Restaurant General Manager

Surety Hotel•Des Moines, IA

2d•Onsite

About The Position

The General Manager is the primary leader of food and beverage for the restaurant. This role does not report to a Director of Food & Beverage; you report directly to the Hotel General Manager and own the concept end to end. The vision, the standards, the numbers, and the team are yours. Every Aparium leader is expected to get their hands dirty: to find what needs fixing and fix it. We are a company in hyper-growth, so the ability to serve as a soldier matters as much as the ability to lead as a general. You will spend the majority of your time on the floor, at the door and the table, running service and building the personal relationships that make a great restaurant feel like one.

Requirements

Minimum of five (5) years of restaurant management, with a track record in elevated, full-service dining.
Minimum of three (3) years as a Restaurant General Manager carrying full P&L responsibility.
Ability to work varied shifts, including mornings, evenings, weekends, and holidays.
Ability to obtain and maintain an Iowa liquor license and Food Handler certification.
Adaptable interpersonal skills to communicate with and address every level of the hotel.
Professional proficiency in English across reading, writing, and verbal communication.

Nice To Haves

Demonstrated beverage depth; sommelier certification (or equivalent wine credential) strongly preferred.
Craft cocktail experience strongly preferred.
Bachelor's degree in Hospitality Management or a related field, or equivalent work experience, preferred

Responsibilities

Own the restaurant. Develop and execute the operating plan that delivers the concept across breakfast, lunch, and dinner at a consistent elevated standard.
Set and protect the service standard. Define the sequence of service, train to it, and hold the floor to it through every daypart and every cover.
Lead by example. Spend your time in service, mentoring and coaching the team and giving them everything you know about food, beverage, and hospitality to build real technical skill.
Own the beverage program. Curate the wine list and the cocktail and spirits offering, and educate the team so every member can speak to it with authority.
Build the systems. Establish and maintain the staffing, scheduling, ordering, inventory, sidework, and shift-log discipline that lets an elevated room run cleanly every night.
Own the P&L. Set goals and KPIs, lead inventory and cost controls, and manage labor and expense to deliver the financial result the restaurant is built to produce.
Partner with the kitchen. Work with the Executive Chef on menu architecture and item performance to sharpen the offering and protect margin.
Run a tight floor. Lead organized, intentional pre-shift meetings, and verify that opening and closing procedures are completed correctly, every shift.
Drive the experience. Act as the front-of-house ambassador, engage in every aspect of service so experiences exceed expectations, maximize the room, and keep the restaurant at the top of its market and its review channels.
Collaborate across the hotel. Work with the Hotel General Manager and the Lifestyle and Sales teams to plan and execute the events and activations that express Aparium's translocal hospitality.
Master the tools. Demonstrate full command of the POS, including input, comp, void, transfer, reporting, and routing, and ensure the team is trained to use it efficiently.
Guard health and safety. Ensure compliance with local health and safety codes, hotel security policy, and Iowa state and local liquor law.