Restaurant General Manager - Laurel Brasserie & Bar
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $52,300.00 - $72,100.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Paid holidays
Job Description
Laurel Brasserie and Bar is a full-service upscale dining establishment renowned for its commitment to delivering exceptional breakfast, lunch, and dinner experiences. Nestled within an elegant setting, this restaurant combines sophisticated ambiance with a classic brasserie style, offering guests a diverse menu prepared with fresh, high-quality ingredients. Integrating contemporary culinary techniques with traditional flavors, Laurel Brasserie and Bar appeals to both local patrons and visitors seeking a refined dining experience. The restaurant is part of a larger hospitality group, operating under the guidance of the Director of Food & Beverage, which ensures high standards of service and operational excellence throughout... Show More
Job Requirements
- Minimum of five years of restaurant management experience in an upscale or fine dining environment
- minimum of three years in a General Manager or equivalent senior leadership role
- demonstrated success managing P&L and achieving financial targets
- strong leadership skills with the ability to develop, motivate, and retain high-performing teams
- excellent guest service, communication, and conflict resolution skills
- proficiency with restaurant POS systems, scheduling software, and Microsoft Office
- knowledge of food safety regulations, alcohol service laws, and HR policies
- ability to work a flexible schedule, including early mornings, late nights, weekends, and holidays
- ability to stand and walk for extended periods in a high-volume service environment
- ability to move efficiently throughout restaurant, bar, and back-of-house areas
- ability to lift, carry, and transport up to 40 pounds regularly
- ability to bend, squat, kneel, reach overhead, and navigate crowded service areas safely
- manual dexterity sufficient to operate computers, phones, POS systems, and demonstrate service techniques
- visual and auditory ability to read menus and reports, assess food quality and presentation, and communicate effectively in a noisy environment
- ability to taste and smell food and beverages for quality assurance purposes
- ability to work in varying temperatures, including hot kitchen areas, cold walk-ins, and climate-controlled dining spaces
- physical stamina to maintain focus and energy throughout extended shifts and peak service periods
Job Qualifications
- Minimum of five years of restaurant management experience in an upscale or fine dining environment
- minimum of three years in a General Manager or equivalent senior leadership role
- demonstrated success managing P&L and achieving financial targets
- strong leadership skills with the ability to develop, motivate, and retain high-performing teams
- excellent guest service, communication, and conflict resolution skills
- proficiency with restaurant POS systems, scheduling software, and Microsoft Office
- knowledge of food safety regulations, alcohol service laws, and HR policies
- ability to work a flexible schedule, including early mornings, late nights, weekends, and holidays
- ability to stand and walk for extended periods in a high-volume service environment
- ability to move efficiently throughout restaurant, bar, and back-of-house areas
- ability to lift, carry, and transport up to 40 pounds regularly
- ability to bend, squat, kneel, reach overhead, and navigate crowded service areas safely
- manual dexterity sufficient to operate computers, phones, POS systems, and demonstrate service techniques
- visual and auditory ability to read menus and reports, assess food quality and presentation, and communicate effectively in a noisy environment
- ability to taste and smell food and beverages for quality assurance purposes
- ability to work in varying temperatures, including hot kitchen areas, cold walk-ins, and climate-controlled dining spaces
- physical stamina to maintain focus and energy throughout extended shifts and peak service periods
- bachelor's degree in Hospitality Management, Business, or a related field preferred
- experience operating within a hotel restaurant environment preferred
- strong wine and spirits knowledge preferred
- ServSafe Manager certification preferred
- experience in high-volume dining operations preferred
Job Duties
- Provide day-to-day operational leadership for Laurel Brasserie and Bar across all meal periods
- oversee bar service execution in partnership with the Beverage Director to ensure quality, consistency, and compliance
- ensure flawless execution of service standards for breakfast, lunch, and dinner
- maintain operational readiness through effective opening and closing procedures
- lead pre-shift meetings to align teams on daily objectives, reservations, and VIP guests
- maintain a visible floor presence during peak service periods to ensure guest satisfaction and service flow
- respond to and resolve guest concerns and service recovery situations with professionalism and urgency
- maintain full P&L accountability for the restaurant and bar, including budgeting, forecasting, and financial performance management
- control food, beverage, and labor costs through effective scheduling, inventory management, and operational planning
- analyze daily, weekly, and monthly financial performance and implement corrective actions as needed
- identify and implement revenue enhancement opportunities, promotions, and special events
- lead, mentor, and develop AM and PM Maître d’ teams and restaurant leadership staff
- exercise full hiring authority, including recruiting, interviewing, selecting, onboarding, and training team members
- provide ongoing coaching, feedback, and performance management, including performance evaluations and development planning
- address performance issues and administer disciplinary actions in alignment with company policies
- foster a positive team culture focused on collaboration, accountability, and service excellence
- develop, implement, and maintain comprehensive training programs for all restaurant and bar positions
- ensure consistent execution of service procedures, food quality, presentation, and timing
- oversee bar service quality and execution in coordination with the Beverage Director
- ensure compliance with all health, safety, sanitation, and responsible alcohol service regulations
- conduct regular inspections, audits, and quality assurance reviews
- build strong relationships with regular guests and VIPs through active engagement during service
- solicit guest feedback and implement service improvements based on insights and trends
- create and manage schedules for restaurant and bar staff to ensure appropriate coverage
- approve time-off requests, manage attendance, and process payroll accurately and timely
- maintain organized operational records, documentation, and purchasing controls
- coordinate closely with culinary leadership on menu execution, special requests, and service alignment
- manage vendor relationships and purchasing in partnership with Food & Beverage leadership
- collaborate with the Director of Food & Beverage on restaurant strategy, positioning, and long-term planning
- analyze guest feedback, performance data, and market trends to recommend menu enhancements and service innovations
- partner with the Director of Outlets to ensure service consistency across the property
- participate in leadership meetings and cross-coverage protocols with the Food & Beverage management team
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Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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