General Manager, Le Flaneur

About the Company

Recess Hotels is creating a new hospitality concept in Savannah called Recess Hotel & Club, set to open in Fall 2026. The property will reimagine the historic Manger Building as a lifestyle destination with 221 rooms, including suites and bunk rooms, along with coworking areas, a rooftop pool, a circuit-style wellness club, a French brasserie, and a variety of social spaces. The idea behind the project is a “public club,” bringing together locals, members, and travelers in one shared environment to eat, drink, work, play, and connect.

The concept is backed by the momentum of Hotel Bardo Savannah, Left Lane’s urban resort launched in 2024 and already recognized by Condé Nast Traveler, Travel + Leisure, and Michelin. Left Lane is a hospitality development and management company known for restoring historic properties into community-driven destinations, with a growing portfolio of projects across several U.S. cities.

About the Role

Le Flâneur, the signature French brasserie at Recess Hotel & Club, is looking for an experienced Restaurant General Manager to guide the outlet. The position calls for a hospitality leader who can balance elevated service with approachability, shape team culture, and ensure the restaurant performs strongly both operationally and financially.

This role combines strategic oversight with hands-on leadership. The manager will lead the day-to-day operation, strengthen guest relationships, support staff development, monitor results, and make sure every aspect of the dining experience reflects the standards of Le Flâneur and Recess Hotel & Club.

Key Responsibilities

• Direct the dining outlet and keep service, execution, and brand standards consistent.
• Guide, mentor, and motivate outlet leaders and front-of-house staff while building a culture of ownership and involvement.
• Improve operational performance across outlets with attention to service standards, efficiency, and guest satisfaction.
• Work closely with culinary, beverage, and brand teams to create unified dining experiences.
• Interact proactively with guests and club members, addressing needs and resolving issues with professionalism and care.
• Maintain strong standards for food and beverage quality, presentation, and service delivery.
• Create and manage annual budgets, review financial outcomes, and apply measures to support revenue and cost goals.
• Set performance targets for outlets and follow up on progress with accountability.
• Ensure adherence to food safety, sanitation, and alcohol-service rules.
• Handle inventory oversight and put effective tracking and control practices in place.
• Coordinate with other departments to support programming, events, and the overall guest experience.
• Provide regular coaching, feedback, and development support for both leaders and team members.

Requirements

• At least five years of progressive leadership experience in food and beverage, ideally in a luxury or lifestyle hotel setting.
• Demonstrated success in managing multiple outlets and delivering solid operational and financial outcomes.
• Strong leadership presence, with a history of building teams and improving engagement.
• Excellent organization and time management skills, with the ability to prioritize effectively in a busy environment.
• Good business judgment, including experience with budgeting, forecasting, and cost control.
• Strong interpersonal and verbal/written communication skills.
• A practical, solution-focused approach with sound critical thinking and decisive action.
• High expectations for presentation, professionalism, and service quality.

Additional Information

The posting does not mention compensation, benefits, education requirements, application deadline, start date, or vacancy count.