General Manager - Chef Daniel Boulud Restaurants
The Dinex Group - Daniel Boulud
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Job summary
The Dinex Group - Daniel Boulud is seeking a General Manager to lead the front-of-house operations of a Michelin-recognized fine dining restaurant. This role focuses on sustaining hospitality standards, guest experience, and operational excellence while supporting the restaurant's culture and culinary vision.
The ideal candidate is an accomplished hospitality professional with luxury dining experience, a track record of developing teams, and the ability to collaborate with senior leadership to
Qualifications
- 5+ years of progressive management experience in fine dining or luxury hospitality.
- Proven ability to lead and develop large teams.
- Strong financial acumen and cost control experience.
- Excellent communication and guest relations skills.
Responsibilities
- Lead and mentor front-of-house team to uphold Michelin-level service.
- Ensure exceptional guest experiences from arrival to departure.
- Collaborate with Executive Chef and culinary leadership.
- Oversee scheduling, staffing, and service standards.
- Monitor operations and maintain dining room presentation.
Skills
Job description
We are seeking an accomplished and highly motivated General Manager to lead the front-of-house operations of an acclaimed Michelin-recognized fine dining restaurant. This individual will be responsible for maintaining exceptional standards of hospitality, service, guest experience, and operational excellence while supporting the restaurant's culture and culinary vision.
The ideal candidate is a polished hospitality professional with significant experience in luxury or Michelin-level dining, a strong understanding of fine dining service, and a proven ability to lead, develop, and inspire a high-performing team.
The General Manager will work closely with the Executive Chef and senior leadership team to ensure the restaurant consistently delivers an exceptional guest experience while achieving operational and financial goals. The General Manager reports directly to the Executive Director of Operations.
- Lead and inspire the front-of-house team, fostering a culture of excellence, professionalism, accountability, and genuine hospitality.
- Recruit, train, coach, and develop managers and service staff.
- Establish clear performance expectations and provide ongoing feedback and mentorship.
- Build strong relationships across all departments to promote teamwork and effective communication.
- Maintain a professional, respectful, and inclusive work environment.
- Oversee scheduling and staffing levels to ensure operational needs and service standards are consistently met.
- Maintain the highest standards of hospitality and personalized guest service.
- Ensure service is executed with precision, warmth, discretion, and attention to detail.
- Develop a thorough understanding of returning guests, VIPs, regular clientele, and special occasions.
- Personally engage with guests and address feedback or concerns with professionalism and urgency.
- Work closely with the reservations and service teams to maximize the guest experience from arrival through departure.
- Ensure the restaurant's service philosophy and standards are consistently reflected throughout the guest journey.
- Oversee daily restaurant operations and ensure seamless execution of service.
- Maintain exceptional standards for dining room presentation, cleanliness, organization, and overall ambiance.
- Ensure compliance with company policies, health and safety regulations, and applicable labor requirements.
- Collaborate with culinary leadership to ensure effective communication between the kitchen and front of house.
- Monitor service flow, table management, reservations, and overall restaurant pacing.
- Identify operational challenges and implement effective solutions.
- Maintain an active presence on the floor during service.
- Partner with senior leadership to achieve revenue, profitability, and cost-control objectives.
- Monitor labor, beverage, and operating costs while maintaining appropriate service levels.
- Review financial reports and identify opportunities for improving operational performance.
- Assist with budgeting, forecasting, purchasing, inventory control, and expense management.
- Analyze sales and operational trends and implement strategies to improve business performance.
- Ensure responsible cash handling and adherence to financial controls.
- Develop and maintain comprehensive service standards and training programs.
- Ensure all team members have a thorough understanding of menus, beverages, service procedures, and restaurant philosophy.
- Conduct pre-service meetings and ongoing training sessions.
- Maintain a high level of product and hospitality knowledge throughout the team.
- Continuously evaluate service standards and identify opportunities for improvement.
- Partner closely with the Executive Chef and culinary leadership to create a cohesive dining experience.
- Communicate effectively with ownership and senior leadership regarding operational performance, staffing, guest feedback, and business opportunities.
- Collaborate with beverage, reservations, events, and administrative teams as needed.
- Represent the restaurant professionally within the hospitality community and with industry partners.
- 5+ years of progressive management experience in fine dining, luxury hospitality, or Michelin-recognized restaurants.
- Previous experience as a General Manager, Restaurant Director, Director of Operations, or comparable senior leadership position preferred.
- Strong understanding of luxury and fine dining service standards.
- Proven ability to lead and develop large, high-performing teams.
- Strong financial and business acumen, including experience managing labor and operating costs.
- Exceptional communication, interpersonal, and organizational skills.
- Highly polished, professional, and guest-focused demeanor.
- Ability to remain calm, composed, and solution-oriented in a high-pressure environment.
- Strong knowledge of food, wine, spirits, and contemporary fine dining.
- Experience working collaboratively with renowned chefs and culinary leadership preferred.
- Ability to work a flexible schedule, including evenings, weekends, and holidays.
- Ability to remain on your feet and actively engaged on the restaurant floor for extended periods, including during lengthy service periods.
- Ability to walk, stand, bend, reach, and move throughout the restaurant and back-of-house areas as needed.
- Ability to occasionally lift, carry, or move items weighing up to 50 pounds.
The Dinex Group LLC is an equal opportunity employer. The Dinex Group LLC does not discriminate in employment with regard to race, color, religion, national origin, citizenship status, ancestry, age, sex (including sexual harassment), sexual orientation, marital status, physical or mental disability, military status or unfavorable discharge from military service or any other characteristic protected by law.
We are seeking an accomplished and highly motivated General Manager to lead the front-of-house operations of an acclaimed Michelin-recognized fine dining restaurant. This individual will be responsible for maintaining exceptional standards of hospitality, service, guest experience, and operational excellence while supporting the restaurant's culture and culinary vision.
The ideal candidate is a polished hospitality professional with significant experience in luxury or Michelin-level dining, a strong understanding of fine dining service, and a proven ability to lead, develop, and inspire a high-performing team.
The General Manager will work closely with the Executive Chef and senior leadership team to ensure the restaurant consistently delivers an exceptional guest experience while achieving operational and financial goals. The General Manager reports directly to the Executive Director of Operations.
- Lead and inspire the front-of-house team, fostering a culture of excellence, professionalism, accountability, and genuine hospitality.
- Recruit, train, coach, and develop managers and service staff.
- Establish clear performance expectations and provide ongoing feedback and mentorship.
- Build strong relationships across all departments to promote teamwork and effective communication.
- Maintain a professional, respectful, and inclusive work environment.
- Oversee scheduling and staffing levels to ensure operational needs and service standards are consistently met.
- Maintain the highest standards of hospitality and personalized guest service.
- Ensure service is executed with precision, warmth, discretion, and attention to detail.
- Develop a thorough understanding of returning guests, VIPs, regular clientele, and special occasions.
- Personally engage with guests and address feedback or concerns with professionalism and urgency.
- Work closely with the reservations and service teams to maximize the guest experience from arrival through departure.
- Ensure the restaurant's service philosophy and standards are consistently reflected throughout the guest journey.
- Oversee daily restaurant operations and ensure seamless execution of service.
- Maintain exceptional standards for dining room presentation, cleanliness, organization, and overall ambiance.
- Ensure compliance with company policies, health and safety regulations, and applicable labor requirements.
- Collaborate with culinary leadership to ensure effective communication between the kitchen and front of house.
- Monitor service flow, table management, reservations, and overall restaurant pacing.
- Identify operational challenges and implement effective solutions.
- Maintain an active presence on the floor during service.
- Partner with senior leadership to achieve revenue, profitability, and cost-control objectives.
- Monitor labor, beverage, and operating costs while maintaining appropriate service levels.
- Review financial reports and identify opportunities for improving operational performance.
- Assist with budgeting, forecasting, purchasing, inventory control, and expense management.
- Analyze sales and operational trends and implement strategies to improve business performance.
- Ensure responsible cash handling and adherence to financial controls.
- Develop and maintain comprehensive service standards and training programs.
- Ensure all team members have a thorough understanding of menus, beverages, service procedures, and restaurant philosophy.
- Conduct pre-service meetings and ongoing training sessions.
- Maintain a high level of product and hospitality knowledge throughout the team.
- Continuously evaluate service standards and identify opportunities for improvement.
- Partner closely with the Executive Chef and culinary leadership to create a cohesive dining experience.
- Communicate effectively with ownership and senior leadership regarding operational performance, staffing, guest feedback, and business opportunities.
- Collaborate with beverage, reservations, events, and administrative teams as needed.
- Represent the restaurant professionally within the hospitality community and with industry partners.
- 5+ years of progressive management experience in fine dining, luxury hospitality, or Michelin-recognized restaurants.
- Previous experience as a General Manager, Restaurant Director, Director of Operations, or comparable senior leadership position preferred.
- Strong understanding of luxury and fine dining service standards.
- Proven ability to lead and develop large, high-performing teams.
- Strong financial and business acumen, including experience managing labor and operating costs.
- Exceptional communication, interpersonal, and organizational skills.
- Highly polished, professional, and guest-focused demeanor.
- Ability to remain calm, composed, and solution-oriented in a high-pressure environment.
- Strong knowledge of food, wine, spirits, and contemporary fine dining.
- Experience working collaboratively with renowned chefs and culinary leadership preferred.
- Ability to work a flexible schedule, including evenings, weekends, and holidays.
- Ability to remain on your feet and actively engaged on the restaurant floor for extended periods, including during lengthy service periods.
- Ability to walk, stand, bend, reach, and move throughout the restaurant and back-of-house areas as needed.
- Ability to occasionally lift, carry, or move items weighing up to 50 pounds.
The Dinex Group LLC is an equal opportunity employer. The Dinex Group LLC does not discriminate in employment with regard to race, color, religion, national origin, citizenship status, ancestry, age, sex (including sexual harassment), sexual orientation, marital status, physical or mental disability, military status or unfavorable discharge from military service or any other characteristic protected by law.
More detail about Chef Daniel Boulud Restaurants part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud, please visit https://culinaryagents.com/entities/237-Chef-Daniel-Boulud-Restaurants
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