Job Description

Modena Ristorante Vinoteca is a premier Italian dining destination in Marietta, blending fine dining with a welcoming neighborhood atmosphere. We are seeking a driven, hands-on Manager with a passion for hospitality and team leadership to join our growing restaurant and help deliver exceptional experiences for our guests.

Position Overview:

The General Manager is responsible for the overall leadership and operational excellence of the restaurant, ensuring exceptional guest experience, driving financial success, and maintaining operational compliance. This role oversees both the Front of House (FOH) and Back of House (BOH) operations, including full responsibility for the kitchen team, the beverage program, and all operational reporting. Culinary experience is essential, as the General Manager must be capable of supporting the kitchen when needed, mentoring the team, and maintaining menu quality and consistency.

Key Responsibilities:

Operational Leadership

• Oversee daily restaurant operations, including FOH and BOH.
• Maintain compliance with all financial reporting, inventory reports, labor reports, and other required documentation.
• Lead and support the culinary team; step in to assist with food preparation or cooking as necessary.
• Develop and enforce operational procedures to maintain high standards for service, food quality, and cleanliness.
• Ensure compliance with all health, safety, and food handling regulations.

Culinary and Kitchen Management

• Supervise kitchen operations, staff, and production quality.
• Provide hands-on culinary support during peak hours or when needed.
• Ensure consistency in menu execution, portioning, and plate presentation.
• Collaborate with the Executive Chef (if applicable) on menu development, seasonal specials, and inventory management.

Beverage Program Management

• Oversee the beverage program, including wine, beer, cocktails, and non-alcoholic offerings.
• Collaborate with vendors to manage purchasing, pricing, and inventory.
• Develop seasonal beverage offerings, specials, and cost-control initiatives.
• Ensure staff training on beverage service and pairing recommendations.

Financial and Administrative Compliance

• Monitor and analyze financial performance metrics: food and beverage cost percentages, labor costs, P&L performance.
• Complete all necessary reports accurately and on time, including daily sales reports, inventory reports, and employee scheduling.
• Work with ownership on budgeting, forecasting, and business development initiatives.

Team Leadership and Development

• Recruit, hire, train, and mentor FOH and BOH staff.
• Foster a culture of teamwork, professionalism, and high service standards.
• Conduct regular team meetings, performance reviews, and coaching sessions.
• Address and resolve employee and guest concerns promptly and professionally.

Guest Relations

• Ensure every guest receives exceptional hospitality.
• Handle guest inquiries, feedback, and complaints with professionalism and urgency.
• Be a visible, active presence in the dining room and kitchen during service.

Requirements:

• Minimum of 10 years of restaurant management experience, including BOH leadership.
• Proven culinary skills; ability to cook and assist in kitchen operations as needed.
• Experience managing beverage programs and vendor relationships.
• Strong financial acumen and proficiency in operational reporting.
• Knowledge of health, safety, and labor compliance requirements.
• Exceptional leadership, communication, and organizational skills.
• Ability to work flexible hours, including nights, weekends, and holidays.
• ServSafe Food Manager Certification (or ability to obtain upon hire).

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