Multi-Unit General Manager - Eastern Standard Kitchen and Drinks

ES Hospitality•Boston, MA

23d•$100,000 - $135,000

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 spaces. The role oversees service, management, and staff across the three concepts and private dining program, spanning brunch, lunch, and dinner. The General Manager implements and maintains service standards, hospitality procedures, and company policies for guests and staff; keeps operations aligned with the restaurant budget; and provides guidance on controllable costs. This is a hands-on leadership role for someone interested in working with food and beverage colleagues in a legacy restaurant group with multiple venues and dayparts. The position includes leading and developing front-of-house staff and managers, supporting hiring and training, building guest relationships, resolving guest concerns, and coordinating with vendors and maintenance staff. The General Manager also oversees labor, inventory, purchasing, and waste minimization to support profitability and promotes the hospitality brand in the neighborhood. The stated pay range is $100,000–$135,000 per year, with a bonus opportunity.

Requirements

At least 3–5 years of hospitality experience, including at least 3 years in management; multi-concept experience is preferred.
Professional, hardworking, upbeat, and energetic, with the ability to lead by example.
Effective and thoughtful communication skills.
Enthusiasm for mentoring management and front-of-house staff.
Team-oriented and willing to pitch in as needed to support the restaurant’s success.

Nice To Haves

Management experience in a multi-concept setting.

Responsibilities

Oversee day-to-day operations of Eastern Standard, Equal Measure, Standard Italian, and the group’s private dining spaces during lunch, brunch, and dinner services.
Lead by example on the floor, maintain a hands-on presence, and assist 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 front-of-house standard operating procedures.
Collaborate with the full management team across front and back of house.
Participate in the hiring lifecycle, including interviewing and implementing training programs for front-of-house new hires.
Build meaningful guest relationships through regular engagement to encourage returning diners and grow private-event business.
Manage and resolve guest inquiries and complaints to ensure an exceptional dining experience.
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.
Ensure operations align with the restaurant budget and provide guidance on controllable costs.
Implement, oversee, and maintain service steps, hospitality procedures, and company policies for guests and staff.