General Manager

Jax Fish House & Oyster Bar•Boulder, CO

About The Position

Jax Fish House & Oyster Bar is seeking an experienced restaurant leader and service professional to manage its seafood restaurant. The General Manager will lead the team and business with compassion and professionalism, create a lively and welcoming guest experience, and help develop restaurant managers and staff. The role emphasizes elevated service, strong food and beverage knowledge, team training, and a positive, productive working environment. The manager is responsible for achieving company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness. The position requires restaurant finance skills, including working with budgets, profit and loss statements, costed menus, and schedules. The role involves physical restaurant work and availability for nights, weekends, and holidays.

Requirements

At least 5 years of experience in hospitality management or restaurant leadership.
Leadership skills and professionalism, with the ability to remain composed under pressure and adapt in a fast-paced environment.
Strong verbal and written restaurant communication skills.
Enhanced finance skills and understanding of weekly budgets, P&Ls, costed menus, and schedules.
TIPS and ServSafe Manager certification; the employer will provide training.
Ability to bend, reach, stand for long periods, and carry and lift heavy and hot items.
Availability to work nights, weekends, and holidays.
Integrity, intelligence, honesty, and willingness to learn and contribute.

Nice To Haves

Sommelier Certification.
A personality that engages and a desire to continue learning.
Experience teaching and growing a team.

Responsibilities

Lead the restaurant team and business with compassion, professionalism, and sound judgment.
Challenge, develop, and lead restaurant managers and other team members.
Ensure guests and staff feel welcomed and deliver lively, warm, attentive, and conscientious hospitality.
Teach and inspire others about wine, beer, spirits, and cocktails.
Use extensive food knowledge, including service, preparation, ingredients, regional and international cuisines, and food and beverage pairings.
Achieve company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness.
Train employees and create a positive, productive working environment.