Restaurant General Manager

We are hiring a Restaurant General Manager at our restaurant 34° North, located in The Beaufort Hotel, in Beaufort, North Carolina. Our 150-seat waterfront restaurant features locally inspired Eastern North Carolina cuisine with fresh local seafood, hand cut steaks, and seasonal ingredients. 34° North is renowned for its cuisine which is rooted in local farms and pristine waters. Open to the public, 34° North Restaurant serves breakfast, lunch, upscale dinner daily, and a full bar menu. The restaurant features a Weekend Brunch on Friday, Saturday & Sunday. Dine on the wrap-around outdoor patio, a covered open-air dining space overlooking Taylor’s Creek and Rachel Carson Reserve, home to over 25 wild horses.

The Restaurant General Manager is responsible for leading the day-to-day front-of-house operation of the restaurant while driving exceptional guest service, associate development, beverage excellence, financial performance, and operational consistency.

As a Concord leader you are responsible to:

• Inspire greatness in your team.
• Encourage and support team members to reach their full potential.
• Create a work environment that is a Great Place to Work for All.
• Lead with integrity, transparency, respect and professionalism.
• Care for your team and their families.

 Key Responsibilities:

• Lead all front-of-house restaurant operations, ensuring exceptional guest experiences, service excellence, and strong financial performance.
• Drive restaurant and beverage revenue through menu development, promotions, special events, upselling initiatives, and strategic pricing.
• Oversee beverage programs, including wine, spirits, beer, and cocktails, while maintaining inventory controls, responsible service practices, and cost management.
• Partner with the Executive Chef and culinary team to deliver outstanding food and beverage offerings, service execution, and guest satisfaction.
• Monitor sales, labor, inventory, operating costs, and profitability, implementing strategies that improve revenue and operational results.
• Recruit, schedule, train, coach, and develop associates while fostering a culture of accountability, engagement, and hospitality.
• Ensure compliance with company standards, safety and sanitation requirements, liquor regulations, and all applicable local, state, and federal laws.
• Collaborate with hotel leadership and other departments to execute operational plans, support business demands, and achieve restaurant and hotel goals.

Qualifications:

• Proven leadership experience managing high-volume restaurant or food & beverage operations, with accountability for guest satisfaction, team development, labor management, and financial results.
• Strong beverage expertise preferred, including wine, whisky, spirits, cocktails, and beverage program development.
• Hotel or resort food & beverage experience preferred; candidates with exceptional leadership experience in upscale restaurants or independent dining concepts are encouraged to apply.
• Experience driving revenue growth, controlling costs, managing labor, and analyzing financial performance to achieve business goals.
• Demonstrated ability to recruit, train, coach, and develop high-performing teams while elevating service standards and accountability.
• Proficiency with restaurant POS systems required; Toast experience strongly preferred.
• Excellent communication, leadership, organizational, problem-solving, and decision-making skills.
• Sommelier certification or formal wine education is highly desirable. Additional compensation opportunities may be available based on credentials, experience, and involvement in the restaurant's wine program.

Pay Range:  $65,000 - $82,000