Restaurant General Manager

Job Overview
The Statehouse team delivers exceptional culinary and service experiences while building connections with our guests and community. As the leader of this flagship outlet, the Statehouse General Manager plays a vital role in upholding service excellence, maintaining financial health, and creating a supportive, team-driven culture. By mentoring staff, overseeing operations, and ensuring seamless guest experiences, the GM contributes to the restaurant’s reputation as one of Madison’s premier dining destinations.

Essential Job Functions

• Direct and oversee all operations of The Statehouse, Augie’s Tavern, and In-Room Dining.
• Lead, coach, and mentor staff while fostering a culture of teamwork, accountability, and guest focus.
• Conduct daily pre-shift meetings to communicate goals, service standards, and updates.
• Partner with the Director of Food & Beverage and Executive Chef on menu development, wine, and cocktail programs.
• Contribute to long-term strategy through financial reviews, labor management, and productivity analysis.
• Ensure smooth daily operations and prompt, high-quality service.
• Monitor guest satisfaction, resolve complaints, and cultivate relationships with repeat patrons.
• Promote and model “spotlight” behaviors: anticipating needs, personalizing service, and exceeding expectations.
• Step into service roles (host, busser, runner, server) when volume or absences require.
• Oversee payroll reporting, scheduling, and tip distribution.
• Monitor inventory levels, equipment condition, and cleanliness standards.
• Drive profitability through cost control and upselling techniques.
• Ensure compliance with liquor laws, food safety standards, and The Edgewater’s policies.
• Partner with Human Resources on recruiting, hiring, onboarding, and performance management.
• Maintain staffing levels to meet service standards and seasonal volume.
• Hold team members accountable for service, grooming, and uniform standards.
• Lead health and safety practices, ensuring a safe work environment for staff and guests.

Qualifications

• Bachelor’s degree in Hospitality, Restaurant Management, or equivalent experience.
• Minimum 2+ years of restaurant leadership/management experience, preferably in upscale dining.
• Strong leadership skills with the ability to motivate, coach, and develop teams.
• Excellent communication and interpersonal skills with a team-oriented mindset.
• Ability to handle multiple priorities while maintaining attention to detail.
• Financial acumen, including knowledge of P&L statements, labor controls, and scheduling.
• Food Manager Certification (preferred).
• Previous hotel food & beverage experience (preferred).
• Ability to lift/move up to 50 pounds.
• Flexibility to work long hours, nights, weekends, and holidays.

Pay: $85,000.00 - $95,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Relocation assistance
• Vision insurance

People with a criminal record are encouraged to apply

Work Location: In person