General Manager

About the Organization OVERVIEW ABOUT DIVIDEND RESTAURANT GROUP Dividend Restaurant Group (DRG) was built on the core belief that the foundation of a company is defined by the character of the team, the versatility of its systems and the discipline of its actions. DRG is a guest first and team focused organization that has a successful track record of revitalizing iconic brands and driving value for all stakeholders. Housed in Denver, DRG brings together some of the country's best-known brands, leveraging an industry-leading platform with a clear vision for continued growth. Our driving mantra- we pay 'dividends' to every stakeholder of our business; our guests, our team members, our vendors and our financial partners, all in different but meaningful ways. Description We are seeking a dynamic and experienced General Manager to lead our full-service fine dining restaurant. This role is responsible for overseeing all facets of the business, including Front of House (FOH) and Back of House (BOH) operations. The General Manager serves as the primary leader of the restaurant team, directly supervising both the Executive Chef and Service Managers to ensure exceptional execution across the board. If you are an accomplished leader with a strong background in upscale dining, financial management, and team development, this is your opportunity to run one of the top restaurant operations in the region. Key Responsibilities Provide overall leadership and strategic direction for all restaurant operations. Directly oversee and support both the Executive Chef (BOH) and Service Managers (FOH) to ensure collaboration, consistency, and excellence across departments. Maintain full P&L responsibility, budgeting, forecasting, and cost control, ensuring profitability and long-term success. Set and uphold the highest standards for guest service, culinary quality, cleanliness, and atmosphere. Hire, train, develop, and retain top talent across the restaurant team. Foster a positive, professional, and inclusive work environment with a focus on teamwork, hospitality, and growth. Monitor and analyze performance metrics and implement strategies for improvement. Ensure full compliance with all local, state, and federal health and safety regulations. Represent the restaurant brand in the community and support marketing initiatives and events. Lead by example on the floor during peak business hours, embodying a hands-on, high-touch management style. Qualifications & Skills Minimum 5 years of experience as a General Manager in a fine dining or upscale hospitality environment. Proven ability to lead large teams and coordinate operations between BOH and FOH departments. Strong financial acumen and demonstrated experience managing restaurant budgets and achieving revenue goals. Deep knowledge of food, wine, spirits, and service standards. Exceptional communication, leadership, and organizational skills. Ability to lead in a fast-paced environment with grace, professionalism, and attention to detail. Local knowledge and involved in the local community Technologically proficient in POS, inventory systems, and business reporting tools. Must be available to work a flexible schedule including evenings, weekends, and holidays. Position RequirementsQualifications and Requirements Non-negotiable integrity. Professionalism in demeanor, appearance, communication and interaction with guests, staff and managers. Five or more years of experience as a General Manager and/or Assistant GM, preferably in a three-star or higher fine-dining establishment. College degree in hospitality, business, or related field preferred. Demonstrated skills in leadership, team development and team retention. Excellent written and verbal communication skills. Excellent interpersonal and relationship skills Proven time management and organizational skills. Proven ability to anticipate and solve problems while make effective decisions under pressure. Experience hiring, training, and developing team members. Above average knowledge of wines and alcohol. Extensive knowledge of menus, food preparation, and presentation techniques typically found in a fine-dining establishment. Proficient in computer skills, including Word, Excel, and Outlook. ServSafe Certification or equivalent. Full understanding of federal, state, and local regulations related to food safety, sanitation, OSHA, and employee safety. Fluent English required. Working knowledge of Spanish preferred. Working Conditions/Physical Demands Able to stand for 5 or more hours at a time. Able to lift and carry up to 50 pounds. Able to work an average of 55 to 60 hours per week (according to business demand) Typically works five days per week, but occasionally works six days per week. Must be available to work days, evenings, weekends, and holidays as needed and required. Available to travel for meetings and related business activities as needed. Salary RangePosition General Manager - EM Division Eddie Merlot's Exempt/Non-Exempt Exempt EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. This position is currently accepting applications.

Created: 2026-03-10