General Manager

Pay: Competitive salary plus bonus commensurate with experience

• Oversee day-to-day restaurant operations, including front-of-house and back-of-house food and service.
• Develop and implement strategic plans to achieve business objectives and maximize profitability.
• Create and maintain a positive and collaborative work environment for the restaurant team.
• Recruit, train, and manage a high-performing staff, ensuring exceptional service standards.
• Conduct performance evaluations and provide feedback to ensure high levels of employee engagement and productivity.
• Maintain a strong presence on the floor, interacting with guests and ensuring their satisfaction.
• Address and resolve customer concerns promptly and professionally.
• Implement strategies to drive nightlife revenue and enhance the venues reputation.
• Monitor venue for cleanliness, appropriate lighting, sound, and temperature.
• Manage budgets, financial forecasts, and cost control measures.
• Utilize management information tools and analyzes financial reports to identify and address trends and issues in sales, promos, voids, labor costs, food costs and operational expenses.
• Maximize revenue and profitability while maintaining a focus on quality and guest satisfaction.
• Establish and maintain relationships with suppliers and vendors to ensure the availability of high-quality ingredients and products.
• Monitor and manage inventory levels to minimize waste and optimize costs.
• Ensure compliance with all local health and safety regulations.
• Implement and enforce restaurant policies and procedures.
• Collaborate with marketing team to develop and execute promotional strategies.
• Oversee the development and implementation of the events schedule, collaborating with the marketing and events team to plan and execute special events, live music performances, and promotions to drive customer engagement and revenue growth.

• Minimum 10 years of high-volume restaurant and fine dining experience.
• Proven track record of successful leadership and team management.
• Strong financial acumen and experience with budgeting and cost control.
• Excellent communication and interpersonal skills.
• In-depth knowledge of fine dining trends, culinary techniques, and customer preferences.
• Ability to thrive in a fast-paced, high-pressure environment.
• Familiarity with reservation systems and point-of-sale software.
• Preferred bachelors degree in hospitality management, Business Administration, or a related field.
• Strong interpersonal and conflict resolution skills.
• Must be self-motivated and guest focused.
• Excellent organizational/time management skills.
• Well versed in Inventory management and troubleshooting including food and beverage.
• Food safe certification and responsible alcohol training.

WHAT WERE LOOKING FOR

At ELIA, we use our unique experience and contributions to deliver more than value we set new standards! We seek someone that is looking for more than a job we want to work with someone who is as passionate as us about what we do and how we go about doing it. We are seeking a leader who is:

• Highly social, energized, and brings a strong, engaging personality
• Builds relationships, and creates a positive, high-performance culture.
• Creatively ambitious but operationally disciplined
• Calm under pressure
• Detail-obsessed
• Relentless about standards
• Motivated to build something lasting

• Competitive salary plus bonus (commensurate with experience)
• Health, Dental, and Vision Insurance
• 401(k)
• Employee Dining Benefits
• Opportunity for long-term growth within a multi-venue hospitality group

PHYSICAL REQUIREMENTS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. This position is regularly required to stand, reach, bend and lift heavy objects. The noise level in the work environment is typically high.