General Manager, Restaurant - V Capri Hotel by HQ
Description
Founded in 2002 by Sam Nazarian, sbe is a globally recognized lifestyle hospitality company known for creating iconic hotels, restaurants, and nightlife destinations that blend elevated design, energy, and service. With celebrated brands such as SLS, Delano, and Mondrian, sbe has helped define modern luxury hospitality through experiences that feel exclusive, cultural, and unforgettable.
Now, sbe is launching its next chapter with HQ Hotels - a bold, design-forward lifestyle brand built for travelers who want more than just a place to stay. HQ stands for high energy, high style, and high service, combining vibrant social spaces, curated food & beverage, and nightlife-driven programming that turns every property into a destination. Backed by sbe’s best-in-class creative and operational expertise and powered by a strategic partnership with Wyndham Hotels & Resorts, HQ Hotels offers team members the opportunity to help shape a rapidly growing brand with global reach, strong momentum, and a culture rooted in excellence, creativity, and unforgettable guest experiences.
sbe recently announced an exclusive partnership with global icon Marc Anthony - singer, songwriter, actor, entrepreneur and his company Magnus, who have joined as equity partners in sbe. This partnership further expands the brand’s cultural relevance, reach, and momentum as it enters new markets around the world.
Job Title: General Manager
Role Overview
The General Manager (GM) is responsible for the overall success of the restaurant by leading daily operations, driving financial performance, ensuring exceptional guest experiences, and developing a high‑performing team. This role requires a hands‑on leader who balances operational excellence with people leadership, brand standards, and profitability.
Key Responsibilities
- Oversee all daily restaurant operations to ensure quality, efficiency, and consistency
- Maintain high standards of food quality, service, cleanliness, and safety
- Ensure compliance with all health, safety, labor, and alcohol service regulations
- Lead service execution during peak hours to deliver exceptional guest experiences
- Resolve guest concerns promptly and professionally
- Manage and control labor, food, beverage, and operating costs
- Analyze P&L statements and take corrective actions to meet financial goals
- Drive sales growth through execution of marketing initiatives and local promotions
- Oversee inventory management, ordering, and vendor relationships
- Hire, onboard, train, coach, and develop restaurant leadership and hourly team members
- Build a positive, inclusive, and high‑performance culture aligned with company values
- Conduct performance reviews and provide continuous feedback and coaching
- Create effective schedules that align with labor targets and business needs
- Ensure compliance with employment laws and internal policies
- Implement and uphold brand standards, systems, and processes
- Monitor key performance indicators (KPIs) and operational metrics
- Collaborate with regional leadership on business planning and execution
- Identify opportunities for operational improvements and efficiencies
- Lead change initiatives and support new openings, promotions, or rollouts as needed
Qualifications & Experience
- Prefer a minimum of five (5) years’ relevant restaurant management experience in high-end, service-focused environment
- Proven ability to lead, develop, and retain high‑performing teams
- Strong understanding of restaurant financials, labor management, and cost controls
- Excellent communication, organizational, and problem‑solving skills
- Ability to work flexible hours, including nights, weekends, and holidays
- Must be at least 21 years of age or older
- High School Diploma or equivalent required
- Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professional
- Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail
Work Schedule
- Full-time, on-site position
- Requires flexibility to work evenings, weekends, and holidays
- The position operates in a fast-paced, dynamic hospitality environment focused on delivering high-impact guest experiences.
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Physical Requirements
- Must be able to stand or walk a minimum eight (8)-hour shift and work inside assigned bar area in the venue.
- Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary.
- Must be able to lift and carry 25-50 pounds.
- Must be able to work inside and outside at all times of the year as needed, based upon business volumes.
Work Authorization
Must be able to provide documentation that shows you are authorized to work in the United States. Must be eighteen (18) years of age.
Affirmative Action / EEO Statement
We are an equal-opportunity employer who is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, religion, sex, sexual orientation, gender identity and/or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other protected characteristic as outlined by federal, state, or local laws. We believe in, embrace, and abide by the spirit, as well as, to the letter of all applicable laws and regulations.
Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, internships, and apprenticeship. Our hiring decisions are based solely on qualifications, merit, and business needs at the time.