Restaurant GM — Lead High-Volume Hotel Dining

White Lodging; West Lafayette (IN); On-site; USD 95,000 - 125,000; Full time

Benefits offered by this job

Day 1 Medical, Dental and Vision

Paid Parental Leave

Vacation and PTO with rollover

Wellness tools

Unlimited referral bonuses

401(k) with company match

Tuition reimbursement

Discounts on rooms and dining

Job summary

White Lodging is hiring a Restaurant General Manager to lead food and beverage operations at one of our premium hotel restaurants. This senior leadership role combines operational excellence with people development and financial accountability to deliver exceptional guest experiences.

You will own P&L, drive profitability, and partner with the Executive Chef to ensure menu quality and smooth dining room flow across high-volume service periods.

Qualifications

• Proven experience as a Restaurant GM or senior restaurant leader in high-volume hotel dining.
• Demonstrated ability to own restaurant P&L, labor, food costs and profitability.
• Strong background in upscale dining, wine pairings, and beverage program management.
• Experience managing multiple meal periods and cross-functional leadership.

Responsibilities

• Lead all aspects of hotel restaurant operations across multiple meal periods.
• Recruit, direct, and develop a team of managers and front-of-house staff.
• Drive operational performance through systems, standards, and cost controls.
• Own the restaurant P&L, budgets, labor, and food cost management to hit profitability.
• Collaborate with Executive Chef and beverage team on menu quality and service.
• Champion guest satisfaction and maintain brand reputation across touchpoints.
• Partner with corporate leadership, marketing, and events for growth.

Skills

Restaurant GM experience

P&L ownership

Upscale dining

Team development

Wine & beverage

Data-driven

POS systems

Tools

POS systems

Job description

White Lodging is hiring a Restaurant General Manager to lead food and beverage operations at one of our premium hotel restaurants. This senior leadership role combines operational excellence with people development and financial accountability to deliver exceptional guest experiences.

You will own P&L, drive profitability, and partner with the Executive Chef to ensure menu quality and smooth dining room flow across high-volume service periods.