Job Summary

The Fine Dining Restaurant General Manager is responsible for overseeing all aspects of a fine dining restaurant operation, ensuring exceptional culinary and service experiences that reflect the highest standards of hospitality and excellence. This role requires refined leadership, a deep understanding of luxury service, and the ability to cultivate a culture of elegance, precision, and team engagement.

The General Manager will lead all front-of-house operations, collaborate closely with culinary leadership, and maintain rigorous attention to detail in service delivery, guest relations, and operational performance. They are also responsible for maintaining profitability, controlling labor and expenses, developing high-performing teams, and ensuring compliance with all safety, sanitation, and regulatory requirements while elevating the overall guest journey. Marketing and strategic planning initiatives to attract discerning clientele are also central to this role.

Education & Experience

• Bachelor’s degree or equivalent experience in Food & Beverage operations.

• At least four (4) years of progressive experience in fine dining restaurant operations within a luxury hospitality environment.

• Minimum of 2 years of management experience in a hotel or restaurant is preferred.

• Deep understanding of wine service, tasting menus, and high-end service protocols.

• Excellent interpersonal and communication skills, with strong attention to detail.

• Valid Food Handler’s Certificate, First Aid, and CPR certification.

• Strong leadership background in the culinary field.

• Proficiency in POS systems, Microsoft Office Suite, and reservation platforms (e.g., OpenTable).In-depth knowledge of health and safety regulations.

• Proven comprehensive understanding and adherence to company policies, procedures, job descriptions, daily memorandums, health and safety regulations, sanitation protocols, chemical usage, fire safety procedures, and HACCP guidelines.

• Fluent in English, Spanish languages required.

Skills and Competencies

• Exceptional knowledge of luxury guest service standards, fine dining etiquette, and culinary presentation.

• In-depth knowledge of wines, spirits, and pairings with the ability to educate guests and staff confidently.

• Experience managing wine inventories, collaborating with sommeliers, and curating beverage menus that complement the cuisine.

• Ability to manage staffing efficiently to optimize operations and minimize labor costs.

• Ability to quickly assess situations, identify issues, and implement effective solutions to ensure smooth operations and guest satisfaction.

• Strong understanding of budgeting, cost control, and financial reporting to maintain profitability and adhere to budget guidelines.

• A keen ability to anticipate guest needs, exceed expectations, and resolve complaints efficiently, ensuring an exceptional guest experience.

• Ability to effectively manage multiple tasks and prioritize responsibilities in a fast-paced, dynamic environment while maintaining high standards of service.

Physical Requirements

• Ability to stand for extended hours.

• The ability to work through long shifts, including late-night hours and/or weekends.

• Ability to work effectively in a loud, crowded setting.

• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.