General Manager

General Manager Role Overview

The General Manager at our client's is the single operational leader of the restaurant, responsible for ensuring smooth service, strong inter-department coordination, and a consistently high-quality guest experience. The General Manager (GM) is also responsible for leading all front-of-house operations, ensuring service excellence, emotional intelligence on the floor, and a guest experience that feels both elevated and deeply personal. This role works in close partnership with the Chef and Founders to translate vision into lived experience every service, every table, every night. This is a floor-led, people-first role visible, decisive, and deeply respected by both guests and team.

Key Responsibilities

Guest Experience & Service Leadership

Own the complete guest journey from reservations to farewell.

Set, train, and uphold service standards across hosts, servers, bartenders, and floor supervisors.

Personally manage VIP guests, regulars, and critical service moments.

Lead service recovery with empathy, confidence, and discretion.

Ensure seamless pacing, table flow, and energy throughout service.

Front of House Team Leadership

Recruit, onboard, train, and mentor FOH team members aligned with client's ethos.

Build a culture of polish, warmth, accountability, and pride.

Conduct daily briefings, post-service reviews, and ongoing coaching.

Identify future leaders within the FOH team and actively develop them.

Service Operations & Execution

Oversee reservations, seating strategy, waitlist management, and guest preferences.

Coordinate service choreography between kitchen, bar, and floor.

Maintain impeccable grooming, presentation, and service rituals.

Ensure all FOH SOPs are followed, evolved, and elevated over time.

Kitchen & Beverage Oversight

Work closely with the Chef and Bar Manager to ensure service aligns with client's bar and kitchen vision.

Maintain service standards for cocktails, wine, and non-alcoholic pairings.

Support menu storytelling and guest education on drinks and pairings. Training & Standards

Design and implement FOH training modules covering service style, menu knowledge, and guest psychology.

Ensure the team communicates client's philosophy confidently and naturally.

Regularly audit service quality and address gaps in real time. Reporting

Own all daily, weekly, monthly, and quarterly operational reporting, including covers, revenue, inventory, wastage, NCs, staffing, and service quality translating data into corrective action.

Ideal Candidate Profile

Proven experience in premium restaurants / fine dining / luxury hospitality

Proven ability to manage strong personalities (chefs, bartenders, FOH leads)

Deep understanding of luxury service standards and modern hospitality.

Exceptional people skills with strong emotional intelligence.

Confident floor presence with calm authority during high-pressure service.

Passion for food, beverage, and experience-led dining.

Detail-oriented yet intuitive in guest interactions.