Five or more years of progressive food and beverage management experience in fine dining, private club, resort, or upscale hospitality.
Proven experience overseeing both a la carte dining and banquet or large-scale event operations.
Solid financial acumen, including budgeting, P&L; management, and cost control.
Demonstrated leadership, coaching, and team-building skills.
Excellent communication and client-relations skills.
Availability to work evenings, weekends, and holidays as business and events require.
Food safety certification (e.g., ServSafe) and a Wisconsin alcohol operator’s license, or willingness to obtain.
Preferred: Bachelor’s degree in Hospitality Management, Business, or a related field, or equivalent experience.
Working knowledge of wine, spirits, and beverage program management.
Prior private club or country club experience.
Proficiency with POS, reservation, and event management systems.

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📌 Restaurant General Manager (Newfoundland and Labrador)
🏢 Meta Talent Group
📍 Newfoundland and Labrador