General Manager

DeVita & Hancock Hospitality•Boston, MA

8d•Onsite

About The Position

The General Manager is responsible for the overall success of the restaurant by leading the team, delivering exceptional hospitality, maintaining operational excellence, and achieving financial goals. The General Manager creates a positive work culture, develops future leaders, and ensures every guest experiences our brands standard. The ideal candidate is a passionate hospitality professional with an entrepreneurial mindset who thrives in a fast-paced environment and enjoys developing people.

Requirements

Ability to work evenings, weekends, and holidays.
Strong leadership and communication skills.
Passion for hospitality and developing people.
Ability to thrive in a fast-paced environment.
Excellent problem-solving and organizational skills.
Positive attitude and professional demeanor.
Entrepreneurial mindset.
Strong initiative and accountability.
Ability to motivate diverse teams.

Responsibilities

Lead, motivate, coach, and develop both Front and Back of House teams.
Build a positive, respectful, and accountable culture.
Train and mentor managers and future leaders.
Promote our brands core values through daily leadership.
Maintain operational control over every department.
Coordinate communication between Front and Back of House.
Ensure effective planning for busy periods, with particular attention to the Expo station.
Monitor every aspect of restaurant operations and anticipate operational challenges before they occur.
Ensure exceptional hospitality for every guest.
Walk the dining room regularly, greeting guests and building relationships with regular customers.
Handle guest concerns promptly and professionally.
Maintain high standards of food quality, cleanliness, service, and atmosphere.
Ensure every shift begins with a comprehensive manager briefing.
Review department checklists and operational readiness.
Verify staffing levels, inventory, and restaurant presentation.
Oversee shift transitions, documenting important events and communicating priorities to the next shift.
Manage cash handling procedures and daily deposits.
Verify register balances and investigate discrepancies.
Monitor labor, food costs, and operational expenses.
Drive sales through coaching, upselling, and guest engagement.
Ensure the restaurant remains clean, organized, and fully operational at all times.
Maintain all dining areas, kitchen, bar, restrooms, storage areas, and equipment.
Ensure proper lighting, music, and overall guest ambiance.
Hold the team accountable for performance expectations.
Monitor employee development and training progress.
Encourage continuous improvement through coaching and feedback.
Set daily goals and motivate the team to achieve them.