General Manager

Position summary: The General Manager is accountable for the four walls: front-of-house operations, guest experience, labor, sales, facility standards, and the management team. The GM partners with culinary leadership and does not serve as the chef. Purchasing is structured separately from personal vendor relationships.

Responsibilities: Direct daily service at high volume, including peak-season turns Recruit, schedule, coach, and hold front-of-house managers and staff accountable Protect service standards across family dining, tourist volume, and entertainment nights Deliver labor, sales, and guest-satisfaction targets; operate from a P&LCoordinate with the Corporate Chef and kitchen on ticket times and plate standards Own local reputation, reviews, and community presence Manage seasonality without undermining staffing in the off-season or losing control in peak

Qualifications: General Manager experience in high-volume restaurants (independent or small multi-unit groups)Hotel rooms or corporate lodging backgrounds will not be a primary fit Demonstrated ethical leadership and presence on nights, weekends, and holidays Strength in both people leadership and financial performance Measures of success Stable management team, consistent shifts, labor in line with plan, improved guest feedback, and alignment with culinary standards.