Restaurant General Manager - Cafe (65791)

Position Summary

The General Manager of the Café directs and oversees all front-of-house aspects of Catawba Two Kings Casino's largest full-service restaurant — a casual concept envisioned as the premier brunch destination in the Carolinas, with a large and diverse menu and an all-day or potentially 24-hour operating model. The Café GM works in close partnership with the Executive Chef and Property Executive Chef, who maintain direct authority over all back-of-house culinary operations. The GM holds indirect oversight of the BOH environment as it relates to service timing, product quality, and the overall guest experience.

The Café features 263 seats and serves as a primary dining anchor for hotel guests, casino visitors, and the surrounding community. This role demands a high-volume, people-driven leader who can build a team capable of executing brunch-focused daytime service alongside late-night casino-resort demand.

Key Responsibilities & Duties

Front-of-House Operations

• Lead all FOH operations across daily operating hours (minimum 6am–3pm; potential 24/7 with overnight dining room 11pm–6am pending final operating model).
• Recruit, hire, train, schedule, coach, and develop all Café FOH staff including hosts, servers, server assistants, food runners, bussers, bartenders, and cashiers.
• Manage labor scheduling across multiple shifts balancing AM brunch volume, PM dining demand, and overnight coverage if applicable.
• Oversee table turn efficiency, guest wait management, and reservation or waitlist coordination.
• Maintain service standards consistent with casual dining with a strong emphasis on speed, accuracy, and an exceptional guest experience.
• Conduct daily pre-shift meetings across all operating shifts; ensure team readiness, menu knowledge, and cleanliness standards.
• Oversee Agilysys InfoGenesis POS operations, cash controls, and nightly close-out audits.

BOH Partnership

• Maintain indirect oversight of BOH operations as they relate to guest experience, service pacing, and product quality.
• Communicate concerns promptly to the Executive Chef and Property Executive Chef.
• If the overnight model is selected, build and maintain a dedicated overnight team and operating cadence.

Financial & Administrative

• Manage all FOH COGS, labor, and controllable expenses; submit weekly and monthly financial recaps to the Director of F&B.
• Ensure all food safety, sanitation, and alcohol compliance standards are maintained including Dram Shop Act requirements.
• Lead guest service recovery and escalation management.
• Submit maintenance requests and maintain facility standards throughout all operating hours.
• Perform other duties as assigned.