General Manager - Vermilion

JF Restaurants•Boston, MA

1d•$95,000 - $110,000•Onsite

About The Position

JF Restaurants is a New York City-based hospitality group led by Michelin-starred Chef and Restaurateur John Fraser. Vermilion is a bold reimagining of the classic steakhouse in the heart of Boston. Created by Michelin-acclaimed Chef John Fraser of JF Restaurants, Vermilion blends timeless steakhouse tradition with modern culinary innovation, showcasing exceptional ingredients, refined hospitality, and an elevated dining experience. We're seeking an experienced General Manager to lead our front-of-house team, inspire a culture of excellence, and help shape one of Boston's premier dining destinations. This is an opportunity for a passionate hospitality leader who thrives in a fast-paced, luxury environment and is committed to delivering unforgettable guest experiences while developing high-performing teams.

Requirements

2+ years of experience as a General Manager or similar leadership role in an upscale, fine dining, luxury, or high-volume restaurant.
Proven ability to lead and develop high-performing teams.
Strong financial acumen, including budgeting, labor management, and payroll oversight.
Outstanding communication and interpersonal skills.
A guest-first mindset with a passion for hospitality.
Strong organizational skills and the ability to make thoughtful decisions in a fast-paced environment.
Proficiency with Microsoft Office and restaurant technology systems.
Open availability, including evenings, weekends, and holidays.
Food & Allergen Protection Certification (or ability to obtain as required).

Responsibilities

Oversee the daily operations of the restaurant, partnering closely with culinary and property leadership to ensure every aspect of the guest experience reflects the standards of JF Restaurants.
Lead, mentor, and develop a talented front-of-house team through coaching, training, and leadership by example.
Drive an exceptional guest experience by maintaining the highest standards of hospitality and service.
Be an active presence on the dining room floor during service, supporting your team and engaging with guests.
Partner with the Executive Chef and leadership team to achieve operational and financial goals.
Recruit, interview, hire, and onboard new team members while fostering a culture of accountability and growth.
Oversee scheduling, payroll, labor management, and daily operational performance.
Conduct daily pre-shift meetings that energize the team and reinforce service standards, menu knowledge, and restaurant initiatives.
Maintain exceptional food safety, sanitation, and regulatory compliance.
Analyze business performance, identify opportunities for improvement, and implement solutions that drive results.
Build lasting relationships with guests while creating memorable dining experiences.