General Manager

JOB DESCRIPTION:

TheGeneral Managerwill play a critical role in bringing the food and beverage experience of The Club to life. This is not a traditional restaurant management role. The ideal candidate is an energetic, highly capable hospitality leader who is as comfortable on the floor as they are helping to build the standards, team, culture, and guest experience from the ground up.

The General Managerwill lead day-to-day service while working closely with the broader Club leadership team to continuously shape and evolve the dining experience. They will be expected to think beyond the mechanics of restaurant operations and understand how dining fits into the overall member experience.

The right person is detail-oriented, hands-on, proactive, and genuinely passionate about hospitality. They know how to create a room that feels alive, welcoming, polished, and effortless. They lead from the floor, know their guests and team, anticipateneeds before they are expressed, and understand that exceptional service should feel deeply personal rather than scripted.

As part of a newly created and evolving concept, this individual must be comfortable with ambiguity and energized by building. The Club will continue to grow and evolve, and the Restaurant Manager will be expected to help create the structure, standards, and culture needed to support that evolution.

DUTIES & RESPONSIBILITIES:

Lead the Dining Experience

• Oversee the daily operation of the Club's restaurant and dining spaces, ensuring every aspect of the experience reflects the Club's standards and point of view.

• Lead from the floor during service, remaininghighly visible and actively engaged with members, guests, and colleagues.

• Create an environment that feels polished, energetic, warm, and effortless while maintainingexceptional attention to detail.

• Ensure the dining room is thoughtfully prepared for service, including atmosphere, lighting, music, pacing, presentation, and overall energy.

• Anticipate member needs and preferences and create personalized experiences through thoughtful, intentional service.

• Work closely with the culinary, beverage, and broader hospitality teams to ensure a seamless experience from arrival through departure.

• Handle guest feedback and service recovery with confidence, discretion, and genuine care.

Build and Lead a Great Team

• Recruit, develop, coach, and retainan exceptional front-of-house team.

• Create a culture of accountability, curiosity, teamwork, and pride in the work.

• Lead and coach through service, providing real-time feedback and setting a high bar through personal example.

• Conduct meaningful pre-shift meetings that keep the team informed, engaged, and connected to what is happening within the Club.

• Help identifythe right people for the right roles and make thoughtful recommendations as the team and operation continue to grow.

• Create development opportunities and help build future leaders within the restaurant team.

• Hold the team accountable while creating an environment where people feel respected, supported, and motivated to improve.

Help Build the Operation

• Work closely with Club leadership to establish, refine, and evolve restaurant service standards, operating practices, and the overallguest experience.

• Bring ideas and solutions to the table and take ownership of making things happen.

• Identifyopportunities to improve service, flow, communication, efficiency, and the member experience.

• Help create the systems and structure needed to support a growing and evolving operation without losing the personality and spontaneity that make the experience special.

• Be comfortable operating in an environment where concepts, processes, and priorities may continue to evolve.

• Support special dinners, member events, and other experiences that bring the Club's broader hospitality vision to life.

Drive Operational and Financial Performance

• Manage staffing and scheduling based on business needs while maintainingthe appropriate levelof service and labor discipline.

• Monitor sales, labor, costs, and other key operational metrics and identifyopportunities to improve performance.

• Partner with leadership to achieve revenue and profitability goals.

• Ensure responsible cash handling and adherence to all financial controls.

• Maintain a strong understanding of the business and use data and observations from the floor to make informed decisions.

• Balance exceptional hospitality with sound business judgment.

Be a Connector Within the Club

• Build strong relationships with members and develop a deep understanding of their preferences, habits, and expectations.

• Share relevant guest and member insights with colleagues across the Club to support a more personalized and connected experience.

• Partner closely with culinary, beverage, programming, events, and other operational teams to ensure the restaurant feels fully integrated into the life of the Club.

• Represent the Club with professionalism, good judgment, warmth, and discretion

REQUIRED SKILLS & ABILITIES:

• At least five years of restaurantor hospitality leadership experience within a high-end, luxury, lifestyle, private club, boutique hotel, or similarly experience-driven environmentboth nationally and internationally.

• A highly hands-on operator who enjoys being on the floor and leading service in real time.

• Strong food and beverage knowledge and a genuine appreciation for dining, wine, and hospitality.

• A natural leader who knows how to build a team and create a strong culture.

• Exceptional attention to detail without becoming rigid or overly process-driven.

• Strong commercial instincts and an understanding of restaurant financial performance.

• Comfortable in a startup-like environment where not everything is fully defined.

• Someone who enjoys creating, improving, and building rather than simply maintainingan established operation.

• Excellent judgment and the ability to remain calm, polished, and solutions-oriented in a fast-paced environment.

• A high levelof personal ownership and accountability.

• Strong communicationand organizational skills.

• A genuine passion for creating memorable, highly personal hospitality experiences.

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Ability to lift, carry, push, and pull up to 10lbson a regular basis.

• Prolonged periods of standing, walking, and moving goods throughout the loading dock, storeroomand hotel areas.

• Ability to bend, kneel, reach, and climb step stools or ladders.

• Ability to work in varying temperatures (e.g., outside, dock, coolers, freezers).

• Clear visionfor reading labels, instructions, and reports.

• Adequate hearing for effective communication via radios, traffic interactionand direct interaction with colleagues and guests.

Reasonable accommodation may be madeto enable individuals with disabilities to perform essential functions.

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BHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.