General Manager

Schulson Collective is a nationally recognized hospitality group founded by acclaimed chef and restaurateur Michael Schulson. Headquartered in Philadelphia, the Collective has redefined the restaurant landscape with a portfolio of award-winning concepts that marry culinary innovation, world-class hospitality, and visionary design.

With celebrated destinations including Double Knot, Harp & Crown, Sampan, Independence Beer Garden, DK Sushi, Dear Daphni, Pearl & Mary, Giuseppe & Sons, Alpen Rose, Prunella, and The Lesieur , the group has expanded its influence beyond Philadelphia with Double Knot Miami in Wynwood and Double Knot NYC in Manhattan. Each concept reflects a commitment to creating immersive guest experiences, blending chef-driven menus with bold design and impeccable service standards.

At Schulson Collective, team members join an environment that values craftsmanship , leadership , and career growth , making it one of the most sought-after hospitality groups for top culinary and service talent nationwide.

Key Responsibilities:

• Operational Management:

  • Oversee the day-to-day operations of the restaurant, ensuring all services are delivered efficiently and effectively.
  • Manage the dining experience to meet the highest standards of quality, cleanliness, and service.
  • Ensure that the restaurant complies with health and safety regulations and food safety standards.

• Staff Management:

  • Hire, train, and manage staff, including front-of-house (servers, hosts, bartenders, support)
  • Conduct performance reviews, provide feedback, and implement training programs to improve staff skills.
  • Schedule shifts and manage labor costs efficiently.

• Customer Service:

  • Ensure excellent customer service by addressing customer complaints or concerns and taking proactive measures to enhance customer experience.
  • Monitor guest satisfaction levels, implement customer feedback, and make improvements where necessary.

• Financial Management:

  • Develop and manage the restaurant’s budget, ensuring the business operates within its financial limits.
  • Oversee inventory and ordering to maintain adequate stock levels and minimize waste.
  • Monitor financial performance, including sales, costs, and profitability, and work to optimize them.
  • Prepare reports on sales, expenses, and other financial metrics, and present them to ownership or corporate leadership.

• Compliance and Reporting:

  • Ensure the restaurant complies with all local, state, and federal regulations regarding labor laws, alcohol service, and food safety.
  • Maintain proper documentation and handle any necessary reporting for inspections and audits.

Required Skills and Qualifications:

• Proven experience as a General Manager - required.
• Strong leadership, organizational, and multitasking abilities.
• Excellent communication and interpersonal skills.
• Strong understanding of financials, budgeting, and forecasting.
• Ability to work under pressure and handle difficult situations calmly and professionally.
• Knowledge of food safety standards and best practices.
• Familiarity with restaurant management software Resy & Toast preferred.
• Flexibility to work evenings, weekends, and holidays as needed.

Preferred Qualifications:

• Bachelor’s degree in hospitality management, business, or a related field.
• Previous experience in an upscale, fine dining, high-volume restaurant
• Certification in food safety (e.g., ServSafe)