Hospitality & Restaurant General Manager

About us:

Galilee Culinary Institute by the Jewish National Fund is a one-of-a-kind culinary institution that combines culinary education, tourism, marketing, public relations, business and operations management, partnership and fundraising as well as restaurant operations expertise, and entrepreneurship. Based in the heart of Israel’s Galilee, in Kibbutz Gonen a mountainous region and micro-climate where fertile lands, mountains, and rivers create an unparalleled location for a thriving agricultural region, GCI is a total-immersion culinary institution with a goal of population growth and narrative change for the area.

Position Summary:

The Hospitality & Restaurant General Manager is a senior leadership role responsible for the successful operation and strategic management of the restaurant and hospitality complex at the Galilee Culinary Institute (GCI). This includes oversight of front-of-house and back-of-house operations, staff leadership, guest satisfaction, financial and inventory management, and cross-functional coordination. The General Manager ensures that all hospitality services align with GCI’s mission of excellence in culinary education and guest experience.

The ideal candidate will possess outstanding leadership skills, fluent English, deep understanding of hospitality operations, story telling skills, and a hands-on management style that inspires staff, fosters collaboration, and upholds the highest standards of professionalism and service.

This position reports to the Head of Culinary.

Key Responsibilities

1. Restaurant & Hospitality Operations

Oversee daily operations of the restaurant and associated hospitality areas, ensuring smooth service delivery and adherence to schedules.

Ensure the physical space is consistently maintained to high standards—clean, orderly, and guest-ready.

Manage dining room flow, guest seating logistics, and service coordination during all meal periods and special events.

Maintain full operational readiness including equipment functionality, POS systems (e.g., Tabit), and compliance with internal procedures and external regulations.

2. Team Leadership & Staff Management

Recruit, train, onboard, and supervise front-of-house staff, including hosts, servers, bartenders, and cleaning staff.

Create staff schedules and manage shift coverage to meet demand and budget parameters.

Lead daily briefings, weekly team meetings, and ongoing performance reviews.

Coach team members on hospitality best practices, conflict resolution, and customer service excellence.

Promote a positive work environment rooted in respect, communication, and accountability.

3. Guest Experience & Customer Relations

Champion a warm, professional, and high-touch guest experience from entrance to exit.

Address customer feedback, resolve complaints promptly, and implement improvements where necessary.

Ensure consistency of service and brand standards across all touchpoints.

Foster a welcoming environment that reflects the values and educational mission of GCI.

4. Kitchen & Back-of-House Coordination

Serve as a liaison between front-of-house and kitchen leadership to ensure seamless operations and clear communication.

Coordinate meal pacing, table turns, and service adjustments during peak periods.

Collaborate with the Executive Chef and Operations Chef on menu execution, presentation standards, and special event logistics.

5. Inventory & Procurement Management

Monitor inventory levels of food, beverages, and operational supplies; ensure timely reordering to avoid shortages.

Build relationships with vendors and oversee deliveries, including quality checks and documentation.

Track usage patterns, reduce waste, and implement cost control measures aligned with budget goals.

Maintain accurate records for auditing and compliance purposes.

6. Safety, Sanitation & Regulatory Compliance

Enforce hygiene and safety protocols per Ministry of Health and internal standards.

Prepare for and respond to food safety inspections and audits.

Ensure all staff are trained in proper food handling, workplace safety, and emergency procedures.

Work closely with HR to ensure compliance with local Labor laws, including working hour limits, break times, and employment regulations.

Qualifications

Proven experience in restaurant management or a similar hospitality leadership role.

Strong leadership and team management skills.

Ability to multitask and work under pressure.

Excellent communication and customer service skills.

Story telling skills

Proficiency in computer systems and POS/reservation systems.

Availability for non‑standard hours, including evenings and weekends as needed

Very high-level English

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