Company description

At Félix and La Cave, we’re not just offering a job—we’re inviting you to join a close-knit team where hard work pays off, work-life balance isn’t just a buzzword, and collaboration comes first. As a family-owned group operating two upscale, high-volume restaurants, we understand that when you thrive, our guests do too. We’re proud to provide a work environment that emphasizes competitive pay, robust benefits, and opportunities for growth.

FÉLIX COCKTAILS ET CUISINE - an all-day, Parisian restaurant embracing the best of craft cocktails, French-inspired fare, and laissez-faire dining culture. Owned and operated by Félix Landrum, whose parents are both from Paris, the eponymous restaurant evokes his love for the city and serves as a neighborhood cornerstone for long, leisurely gatherings, whether that be over brunch, lunch, dinner, or drinks.

LA CAVE - an elevated sipping lounge and salon privé. Located next door to Félix, and accessible via an adjoining stone entryway, La Cave’s soft, inviting atmosphere evokes the slower pace of the south of France, offering extensive lists of French wines, high end whiskies, and cordials meant to be sipped and paired alongside a thoughtful menu of small plates. The space, designed by Leslie Landrum, Félix’s wife and partner, brings to life inspiration from the couple’s frequent travels to the south of France.

Job description

We’re Looking For…

A personable and detail-oriented General Manager with 5+ years of experience managing high-volume dining restaurants (200–300 covers), especially in upscale, food-focused environments. You have a passion for exceptional food & drinks, and a talent for forging strong connections with guests. In this role, you'll oversee both venues, including people, culture, operations, and communication. Your leadership will empower and cultivate memorable dining experiences for our guests, while ensuring every operational detail is executed effectively.

Responsible For…

• Daily Operations: Oversee all aspects of day-to-day restaurant operations to ensure smooth, efficient service and an exceptional guest experience.
• Financial Management: Develop and manage budgets, monitor P&L performance, and implement cost-control measures to drive profitability.
• Staff Leadership: Recruit, train, and mentor a diverse team, setting clear performance expectations and fostering an environment of continuous improvement and teamwork.
• Quality Assurance: Uphold the highest standards for food quality, presentation, and service, ensuring all offerings meet or exceed expectations.
• Guest Experience: Cultivate relationships with guests, delivering personal touches and memorable dining experiences.
• Health & Safety Compliance: Enforce rigorous health, safety, and sanitation protocols, maintaining compliance with local and national regulations.
• Operational Efficiency: Implement and refine operational procedures to maximize efficiency, reduce waste, and optimize workflow in a high-volume setting.
• Company Culture: Ensure adherence to company policies and procedures, promoting a culture of accountability and excellence.

What You Can Expect…

• Schedule: Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation. You can expect to work 45-50 hours per week
• Competitive Compensation + PTO: Competitive salary and paid PTO after 90 days
• Health Insurance: Medical, dental, vision
• Employee Discounts: Enjoy a shift meal, as well as employee discount across both concepts
• Parental Leave: We offer 4 weeks PTO

Compensation

this position is: salaried, $75,000 - $100,000

Application instructions

Deadline

February 28, 2025