General Manager - The Studio Kitchen & Cocktails

Marcus Corporation • Milwaukee, WI

7h • Onsite

About The Position

The General Manager leads all aspects of restaurant operations, driving team performance, guest satisfaction, and consistent execution of food, beverage, and service standards. The General Manager is accountable for financial results, staffing, and compliance, while fostering a high-performing culture and implementing strategies to grow revenue and operational excellence. Saint Kate – The Arts Hotel offers a modern, luxury experience with artistic flair. With a prime location in Milwaukee's Theater District, Saint Kate serves as a creative hub for the city, where every aspect of the hotel is inspired by music, painting, sculpture, and design. As a part of Marcus Hotels & Resorts, we engage a diverse audience of theater enthusiasts, food connoisseurs, and entertainment seekers.

Requirements

• Strong operational knowledge of food & beverage, including culinary standards and beverage programs (wine, spirits, and service).
• Financial acumen with the ability to analyze P&L, manage inventory and labor costs, and drive revenue performance.
• Proven leadership and communication skills, with the ability to effectively engage, coach, and resolve conflict with both guests and team members.
• High level of professionalism, integrity, discretion, and sound judgment in a fast-paced environment.
• Proficiency in cash handling, POS systems, reservation systems and Microsoft Office (Excel, Word, Outlook); ability to leverage systems for reporting and operational efficiency.
• Dependable, reliable, and flexible, with the ability to work varying schedules based on the needs of the restaurant including evenings, weekends, and holidays.
• Ability to perform the essential functions of the position and remain active on the floor for extended periods.
• Minimum of 3–5 years of progressive food & beverage leadership experience.

Nice To Haves

• Fine dining or upscale experience preferred.

Responsibilities

• Lead all restaurant operations, including hiring, training, coaching, and performance management to ensure a high-performing team.
• Drive a culture of accountability, engagement, and service excellence while maintaining strong associate relations.
• Oversee staffing, scheduling, and labor management to meet operational and financial goals.
• Ensure consistent execution of food quality, service standards, and cleanliness across all areas of the operation.
• Actively engage with guests to build relationships, resolve concerns, and enhance overall satisfaction.
• Partner with HR to ensure fair and timely disciplinary action and compliance with company policies.
• Analyze financial performance, including payroll, revenue, and cost controls, and implement strategies to improve profitability.
• Oversee POS systems, cash handling, and reporting accuracy to ensure operational integrity.
• Lead pre-shift meetings and maintain clear, consistent communication across the team.
• Implement and support sales initiatives, promotions, and revenue-driving programs.
• Maintain full compliance with health, safety, sanitation, and security standards.
• Provide ongoing performance feedback, conduct evaluations, and support team development.
• Participate in departmental and leadership meetings, contributing to overall F&B strategy.
• Perform other duties as needed to support business objectives.

Benefits

• Department Head Bonus Program
• Medical, dental, vision insurance, company paid life insurance and employee assistance program after 30 days.
• 401k with Company Match
• Discounts at Marcus Hotels, Resorts and Resturants as well as golf, ski, spa and Marcus Theaters
• PTO and Paid Holidays
• Free Shift Meal every day
• Discounted downtown parking
• Career Growth Opportunities

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed