Restaurant General Manager

SkyBridge Luxury Associates has partnered with a confidential luxury hotel restaurant in Seattle, WA to identify a General Manager ready to lead a refined dining program with culinary vision, operational discipline, and an unwavering commitment to excellence.

This is a senior culinary leadership role for a chef who brings both creative depth and kitchen command, building menus that reflect the character of the property while executing at the highest standard every service. The Chef de Cuisine will own the full culinary operation, from team development and menu direction to financial performance and kitchen culture, within a luxury hotel dining environment where the restaurant is a destination in its own right.

The ideal candidate is a proven culinary leader with a strong background in luxury hotel or upscale independent dining, the mentorship instincts to develop a kitchen team, and the operational precision to run a high-performing culinary program.

Key Responsibilities

Culinary Leadership & Kitchen Operations

• Lead all daily culinary operations, maintaining luxury standards across every service
• Drive menu development and seasonal evolution that reflects the property's identity and guest expectations
• Maintain a kitchen environment rooted in precision, creativity, and accountability
• Ensure consistent recipe execution, plating standards, and quality control across all outlets

Team Development & Culture

• Recruit, train, and develop a high-performing culinary team
• Mentor Sous Chefs and line cooks with intention, building the next generation of culinary leaders
• Foster a kitchen culture where excellence and professionalism are the standard, not the exception

Financial & Operational Management

• Manage food cost, labor, and kitchen budgets in alignment with property financial goals
• Oversee ordering, inventory, and vendor relationships to ensure quality sourcing and cost efficiency
• Maintain full compliance with health, safety, and sanitation standards

Hotel & Cross-Departmental Collaboration

• Partner with hotel leadership, food and beverage, events, and catering teams to align culinary programming with property-wide initiatives
• Collaborate with the front-of-house leadership to deliver a seamless, elevated guest experience
• Contribute to pre-opening planning, concept development, or renovation strategy as applicable

Qualifications

• Proven experience as a Chef de Cuisine, Executive Sous Chef, or Head Chef in a luxury hotel or upscale dining environment
• Strong track record in menu development, team leadership, and culinary operations
• Deep knowledge of kitchen management, food cost controls, and large-scale production
• Experience in a hotel restaurant setting strongly preferred
• Culinary degree or equivalent professional experience preferred