The General Manager will serve as the operational and cultural leader of Blu C , responsible for driving the overall success of the restaurant. This individual will set the standard for service excellence, team development, and business performance, while serving as the chief ambassador of the Blu C brand. The ideal candidate brings both seasoned leadership experience and a genuine passion for Caribbean culture and hospitality.
Key Responsibilities
LEADERSHIP & CULTURE
Champion the Blu C brand vision, values, and hospitality standards across all team interactions
Recruit, hire, train, and develop a high-performing front-of-house and back-of-house team
Inspire a culture of excellence, accountability, and genuine warmth in every guest interaction
Conduct regular team meetings, performance reviews, and ongoing coaching
GUEST EXPERIENCE
Ensure every guest receives an exceptional, memorable dining experience that reflects the spirit of Jamaica
Proactively address and resolve guest concerns with professionalism and care
Develop and maintain service standards, training programs, and guest experience protocols
Gather and analyze guest feedback to drive continuous improvement
OPERATIONS & FINANCIAL MANAGEMENT
Oversee all day-to-day restaurant operations, including opening and closing procedures
Manage labor scheduling, inventory, ordering, and vendor relationships
Monitor and control food and beverage costs, labor costs, and operating expenses
Analyze reports and develop action plans to meet or exceed revenue and profitability targets
Ensure compliance with all health, safety, and licensing regulations
BRAND & COMMUNITY
Serve as a visible leader and ambassador for Blu C within the Baltimore community
Collaborate with ownership and marketing on events, promotions, and partnerships
Cultivate relationships with local businesses, cultural organizations, and community stakeholders
Qualifications
Minimum 5 years of restaurant management experience, with at least 3 years as a General Manager or similar leadership role
Proven track record of managing full-service, upscale or fine-dining concepts
Strong financial acumen with experience managing P&L statements, budgets, and cost controls
Exceptional interpersonal, communication, and team-building skills
Passion for hospitality, cultural dining experiences, and guest satisfaction
Experience in opening a new restaurant concept is required