Multi Unit General Manager Restaurants

Job Summary

We are seeking a polished, hospitality-driven, and operationally strong Multi-Unit General Manager to lead The Hangar Market Hall and Camber within a distinctive independent restaurant and workplace hospitality portfolio. This role oversees a dynamic mix of concepts, including Peak Provisions, The Layover, The Board, La Ventana, The Stack, conference and meeting spaces, and Camber.

This is a key leadership role responsible for driving operational excellence, financial performance, guest experience, team development, and client satisfaction across multiple venues. The ideal candidate is a hands-on, high-energy leader who understands how to manage diverse concepts while creating a consistent culture of hospitality, accountability, quality, and execution.Our program is rooted in thoughtful service, strong culinary standards, operational discipline, and creating hospitality experiences that feel engaging, efficient, and connected to the workplace community. We are looking for a leader who can bring these values to life across every concept, every service period, and every guest interaction.Job SummaryAs Multi-Unit General Manager, you will be responsible for the overall leadership and cost-effective management of The Hangar Market Hall and Camber. This includes oversight of multiple food and beverage concepts, retail operations, conference spaces, catering support, team leadership, financial management, client communication, and daily execution.This role requires a leader who can balance strategic oversight with hands-on floor presence. You will own operational performance, ensure service standards are consistently met, lead and develop management teams, and drive financial results across a complex multi-unit environment.The successful candidate will be proactive, professional, financially disciplined, and passionate about building strong teams and delivering exceptional hospitality.

Key Responsibilities

• Lead daily operations across The Hangar Market Hall, Camber, Peak Provisions, The Layover, The Board, La Ventana, The Stack, and associated conference and meeting spaces.
• Take full ownership of operational execution, service standards, guest experience, and financial performance across all assigned locations.
• Ensure each concept meets established timelines for service, production, opening, closing, events, and client expectations.
• Manage financial performance, including planning, budgeting, forecasting, P&L review, cost controls, labor management, and financial reporting.
• Drive achievement of revenue, profitability, labor, food cost, and operational performance targets.
• Maintain strong visibility on the floor and provide active leadership during peak service periods, events, and key business moments.
• Lead, coach, train, and develop managers, supervisors, and associates across multiple concepts.
• Hire, onboard, train, and orient new management associates and team members.
• Conduct regular management meetings to align priorities, review performance, resolve challenges, and drive accountability.
• Partner with culinary, service, catering, events, and senior leadership teams to ensure seamless execution and elevated hospitality standards.
• Build and maintain strong relationships with clients, guests, tenants, associates, vendors, and internal partners.
• Demonstrate strong judgment, professionalism, and initiative when supporting customers, clients, peers, and direct reports.
• Monitor food quality, presentation, merchandising, sanitation, safety, and service consistency across all locations.
• Audit units regularly to ensure compliance with company standards, client expectations, government regulations, food safety requirements, sanitation standards, and recordkeeping practices.
• Support retail marketing, promotions, merchandising, and guest engagement strategies to drive traffic, participation, and sales.
• Identify operational issues quickly, evaluate solutions, and make sound recommendations that improve service, efficiency, and profitability.
• Promote a culture of hospitality, accountability, professionalism, teamwork, and continuous improvement.
• Perform other duties and operational support functions as assigned.

Qualifications

• Bachelor’s degree in Food Service Management, Hospitality, Business, Culinary Arts, or related field preferred.
• Associate’s degree plus five to seven years of directly related experience may be considered.
• Minimum of five years of progressive retail foodservice, restaurant, hospitality, or multi-unit management experience preferred.
• Multi-unit management experience strongly preferred.
• Experience managing high-volume retail food and beverage operations required.
• Experience with market halls, cafés, restaurants, conference services, catering, or workplace hospitality environments preferred.
• P&L accountability and contract-managed service experience desirable.
• Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, marketing, merchandising, and presentation.
• Experience with cash retail operations and retail marketing highly desirable.
• Strong supervisory, leadership, management, training, and coaching skills.
• Excellent written and verbal communication skills.
• Ability to communicate effectively with senior leadership, clients, guests, managers, associates, vendors, and support partners.
• Strong understanding of financial, budgetary, accounting, labor, and computational practices.
• Proficiency with Microsoft Office, email, internet-based systems, POS platforms, and operational reporting tools.
• Certified Dietary Manager certification highly desirable.

Ideal Profile

The successful candidate is a confident, visible, and hands-on operator who thrives in a fast-paced, multi-concept environment. They understand how to lead diverse teams, manage financial performance, maintain high service standards, and create a strong sense of hospitality across multiple venues.They bring professionalism, urgency, sound judgment, and a positive leadership style to the operation. They are equally comfortable reviewing financials, coaching managers, engaging guests, solving operational challenges, and supporting the team during service.This is an ideal opportunity for a strong multi-unit hospitality leader who wants to take ownership of a highly visible food and beverage portfolio and make a meaningful impact through people, service, operations, and guest experience.