Multi-Unit General Manager - Eastern Standard Kitchen and Drinks

ES Hospitality•Boston, MA

6h•$100,000 - $135,000•Onsite

About The Position

Eastern Standard is seeking an experienced Multi-Unit General Manager to lead front-of-house operations across Eastern Standard, Equal Measure, Standard Italian, and the group’s private dining program. The role oversees service, management, and staff across multiple concepts and dayparts, and is responsible for implementing and maintaining service standards, hospitality procedures, and company policies for guests and staff. The General Manager also ensures operations align with the restaurant budget and provides guidance on controllable costs. This role offers the opportunity to lead a multi-venue restaurant group and work with food and beverage colleagues in a legacy restaurant setting.

Requirements

Minimum 3–5 years of hospitality experience, including at least 3 years in management.
Professional, hardworking, upbeat, and energetic, with the ability to lead by example.
Effective and thoughtful communicator.
Eager to mentor management and front-of-house staff.
Team player who is ready to pitch in as needed to ensure the success of the restaurant.

Nice To Haves

Management experience in a multi-concept setting.

Responsibilities

Oversee and manage day-to-day operations across Eastern Standard, Equal Measure, Standard Italian, and private dining spaces during lunch, brunch, and dinner services.
Lead by example on the floor, maintaining a hands-on presence and assisting where needed.
Guide and empower front-of-house staff to advocate for guests and create memorable experiences.
Develop and implement ongoing training and professional development programs for front-of-house staff.
Lead and mentor front-of-house managers through daily coaching and continued development and implementation of standard operating procedures.
Collaborate with the management team across front and back of house.
Participate in the hiring lifecycle, from interviewing through implementing training programs for new front-of-house hires.
Cultivate relationships with guests through regular engagement to encourage repeat visits and grow private event business.
Manage and resolve guest inquiries and complaints to ensure exceptional dining experiences.
Coordinate with vendors and maintenance staff to keep the restaurant, equipment, and building systems running smoothly.
Promote the ES Hospitality brand in the neighborhood and identify opportunities to encourage new business.
Oversee labor costs, inventory, purchasing, and waste minimization to maximize profitability.