Restaurant General Manager - Fine Dining

The Restaurant General Manager is responsible for creating a fine dining experience that creates and ensures a positive and memorable guest dining experience. Will be accountable for overseeing all day-to-day operations from planning to execution of all Forbes Five Star Standards, quality assurance, inventory of supplies and disposable goods, forecasting business levels, front-of-house related responsibilities. Will provide collaborative leadership working closing with the Outlet Executive Chef in attracting and retaining top talent, and creating a great place to work atmosphere for all Associates. This position is a key leadership role within the Food and Beverage Department’s management team.

Please note: we do not accept submissions from third party recruiters or agencies.

ESSENTIAL FUNCTIONS:

Restaurant Management:

• Direct, plan, supervise, and monitor the day-to-day operations to ensure that each dinner shift runs flawlessly from an execution and guest experience standpoint
• Working closing with Outlet Executive Chef to attract, select, and retrain top talent, and creating a positive and professional work atmosphere
• May assist Outlet Executive Chef and culinary team on menu recommendations; works closely with sommelier on wine offerings
• Develop, coach, and engage Associates to ensure teamwork, and Associate satisfaction and recognition

Financial Management:

• Oversee weekly, monthly, and quarterly accounting for revenues and expenses
• Review resort daily financial report and respond accordingly
• Manage salaries and wages, and operating expense in-line with the approved financial plan and budget

Guest Satisfaction:

• Ensures and reinforces Forbes Five Star are achieved and sustained
• Interact with guests utilizing Nemacolin’s brand standards, providing the guest with information about the resort, and highlighting unique features and offerings
• Owns and solves and any guest concerns or complaints in a timely and extraordinary guest-centric manner

Associate Engagement:

• Train and develop staff, ensuring performance quality and memorable experiences for guests
• Coach, manage, evaluate, and provide performance feedback to a diverse, predominantly professional level staff
• Create standard operating procedures that establish clarity and consistency, drive accountability, and ensure safe operations and sound execution of all restaurant management activities
• Create work schedules to ensure adequate staffing; during dining periods is present and continuously moves through the dining room, assisting Associates when necessary, interacting with guests, and generally overseeing that the fine dining service meets/exceeds the restaurant’s standards

KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED:

• Bachelor’s degree in hospitality management or 4-5 years equivalent fine dining restaurant management work experience.
• Experience in a Forbes 4 or 5 star rated restaurant is preferred; superior customer/guest relations experience required.
• Strong wine knowledge preferred.
• Must have proven leadership and communications skills to easily establish rapport with FOH and BOH peers and Associates.
• Excellent managerial, accounting/finance skills, and computer/systems proficiency.
• Proven track record of staff development and retention.
• Possess an outgoing professional, collaborative, and positive demeanor in all interactions.
• Be able to multi task; adapt to change; and problem solve with finesse.
• Strong organizational and time management skills.
• Must be able to speak English.

Additional Requirements:

• Communicate all resort news to Associates as needed; conduct daily stand-up meetings with Associates/team.
• Attend all mandatory meetings within F&B department and resort.
• Must be able to lift/pull/push/carry approximately 10-30 pounds.
• Must be able to stand continuously for 90-95% periods of time.

Lead with Purpose. Shape Culture. Elevate the Experience.

Nemacolin resort offers a distinctive leadership environment where strategic direction, accountability, and hospitality excellence come together to shape guest experiences and organizational culture. Within a luxury-level environment known for creativity and innovation, leaders guide teams, cultivate talent, and influence the future of service at one of hospitality’s most unique destinations.

Leadership begins with immersion into the resort’s ethos, values, vibe, and service philosophy, supported by executive onboarding and advanced development opportunities. Leaders engage in cross-functional collaborat