General Manager

Responsibilities

• Lead all day-to-day operations and set elevated standards of service to ensure exceptional guest experiences.
• Manage staff performance, attendance, and engagement while fostering a positive, brand-aligned culture.
• Take ownership of site performance by driving sales and monitoring guest satisfaction metrics.
• Monitor budgeting activities, control costs, and analyze financial reports to meet business goals.
• Oversee FOH inventories and collaborate with the operations team for efficient provisioning and purchasing.
• Coordinate with culinary leadership on menu execution and with the Corporate Event Coordinator for seamless event execution.
• Maintain restaurant cleanliness, functionality, and compliance with all health and sanitation regulations.
• Manage guest correspondence and coordinate with the Host/Maitre D team regarding reservations.

Requirements

• Proven leadership experience in a fine dining environment with a deep understanding of hospitality standards.
• Experience managing beverage programs and maintaining strong food and service knowledge.
• Proficiency in financial management, including cost control, budgeting, and inventory oversight.
• Strong organizational skills and proficiency with hospitality technology and systems.
• Ability to work full-time availability, including nights, weekends, and holidays.
• Valid state and locally required alcohol certifications.

Benefits

• Competitive salary
• 401(k) and 401(k) matching
• Health and dental insurance
• Wellness resources

About the Company

Scratch Restaurants Group was founded by Chefs Phillip Frankland Lee and Margarita Kallas-Lee. While each restaurant concept is unique and independent, they are all tied together by a dedication to an artisanal, "from scratch" approach to hospitality.