General Manager

About the role

Reserve Cut is looking for an enthusiastic General Manager to lead the team in overseeing and maintaining daily operations of customer-facing services, ensuring high-quality guest experiences. The General Manager will partner with the VP of Operations to set, meet, and exceed business goals while upholding the mission, vision, and core values of Reserve Cut.

Responsibilities

• Select, train, evaluate, lead, motivate, coach, and discipline employees and managers in the hotel’s restaurants and lounges to ensure cultural and core standards are met.
• Engage in short- and long-range strategic planning for outlet operations.
• Be visible in operations, provide recognition, promote good public relations, and handle complaints, concerns, or special requests for guests, clients, and patrons.
• Ensure quality of all food items, ingredients, and preparation methods, and provide expertise in wine and spirits in a fine-dining environment while complying with all local, state, and federal alcohol service laws.
• Collaborate with the VP of Operations, Executive Chef, and Sous Chefs to design effective menus and wine lists, ensuring excellent product quality at a fair price.
• Attend regular operational meetings to ensure coordination and cooperation between departments.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while focusing on creative revenue generation to maximize profit.

Requirements

• 8–10 years of experience managing a high-volume restaurant and bar.
• Exceptional knowledge of food and beverage, creativity, and strong business acumen.
• Proven ability to handle high-profile customers under pressure with a high level of professionalism.
• A college degree in hotel/restaurant management, business administration, or equivalent experience.
• Some travel may be required for training, conferences, and special events.

Benefits

• Dental insurance
• Health insurance
• Vision insurance
• Paid Time Off