Director of Operations

Horizon Hospitality Associates, Inc.; Detroit (MI); On-site; USD 100,000 - 125,000; Full time

Job summary

Horizon Hospitality Associates, Inc. is seeking a dynamic General Manager to lead its flagship concept located about 90 minutes outside Detroit. The role oversees multiple dining/guest service outlets with a hands-on leadership style and a focus on profitability and guest satisfaction.

The GM will manage daily operations, drive revenue, control labor and food costs, recruit and mentor a strong team, and partner with culinary leadership to maintain exceptional standards across the property.

Qualifications

• 5–10 years of progressive hospitality leadership in high-volume food and beverage.
• Proven track record driving operational excellence and financial performance.
• Strong P&L management with control of labor and costs.
• Experience recruiting, developing, and retaining high-performing teams.
• Excellent leadership, communication and organizational skills.
• Bachelor's or Associate degree in Hospitality/Business preferred.

Responsibilities

• Provide executive oversight for multiple high-volume food and beverage operations.
• Lead front-of-house operations with hands-on management and guest service focus.
• Establish standards, routines, and accountability across departments.
• Maintain full P&L responsibility, driving revenue and managing costs.
• Recruit, mentor, and retain a high-performing management/team.
• Collaborate with culinary leadership to uphold food quality and service.
• Oversee hiring, training, performance management and succession planning.
• Manage private events and special functions to ensure memorable experiences.

Skills

Leadership

P&L Management

Operations Management

Guest Service

Education

Hospitality degree

Tools

POS systems

Job description

A highly successful independent hospitality group is seeking a dynamic, hands‑on General Manager to lead its flagship concept about 90 minutes outside of Detroit, offering a very reasonable cost of living. This multi‑faceted location features a full‑service scratch kitchen, a high‑volume bar program, and dedicated private event spaces.

Position Summary

The General Manager provides strategic and operational leadership across multiple dining and guest service outlets, ensuring exceptional hospitality, financial performance, and operational excellence. This individual will oversee daily operations, lead department managers, drive profitability, and create an engaging environment for both guests and employees.

Key Responsibilities

• Provide executive oversight for multiple high‑volume food and beverage operations.
• Lead front‑of‑house operations with a visible, hands‑on management style and commitment to exceptional guest service.
• Establish operational standards, management routines, and accountability measures to ensure consistency across all departments.
• Maintain full P&L responsibility, driving revenue growth while managing labor, food, beverage, and operating costs.
• Recruit, develop, mentor, and retain a high-performing management and hourly team while fostering a collaborative culture.
• Partner closely with culinary leadership to maintain exceptional food quality, service standards, and operational efficiency.
• Oversee hiring, training, performance management, and succession planning across the operation.
• Ensure memorable guest experiences by maintaining high hospitality standards and effectively managing private events and special functions.
• Maintain a strong leadership presence throughout the property and serve as the primary operational decision‑maker.
• Ensure compliance with all company policies, safety standards, and applicable regulations.

Qualifications

• 5 to 10 years of progressive hospitality leadership experience in high‑volume food and beverage operations.
• Proven success leading large teams while driving operational excellence and financial performance.
• Strong P&L management experience with demonstrated success controlling labor and operating costs.
• Experience recruiting, developing, and retaining high-performing teams.
• Excellent leadership, communication, and organizational skills.
• Proficiency with modern restaurant management systems and POS platforms.
• Associate's or Bachelor's degree in Hospitality Management, Business, Culinary Arts, or a related field preferred.

Compensation: $100,000 - $125,000 base (commensurate with experience), 20% bonus program, health care stipend, 2 weeks PTO, sick pay, and much more!

relocation assistance available