General Manager in Centennial, Colorado at Viewhouse II Corp

WHY VIEWHOUSE

Viewhouse is a vibrant restaurant, bar, and entertainment destination where exceptional hospitality, scratch-made food, handcrafted beverages, live entertainment, and unforgettable experiences come together. Whether guests are joining us for a casual lunch, happy hour, game day, private event, or a night out with friends and family, our team is committed to creating an energetic, welcoming, and memorable atmosphere every day. We value genuine hospitality, professionalism, accountability, teamwork, integrity, and a relentless commitment to operational excellence. Every interaction is an opportunity to exceed expectations, build lasting relationships with our guests, and create experiences that inspire them to return again and again.

JOB OVERVIEW

The General Manager is the senior operational leader responsible for the overall management, performance, and success of the restaurant. Reporting to Company leadership, the General Manager provides strategic and day-to-day leadership for all restaurant operations while ensuring exceptional guest experiences, financial performance, employee development, regulatory compliance, and operational excellence. This position oversees all front-of-house and back-of-house operations by building and developing high-performing leadership teams, establishing a culture of accountability, hospitality, teamwork, and continuous improvement, and ensuring consistent execution of Company standards. The General Manager is responsible for achieving operational and financial objectives through effective leadership, labor management, cost control, guest satisfaction, talent development, and sound business decision-making while protecting the Company's reputation, assets, and long-term success.

ESSENTIAL RESPONSIBILITIES

• Provide overall leadership and direction for all restaurant operations while maintaining exceptional standards for guest service, hospitality, food quality, cleanliness, safety, and operational excellence.
• Lead, coach, develop, evaluate, and hold accountable all members of the restaurant leadership team while fostering a culture of professionalism, accountability, teamwork, and continuous improvement.
• Recruit, interview, hire, onboard, develop, retain, and, when appropriate, separate employees in partnership with Human Resources and Company leadership while ensuring compliance with Company policies and applicable employment laws.
• Oversee all front-of-house and back-of-house operations while ensuring seamless communication, collaboration, and execution between departments.
• Establish operational priorities, deploy management resources effectively, and ensure consistent execution of Company standards throughout all shifts.
• Ensure guests consistently receive exceptional hospitality by actively monitoring guest satisfaction, engaging with guests, resolving concerns, recovering service failures, and fostering long-term guest loyalty.
• Drive restaurant financial performance by managing sales, labor, food cost, beverage cost, controllable expenses, inventory, waste reduction, and overall profitability.
• Review and analyze financial statements, operational reports, labor reports, inventory reports, guest feedback, and key performance indicators to identify trends and implement operational improvements.
• Develop schedules and staffing plans that align with forecasted business levels while maintaining labor efficiency and exceptional guest service.
• Ensure compliance with all Company policies, food safety standards, sanitation requirements, responsible alcohol service regulations, workplace safety requirements, wage and hour laws, employment laws, and all applicable federal, state, and local regulations.
• Oversee inventory management, purchasing, receiving, vendor relationships, cash handling procedures, banking activities, and asset protection while maintaining appropriate financial controls.
• Conduct regular coaching conversations, performance evaluations, succession planning, employee development discussions, corrective action, and recognition while maintaining accurate documentation.
• Develop future leaders by identifying high-potential employees and creating ongoing training and professional development opportunities.
• Maintain responsibility for restaurant appearance, facility maintenance, equipment condition, preventative maintenance, and overall operational readiness.
• Investigate guest concerns, employee relations matters, policy violations, workplace incidents, safety concerns, and operational issues while ensuring appropriate documentation and timely resolution.
• Partner with Company leadership to implement strategic initiatives, operational programs, marketing campaigns, community engagement efforts, and Company objectives.
• Build and maintain positive relationships with guests, vendors, community organizations, landlords, contractors, regulatory agencies, and other business partners.
• Conduct regular operational inspections to ensure compliance with Company standards, cleanliness expectations, hospitality standards, food safety requirements, liquor licensing requirements, and operational procedures.
• Ensure all required operational records, personnel documentation, regulatory postings, safety documentation, financial reports, and Company reporting requirements are completed accurately and on time.
• Protect Company confidential information, including employee information, financial information, operational procedures, business strategies, vendor relationships, pricing information, guest information, and other proprietary business information.
• Present a professional appearance while demonstrating integrity, accountability, professionalism, and leadership in every interaction with guests, employees, vendors, Company leadership, and the community.
• Perform other executive leadership responsibilities as assigned based on business needs.

VIEWHOUSE SERVICE STANDARDS

STANDARD EXPECTED BEHAVIOR

Leadership

• Lead by example while creating a positive, accountable, hospitality-driven culture.

Hospitality

• Deliver exceptional guest experiences while coaching the team to exceed guest expectations.

Accountability

• Hold yourself and others accountable for Company standards and operational excellence.

Operational Excellence Maintain consistent execution of service, cleanliness, safety, and restaurant standards.

• Maintain consistent execution of service, cleanliness, safety, and restaurant standards.

Communication

• Foster open, respectful, and timely communication with employees, guests, and leadership.

Professionalism

• Demonstrate integrity, professionalism, sound judgment, and respect in every interaction.

QUALIFICATIONS

Education / Certifications

• High school diploma or equivalent required; bachelor's degree in Hospitality Management, Business Administration, Restaurant Management, or a related field is preferred.
• Current ServSafe® Manager Certification and TIPS (or equivalent responsible alcohol service certification) required or the ability to obtain and maintain certification within the timeframe established by the Company.
• Minimum of five (5) years of progressive restaurant leadership experience, including at least two (2) years in a senior restaurant management role, preferred.
• Demonstrated success leading high-volume, full-service restaurant operations with responsibility for financial performance, employee development, and operational execution.
• Demonstrated ability to recruit, develop, coach, motivate, and retain high-performing management teams and hourly employees.
• Strong understanding of hospitality leadership, guest recovery, food safety, sanitation, responsible alcohol service, workplace safety, and regulatory compliance.
• Demonstrated financial acumen, including budgeting, labor management, food and beverage cost control, inventory management, profit and loss statements, forecasting, and operational reporting.
• Exceptional leadership, communication, organizational, conflict resolution, coaching, decision-making, and problem-solving skills.
• Proficiency with restaurant technology, including point-of-sale systems, inventory management platforms, scheduling software, Microsoft Office, and other business applications.
• Ability to effectively prioritize competing business demands while exercising sound judgment in a fast-paced, high-volume environment.
• Ability to work a flexible schedule, including mornings, evenings, weekends, holidays, extended shifts, and other hours as business needs require.
• Must obtain and maintain all licenses, permits, certifications, and training required by applicable law or Company policy.

EXPERIENCE

• Minimum of five (5) years of progressive restaurant leadership experience, including responsibility for overall restaurant operations, preferred.
• Experience leading high-volume, full-service restaurant operations with direct responsibility for financial performance, guest satisfaction, employee development, and operational execution.
• Experience recruiting, hiring, coaching, developing, evaluating, and retaining salaried managers and hourly team members.
• Experience managing restaurant budgets, labor, food and beverage costs, inventory, purchasing, controllable expenses, and overall profitability.
• Experience interpreting financial statements, operational reports, forecasting, and key performance indicators to drive business decisions.
• Experience conducting performance evaluations, succession planning, employee investigations, corrective action, and leadership development.
• Experience maintaining compliance with food safety, liquor licensing, employment laws, workplace safety, and other regulatory requirements.

Equivalent combinations of education, training, and experience that demonstrate the ability to successfully perform the essential functions of the position may be considered.

KNOWLEDGE

• Thorough knowledge of restaurant operations, hospitality principles, guest service standards, and front-of-house execution.
• Thorough understanding of food safety, sanitation, responsible alcohol service, liquor law compliance, workplace safety requirements, and applicable health department regulations.
• Knowledge of labor planning, scheduling, productivity management, inventory control, operational efficiency, and cost management principles.
• Knowledge of leadership principles, employee coaching, conflict resolution, performance management, and team development.
• Ability to analyze operational challenges, identify solutions, prioritize competing demands, and make sound business decisions.
• Knowledge of Company operational standards, policies, procedures, and hospitality expectations.
• Ability to maintain confidentiality regarding employee information, Company operations, financial information, guest information, vendor relationships, and other proprietary business information.
• Working knowledge of applicable federal, state, and local employment, wage and hour, workplace safety, food safety, and liquor licensing regulations affecting restaurant operations.
• Proficiency with restaurant technology, scheduling systems, point-of-sale systems, inventory platforms, Microsoft Office, and other business applications as applicable.

PHYSICAL DEMANDS & WORK ENVIRONMENT

The requirements below are representative of those necessary to perform the essential functions of the position. Reasonable accommodations may be made for qualified individuals with disabilities.

• Stand and walk for prolonged periods while actively supervising restaurant operations throughout dining rooms, patios, bars, kitchens, service stations, storage areas, office areas, and other operational spaces.
• Frequently move throughout the restaurant to observe employee performance, engage with guests, respond to operational needs, conduct inspections, and provide leadership during all phases of restaurant operations.
• Frequently bend, reach, twist, stoop, kneel, crouch, climb, balance, grasp, and perform repetitive hand, wrist, and arm movements while supervising operations, assisting team members, stocking supplies, completing administrative tasks, and maintaining restaurant standards.
• Lift, push, pull, carry, and move up to 50 pounds on a regular basis, including cases of food and beverages, boxes, furniture, equipment, supplies, and other operational materials, with or without reasonable accommodation.
• Occasionally assist with restaurant operations, including food and beverage service, stocking, cleaning, or other operational duties as business needs require.
• Safely operate restaurant equipment, including point-of-sale systems, computers, office equipment, beverage equipment, and other restaurant equipment appropriate to the position.
• Work in a fast-paced restaurant environment with frequent exposure to varying indoor and outdoor temperatures, wet floors, cleaning chemicals, food allergens, kitchen equipment, elevated noise levels, and other conditions commonly associated with full-service restaurant operations.
• Utilize proper lifting techniques and comply with all Company safety policies, food safety standards, sanitation procedures, chemical handling requirements, responsible alcohol service requirements, and personal protective equipment requirements, as applicable.
• Hear, speak, read, and communicate effectively with guests, employees, vendors, contractors, and Company leadership while managing multiple priorities in a dynamic restaurant environment.
• Maintain the physical stamina necessary to supervise operations, respond to guest and operational needs, and provide effective leadership throughout extended periods of high business volume.
• Work a flexible schedule that may include mornings, afternoons, evenings, weekends, holidays, extended shifts, and other hours as business needs require.

EMPLOYMENT EXPECTATIONS

• Maintain regular and punctual attendance while providing dependable leadership, operational oversight, and support for all restaurant functions.
• Demonstrate professionalism, integrity, accountability, sound judgment, and ethical leadership in all interactions with guests, employees, vendors, regulatory agencies, and Company leadership.
• Lead by example by consistently modeling Company values, hospitality standards, operational expectations, safety procedures, and a culture of respect, accountability, and continuous improvement.
• Recruit, coach, mentor, develop, and hold managers and team members accountable through ongoing training, performance feedback, succession planning, recognition, and corrective action while fostering a positive and inclusive workplace culture.
• Maintain compliance with the VIEWHOUSE Employee Handbook, Company policies, food safety standards, responsible alcohol service requirements, workplace safety procedures, anti-discrimination and anti-harassment policies, confidentiality obligations, and all applicable federal, state, and local laws.
• Promptly respond to and appropriately document workplace injuries, guest incidents, employee relations matters, safety concerns, suspected policy violations, regulatory issues, and other operational concerns while ensuring timely communication with Company leadership and Human Resources, as appropriate.
• Protect Company assets by ensuring proper stewardship of financial resources, inventory, equipment, confidential information, guest information, cash handling procedures, and other proprietary business information.
• Maintain accountability for restaurant financial performance through effective labor management, cost control, inventory oversight, operational efficiency, and achievement of established business objectives.
• Complete all required administrative responsibilities, operational reporting, financial reporting, payroll approvals, scheduling, documentation, performance evaluations, coaching records, and compliance requirements accurately and within established deadlines.
• Foster teamwork, open communication, employee engagement, and leadership development while supporting Company initiatives, operational priorities, and long-term business objectives.
• Build and maintain positive relationships with guests, employees, vendors, community partners, landlords, contractors, and regulatory agencies while representing the Company in a professional manner.
• Ensure the restaurant is consistently prepared to meet Company operational standards through proactive planning, facility oversight, preventative maintenance coordination, and continuous evaluation of restaurant performance.
• Perform other executive leadership responsibilities as assigned based on business needs.

LEADERSHIP RESPONSIBILITIES

Examples include:

• Lead by example and model Company values, professionalism, accountability, integrity, and genuine hospitality.
• Foster a positive, respectful, and inclusive work environment focused on teamwork, employee development, operational excellence, and guest satisfaction.
• Coach, mentor, and develop restaurant team members through ongoing training, constructive feedback, and performance coaching.
• Support recruiting, interviewing, onboarding, and retention efforts while helping build a high-performing restaurant team.
• Hold team members accountable to Company standards while partnering with senior leadership on performance improvement, corrective action, recognition, and employee development.
• Promote compliance with Company policies, hospitality standards, food safety requirements, responsible alcohol service standards, workplace safety procedures, and all applicable federal, state, and local laws.

SALARY & BENEFITS

Annual Salary Range: $82,000 - $115,000 per year

Classification: Exempt; Salaried Position

Actual starting compensation will be determined based on factors including, but not limited to, relevant experience, qualifications, demonstrated skills, internal equity, and business needs.

Team benefits include:

Structured training programs and pathways for professional growth.

A 25% dining discount at participating concepts within the Lotus portfolio.

Accrual of paid sick leave as mandated by Colorado state statutes.

Access to Colorado FAMLI and federal FMLA leave programs for eligible employees.

Comprehensive health, dental, vision, life, and accident coverage upon meeting eligibility requirements.

Optional Total Advantage Package, providing telehealth, healthcare advocacy, and financial wellness support.

IMPORTANT NOTICE

This job description is intended to describe the general nature and level of work performed and is not an exhaustive list of all duties, responsibilities, or qualifications. Duties may change based on business needs. Employment with the Company is at will unless otherwise stated in a written agreement signed by authorized Company leadership. Nothing in this job description creates a contract of employment or alters the at-will relationship.

VIEWHOUSE / Lotus Concepts is an Equal Opportunity Employer. Reasonable accommodations are available to qualified applicants and employees in accordance with applicable law.