Overview

The Restaurant General Manager is responsible for the efficient, professional, and profitable operation of the food service operations at the assigned venue. This individual ultimately oversees every managerial, full-time, and part-time position and ensures full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations. In addition to managing the day-to-day business operations.

This role will pay a yearly salary of $110,000 to $125,000 and is bonus eligible.

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until July 31, 2026

Responsibilities

• Lead all daily operations with excellence, energy, and absolute attention to detail
• Build, train, and inspire a best-in-class front-of-house and leadership team
• Create and evolve a service culture rooted in modern luxury hospitality
• Partner closely with culinary leadership to deliver a seamless, elevated guest experience
• Own financial performance, including labor, cost controls, and revenue optimization
• Collaborate with OVG leadership on opening strategy and long-term vision
• Set the tone on the floor—visible, engaged, and deeply connected to the guest experience
• Establish standards that balance precision with personality, warmth, and energy
• Build a team culture that attracts and retains elite hospitality talent
• Ensure legal, efficient, professional, and profitable operation of the assigned venue.
• Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, and P&L financial statements.
• Oversee scheduling and labor allocation.
• Evaluate recent historical sales and purchasing data for the purpose of identifying purchasing patterns and the accurate cost of goods.
• Program and maintain the point of sale system to ensure accurate financial reporting, tracking of accountability, and commodity levels by location.
• Inspects the operation on a regular basis to ensure that the established quality standards are maintained.
• Develops an effective management team.
• Gives the managers clear direction and provides the necessary assistance for them to perform their work.
• Evaluates each manager’s performance and makes recommendations for their improvement.
• Reviews and assists in the development of menus and marketing plans with the appropriate department heads.

Qualifications

• MA or MS; BA or BS with a business-related major.
• Minimum 5-7+ years of management experience in the food-related or concessions industry.
• Strong background in modern luxury, celebrity-driven, or high-energy fine dining environments.
• Experience in destination dining, entertainment-driven venues, or Las Vegas-style concepts strongly preferred.
• Nationally recognized, advanced food service sanitation training course certification.
• Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, professional, and courteous manner that fosters a positive, enthusiastic, and cooperative work environment.
• Ability to make sound business/operations decisions quickly and under pressure.
• Solid working knowledge of computer applications: Microsoft Office, POS systems, and timekeeping systems.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess a valid Food Handler's certificate and Alcohol Service Permit if required by state or local government.
• Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, percentages).
• Ability to handle cash accurately and responsibly.
• Ability to consistently adhere to the highest standards of integrity, professionalism, ethics, and confidentiality.
• Ability to work independently with little direction.
• Ability to work nights, weekends, and holidays as needed.