General Manager

Company Description Highbrow Restaurant Group operates Greer Southern Table, a Southern-inspired hospitality brand based in Norwalk, Connecticut, serving individual guests and corporate clients with elevated, execution-focused service. The flagship restaurant features refined Southern cuisine grounded in integrity, craftsmanship, and genuine hospitality. The team specializes in private dining experiences for 12–50 guests, supporting pharmaceutical dinners, executive meetings, client entertainment, and milestone celebrations with attention to timing, discretion, and dietary needs. Through Simply Greer Catering & Events, the company produces curated off-premise gatherings with full-service coordination and hospitality oversight. Its Table To Go program offers streamlined catering packages for pharmaceutical representatives, medical offices, law firms, and corporate teams, delivering reliable, high-quality meals for business lunches and office presentations.Role Description The General Manager is a full-time, on-site leadership role based in Norwalk, CT, responsible for overseeing daily restaurant and catering operations across the Highbrow Restaurant Group portfolio. This role manages front-of-house and back-of-house teams, ensuring consistent, high-quality service, refined Southern cuisine execution, and a positive guest experience in both à la carte and private dining settings. The General Manager leads staffing, scheduling, training, and performance management, and partners with ownership on budgeting, cost control, and revenue optimization. Day-to-day responsibilities include supervising service standards, coordinating private events and Table To Go orders, maintaining health and safety compliance, and resolving guest issues with professionalism. The role also contributes to local marketing efforts, builds relationships with corporate and pharmaceutical clients, and drives continuous improvement in operational efficiency and hospitality.Qualifications Demonstrated leadership and people management skills, including team supervision, coaching, performance feedback, and conflict resolution.Operational management experience in full-service restaurants or hospitality, including scheduling, inventory control, vendor coordination, and cost management.Strong guest service and client relationship skills, with the ability to support private dining, corporate events, and catering clients professionally.Experience with event coordination or catering operations, including planning, execution, logistics, and quality assurance for on-site and off-premise functions.Solid business and financial acumen, including understanding of P&L, budgeting, sales goals, and key performance metrics.Excellent communication and interpersonal skills, with the ability to collaborate with ownership, kitchen leadership, and service teams.Knowledge of food safety, sanitation standards, and compliance with local health regulations.Ability to work flexible hours, including evenings, weekends, and holidays, based on business needs.Prior experience as a General Manager, Assistant General Manager, or similar leadership role in the restaurant or hospitality industry strongly preferred.