General Manager – Bernini’s Italian Pizzeria and Wine Bar
Location: 1135 Union Ave, Laconia, NH
Reports to: Co-Owners
Compensation: $65,000–$70,000 base salary + performance bonus potential
Schedule: Average under 50 hours per week
Position Overview
Bernini’s Italian Pizzeria and Wine Bar is a recently renovated, high-energy neighborhood destination in Laconia, NH, specializing in authentic Italian fare, pizzas, and a curated wine program. With expanded indoor capacity of approximately 120–125 seats (including dining sections, lounge areas, bar, and service zones), the restaurant operates dinner service Tuesday–Sunday and maintains a strong focus on consistent hospitality, operational excellence, and guest satisfaction.
The General Manager is the on-site leader responsible for all day-to-day operations, financial performance, team development, and the guest experience. Acting with precision, structure, and service standards to deliver excellence, supported by clear processes, accountability, and continuous coaching—the GM will drive consistency across every detail while fostering a professional, guest-first culture.
This role combines hands-on leadership with strategic oversight to maximize profitability, elevate service, and support sustainable growth in a supportive environment with a realistic work-life balance.
Key Responsibilities
Operational Excellence & Floor Management
- Oversee all front-of-house (FOH) and back-of-house (BOH) operations during service, ensuring seamless execution across the floor plan (dining tables D1–D19 with capacities ranging from 2–10 guests, lounge tables L1–L8 at 4 guests each, bar, and service areas).
- Assign and manage server sections based on table capacities and reservation flow; enforce pre-bussing as non-negotiable, and ensure steak knives and dessert spoons are set before food arrives.
- Maintain high standards of cleanliness, organization, and professionalism in the dining room, server areas, back storage, bar, and bathrooms (daily cleaning of the back bathroom is mandatory).
- Lead opening and closing procedures:
- Create and enforce structured processes (checklists, time standards for greeting, quality checks, service timing, etc.) modeled on best-in-class hospitality operators to deliver consistent, polished experiences.
Financial Management & Inventory Control
- Handle all deposits (Tuesdays and Fridays) and ensure daily calculation and accuracy of deposits and sales.
- Maintain sufficient change daily (extra on Fridays); ensure the safe is closed at all times and cash-out bags are secured immediately.
- Oversee nightly liquor inventory accuracy and place liquor orders (Thursday nights for weekends; Sunday nights for Tuesday–Thursday).
- Compile and file all bar slips nightly; ensure ample bar slips are printed; send nightly sales and bar slips to ownership (sales to Rich as directed).
- Manage labor costs and payroll decisions (starting adjustments with hostesses, then proceeding as needed to kitchen); develop strategies to improve overall profitability.
- Control food, beverage, and operational costs while minimizing waste and supporting accurate inventory practices.
Team Leadership, Training & Development
- Hire, train, schedule, coach, and develop FOH and support staff (servers, hosts/take-out, bar, food runners). Conduct regular performance management, resolve conflicts, and enforce standards for greeting tables, uniforms, cocktail pours, work ethic, and professionalism.
- Organize monthly FOH meetings (one or two as needed) and compile a monthly list of requested days off by the 1st (requiring completed time-off request forms).
- Ensure FOH staff complete opening and closing duties and paperwork correctly; provide hands-on help during service when needed.
- Create a designated area for staff belongings; foster a positive, accountable culture where only designated managers communicate with the kitchen line during service.
- Schedule and participate in a weekly one-on-one meeting with ownership (flexible to availability). For personal days off, ensure critical duties are covered and communicated.
- Develop and implement improvement lists for FOH and BOH processes to streamline service.
Guest Experience & Brand Representation
- Place guests first at all times—ensure no guest leaves unhappy. Personally handle table complaints and respond to Google, Yelp, and other reviews.
- Actively engage guests to create memorable experiences while monitoring for overservice and intervening appropriately.
- Capture high-quality photos of food, drinks, and the space for the marketing director to support social media.
- Uphold and elevate service standards so every interaction reflects Bernini’s hospitality and the precision expected at top-tier restaurants.
Communication, Compliance & Continuous Improvement
- Communicate daily restaurant occurrences, issues, and opportunities with ownership.
- Ensure compliance with all health, safety, alcohol service, and operational regulations.
- Partner on strategies that drive covers, optimize reservations, and support long-term profitability and guest loyalty.
Qualifications
- Proven experience as a General Manager, Assistant General Manager, or equivalent in a full-service restaurant (Italian, pizza, wine bar, or high-volume independent preferred).
- Strong track record of leading FOH teams, managing inventories/costs, and delivering consistent guest experiences.
- Excellent communication, coaching, conflict-resolution, and organizational skills; ability to enforce standards with fairness and clarity.
- Comfortable with cash handling, deposits, basic financial reporting, scheduling, and payroll decisions.
- Hands-on, detail-oriented leader who thrives in a fast-paced dinner-service environment and values structure, accountability, and continuous improvement.
- Ability to work evenings, weekends, and the core service hours (typically starting mid-afternoon) while averaging under 50 hours per week.
- ServSafe or equivalent food-safety and alcohol-service certifications preferred (or willingness to obtain).
What We Offer
- Competitive base salary of $65,000–$70,000 plus bonus potential tied to performance.
- Sustainable schedule averaging under 50 hours per week—rare in independent full-service dining.
- Opportunity to lead a recently expanded, high-potential neighborhood restaurant with strong local following and ownership support.
Pay: $65,255.62 - $72,000.00 per year
Benefits:
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Paid training
- Relocation assistance
Work Location: In person
