Restaurant General Manager - Luxury Hotel

GDC•Nashville, TN

About The Position

A nationally recognized luxury hotel in Nashville, Tennessee, is seeking an accomplished Restaurant General Manager to lead one of its signature food and beverage operations. The role oversees the restaurant’s service, financial performance, team development, guest experience, and culture within an award-winning luxury environment focused on culinary craftsmanship, gracious hospitality, and personalized service. The General Manager is expected to lead visibly and hands-on during service, uphold Forbes Travel Guide standards, develop a high-performing front-of-house team, and partner closely with culinary and hotel leaders. The role also manages restaurant financials and operations, including labor, scheduling, expenses, forecasting, reservations, guest recovery, presentation, and readiness. Compensation includes a $100,000 base salary, an annual performance-based bonus, and a comprehensive benefits package.

Requirements

Progressive restaurant leadership experience in luxury hotels, resorts, fine-dining restaurants, or comparable high-touch hospitality environments.
Previous experience as a Restaurant General Manager, General Manager, Director, or senior restaurant leader.
Forbes Travel Guide standards training and demonstrated experience operating to Forbes service standards; required for consideration.
Strong understanding of elevated sequence of service, guest recognition, anticipatory service, and luxury service recovery.
Proven ability to train and develop teams to execute exacting standards consistently.
Financial acumen and experience managing labor, cost controls, budgets, forecasting, and P&L performance.
Sophisticated food, wine, beverage, and fine-dining knowledge.
Exceptional communication skills and executive presence.
Ability to balance operational discipline with genuine warmth and hospitality.
Comfort operating in a highly visible environment with discerning leisure, business, VIP, and special-event clientele.

Nice To Haves

Bachelor’s degree in hospitality, business, or a related field preferred.

Responsibilities

Own the overall operation and performance of the restaurant, including service, financial results, team development, guest experience, and culture.
Lead from the floor with a highly visible, hands-on approach during service.
Maintain luxury service standards across every guest touchpoint.
Recruit, train, mentor, and develop a high-performing front-of-house team.
Reinforce Forbes Travel Guide service standards through daily coaching, pre-shifts, observation, feedback, and accountability.
Create a culture that values warmth and genuine hospitality alongside technical precision.
Partner with culinary leadership to ensure seamless execution between the kitchen and dining room.
Manage labor, scheduling, productivity, operating expenses, and departmental profitability.
Monitor revenue, costs, forecasting, and restaurant performance against budget.
Maintain high standards for restaurant presentation, cleanliness, organization, and readiness.
Oversee reservations, seating strategy, VIP recognition, guest recovery, and special requests.
Develop relationships with repeat guests and create personalized experiences for new guests.
Collaborate with hotel leadership and beverage, culinary, events, and other departments to deliver a cohesive luxury experience.
Evaluate service execution and identify opportunities to elevate the guest journey.
Train and coach teams to deliver technical precision, consistency, and genuinely engaged hospitality.