Fine Dining - Restaurant General Manager

Rio Mar Hospitality Management•Rio, WI

1d•$82,500 - $90,000•Onsite

About The Position

The Fine Dining Restaurant General Manager is responsible for overseeing all aspects of a fine dining restaurant operation, ensuring exceptional culinary and service experiences that reflect the highest standards of hospitality and excellence. This role requires refined leadership, a deep understanding of luxury service, and the ability to cultivate a culture of elegance, precision, and team engagement. The General Manager will lead all front-of-house operations, collaborate closely with culinary leadership, and maintain rigorous attention to detail in service delivery, guest relations, and operational performance. They are also responsible for maintaining profitability, controlling labor and expenses, developing high-performing teams, and ensuring compliance with all safety, sanitation, and regulatory requirements while elevating the overall guest journey. Marketing and strategic planning initiatives to attract discerning clientele are also central to this role.

Requirements

Bachelor’s degree or equivalent experience in Food & Beverage operations
At least four (4) years of progressive experience in fine dining restaurant operations within a luxury hospitality environment
Minimum of 2 years of management experience in a hotel or restaurant is preferred
Deep understanding of wine service, tasting menus, and high-end service protocols
Excellent interpersonal and communication skills, with strong attention to detail
Valid Food Handler’s Certificate, First Aid, and CPR certification
Strong leadership background in the culinary field
Proficiency in POS systems, Microsoft Office Suite, and reservation platforms (e.g., OpenTable)
In-depth knowledge of health and safety regulations
Proven comprehensive understanding and adherence to company policies, procedures, job descriptions, daily memorandums, health and safety regulations, sanitation protocols, chemical usage, fire safety procedures, and HACCP guidelines
Fluent in English, Spanish languages required

Nice To Haves

Exceptional knowledge of luxury guest service standards, fine dining etiquette, and culinary presentation
In-depth knowledge of wines, spirits, and pairings with the ability to educate guests and staff confidently
Experience managing wine inventories, collaborating with sommeliers, and curating beverage menus that complement the cuisine
Ability to manage staffing efficiently to optimize operations and minimize labor costs
Ability to quickly assess situations, identify issues, and implement effective solutions to ensure smooth operations and guest satisfaction
Strong understanding of budgeting, cost control, and financial reporting to maintain profitability and adhere to budget guidelines
A keen ability to anticipate guest needs, exceed expectations, and resolve complaints efficiently, ensuring an exceptional guest experience
Ability to effectively manage multiple tasks and prioritize responsibilities in a fast-paced, dynamic environment while maintaining high standards of service

Responsibilities

Overseeing all aspects of a fine dining restaurant operation
Ensuring exceptional culinary and service experiences that reflect the highest standards of hospitality and excellence
Leading all front-of-house operations
Collaborating closely with culinary leadership
Maintaining rigorous attention to detail in service delivery, guest relations, and operational performance
Maintaining profitability
Controlling labor and expenses
Developing high-performing teams
Ensuring compliance with all safety, sanitation, and regulatory requirements
Elevating the overall guest journey
Marketing and strategic planning initiatives to attract discerning clientele