Boston | Restaurant GM | Private Club

Madison Collective; Boston (MA); On-site; USD 105,000 - 110,000; Full time

Benefits offered by this job

Salary $105-110K

Discretionary bonus (up to 10%)

Medical benefits

PTO – 3 weeks after 60 days

Sick Days

10 paid holidays

Job summary

Madison Collective, a premier private social club, seeks a Restaurant General Manager to oversee a busy lunch and dinner operation. Local candidates preferred; must be authorized to work in the United States.

The GM will lead the restaurant and staff to achieve financial and service goals, while maintaining club standards and exceptional dining experiences. The ideal candidate brings 3–5 years of progressive GM experience in fine dining or luxury settings, strong leadership, and a passion for

Qualifications

• 3–5 years of progressive GM experience in fine dining/luxury settings.
• Elevated service style and professional presentation.
• Ability to lead and develop management teams.
• Results-driven with strong financial acumen and attention to detail.
• Excellent English communication; other languages a plus.

Responsibilities

• Provide leadership for a full-service upscale restaurant and team.
• Manage and analyze sales, costs, staffing, and member satisfaction.
• Develop annual budget, marketing plans, and operational objectives.
• Oversee payroll, inventory, and budget management for the restaurant.
• Ensure health, safety, and labor compliance across operations.
• Support menu development and guest service excellence.
• Coach, train, and conduct performance reviews.

Skills

GM experience

Leadership

Hospitality expertise

English fluency

Team building

Financial acumen

Education

High School Diploma

Bachelor's degree preferred

Tools

Word

PowerPoint

Excel

Job description

Overview:

An award-winning modern private social club seeks a Restaurant General Manager to oversee their busy lunch and dinner restaurant. Must have strong tenures as a GM with a background in full service/fine dining restaurants in upscale hotels, luxury resorts, or complex fine dining environments. Local candidates preferred. Must be authorized to work in the United States.

Reports To: Assistant Director of Operations-Food & Beverage

WHO ARE WE LOOKING FOR?

The ideal candidate is a driven self-starter with an entrepreneurial spirit who is passionate about anything food & beverage, hospitality, people, talent development, team building and people culture champion. They enjoy being part of a dynamic environment and are committed to being a team player. They should have a demonstrated ability to think analytically about the business, have keen financial acumen, excellent people leadership skills, question proposed processes and initiatives, an abundance of creativity, desire to provide highly personalized services, have a critical eye for detail, and have high expectations and standards.

PRIMARY RESPONSIBILITIES

Provides direction and leadership for full-service upscale restaurant. The General Manager is responsible for leading the restaurant and staff in achieving the operational and financial goals, managing the performance, maintaining the facilities in accordance with club’s service standards, and ensuring high member satisfaction and exceptional dining experience.

ESSENTIAL JOB ELEMENTS

• Provide leadership and instill a culture and work environment based upon respect; providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment
• Manage and coordinate the planning, organizing, training and leadership necessary to achieve stated responsibilities in sales, costs, employee retention, member satisfaction, food & beverage, events, and rooms quality, cleanliness and sanitation
• Implement overall food & beverage strategy that aligns with organizational policies and goals
• Develop and recommend the annual budget, marketing plans and objectives and manage within those approved plans
• Monitor and analyze cost center financial performance and contribution to club’s profitability
• Implement and maintain F&B marketing and other marketing activities and club programming initiatives
• Hire, train, empower, coach and counsel, and performance reviews
• Manage payroll, reports, forecasts, inventory and budget for the restaurant
• Introduce procedures to increase member and employee satisfaction Understand all policies, procedures, standards, specifications, guidelines and training programs at the club
• Assume 100% responsibility for the quality of services provided
• Perform purchasing and inventory responsibilities on a daily/weekly basis
• Fill in where needed to ensure guest service standards and efficient operations at other club outlets
• Continually strive to develop the staff in all areas of managerial and professional development
• Oversee and ensure that policies on employee performance appraisals are followed and completed on a timely basis
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the club, employees and members
• Assist in creating a dynamic menu for all outlets that evolve and changes on a regular basis
• Investigate and resolve member complaints regarding food quality and service
• Assume additional tasks assigned to you by your direct supervisor or any manager of club

WORK ENVIRONMENT AND PHYSICAL DEMANDS

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to stand; walk; sit; use hands and reach with hands and arms and frequently ascend and descend multiple flights of stairs. The employee is occasionally required to climb or balance; stoop, kneel, crouch, or crawl and taste or smell. The employee must frequently lift and/or move up to 40 pounds.

WHO WE ARE LOOKING FOR

• At least 3-5 years of progressive experience as a Restaurant General Manager in a fine dining, luxury hotel, resort, or private club environment
• Consistently deliver an elevated service style with exquisite professional presentations skills
• Ability to lead and grow a team of managers. Experience managing and developing teams
• Results-driven leader who is fearless about execution, is creative, can champion a vision, and is not afraid to dig into the details
• A strong team player who supports their team and embraces ownership, accountability, and responsibility for the team’s work
• Excellent oral and written communication skills in English; Proficiency in additional languages a plus
• Detail oriented, excellent prioritization, time management, organizational and follow up skills
• Demonstrated ability for process excellence and project management
• Experience in events, banquets, in room dining
• Ability to read and understand P&L reports and make strategic decisions based on financial data
• Basic understanding of Health and Safety, Food Hygiene and Employment Legislation
• Open availability and flexibility to work according to the needs of the business
• Comfortable with WORD, PowerPoint and Excel
• High School Diploma or equivalent required; Bachelor’s degree preferred

BENEFITS:

• Salary $105-110K
• Discretionary bonus (up to 10%)
• Medical benefits
• PTO – 3 weeks after 60 days
• Sick Days
• 10 paid holidays
• EOE – We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status.