Restaruant General Manager

CINDER GENERAL MANAGER

 

POSITION SUMMARY

The Cinder General Manager is the leader, culture carrier, and lead ambassador of Cinder. This individual is responsible for creating exceptional guest experiences, developing high-performing teams, driving financial performance, and ensuring flawless and consistent daily execution throughout the restaurant.

 

The ideal candidate is an accomplished hospitality professional who leads from the floor, cultivates talent, and maintains uncompromising standards for service, food quality, cleanliness, and operational consistency and excellence. They possess a genuine passion for restaurants, people, and hospitality and understand that great guest experiences begin with great employee experiences.

 

REPORTS TO: Director of Food and Beverage

 

KEY RESPONSIBILITIES

 

Leadership and Culture

• 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

 

Guest Experience

• Champion a hospitality first culture that consistently exceeds guest expectations
• Curating a free-standing restaurant experience distinguishable from traditional hotel dining room experience
• Maintain a visible presence in the dining room and actively engage with guests
• Resolve guest concerns promptly, professionally, and thoughtfully
• Ensure every aspect of the guest experience reflects the standards and vision of Cinder
• Monitor guest feedback and develop action plans to continuously improve experiences

 

Operations Excellence

• 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

 

Financial Performance

• 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

 

Team Development

• 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

 

QUALIFICATIONS

 

Required

• 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

 

Preferred

• New restaurant opening experience
• Wine, spirits, or beverage knowledge
• Experience with chef-driven or independent restaurant concepts
• Proven success building culture in a high-performance environment
• Hotel Food & Beverage knowledge with in-room dining, resort pool service and private dining

 

REQUIRED SKILLS AND ABILIT