Work At The Edge Restaurant & Bar

The General Manager is responsible for delivering an exceptional guest experience while overseeing all aspects of front-of-house operations. This role requires a sophisticated leader with deep knowledge of fine dining service standards, wine and beverage programs, and culinary excellence. The General Manager will set the tone for hospitality, maintain impeccable standards, and drive profitability while cultivating a culture of refinement, teamwork, and service excellence.

• Lead and manage daily restaurant operations to uphold the highest standards of service, cuisine, and hospitality.
• Recruit, train, and mentor staff with a focus on fine dining etiquette, guest engagement, and attention to detail to deliver excellent guest experiences. 
• Collaborate closely with the Chef to ensure seamless coordination between culinary and service teams. 
• Oversee wine, spirits, and beverage programs, including inventory, pairings, and staff training.
• Maintain an elegant and welcoming atmosphere, ensuring consistency in ambiance, cleanliness, and presentation.
• Oversee scheduling to ensure appropriate staffing levels for business needs.
• Build and maintain positive relationships with guests, employees, vendors, and the community.
• Develop and execute strategies to increase revenue, improve efficiency, and enhance the restaurant’s reputation. 
• Handle customer feedback and resolve complaints promptly and professionally.
• Manage guest relations by anticipating needs, handling special requests, and resolving concerns with discretion and professionalism.
• Develop strategies to drive guest loyalty, repeat business, and positive reviews.
• Ensure compliance with local, state, and federal regulations, including food safety, labor laws, and licensing requirements.

• Proven experience as a Restaurant General Manager or in a similar leadership role in the hospitality industry. 
• In-depth knowledge of fine dining service standards, culinary trends, and premium wine and beverage programs.
• Exceptional leadership, communication, people skills, and organizational skills.
• Ability to inspire and develop a high-performing team. 
• Excellent problem-solving, decision-making, and organizational abilities.
• Knowledge of food safety and sanitation regulations. 
• ServSafe certification (or ability to become certified upon hire).
• Proficient with POS systems, scheduling software, and Microsoft Office Suite.
• Flexible availability, including nights, weekends, and some holidays.

• Passion for hospitality and creating memorable guest experiences.
• Strong problem-solving and decision-making skills. 
• Ability to coach, mentor, and develop staff at all levels. 
• Passion for delivering elevated dining experiences.

Bachelor’s degree in Hospitality Management, Business, or a minimum of 3-5 years of leadership experience in fine dining or hospitality.

• Competitive salary.
• Health insurance stipend.
• Paid time off and holidays.
• Dining discounts.
• Opportunities for professional development.