Restaurant General Manager

SkyBridge Luxury is partnering with an exceptional luxury farm resort in the Greater Nashville Area, Tennessee, in the search for a Restaurant General Manager to lead one of the property’s signature dining experiences.

This is a distinctive opportunity for an accomplished restaurant leader who is energized by ingredient-driven dining, seasonality, sustainability, and a genuine connection between the land and the guest experience.

The resort operates as both a sophisticated luxury retreat and a working farm, with its agricultural program woven directly into the culinary experience. Menus evolve with the seasons and draw upon ingredients grown, raised, harvested, and produced on the property.

The resort is also undertaking a serious pursuit of Forbes Five-Star recognition, creating an opportunity for the incoming Restaurant General Manager to play a meaningful role in elevating service culture, developing the team, and translating luxury standards into a guest experience that feels polished, personal, and effortless.

The Opportunity

This role calls for much more than a traditional restaurant operator.

We are seeking a leader, mentor, and teacher who enjoys being present on the floor, developing people, recognizing the smallest details, and creating a culture in which exceptional service becomes instinctive.

The successful candidate will be a self-starter who sees what needs to happen and takes action without waiting for direction. They will understand how lighting, music, pacing, presentation, cleanliness, body language, menu knowledge, and countless other details combine to shape the guest experience.

Just as importantly, this individual must know how to coach rather than simply correct—building confidence and capability within the team while establishing clear expectations and accountability.

Key Leadership Responsibilities

• Champion the resort’s service philosophy and Forbes Five-Star service principles, ensuring standards translate into consistent daily execution.
• Lead, coach, mentor, and hold accountable both supervisory and line-level restaurant team members.
• Maintain a highly visible leadership presence throughout service, actively observing the guest journey and anticipating operational needs.
• Oversee daily restaurant operations, including staffing, reservations, guest pacing, service flow, opening and closing standards, and overall floor execution.
• Conduct purposeful pre-shift briefings, ongoing coaching, and hands-on service training.
• Support onboarding and continued development of full-time, part-time, and seasonal team members.
• Create a service culture defined by refinement, genuine warmth, precision, and personalized hospitality.
• Ensure exceptional standards of cleanliness, presentation, organization, and guest readiness throughout the operation.
• Partner closely with Culinary, Farm, Events, and resort leadership to create a cohesive experience from ingredient and menu development through final guest presentation.
• Ensure menus, service rituals, presentation, and storytelling authentically reflect the resort’s luxury positioning and farm-driven culinary identity.
• Serve as a primary leader for guest satisfaction and service recovery, resolving concerns thoughtfully and discreetly.
• Proactively engage with guests, recognize preferences, anticipate needs, and create memorable experiences that encourage repeat visitation.
• Monitor payroll and labor daily while balancing service excellence with responsible financial stewardship.
• Continually evaluate the operation through the eyes of the guest and identify opportunities to improve service, efficiency, training, and overall experience.

The Ideal Candidate

We are particularly interested in restaurant leaders who have developed their careers within luxury hotels, resorts, destination restaurants, or acclaimed independent fine-dining environments.

Ideal candidates will bring:

• Approximately 5–7+ years of progressive luxury hospitality leadership experience.
• Current or recent experience as a Restaurant General Manager, Assistant General Manager, Senior Restaurant Manager, Outlet Manager, or comparable F&B leader.
• Experience within a Forbes Travel Guide, Michelin-recognized, or similarly elevated service environment strongly preferred.
• A strong working understanding of luxury service standards and the ability to teach those standards in a practical and engaging way.
• Demonstrated success developing hourly employees and emerging leaders.
• A leadership style that combines high standards with empathy, accountability, and genuine mentorship.
• Exceptional attention to detail and an instinct for recognizing service opportunities before they become guest issues.
• Strong communication, organization, and operational discipline.
• Genuine enthusiasm for farm-driven cuisine, seasonality, sustainability, and thoughtful hospitality.
• The ability to thrive in an entrepreneurial environment where leaders are expected to think beyond the boundaries of their individual department.
• A four-year degree is preferred; an equivalent combination of education, training, and relevant hospitality experience will be considered.

Candidates must also be comfortable working a hospitality schedule that includes evenings, weekends, and holidays and must be able to meet the physical requirements associated with an active restaurant leadership position.

Compensation & Benefits

Base Salary: $95,000–$100,000

Bonus Opportunity: Up to $7,500 annually, tied to key measures including business performance, employee relations, and guest-service results.

The comprehensive benefits package includes:

• Medical, dental, and vision insurance
• Short- and long-term disability coverage
• Company-provided life insurance
• 401(k) with company match
• Generous paid time off
• Nine paid holidays annually
• Education reimbursement
• Employee Assistance Program
• Weekly wellness classes and outdoor activities
• Employee dining featuring fresh, farm-driven ingredients
• 30% internal discounts
• Weekly pay
• Meaningful internal growth and development opportunities

Why This Opportunity Stands Apart

There are luxury restaurants, and there are farm-to-table restaurants. Very few environments genuinely combine both at this level.

This is an opportunity to lead within a Michelin Key luxury resort where the farm is not a marketing concept—it is part of how the property operates, how its chefs create, and how guests experience food.

For a restaurant leader who loves the craft of hospitality, enjoys developing people, and wants to help an ambitious luxury operation move toward Forbes Five-Star service, this represents an opportunity to make a measurable impact while continuing to grow as a leader.

SkyBridge Luxury welcomes qualified candidates who meet the experience requirements above. All employment decisions are based on qualifications, experience, demonstrated performance, and business needs.