General Manager - Farm-to-Table Restaurant & Vineyard

Position Overview

We are seeking an experienced and hospitality-driven General Manager to oversee operations for an upscale farm-to-table restaurant, vineyard, tasting room, and private events property.

This is a senior leadership role responsible for the overall guest experience and operational performance across the restaurant, bar, tasting room, events, and supporting property operations. The ideal candidate is a polished hospitality professional with strong fine dining, wine, events, and team leadership experience who understands how to create memorable experiences while maintaining operational and financial discipline.

The General Manager will work closely with culinary, events, sales, and executive leadership to ensure seamless execution across both daily restaurant service and private events.

Key Responsibilities

Restaurant & Property Operations

• Oversee day-to-day operations of the restaurant, bar, tasting room, events, and related hospitality functions.
• Lead opening and closing procedures and ensure consistent execution of operational standards.
• Maintain exceptional standards for food quality, service, cleanliness, hospitality, and guest experience.
• Act as the primary liaison between the kitchen, service team, events team, and guests.
• Identify operational challenges and implement solutions to improve efficiency and guest satisfaction.
• Ensure all operating systems, procedures, and SOPs are consistently followed.

Leadership & Team Development

• Lead, coach, and develop supervisors, managers, and hourly team members.
• Recruit, interview, hire, onboard, train, and retain service and hospitality staff.
• Establish clear performance expectations and maintain accountability across departments.
• Conduct performance reviews and develop action plans for employee growth.
• Build a positive, collaborative, high-performance team culture.
• Develop future leaders through coaching, mentoring, and structured development programs.

Training & Hospitality Standards

• Establish and maintain high standards for fine dining tableside service, wine service, food running, and hospitality.
• Develop and implement comprehensive onboarding and training programs.
• Ensure employees understand service standards, menus, wine offerings, and operational procedures.
• Coordinate ongoing training for menu changes, service techniques, and beverage programs.
• Ensure appropriate responsible alcohol service training and certifications are maintained.

Financial & Labor Management

• Partner with the culinary team to build staffing schedules based on revenue forecasts and business needs.
• Monitor labor costs, overtime, productivity, and staffing levels.
• Oversee daily, weekly, and monthly sales reconciliation and tip allocation.
• Monitor inventory, purchasing, par levels, and product variances.
• Manage restaurant and event-related supplies within established purchasing procedures.
• Support financial planning, budgeting, and operational performance goals.

Guest Experience & Reservations

• Maintain a high level of guest service throughout restaurant and event operations.
• Build meaningful relationships with guests and create memorable dining experiences.
• Oversee reservations and guest communications.
• Respond professionally to guest feedback and online reviews.
• Monitor guest sentiment across platforms such as Google, Yelp, TripAdvisor, and reservation systems.
• Resolve guest concerns quickly and appropriately.

Wine, Bar & Beverage Operations

• Oversee the restaurant's wine and cocktail programs in partnership with culinary and beverage leadership.
• Support menu costing, inventory analysis, and beverage profitability.
• Ensure staff are knowledgeable about wine, cocktails, spirits, and beverage offerings.
• Maintain appropriate beverage service standards and responsible alcohol practices.

Events & Private Dining

• Partner closely with the Events Operations and Sales teams to ensure seamless execution of private events.
• Coordinate staffing, training, food and beverage execution, and service standards for events.
• Support event sales and contribute to property-level revenue growth.
• Ensure smooth handoff from event sales to operations.
• Maintain exceptional service standards for weddings, celebrations, corporate events, and other private functions.

Qualifications

• 3–5+ years of progressive restaurant or hospitality management experience, preferably in fine dining, upscale dining, farm-to-table, luxury hospitality, or destination dining.
• Experience managing both restaurant and private event operations strongly preferred.
• Proven ability to lead managers, supervisors, and large hourly teams.
• Strong understanding of labor management, scheduling, inventory, purchasing, and restaurant financial performance.
• Experience with wine and beverage programs preferred.
• Strong knowledge of fine dining service standards and guest hospitality.
• Excellent communication, organization, and problem-solving skills.
• Ability to manage multiple priorities in a high-volume, seasonal environment.
• Strong computer skills, including Microsoft Office/Excel and Google Workspace.
• Experience with POS and reservation systems such as Toast, Resy, or similar platforms preferred.
• Event-management software experience such as Tripleseat is a plus.
• Ability to work evenings, weekends, holidays, and extended shifts based on business needs.

The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.