General Manager, Hotel - V Capri Hotel by HQ

About the role

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.

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

• 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 professionals
• Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail
• Minimum of five (5) years relevant restaurant management experience in high-end, service-focused environment
• It is the employee's responsibility to secure and maintain the current status of all required certificates, licenses, or registrations when required by local, state, or federal government agencies
• ANSI approved Food Handler Card and Responsible Beverage Service certificate recognized by the ABC

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
• Must be able to provide documentation that shows you are authorized to work in the United States
• Must be eighteen (18) years of age

Benefits

• 401(k)