General Manager

JOB DESCRIPTION & CLASSIFICATION

ROLE: General Manager

EMPLOYMENT CLASSIFICATION: Exempt

REPORTS TO: Ownership

SUPERVISES: Front-of-house management and supervisors, dining room, reservations, and bar teams.

OVERVIEW

We are opening a new casually elegant, Mediterranean-inspired restaurant in Greenwich, Connecticut, founded and led by Joe Campanale, one of the most respected restaurateurs in the United States.

Joe Campanale is a Forbes 30 Under 30 restaurateur, Food & Wine Sommelier of the Year, and a Wine Enthusiast 40 Under 40 Sommelier, widely recognized for building some of New York’s most influential hospitality-driven restaurants. This new project represents his first major destination restaurant in Greenwich and draws inspiration from Italian coastal cooking, thoughtful beverage programs, and warm, detail-oriented service.

The restaurant is developed by Partner Hospitality in collaboration with Lowder-Tascarella Hospitality (LTH), with culinary direction from Chef Abram Bissell—whose career includes time at Eleven Madison Park, The NoMad, and The Modern—and beverage leadership from Chris Lowder, who has helped shape some of the world’s most respected bar programs, including The NoMad Bar. Together, the team is creating a warm, energetic space where food, drink, and hospitality are given equal importance.

The restaurant is intended to be both a beloved neighborhood fixture and a regional dining destination, welcoming guests from Greenwich and beyond for an elevated yet approachable experience rooted in Italian tradition and modern hospitality.

ESSENTIAL JOB FUNCTIONS

The General Manager is responsible for the successful daily operations of the restaurant ensuring service consistency and maintaining a safe, positive working environment while fulfilling the expectations of senior management and ownership. The General Manager will lead the front-of-house and bar teams, oversee reservations and dining room operations, manage labor and operating costs, and uphold health, safety, and responsible alcohol service standards.

All duties are to be performed in accordance with federal, state, and local laws, regulations, and ordinances, as well as department and Company policies, practices, and procedures including health, sanitation, alcohol service, and safety policies.

KEY KNOWLEDGE SKILLS ABILITIES

The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that they can perform the essential functions of the job with or without reasonable accommodation:

• Skilled in Microsoft Office and Microsoft Excel (or equivalent).
• Experienced in daily fine dining restaurant operations with a front-of-house focus.
• Working knowledge of health, safety, and responsible alcohol service regulations.
• Thorough knowledge of luxury service and guest expectations.
• Resourceful, creative, and flexible.
• Knowledge of technical and behavioral requirements to train, motivate, evaluate, mentor, and direct colleagues and managers.
• Ability to plan and organize the work of others, including scheduling and floor coverage.
• Ability to lead calmly under pressure and maintain a consistent hospitality culture.

EDUCATION and/or EXPERIENCE

Required:

• 10+ years’ experience in fine dining restaurant operations.
• 5+ years’ management experience with direct front-of-house leadership responsibility.

Preferred:

• Previous experience working in a similar hotel, resort, or restaurant setting.
• Bilingual abilities.
• Hospitality or service leadership education or equivalent professional training.

KEY RESPONSIBILITIES

• Lead all front-of-house and dining room operations to ensure a consistent and elevated guest experience.
• Oversee reservations, seating strategy, floor management, and pacing throughout service.
• Collaborate closely with culinary and bar leadership to ensure alignment between the dining room and kitchen.
• Recruit, train, schedule, and manage front-of-house staff and managers.
• Conduct regular training sessions to reinforce service standards, hospitality language, and menu knowledge.
• Handle guest feedback and resolve service issues with discretion and urgency.
• Participate in special events, promotions, and marketing initiatives.
• Maintain labor controls and manage staffing levels to meet forecasted budgets.
• Ensure cleanliness, readiness, and organization of all guest-facing areas.

Maintain administrative standards:

• Maintain accurate documentation for training, performance management, and incidents.
• Respond to all internal and external communications within 24 hours.
• Maintain FOH operating tools including floor plans, schedules, and service checklists.
• Ensure reservation systems and POS settings are accurate and current.
• Oversee cash handling, comps, voids, and closing procedures in alignment with company policy.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform supportive functions as determined by management based upon the particular requirements of the business.

• Collaborate effectively with other departments and leadership teams.
• Participate in on-site and off-site events as needed.
• Demonstrate a hospitality-centered leadership model.
• Additional duties as necessary and assigned.

PHYSICAL DEMANDS

While performing these job duties, the employee is regularly required to see, talk, hear, and reach. The employee is regularly required to sit, walk, and stand for long periods of time. The employee is required to use dominant hand coordination for simple grasping, pushing/pulling, and fine manipulation. The employee is also required to lift and carry up to 50 pounds, bend, squat, kneel, and reach above shoulder level. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK SCHEDULE/HOURS

Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect business needs, which may include overtime, weekends, and holidays. This document does not create an employment contract other than an at-will employment relationship.

This job description in no way states or implies that these are the only duties to be performed by the employee in this position. It is not intended to give all details or a step-by-step account of the way each procedure or task is performed. The incumbent is expected to perform other duties necessary for the effective operation of the department.