Restaurant General Manager

COREcruitment; Berlin; Vor Ort; EUR 51.000 - 60.000; Vollzeit

Zusammenfassung

A prominent hospitality group in Berlin is seeking an experienced General Manager responsible for overseeing the daily operations of a high-volume venue. The ideal candidate will have strong leadership skills, with experience in recruiting and training staff, ensuring high standards of guest experience, and managing P&L. This position offers a competitive salary and the opportunity to work in a dynamic environment requiring a hands-on approach and flexibility to lead during busy service periods.

Leistungen

Bonus structure

Training and development programs

Qualifikationen

• Several years' experience as General Manager or similar role in high-volume restaurants.
• Proven ability to lead teams of 40–50+ employees.
• Strong customer-facing communication skills.

Aufgaben

• Oversee day-to-day operations ensuring guest experience.
• Lead and develop a team of around 50 staff.
• Recruit and onboard new team members.
• Manage staff schedules and labour costs.

Kenntnisse

Leadership

Customer service

Team development

Problem-solving

P&L management

Jobbeschreibung

Location: Berlin

Start: ASAP

Salary: €60.000 + bonus

Languages: English, German is a bonus

Role overview

• I am looking for a Hands‑on General Manager responsible for the daily operation and long‑term success of a high‑volume hospitality venue, with a strong emphasis on guest experience, team leadership and fine dining service standards.
• Ideal for a seasoned leader from large standalone or multi‑outlet restaurants (not classic F&B), who loves being on the floor, setting the tone for service and driving both revenue and standards.

Key responsibilities

• Oversee all day‑to‑day operations of the venue, being highly visible on the floor during service and ensuring a warm, professional and consistent guest experience.
• Lead, motivate and develop a team of around 50 staff (FOH and relevant BOH interfaces), creating a positive, performance‑oriented and supportive work environment.
• Recruit, interview and onboard new team members, ensuring the right talent, attitude and cultural fit for a high‑service, fine dining–influenced environment.
• Create, manage and optimise staff rotas/rosters to ensure appropriate coverage for peak and off‑peak periods while controlling labour costs.
• Coach and develop the service team through briefings, on‑the‑job training, standards refreshers and regular feedback, raising service levels and product knowledge continuously.
• Work closely with the head chef / culinary leadership to align service with food concept, menu changes and specials, ensuring that fine dining standards are reflected in timing, sequence of service and guest interaction.
• Handle guest interactions personally, resolve complaints professionally and turn feedback into concrete improvements to enhance reputation and guest loyalty.
• Support P&L management: monitor revenues, average spend, labour costs and key cost lines; contribute to budgeting, forecasting and cost‑control measures.
• Ensure compliance with food safety, hygiene, health & safety and other regulatory requirements at all times.
• Collaborate with ownership/management on local marketing initiatives, events and partnerships to drive covers, private bookings and overall revenue.

Profile & requirements

• Several years’ experience as General Manager, Restaurant Manager or equivalent in large, high‑volume restaurants or destination venues (standalone or group), preferably with exposure to fine dining or elevated casual concepts.
• Proven ability to lead and inspire teams of 40–50+ employees, with a track record in recruitment, training, performance management and building strong team cultures.
• Strong customer service mindset; enjoys being guest‑facing, with excellent communication skills and a calm, solution‑oriented approach in busy service periods.
• Confident in creating and managing staff schedules, understanding labour ratios and balancing service quality with cost control.
• Solid understanding of basic P&L drivers, KPIs and operational levers in a restaurant environment, able to discuss numbers and actions with ownership.
• Passion for food, wine and hospitality, with an appreciation for fine dining standards and the details that create memorable guest experiences.
• Highly hands‑on leadership style: leads by example on the floor, supports the team during peak times and is willing to step into operational tasks when needed.
• Flexibility to work evenings, weekends and holidays as required by the business.