Restaruant General Manager

Key Responsibilities

• Build, inspire, and develop a hospitality-focused team committed to excellence
• Lead by example and establish a culture of accountability, professionalism, teamwork, and respect
• Recruit, hire, onboard, train, coach, and retain top talent
• Conduct regular performance discussions and provide ongoing feedback and development opportunities
• Foster an environment where employees feel engaged, supported, and empowered to succeed
• Champion a hospitality-first culture that consistently exceeds guest expectations
• Oversee all FOH and partner on BOH operations
• Ensure execution of service standards, recipes, food quality, cleanliness, staff appearance and safety procedures
• Maintain a highly organized, efficient, and detail-oriented operation
• Develop systems and processes that drive consistency and operational efficiency
• Ensure compliance with all local, state, and federal regulations
• Achieve budgeted sales, profit, check average metrics, labor, and cost targets
• Analyze financial reports and key performance indicators to make informed business decisions
• Manage labor scheduling to maximize productivity while maintaining service standards
• Control food, beverage, supply, and operating costs
• Identify opportunities to increase revenue and profitability
• Create and execute training and development programs
• Build a strong leadership pipeline within the restaurant
• Identify high potential employees and provide opportunities for advancement
• Lead pre-shift meetings, coaching sessions, and ongoing education initiatives
• Beverage and Culinary Collaboration
• Partner with culinary and beverage leaders to ensure menu execution and quality standards
• Provide insight regarding guest preferences, market trends, and competitive positioning
• Support innovation while preserving operational consistency and profitability
• Participate in seasonal menu enhancements

Required Qualifications

• Minimum 5 years of senior restaurant management experience with at least 2 years as a General Manager or Assistant General Manager in a high-volume, upscale casual, polished casual, or fine dining environment
• Demonstrated success leading teams, developing talent, and achieving financial goals
• Strong understanding of restaurant financials, including labor management, P&L accountability, inventory controls, and cost management
• Exceptional communication, coaching, and interpersonal skills
• Strong organizational skills and attention to detail
• Ability to work nights, weekends, holidays, and extended hours as business demands require

Required Skills And Abilities

• Must have the ability to communicate in English
• Self-starting personality with an even disposition
• Maintain a professional appearance and manner at all times
• Communicate well with guests
• Willingness to “pitch-in” and help coworkers with their job duties and be a team player
• Strong knowledge of Food & Beverage operations and service, wines and preparation techniques
• Excellent mathematical abilities in order to determine and track inventory, controls, revenue productions, and other hotel financial statements
• Ability to work entire shift standing and moving about in restaurants and kitchen area
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts
• Ability to lift/carry weight up to 50 pounds
• Ability to push/and pull carts of products weighing up to 150 pounds

Performance Standards

• Customer Satisfaction: Positive interaction with Crescent staff is essential for a positive guest experience.
• Work Habits: Adhere to hotel standards for work procedures, dress, grooming, punctuality, and attendance. Be adaptable to change and willing to learn new skills.
• Safety & Security: Adhere to hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and concerns.