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Located at the intersection of Washington Boulevard and Grand River Avenue in the northeast ground level corner of the Book Tower building, is Le Suprême, a Parisian inspired brasserie offering indoor and outdoor dining with exceptional French fare. Guests will be able to dine alfresco, at the restaurant’s bar, or in its elegant and inviting 100-seat dining room detailed with oak-trimmed wainscotting, Golem tile displayed in a botanical motif, frosted globe pendant lamps and antique sconces. Menu highlights will include Parisian specialties, such as Steak Frites, Soupe à l’Oignon Gratinée and Frisée Aux Lardon, as well as a selection of over 300 wines and champagnes. Le Suprême’s bar will also offer a curated cocktail program conceived by Method Co.’s Creative Beverage Directors, Natasha David and Jeremy Oertel, who have spent time behind the bar at famed institutions, such as New York City’s Death & Co. and Maison Premiere.

Restaurant General Manager Description:

The Restaurant General Manager will be directly responsible for development and execution of Le Suprême. The strongest candidate will display innate leadership qualities and an ability to attract, motivate and retain a talented team. As the team member shows dedicated reliability, a very strong work ethic and an ability to absorb work, they will work with the Director of Operations to personalize a career path with Method Co.

Job Responsibilities:

• Ensure service is maintained at the utmost of quality levels
• Responsible for pre-arrival reservation confirmation with guests
• Answer incoming calls and emails to the restaurant and provide appropriate service.
• Collaborate with the Executive Chef to create memorable experiences to build repeat business.
• Display exceptional hospitality in accordance with Method brand standards.
• Anticipate the needs of guests by ensuring all supplies are readily available before and during service, maintaining a clean, safe and accident-free environment, and immediately respond to the needs of all guests
• Strong influence, interpersonal, communication, problem solving and creative solution generation skills
• General business acumen
• Able to quickly integrate into a team and be recognized as a leader
• Finds problem areas, develops solutions
• Able to delegate effectively
• Oversee scheduling, training, and hiring of hourly staff
• Oversee purchasing of products and perform month-end inventory
• Performs other duties as assigned.

Fiscal Responsibilities:

• Increasing sales through incentives for staff to raise guest check average.
• Maintains budgeted revenues, cost of sales (COS), labor, supplies and operating cash flow (OCF).
• Reviews monthly profit and loss statement and acts on all variances.
• Monitor activities and expenses including inventory and labor

Job Qualifications:

• Prior use of Resy preferred.
• Knowledge of French cuisine preferred.
• Minimum 3-5 years of experience as General Manager, Maitre D/Concierge.
• Strengths must include multi-tasking, problem resolution, and customer relations.
• Must have excellent written and verbal communication skills.
• Must be a team player with a strong work ethic

Benefits & Perks: Health insurance, Dental insurance, Vision insurance, Paid time off, 401(k)