General Manager - The Ridge

POSITION OVERVIEW 

We are seeking an experienced, service-oriented Food and Beverage General Manager to lead and oversee all aspects of food and beverage operations within a single location. The GM is responsible for ensuring high-quality guest experience, optimizing operational efficiency, managing staff performance, and driving financial success. This role requires hands-on leadership, strong financial oversight, and a deep understanding of food and beverage service standards, safety regulations, and team development. 

ESSENTIAL DUTIES AND RESPONSIBILITIES 

The following and other duties may be assigned as necessary: 

Lead daily operations of all food and beverage outlets, including restaurants, bars, banquets, and catering (if applicable) 

Develop and implement service standards and operating procedures to ensure consistent guest satisfaction 

Hire, train, schedule, and supervise front-of-house and back-of-house staff 

Monitor inventory, purchasing, and vendor relationships to ensure cost-effective procurement and product quality 

Ensure compliance with all food safety, sanitation, and alcohol service regulations 

Develop and manage budgets, forecast sales, and control costs including labor, food, and beverage expenses 

Analyze financial statements and KPIs to identify areas for improvement 

Resolve guest concerns promptly and professionally, maintaining high service recovery standards 

Coordinate with culinary teams, marketing, and event departments to support promotions, seasonal offerings, and private events 

Lead employee engagement efforts, enforce company policies, and promote a positive work environment 

Oversee health and safety inspections and ensure all operational licenses and permits are current 

Maintain the cleanliness, functionality, and ambiance of all food and beverage spaces 

Report on performance updates and key operational insights to senior management 

QUALIFICATION REQUIREMENTS 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required: 

Bachelor’s degree in hospitality management, Business, or a related field (preferred) 

Minimum 5+ years of progressive experience in food and beverage management, including 2+ years in a general manager or senior leadership role 

Strong knowledge of food and beverage operations, cost controls, service standards, and guest relations 

Proven leadership, team development, and conflict resolution skills 

Strong financial acumen and experience with budgeting, forecasting, and P&L management 

Excellent communication, organizational, and problem-solving abilities 

Proficiency with POS and restaurant management systems 

Ability to work a flexible schedule including nights, weekends, and holidays 

Must be able to pass background checks and meet regulatory compliance standards 

WORK ENVIRONMENT 

Fast-paced restaurant, bar, or hospitality setting 

May involve working in both front-of-house and kitchen/back-of-house environments 

Exposure to food, cleaning chemicals, high heat, and noise 

Regular interaction with guests, staff, and vendors 

Work hours may extend beyond regular business hours depending on operational needs 

PHYSICAL DEMANDS 

Must be able to stand and walk for long periods during shifts 

Frequent bending, lifting (up to 40 lbs.), and reaching 

Manual dexterity to operate POS systems, office equipment, and handle food items 

Ability to stay alert, focused, and responsive throughout long or late shifts 

CERTIFICATES, LICENSES, REGISTRATIONS 

Valid Food Safety Manager Certification (e.g., Serv-Safe) 

Alcohol Service Certification (e.g., TIPS or state/local equivalent) 

Any additional permits or licenses required by local or state law