General Manager - Upscale Japanese Restaurant Concept

ALGONQUIN CLUB HEXAGON•Boston, MA

2d•$110,000 - $120,000

About The Position

The General Manager leads an upscale, full-service restaurant concept at The ‘Quin House, a modern private social club in Boston’s Back Bay. The role is responsible for leading the restaurant and its staff toward operational and financial goals, managing performance, maintaining facilities in accordance with the club’s service standards, and delivering high member satisfaction and an exceptional dining experience. The General Manager oversees restaurant operations, food and beverage strategy, budgeting and financial performance, marketing and programming, staffing and employee development, purchasing, inventory, service quality, and compliance with applicable regulations. The role also contributes to menu development, responds to member concerns, and supports efficient operations wherever needed. The position calls for a people-focused, entrepreneurial leader with strong financial judgment, attention to detail, high service standards, and the ability to build and develop teams.

Requirements

At least 3–5 years of progressive experience as a Restaurant General Manager.
Service-oriented style and excellent professional presentation skills.
Ability to lead and grow a team of managers.
Experience managing and developing teams.
Results-driven leadership, creativity, execution, ability to champion a vision and roadmap, and willingness to attend to details.
Strong teamwork, ownership, accountability, and responsibility for team outcomes.
Excellent oral and written communication skills in English.
Detail orientation and strong prioritization, time-management, organizational, and follow-up skills.
Demonstrated ability in process excellence and project management.
Experience implementing new food and beverage concepts.
Ability to read and understand profit-and-loss reports and make strategic decisions based on financial data.
Basic understanding of health and safety, food hygiene, and employment legislation.
Open availability and flexibility to work according to business needs.
Comfort with Word, PowerPoint, and Excel.
High school diploma or equivalent required.

Nice To Haves

Experience with startup or opening of a luxury hotel or restaurant.
Proficiency in additional languages.
Bachelor’s degree.

Responsibilities

Provide leadership and foster a respectful, positive work environment that supports employee learning, growth, and development.
Plan, organize, train, and lead operations to achieve goals for sales, costs, employee retention, member satisfaction, food and beverage, events, and room quality, cleanliness, and sanitation.
Implement a food and beverage strategy aligned with organizational policies and goals.
Develop and recommend the annual budget, marketing plans, and objectives, and manage operations within approved plans.
Monitor and analyze cost-center financial performance and its contribution to club profitability.
Implement and maintain food and beverage marketing, other marketing activities, and club programming initiatives.
Hire, train, empower, coach, counsel, and review employee performance.
Manage restaurant payroll, reports, forecasts, inventory, and budget.
Introduce procedures to improve member and employee satisfaction.
Understand and follow The ‘Quin House policies, procedures, standards, specifications, guidelines, and training programs.
Take full responsibility for the quality of services provided.
Perform purchasing and inventory responsibilities daily or weekly.
Fill in where needed to maintain guest-service standards and efficient operations.
Continually develop staff in managerial and professional areas.
Ensure employee performance appraisals are completed in accordance with policy and on time.
Comply with federal, state, county, and municipal regulations concerning health, safety, and labor requirements.
Assist in creating and regularly evolving menus for all outlets.
Investigate and resolve member complaints about food quality and service.
Perform additional tasks assigned by the direct supervisor or a manager of The ‘Quin House.