Restaurant GM

As a Concord leader you are responsible to:

• Inspire greatness in your team

• Encourage and support team members to reach their full potential

• Create a work environment that is a Great Place to Work for All

• Lead with integrity, transparency, respect, and professionalism

• Care for your team, and their families

SUMMARY

The Restaurant General Manager is responsible for leading the day-to-day front-of-house operation of the restaurant while driving exceptional guest service, associate development, beverage excellence, financial performance, and operational consistency. This position requires a highly engaged, hands-on leader who can elevate service standards, strengthen training and accountability, and create a polished and memorable dining experience. The ideal candidate will have a strong restaurant operations background with significant beverage knowledge, particularly in wine and whisky.

RESPONSIBILITIES:

Lead, motivate, coach, and develop the front-of-house restaurant team to achieve high levels of guest satisfaction, associate engagement, productivity, and operational performance.

Take ownership of the restaurant training program, evaluating and improving training materials and service procedures to raise standards and consistency among the wait staff.

Develop and maintain ongoing training focused on steps of service, menu knowledge, beverage knowledge, suggestive selling, guest engagement, professionalism, and overall service execution.

Establish clear performance and service expectations and consistently hold associates accountable to those standards.

Recruit, interview, hire, onboard, train, and develop qualified restaurant associates.

Conduct coaching, counseling, and disciplinary action consistently and in accordance with Concord Hospitality policies and procedures, partnering with senior leadership and Human Resources when appropriate.

Conduct performance evaluations and ongoing development conversations with associates and supervisors, and develop future leaders through coaching, delegation, and increased responsibility.

Ensure appropriate management and supervisory coverage throughout restaurant operating hours.

Maintain a visible and active presence in the restaurant during service, engaging with guests and associates and providing real-time coaching when necessary.

Monitor guest satisfaction through personal interaction, surveys, online feedback, and other available measurement tools; address concerns promptly and initiate corrective action when needed.

Ensure associates demonstrate strong menu and beverage knowledge, proper service techniques, suggestive selling skills, and professional presentation.

Ensure the restaurant is clean, organized, properly staffed, and fully prepared for guests at all times.

Lead the development, execution, and continued improvement of the restaurant beverage program.

Develop and maintain beverage menus, including wine, whisky, spirits, cocktails, beer, and other beverage offerings, with a focus on quality, profitability, guest engagement, and sales growth.

Maintain strong working knowledge of wine, whisky, spirits, cocktails, beer, beverage trends, and responsible alcohol service, and provide ongoing beverage education for restaurant associates.

Identify opportunities to increase beverage sales through education, promotions, events, menu development, pairing opportunities, merchandising, and suggestive selling.

Maintain and enforce appropriate beverage inventory controls, liquor procedures, security, accountability, presentation, and responsible service practices.

Monitor beverage costs, inventory levels, product movement, and sales performance and make recommendations to improve profitability.

Collaborate with the Executive Chef and culinary leadership on beverage pairings and beverage offerings that complement the restaurant food program.

Monitor and understand restaurant financial performance, including revenue, labor, beverage costs, controllable expenses, and profitability.

Review restaurant profit and loss information and use financial results, forecasts, guest feedback, and operational data to identify opportunities and initiate corrective action.

Develop and execute short-term and long-term operational plans that support the goals of the restaurant, hotel, and Concord Hospitality.

Identify and implement revenue-generating opportunities that improve restaurant sales and profitability while providing value to the guest.

Staff and schedule the restaurant appropriately based on forecasted business levels, utilizing the Hotel Effectiveness staffing tool to manage labor productivity while maintaining established service standards.

Coordinate staffing and operational plans with hotel occupancy, group commitments, events, Sales, Rooms, Banquets, and other hotel departments, adjusting operations as business levels change.

Ensure administrative functions, scheduling, payroll-related responsibilities, reporting, and other required documentation are completed accurately and on time.

Direct the day-to-day operational efforts and strategies of the restaurant front-of-house operation and maintain effective communication with culinary leadership, senior hotel management, and other hotel departments.

Partner closely with the Executive Chef and culinary team to ensure food quality, presentation, timing, and service execution meet established standards.

Maintain and enforce established Standard Operating Procedures, restaurant service standards, safety requirements, sanitation standards, and all applicable local, state, and federal laws and regulations.

Ensure restaurant technology and POS systems are utilized effectively and that associates are properly trained on required systems.

Maintain accountability for restaurant operating supplies and assets, including glassware, china, silverware, linens, service equipment, and other front-of-house supplies.

Monitor cleanliness, organization, sanitation, and maintenance needs throughout restaurant operating areas and coordinate corrective action when necessary.

Keep senior leadership promptly informed of significant guest issues, staffing concerns, operational challenges, or other matters affecting restaurant performance.

Participate in restaurant, Food & Beverage, hotel leadership, and other operational meetings as required.

Perform all duties and responsibilities in a timely and professional manner and complete other related duties as required.

QUALIFICATIONS:

Proven restaurant management experience with responsibility for front-of-house operations, team development, guest service, labor management, and financial performance.

Strong beverage background preferred, with significant knowledge of wine and whisky highly desirable. Experience developing or managing wine, whisky, cocktail, or broader beverage programs is preferred.

Hotel or resort food and beverage management experience preferred. Candidates without hotel experience will be strongly considered when they demonstrate exceptional leadership and operational experience within a successful independent restaurant, upscale restaurant, or comparable food and beverage operation.

Strong working knowledge of restaurant POS systems preferred, with Toast experience highly preferred.

Demonstrated ability to develop training programs, coach associates, raise service standards, and create accountability within a restaurant team.

Experience reviewing restaurant financial performance, managing labor, controlling costs, and driving revenue.

Strong communication, organizational, leadership, decision-making, and problem-solving skills.

Sommelier education or certification is highly desirable. Candidates with Level 1 or Level 2 sommelier credentials may be eligible for an additional compensation structure based on experience, responsibilities, and involvement in the restaurant wine program.