Restaurant General Manager

HRI Hospitality•Nashville, TN

10d

About The Position

At HRI Hospitality, we offer a unique perspective on hotel ownership and management. We’re here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level. We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career!

Requirements

High school diploma or equivalent required.
Minimum 5 years of progressive restaurant or food & beverage leadership experience.
Prior experience managing a full-service restaurant, including FOH and BOH coordination.
Strong background in budgeting, labor management, and financial analysis.
Excellent leadership, communication, and team development skills.
Thorough knowledge of restaurant operations, service flow, and guest engagement.
Strong understanding of food safety, sanitation, and alcohol compliance regulations.
Ability to manage financials, inventory, cost of goods, and labor controls.
Proficiency with POS systems, scheduling tools, and Microsoft Office.
Strong organizational, time-management, and problem-solving abilities.
Ability to work flexible hours, including nights, weekends, and holidays.

Nice To Haves

Bachelor’s degree in Hospitality, Business, or related field preferred.
Hospitality or leadership certifications a plus.

Responsibilities

Oversee all daily restaurant operations to ensure consistent, high-quality service.
Hire, train, coach, and develop restaurant leadership and hourly staff.
Manage restaurant financial performance, including budgeting, forecasting, and cost control.
Ensure compliance with food safety, alcohol service, health, and sanitation regulations.
Maintain strong guest satisfaction scores and resolve service issues promptly.
Oversee labor scheduling, staffing levels, and productivity.
Collaborate with culinary leadership to ensure menu execution and quality standards.
Develop and implement promotions, events, and marketing initiatives.
Conduct regular inspections of the dining room, bar, and service areas.
Oversee inventory management, purchasing, and vendor partnerships.
Lead pre-shift meetings, ensure communication flow, and promote a positive team environment.
Support corporate and property leadership with reporting, meetings, and operational goals.
Perform additional duties as assigned by management.