Front-of-House Visionary GM — Chef-Driven Dining

Chetola Resort; North Carolina, United States, Northern America, Americas; Hybrid; USD 90,000 - 130,000; Full time

Benefits offered by this job

Competitive salary

Health, dental, vision benefits

On-property perks

Paid time off

Job summary

Haven, a chef-driven restaurant at Chetola Resort in Blowing Rock, NC, seeks a Restaurant General Manager to lead its front-of-house team and guide the restaurant through growth. This role is about translating culinary vision into a distinctive guest experience and strengthening Haven’s service culture across every shift.

The GM will partner with culinary leadership to uphold standards, recruit and develop staff, and manage daily operations.

Qualifications

• Proven leadership in upscale, chef-driven or fine-dining settings.
• Experience opening or launching restaurant concepts.
• Ability to translate culinary vision into service excellence.
• Proven track record recruiting, training, and retaining teams.
• Strong knowledge of wine, beverage, and service standards.
• Availability for evenings, weekends, holidays.

Responsibilities

• Lead front-of-house operations and service standards.
• Oversee scheduling, reservations, and floor management.
• Coach and develop a high-performing FOH team.
• Align service culture with Haven's culinary identity.
• Partner with culinary leadership to deliver seamless guest experiences.
• Monitor financial performance and labor costs.

Skills

Restaurant leadership

FOH operations

Team development

Service standards

Opening concepts

Hospitality mindset

Communication

Tools

POS systems

Reservation systems

Scheduling systems

Job description

Haven, a chef-driven restaurant at Chetola Resort in Blowing Rock, NC, seeks a Restaurant General Manager to lead its front-of-house team and guide the restaurant through growth. This role is about translating culinary vision into a distinctive guest experience and strengthening Haven’s service culture across every shift.

The GM will partner with culinary leadership to uphold standards, recruit and develop staff, and manage daily operations.