General Manager - The Lawrence

CRG Dining•West Lafayette, IN

About The Position

Cunningham Restaurant Group is hiring a General Manager for The Lawrence. The General Manager oversees all aspects of the restaurant, creates an atmosphere of excellence, and ensures guest satisfaction. This role is pivotal in maintaining the restaurant’s reputation as a destination for fine dining and exceptional service. The General Manager leads and develops the restaurant team; ensures outstanding guest experiences; manages budgets, costs, inventory, and revenue; oversees daily restaurant and kitchen operations; maintains health, safety, and sanitation standards; collaborates on menu development and marketing; and manages supplier relationships. The position requires varying work hours, including nights, weekends, and holidays, and includes physical tasks such as traversing all levels of the restaurant and lifting up to 30 pounds. Cunningham Restaurant Group describes itself as a growing tri-state restaurant group with forty restaurants and eighteen concepts. The company states that it embraces diversity and equal opportunity and is committed to fairness and inclusivity.

Requirements

Proven experience as a General Manager in a fine-dining restaurant or similar upscale establishment.
Ability to work varying hours, including nights, weekends, and holidays.
Exceptional leadership, communication, and interpersonal skills.
Strong business acumen and financial-management skills.
Thorough knowledge of food and beverage operations, service standards, and industry trends.
Ability to work effectively under pressure in a fast-paced environment.
Proficiency in restaurant-management software and point-of-sale systems.
Ability to traverse all levels of the restaurant as needed.
Ability to lift up to 30 pounds.

Responsibilities

Provide leadership to staff and set high standards for professionalism and service.
Recruit, train, and develop culinary and service professionals.
Foster a positive, collaborative environment that supports teamwork and growth across front-of-house and back-of-house teams.
Maintain high standards of service and quality to deliver an exceptional fine-dining guest experience.
Address guest concerns promptly and professionally, interact with customers, and gather feedback.
Develop and manage the restaurant budget, control costs, optimize revenue, and analyze financial reports to improve profitability.
Manage inventory and implement cost-control strategies.
Oversee day-to-day operations, including reservations, food and beverage service, and kitchen operations.
Maintain health, safety, and sanitation standards and regulations.
Collaborate with the Executive Chef to create and update the menu.
Work with the marketing team to develop and execute marketing strategies and promotions.
Increase restaurant visibility and attract new customers.
Stay aware of local activities and build relationships in surrounding communities.
Manage supplier relationships to ensure timely delivery of quality products.