Restaurant General Manager

About the role

CO-OP Restaurant & Lounge, located within The Study at University City in Philadelphia, PA, is seeking an experienced, hospitality-driven Restaurant General Manager to lead front-of-house operations. Reporting to the Property General Manager, this leader will oversee guest experience, team development, service standards, financial performance, and day-to-day operations while collaborating closely with the Executive Chef to shape a restaurant known for thoughtful food, spirited hospitality, and community connection. The ideal candidate balances exceptional guest service with operational and financial discipline, thrives in a hands-on, visible role, and enjoys developing people and building relationships with guests, staff, and partners.

Restaurant Snapshot

• 120-seat restaurant and lounge within The Study at University City
• Offering breakfast, lunch, dinner, bar, and room service
• Seasonal menus emphasizing Mid-Atlantic ingredients and flavors
• Serves hotel, university, corporate, and neighborhood clientele
• Collaborative partnership between front-of-house and culinary leadership

Responsibilities

• Lead front-of-house operations, ensuring consistent execution of service, hospitality, and operational standards
• Serve as the primary restaurant operations leader and partner with the Property General Manager on strategy, financial performance, and growth opportunities
• Maintain a highly visible presence during operations, engaging with guests and supporting the team
• Create a welcoming environment that builds relationships with hotel guests, neighborhood regulars, university partners, and the community
• Recruit, hire, onboard, train, coach, and develop front-of-house team members and restaurant leaders
• Establish performance and service expectations and foster a positive, accountable culture that encourages development and teamwork
• Provide ongoing coaching, feedback, recognition, and performance management to restaurant team members
• Monitor guest experience and personally address concerns, service opportunities, and feedback
• Partner closely with the Executive Chef to ensure strong communication and alignment between front- and back-of-house
• Oversee restaurant scheduling, staffing, and labor management to match forecasted business and service needs
• Manage operating expenses, labor, inventory, purchasing, cost controls, and key financial performance measures
• Review financial and operational results, identify opportunities, and implement strategies to improve revenue, productivity, and profitability
• Participate in budgeting, forecasting, and financial planning with the Property General Manager and hotel leadership
• Maintain strong knowledge of restaurant financial performance and the operational decisions that influence revenue, labor, cost of sales, and profitability
• Oversee beverage operations, including product selection, inventory, purchasing, pricing, cost controls, and responsible alcohol service
• Maintain strong knowledge of food, wine, spirits, cocktails, beer, and current restaurant and beverage trends
• Develop and execute strategies to grow restaurant traffic, guest loyalty, average check, and revenue while maintaining CO-OP’s identity and service standards
• Partner with Marketing and hotel leadership on promotions, programming, community engagement, online reputation, and other business-supporting initiatives
• Maintain awareness of guest feedback and online reviews and use insights to continuously improve the restaurant experience
• Ensure restaurant spaces, equipment, supplies, and service areas meet cleanliness, presentation, and operational standards
• Ensure compliance with food safety, sanitation, alcohol service, health, safety, and employment requirements
• Collaborate with property leadership and hotel departments to integrate CO-OP into the overall hotel operation and guest experience
• Support room service and coordinate restaurant needs associated with hotel guests and operations
• Perform additional leadership and operational responsibilities as needed to support CO-OP and The Study at University City

Fundamentals

• Minimum of 5 years of progressive restaurant leadership experience, including managing upscale casual, fine dining, hotel, or comparable full-service operations
• Previous Restaurant General Manager, General Manager, Assistant General Manager, or comparable senior leadership experience strongly preferred
• Demonstrated experience recruiting, leading, coaching, and developing front-of-house teams and restaurant managers or supervisors
• Strong understanding of restaurant financial performance, including revenue, labor management, food and beverage costs, inventory, purchasing, budgeting, forecasting, and profitability
• Strong knowledge of restaurant operations, service standards, beverage programs, and guest relations
• Demonstrated ability to build guest relationships and create a strong culture of hospitality
• Ability to balance hands-on leadership with administrative, financial, and strategic responsibilities
• Strong organizational and time-management skills with the ability to manage multiple priorities in a fast-paced environment
• Excellent leadership, communication, interpersonal, and problem-solving skills
• Experience with restaurant POS, scheduling, inventory, and financial reporting systems preferred
• ServSafe Food Manager Certification and RAMP or equivalent responsible alcohol service certification preferred or ability to obtain as required
• Availability to work a flexible schedule based on restaurant needs, including mornings, evenings, weekends, and holidays
• Ability to stand and remain active for extended periods
• Ability to lift, carry, push, or otherwise move items weighing up to 40 pounds

About Us

The Study at University City is a 212-room hotel at the intersection of the University of Pennsylvania and Drexel University in Philadelphia’s University City neighborhood. Designed as a place of discovery and connection, the hotel blends thoughtful hospitality with contemporary residential-inspired guest rooms and welcoming public spaces. CO-OP Restaurant & Lounge, a lively 120-seat restaurant and lounge, is known for spirited hospitality and seasonal menus. The property also features 7,000 square feet of meeting and event space hosting university functions, corporate meetings, conferences, and private events supported by the culinary and food & beverage teams.