We are looking for a General Manager to run Yellowbelly and Lazy Tiger, our two restaurants that operate under one roof in the Central West End.

First, a few things that we think make this job different from a lot of restaurant GM positions:

• We are open five days a week.
• Our GMs generally work 4–5 days and 42–48 hours per week. We make a real effort to keep salaried managers under 50 hours.
• We have floor managers and an owner available for coverage. Restaurant management is demanding, but taking a day off or having something come up shouldn't throw the whole operation into chaos.
• Salaried managers receive one week of PTO per year.
• We contribute up to $350/month toward health insurance.

On Point Hospitality was started in 2015 by Travis Howard and Tim Wiggins. We're bartender-owned and operated and currently have three restaurants in St. Louis: Yellowbelly, Lazy Tiger and Extra Wavy.

• Yellowbelly is a 90-ish seat modern American restaurant with West Coast influence and a big rum program.
• Lazy Tiger is our 32-ish seat cocktail bar next door. It shares a kitchen with Yellowbelly and focuses on creative, technique-driven cocktails.
• Extra Wavy is our newest restaurant, a 100-ish seat raw bar and modern American restaurant with East Coast and Mediterranean influence and a martini-heavy bar program.

We care a lot about food and drinks, but ultimately this is a people business. We want our restaurants to feel welcoming, fun and professional for the people who come in, and for the people who work here. That starts with ownership and management. We can't expect our staff to be more prepared, kind, professional or hardworking than the people leading them.

Yellowbelly has been open for eight years and Lazy Tiger for five, and both are as busy as they have ever been. This isn't a situation where we're looking for someone to come in and fix a broken restaurant. We have a great staff, good systems and a restaurant that works. We're looking for someone who can take ownership of it, maintain what works and keep pushing our standards forward.

Our current GM has been with us for more than seven years and will be a big part of training the person who takes over this role.

This job is all about running the restaurant. We want our GM on the floor during service, not spending the whole night in the office. On a busy night, our managers are running food and drinks, helping bus tables, working with the hosts, communicating with expo, talking to guests and figuring out where they're needed before someone has to ask.

You'll also be responsible for:

• Writing the FOH schedule
• Creating nightly sections and floor plans
• Interviewing, hiring and overseeing training
• Weekly alcohol inventory
• Updating and printing menus
• Maintaining dry goods and CO2 inventory
• Helping develop and coach the FOH staff
• Maintaining professionalism and setting the tone for the restaurant

We're looking for someone who can handle a genuinely busy restaurant and still keep their head up and see what's happening around them. Someone who likes hospitality, likes leading people and takes pride in doing things well.

Restaurant management experience is preferred, but we're also open to someone with strong FOH experience who is ready to make the jump. Bartending and beverage experience are a big plus.

More than anything, we're looking for someone who leads by example. High standards don't have to mean running a miserable restaurant. We want someone who can hold people accountable, keep things organized and still build a place where people enjoy coming to work.

$60,000 annually, minimum, depending on experience

4–5 day work week, generally 42–48 hours depending on Saturday doubles

Minimum One Week PTO per year, available after 90 days

Up to $350/month toward health insurance

Free shift meal every day you work

To apply, submit your resume through this posting or email us directly at YellowbellySTL@gmail.com.