General Manager

Benefits:

• Employee discounts
• Bonus based on performance
• Competitive salary
• Opportunity for advancement
• Paid time off
• Training & development

We are seeking a driven, hospitality‑focused General Manager to lead our team at Whiskey & Vine, an upscale restaurant offering elevated dining, extensive whiskey and wine lists, and live jazz and blues artists. This role suits a dynamic leader who thrives in a fast‑paced environment and is passionate about great food & beverage, great music, and exceptional service.

• Oversee daily operations of a full‑service restaurant, including front of house and back of house.
• Manage staffing: recruit, schedule, assign duties, and set performance and development goals.
• Train and educate team members to ensure compliance with federal, state, and local laws, safety, and sanitation standards.
• Control budgets and costs with a focus on food, supplies, and labor.
• Fill service roles as needed, stepping into service manager or line‑level positions to support the team.
• Maintain brand standards for quality, service, and guest satisfaction.
• Oversee inventory and security: ensure proper storage, inventory control, equipment security, and timely replenishment while minimizing waste.
• Curate beverage program: maintain and update an elevated wine, whiskey, and craft cocktail list; extensive spirits and wine knowledge required.

• Education and experience:
  
  Some college or advanced training in food & beverage management plus 5+ years of fine dining management experience, or an equivalent combination of education and experience.
• Certifications:
  
  Serve Safe or Food Handler certification, or willingness to obtain.
• Beverage knowledge:
  While formal sommelier certification is not required, having a recognized certification program is preferred.
• Regulatory knowledge:
  Advanced understanding of food, wine, and beverage service regulations.
• Operational skills:
  Strong organization, time management, and efficiency on both hot and cold lines.
• Physical requirements:
  
  Ability to stand for 8+ hours per shift in varying temperatures; ability to lift, carry, or pull heavy objects as needed.
• Technical comfort:
  Comfortable use of hand tools and equipment required for restaurant operations.
• Leadership and communication:
  Exceptional communication skills and proven ability to motivate, coach, and inspire a team.

• Competitive compensation and performance incentives.
• Opportunity to shape the beverage program and guest experience at a fine dining restaurant with a signature live‑music venue.
• A collaborative team environment where leadership makes a visible impact.