Job Description

We are seeking an inspiring and driven General Manager to lead the launch of our NoMad location. This role is central to shaping both team culture and guest experience. The GM will oversee all aspects of operations—from sales performance and cost management to staff development and service excellence.

The ideal candidate is a charismatic leader with a deep passion for hospitality, strong wine knowledge, and a refined yet entrepreneurial approach to restaurant management. We’re looking for someone who thrives on building high-performing teams, creating memorable guest moments, and driving success through integrity, creativity, and care.

Key Responsibilities

• Monitor and adapt processes for efficiency.
• Propose new menu items and cocktails based on trends and feedback. Collaborate with management to implement suggestions.
• Ensure food and beverage quality, control inventories, and oversee FOH staff.
• Optimize costs, suggest promotions, and train staff on upselling techniques.
• Enforce health and labor regulations.
• Ensure menus and lists are accurate in the POS system.
• Monitor daily restaurant performance and ensure timely submission of reports.
• Train and mentor staff on product knowledge and hospitality. Ensure new hires complete training checklists.
• Communicate issues to the Executive team and ensure operational tasks are completed.
• Assist dining room staff during service and address guest issues promptly.
• Create and manage staff schedules within labor budgets.
• Assess staff performance, address shortcomings, and recognize achievements.
• Work with managers to uphold service standards.
• Communicate terminations, disciplinary actions, and HR concerns.
• Attend necessary meetings scheduled by the Director of Operations or ownership.
• Respond to guest requests and complaints professionally, manage company emails.
• Enhance productivity and communication, maintain safety and security.
• Oversee P&L to maximize financial performance and profit

Position Requirements:

• Strong knowledge of front and back of house operations, including food, beverages, staff supervision, inventory, and food safety.
• Understanding of cost and labor systems leading to restaurant profitability.
• Strong communication and leadership skills.
• Comfort working with budgets, payroll, revenue, and forecasting.
• Ability to lead large groups of people.
• Welcoming, upbeat, positive attitude.
• Focus on providing exceptional guest experiences and a positive working environment for the team.
• Ability to thrive in a fun, fast-paced environment while adhering to brand standards and maintaining a clean, organized restaurant.
• Results-driven leader with experience in cost, inventory, and shift management.
• Passion for motivating, leading, and developing the team.
• Effective training skills for all aspects of restaurant operations.

Ideal Experience:

• Required: Two to five years of restaurant management experience in a high-volume full-service concept.
• Preferred: Bachelor's degree (B.A.) from a four-year college or university; one to two years of restaurant management experience and/or training; or equivalent combination of education and experience.
• Proven track record of dependability and a passion for hospitality.

Benefits:

• Competitive base salary plus participation in ilili bonus program.
• Medical, Dental, and Vision benefits.
• Paid Time Off (PTO).
• Commuter Benefits.
• Dining Benefits.
• Job Training and Professional Development.

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