General Manager

General Manager to oversee Dining and Service operations, including service & chef team leadership, daily planning, beverage program oversight, labor monitoring and scheduling, purchasing and inventory control, hygiene and safety compliance, and staff management. Responsible for ensuring outstanding guest experiences, managing the Beverage Program (Wine, Sake where applicable, Whiskey, Cocktails), coordinating with the Chef de Cuisine, conducting performance evaluations, onboarding new employees with Human Resources, creating bi-weekly FOH shift schedules, addressing guest issues professionally, monitoring reservations and daily/weekly/monthly operations, and achieving targeted labor and beverage cost metrics. Must be available to work on-site and for special events, with strong communication skills, multi-tasking ability, and a team-focused leadership approach. ServSafe certification is required; proficient in Outlook, Microsoft Office, and POS systems (Tock, Toast preferred). High school level math skills noted.