Now hiring  a Fast casual hands on  General Manager to oversee day-to-day operations at one of our  restaurant clients in the greater Boston area . The General Manager will be responsible for ensuring the restaurant runs smoothly, delivering top-tier service to guests, and maintaining profitability.

Key Responsibilities:

• Oversee all restaurant operations including front-of-house and back-of-house teams.

• Ensure exceptional guest experiences through high standards of service and hospitality.

• Manage budgets, financial reports, and staff schedules to optimize performance.

• Lead, train, and mentor staff to maintain excellence in customer service and operations.

• Implement strategies to boost revenue, including marketing initiatives and community engagement.

• Uphold all health, safety, and sanitation regulations.

Qualifications:

• Minimum 5 years of experience as a General Manager in an upscale or fine-dining setting.

• Strong leadership skills with the ability to motivate and inspire teams.

• Deep knowledge of restaurant management, operations, and financial performance.

• Excellent communication, customer service, and problem-solving skills.

• Proven track record of driving revenue and managing a successful restaurant.

As an Executive Chef, you will lead the culinary team at one of our prestigious upscale restaurant clients, ensuring high standards of food preparation, presentation, and quality. This role requires innovation, leadership, and a passion for excellence in the culinary arts.

Key Responsibilities:

• Develop and design seasonal menus with a focus on creativity and market trends.

• Oversee kitchen operations, ensuring efficiency and high standards of food safety and hygiene.

• Manage and train kitchen staff to deliver consistent quality and maintain a collaborative kitchen environment.

• Source top-quality ingredients and manage supplier relationships.

• Monitor food costs and ensure profitability without compromising on quality.

• Stay updated on culinary trends and implement them to enhance the dining experience.

Qualifications:

• Proven experience as an Executive Chef in upscale dining establishments.

• Strong leadership, communication, and team management skills.

• Expertise in menu development, cost control, and kitchen management.

• Culinary degree or equivalent professional experience.

• Passion for innovation and a deep knowledge of international and local cuisines.