operational plans aligned with company goals.
• Analyze sales trends, labor metrics, and operating costs to identify opportunities for improvement.
• Partner with regional leadership to achieve performance targets and long-term growth.
• Recruit, train, develop, and retain a high-performing management and hourly team.
• Coach and mentor leaders to build bench strength and succession plans.
• Foster an inclusive, respectful, and service-oriented culture where teams feel supported and accountable.
• Oversee HR functions including hiring, scheduling, performance management, and corrective action.
• Act as the primary point of contact for on-site clients and partners, ensuring alignment with service expectations and operational goals.
• Collaborate with stakeholders to support programming, special initiatives, and high-visibility events.
• Proactively address feedback and opportunities to enhance the overall dining and event experience.

Qualifications

• Minimum of 5–7 years of senior restaurant management experience in fine dining, luxury hospitality, or high-end multi-outlet environments.
• Proven experience overseeing multiple concepts or outlets within a single property.
• Strong background in catering, events, or high-volume special functions.
• Demonstrated P&L ownership with the ability to manage budgets, labor, and cost controls.
• Exceptional leadership, communication, and service-focused mindset.
• Ability to work a flexible schedule, including evenings, weekends, and events as required.
• Bachelor’s degree in Hospitality Management, Business, or a related field.