OAK Long Bar + Kitchen General Manager

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As the General Manager of OAK Long Bar + Kitchen at Fairmont Copley Plaza, you will lead the overall vision, strategy, and day-to-day operation of one of Boston's premier restaurant and bar destinations. You will be responsible for delivering exceptional guest experiences, driving financial performance, and fostering a culture of service excellence, innovation, and collaboration.

As a key leader within Fairmont Copley Plaza, you will serve as an ambassador of both the OAK Long Bar + Kitchen brand and the Fairmont luxury experience. Through inspirational leadership, operational expertise, and a passion for hospitality, you will develop a high-performing team, cultivate memorable dining experiences, and ensure the restaurant consistently exceeds guest expectations while achieving business objectives and upholding Fairmont and Accor brand standards.

Summary of Responsibilities

Reporting to the Director of Food & Beverage and Hotel Manager, the General Manager of OAK Long Bar + Kitchen is responsible for the overall leadership, strategic direction, and daily operation of Fairmont Copley Plaza's signature restaurant and bar. This role is accountable for delivering exceptional guest experiences, driving financial performance, ensuring operational excellence, and developing a highly engaged team that consistently reflects Fairmont's luxury service standards.

Responsibilities and essential job functions include, but are not limited to:

Restaurant Operations & Guest Experience

• Lead the daily operations of OAK Long Bar + Kitchen, ensuring exceptional service, efficiency, and seamless execution across all meal periods.
• Consistently deliver professional, engaging, and personalized guest experiences that exceed expectations and reflect Fairmont luxury standards.
• Maintain a strong presence on the restaurant floor, building relationships with guests, anticipating needs, and resolving concerns promptly and professionally.
• Ensure the restaurant's ambiance, cleanliness, presentation, and overall guest journey consistently meet Fairmont brand standards.
• Monitor guest satisfaction scores and feedback, implementing continuous improvements to enhance the dining experience.
• Ensure compliance with all outlet policies, procedures, and service standards.

Leadership & Talent Development

• Lead, inspire, coach, and develop a high-performing management and colleague team while fostering a culture of collaboration, accountability, and continuous improvement.
• Oversee recruitment, onboarding, scheduling, training, performance management, and succession planning for all restaurant colleagues.
• Conduct regular departmental meetings, daily line-ups, coaching sessions, and performance discussions to communicate operational priorities, promotions, and service expectations.
• Balance operational, administrative, and colleague needs while maintaining a positive and engaging work environment.
• Identify development opportunities and support ongoing learning to strengthen individual and team performance.

Financial & Business Performance

• Drive revenue growth, profitability, and overall financial performance through effective leadership and sound business practices.
• Manage departmental budgets, forecasting, labor costs, productivity, payroll, inventory controls, and operating expenses.
• Monitor sales performance, guest spending trends, and financial results, implementing strategies to maximize revenue and profitability.
• Partner with the Executive Chef and Food & Beverage leadership team to develop menu strategies, promotions, and revenue-generating initiatives.
• Analyze operational performance and identify opportunities to improve efficiencies while maintaining exceptional service standards.

Food & Beverage Excellence

• Partner closely with the Executive Chef to ensure consistent delivery of exceptional food quality and innovative beverage offerings.
• Maintain comprehensive knowledge of all food and beverage menus, ingredients, allergens, wine, spirits, and cocktail programs.
• Champion upselling and suggestive selling techniques to enhance the guest experience while increasing average check and revenue.
• Ensure compliance with all food safety, sanitation, HACCP, and responsible alcohol service regulations.
• Continuously evaluate restaurant operations and implement best practices to improve service quality and operational efficiency.

Collaboration & Communication

• Work collaboratively with multiple departments
• Communicate regularly with Hotel Leadership regarding operational performance, guest feedback, staffing, financial results, and business opportunities.
• Foster strong relationships with vendors, suppliers, and community partners when appropriate.
• Participate in hotel leadership meetings and contribute to broader Food & Beverage and hotel operational strategies.

Health, Safety & Compliance

• Ensure compliance with Fairmont, Accor, and local health, safety, sanitation, and regulatory requirements.
• Promote a safe and respectful workplace while ensuring all colleagues adhere to company policies and procedures.
• Maintain high standards of cleanliness, food safety, workplace safety, and responsible alcohol service.
• Ensure all operational practices comply with applicable federal, state, and local employment and hospitality regulations.

Other

• Perform other duties and special projects as assigned to support the operational needs of the hotel and Food & Beverage division.

Pay rate is $100,000.00 - $104,000.00 USD annually.

Experience & Education

• 5 years of progressive Food & Beverage leadership experience, with at least 2 years as a Restaurant General Manager or equivalent leadership role within a luxury hotel, upscale restaurant, or hospitality environment.
• Proven success leading high-volume, premium dining operations while consistently delivering exceptional guest experiences.
• Strong financial acumen with experience managing departmental budgets, forecasting, labor costs, inventory, and revenue performance.
• Experience developing, coaching, and leading high-performing teams.
• Previous experience with Point-of-Sale systems and restaurant management software required.
• Proficiency in Microsoft Office applications required.
• Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred.
• Experience working in a unionized environment and familiarity with collective bargaining agreements is highly preferred.

All your information will be kept confidential according to EEO guidelines.