Restaurant General Manager - Haven

Chetola Resort • Blowing Rock, NC

4d • Onsite

About The Position

Haven, a chef-driven restaurant in Blowing Rock, North Carolina, is seeking an exceptional Restaurant General Manager to lead its front-of-house team and help shape its continued growth. Haven combines the creativity and energy of an independent restaurant with the stability and opportunities of an established hospitality destination, supported by Chetola Resort. The restaurant is building a culture where craftsmanship, professionalism, curiosity, and continuous learning create remarkable guest experiences and an outstanding career path. Haven's menu is rooted in Appalachian cuisine, showcasing hyper-seasonal ingredients from the region through a small-plates and tasting-menu experience, inspired by global culinary traditions. The ideal candidate will be a disciplined, visionary, and service-obsessed leader who can translate the culinary vision into a distinctive guest experience. This role involves strengthening the service culture, refining operating systems, developing the team, and establishing Haven as a distinctive dining experience in the High Country. The General Manager will partner with culinary and resort leadership, set and uphold service standards, foster accountability and professionalism, and create a polished, personal, and memorable guest experience.

Requirements

• Minimum of 3–5 years of restaurant management experience, including meaningful leadership responsibility.
• Upscale, fine-dining, chef-driven, or luxury hospitality experience strongly preferred.
• Restaurant opening or concept-launch experience strongly preferred.
• Demonstrated success recruiting, training, developing, and retaining high-performing teams.
• Strong knowledge of food and beverage service, wine and spirits, service standards, and health and safety regulations.
• Experience managing labor, inventories, operating costs, budgets, and financial performance.
• Proficiency with POS, reservation, scheduling, and financial-reporting systems.
• Strong written, verbal, organizational, and interpersonal skills.
• Availability to work evenings, weekends, holidays, and other periods required by restaurant operations.
• Ability to stand for extended periods and lift up to 40 pounds.

Nice To Haves

• Proven restaurant leader with experience managing an upscale, chef-driven, or fine-dining operation.
• Excited by the challenge of opening a restaurant and building its systems and culture from the beginning.
• Understands how to translate a culinary vision into a cohesive and memorable service experience.
• Knows how to inspire, develop, and support people while holding them accountable to high standards.
• Relentless about quality and attentive to the details that others may overlook.
• Comfortable leading from the floor and remains visible, composed, and decisive during service.
• Calm under pressure, solutions-oriented, and energized by dynamic restaurant environments.
• Values collaboration and views the front and back of house as one unified team.
• Curious about food, wine, hospitality, and the people and producers who make a restaurant distinctive.
• Balances warmth and approachability with discipline, consistency, and sound business judgment.

Responsibilities

• Establish, communicate, and consistently uphold exceptional service standards throughout the dining room, bar, and all guest-facing areas.
• Lead by example through polished service execution, refined presentation, and warm, professional guest engagement.
• Ensure the service experience complements Haven’s chef-driven menu and thoughtfully communicates the stories behind its ingredients, producers, and techniques.
• Train and coach the team to deliver knowledgeable, attentive, and intuitive hospitality.
• Maintain a visible presence on the floor, engaging with guests and anticipating operational needs throughout service.
• Continuously inspect guest-facing spaces to ensure presentation, cleanliness, atmosphere, and service standards are consistently achieved.
• Take ownership of guest feedback and service recovery, resolving concerns thoughtfully and using them to strengthen the operation.
• Build relationships with guests and cultivate the loyalty and recognition expected from a destination restaurant.
• Build and sustain a culture rooted in pride, teamwork, professionalism, learning, and mutual respect.
• Recruit, onboard, train, schedule, and develop a high-performing front-of-house team.
• Inspire and recognize team members while holding everyone accountable to clearly communicated expectations.
• Lead effective pre-shift meetings that prepare, educate, and energize the team.
• Provide timely coaching, constructive feedback, and consistent performance management.
• Develop the team’s knowledge of food, wine, spirits, ingredients, producers, and service techniques.
• Identify emerging leaders and create opportunities for expanded responsibility and advancement.
• Foster a workplace where employees feel supported, challenged, and invested in Haven’s success.
• Partner closely with culinary leadership to create one unified restaurant team.
• Oversee daily front-of-house operations, including scheduling, floor management, reservations, shift readiness, opening, and closing.
• Maintain a strong command of the reservation book, pacing, seating strategy, table turns, and overall service flow.
• Continually evaluate and refine service procedures, floor plans, station assignments, and operating systems.
• Ensure accurate use of POS and reservation systems, as well as proper cash handling and financial reporting.
• Manage beverage, operating-supply, and front-of-house inventories.
• Build productive vendor relationships and maintain organized, efficient storage and work areas.
• Maintain current standard operating procedures, training materials, checklists, and service documentation.
• Lead the execution of private dining experiences, special events, tastings, and seasonal programming.
• Ensure Haven is fully prepared, organized, and positioned to deliver an exceptional experience during every service.
• Partner closely with the culinary leadership team to ensure seamless communication, coordinated pacing, and aligned priorities between the front and back of house.
• Participate in menu development, tastings, and service planning so the front-of-house team can confidently describe and deliver each experience.
• Collaborate on wine, cocktail, beer, and nonalcoholic beverage programs that complement Haven’s culinary identity.
• Monitor revenue, labor, cost of goods, check averages, productivity, and other key performance indicators.
• Build schedules that balance service excellence, employee well-being, and financial responsibility.
• Analyze guest feedback and operating data to identify trends and opportunities for improvement.
• Support budgeting, forecasting, purchasing, and financial reporting.
• Ensure compliance with all applicable ABC regulations, health codes, employment requirements, and safety standards.

Benefits

• Competitive salary based on experience
• Comprehensive benefits offered to full-time eligible employees, including health, dental, vision, supplemental coverage, PTO, and on-property perks

What This Job Offers

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