The General Manager is responsible for managing the daily operations of the restaurant, including the selection, development and performance management of employees. In addition, he/she oversees the inventory and ordering of food and supplies, optimization of profits and ensures that guests are satisfied with their dining experience. The General Manager controls all areas of the restaurant and makes final decisions on matters of importance. The General Manager reports to the Regional Director.
Responsibilities:
Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experienceOversee and manage all areas of the restaurant and make final decisions on matters of importance to the guest experienceManage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanlinessMaintain an accurate and up-to-date plan of restaurant staffing needsPrepare schedules and ensure that the restaurant is staffed for all shiftsAble to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to problemsAdhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costsMaintain the restaurant image, including restaurant cleanliness, proper uniforms, appearance and atmospheric standardsKeeps Regional Director promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessaryEnsure a safe working and guest environment to reduce the risk of injury and accidentsMaintains a favorable working relationship with all employees to foster and promote a cooperative and harmonious working climateComplete accident reports promptly in the event that a guest or employee is injuredRun successfully high-volume storesEstimate food and beverage costs by working with the corporate office staff for efficient provisioning and purchasing of suppliesHelp to create the systems, structure, and tools to support growthHas an entrepreneurial spirit-bring ideas and a point of view to the table, not just an ability to execute what are told to doPossess leadership skills- an ability to teach, coach and develop a large team, understanding that their success is your success.Interview hourly employees: direct hiring, supervision, development and termination of employeesEnsure positive guest service in all areasRespond to complaints, taking appropriate actions to turn dissatisfied guests into return guestsShare our love of great food and drinksSkills:
Mindful to guest needs, strong sense of urgency that can respond quicklyEager to learn and grow with an expanding conceptSelf-disciplined, proactive, leadership ability and outgoingAbility to handle interruptions and distractions without losing focus on detailsExceptional organizational and time management skillsEffective communicator one-on-one or in front of large groupsKnowledge of computers (MS Word, ExcelWorking Conditions
Hours may vary if manager must fill in for his/her colleagues or if emergencies arisePosition requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motionWork with hot, cold, and hazardous equipmentOperate phones, computers, copiers, and other office equipmentEducation/Experience:
5 years of high volume restaurant experience preferredBA/BS degree in hotel/restaurant management is desirableRequirements:The General Manager is responsible for managing the daily operations of the restaurant, including the selection, development and performance management of employees. In addition, he/she oversees the inventory and ordering of food and supplies, optimization of profits and ensures that guests are satisfied with their dining experience. The General Manager controls all areas of the restaurant and makes final decisions on matters of importance. The General Manager reports to the Regional Director.
Responsibilities:
Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experienceOversee and manage all areas of the restaurant and make final decisions on matters of importance to the guest experienceManage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanlinessMaintain an accurate and up-to-date plan of restaurant staffing needsPrepare schedules and ensure that the restaurant is staffed for all shiftsAble to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to problemsAdhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costsMaintain the restaurant image, including restaurant cleanliness, proper uniforms, appearance and atmospheric standardsKeeps Regional Director promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessaryEnsure a safe working and guest environment to reduce the risk of injury and accidentsMaintains a favorable working relationship with all employees to foster and promote a cooperative and harmonious working climateComplete accident reports promptly in the event that a guest or employee is injuredRun successfully high-volume storesEstimate food and beverage costs by working with the corporate office staff for efficient provisioning and purchasing of suppliesHelp to create the systems, structure, and tools to support growthHas an entrepreneurial spirit-bring ideas and a point of view to the table, not just an ability to execute what are told to doPossess leadership skills- an ability to teach, coach and develop a large team, understanding that their success is your success.Interview hourly employees: direct hiring, supervision, development and termination of employeesEnsure positive guest service in all areasRespond to complaints, taking appropriate actions to turn dissatisfied guests into return guestsShare our love of great food and drinksSkills:
Mindful to guest needs, strong sense of urgency that can respond quicklyEager to learn and grow with an expanding conceptSelf-disciplined, proactive, leadership ability and outgoingAbility to handle interruptions and distractions without losing focus on detailsExceptional organizational and time management skillsEffective communicator one-on-one or in front of large groupsKnowledge of computers (MS Word, ExcelWorking Conditions
Hours may vary if manager must fill in for his/her colleagues or if emergencies arisePosition requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motionWork with hot, cold, and hazardous equipmentOperate phones, computers, copiers, and other office equipmentEducation/Experience:
5 years of high volume restaurant experience preferredBA/BS degree in hotel/restaurant management is desirableRequirements:The Executive Chef must be able to cook different and delicious food items, while leading the kitchen staff team and managing the inventory of food and supplies for the week. The Executive Chef will be responsible for creating the restaurant's menu and adjusting it depending on the seasonality or availability of food.
Responsibilities:
Plan and direct food preparation and culinary activitiesModify menus or create new ones that meet quality standardsEstimate food requirements and food/labor costsSupervise kitchen staff’s activitiesOversee portion control and quantities of preparation to minimize wasteArrange for equipment purchases and repairsRecruit and manage kitchen staffRectify arising problems or complaintsGive prepared plates the “final touch”Perform administrative dutiesComply with nutrition and sanitation regulations and safety standardsMaintain a positive and professional approach with coworkers and guestsCommit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experienceHandle volume and stress with aplomb and finesseHold the standard of high-quality food above all elseUnderstand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plateSkills:
Share the passion for food, wine and the guest experienceMaintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as oursExcellent record of kitchen managementAbility to spot and resolve problems efficientlyCapable of delegating multiple tasksCommunication and leadership skillsKeep up with cooking trends and best practicesWorking knowledge of various computer software programsWorking Conditions
Be able to withstand the pressure and strain of working in close quartersPosition requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.Education/Experience:
8-years of experienceHigh volume restaurant experience is a plusRequirements:Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table.
Responsibilities:
Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experienceWork with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and visionMonitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchenHandle volume and stress with poise and finesseOrganize and manage the expo process in the kitchenUphold the standard of high-quality food above all elseUnderstand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plateSkills:
Share the passion for food, wine and the guest experienceAbility to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as oursExcellent time manageability skillsActive listening and learning skillsAbility to teach techniques and strategies to those under youBasic computer skills for menu buildingWorking Conditions
Be able to withstand the pressure and strain of working in close quartersHours may vary if Chef must fill in for his/her colleagues or if emergencies arisePosition requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motionWork with hot, cold, and hazardous equipmentEducation/Experience:
1-3 years of high volume kitchen experienceCulinary degree preferredRequirements:The General Manager is responsible for managing the daily operations of the restaurant, including the selection, development and performance management of employees. In addition, he/she oversees the inventory and ordering of food and supplies, optimization of profits and ensures that guests are satisfied with their dining experience. The General Manager controls all areas of the restaurant and makes final decisions on matters of importance. The General Manager reports to the Regional Director.
Responsibilities:
Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experienceOversee and manage all areas of the restaurant and make final decisions on matters of importance to the guest experienceManage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanlinessMaintain an accurate and up-to-date plan of restaurant staffing needsPrepare schedules and ensure that the restaurant is staffed for all shiftsAble to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to problemsAdhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costsMaintain the restaurant image, including restaurant cleanliness, proper uniforms, appearance and atmospheric standardsKeeps Regional Director promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessaryEnsure a safe working and guest environment to reduce the risk of injury and accidentsMaintains a favorable working relationship with all employees to foster and promote a cooperative and harmonious working climateComplete accident reports promptly in the event that a guest or employee is injuredRun successfully high-volume storesEstimate food and beverage costs by working with the corporate office staff for efficient provisioning and purchasing of suppliesHelp to create the systems, structure, and tools to support growthHas an entrepreneurial spirit-bring ideas and a point of view to the table, not just an ability to execute what are told to doPossess leadership skills- an ability to teach, coach and develop a large team, understanding that their success is your success.Interview hourly employees: direct hiring, supervision, development and termination of employeesEnsure positive guest service in all areasRespond to complaints, taking appropriate actions to turn dissatisfied guests into return guestsShare our love of great food and drinksSkills:
Mindful to guest needs, strong sense of urgency that can respond quicklyEager to learn and grow with an expanding conceptSelf-disciplined, proactive, leadership ability and outgoingAbility to handle interruptions and distractions without losing focus on detailsExceptional organizational and time management skillsEffective communicator one-on-one or in front of large groupsKnowledge of computers (MS Word, ExcelWorking Conditions
Hours may vary if manager must fill in for his/her colleagues or if emergencies arisePosition requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motionWork with hot, cold, and hazardous equipmentOperate phones, computers, copiers, and other office equipmentEducation/Experience:
5 years of high volume restaurant experience preferredBA/BS degree in hotel/restaurant management is desirableRequirements:JOB SUMMARY
The Senior People Manager will play a key role in shaping a high-performance, people-first culture across Barcelona Wine Bar’s restaurant collective. This role is heavily focused on elevating leadership capability, strengthening retention strategies for both hourly and salaried team members, and supporting enterprise-wide talent initiatives through a dotted-line partnership with Recruiting and Learning & Development. This is a highly collaborative, field-facing role that blends strategic thinking with hands-on execution. This role reports to the Director of People/HR.
RESPONSIBILITIES & DUTIES
Leadership Coaching & Development
Serve as a trusted coach to field leadership and above-restaurant leaders to strengthen leadership effectiveness.Design and deliver practical, restaurant-specific coaching tools that improve team engagement, accountability, and performance.Partner with Ops leadership to identify capability gaps and implement targeted development plans.Foster a feedback-rich culture through ongoing coaching conversations, performance guidance, and leadership calibration. Run and own succession planning to ensure a restaurant bench of future leaders. Strengthen Retention & Team ExperienceChampion strategies that make Barcelona Wine Bar a place people want to stay—from first day to long-term career.Partner with restaurant leaders to improve onboarding, engagement, and day-to-day team experience.Listen closely to team member feedback and turnover trends, translating insights into meaningful action.Support recognition, career growth, and internal mobility efforts that celebrate and retain great people.Champion initiatives that enhance employee experience, including recognition programs, internal mobility, and workplace culture improvements, strengthening internal ERG groups.Partner to Operations
Work side-by-side with operators, understanding the rhythm and realities of the restaurant business.Provide thoughtful guidance on employee relations, performance, and team dynamics with a balanced, human approach.Help leaders navigate challenges with confidence while staying aligned with company values and standards.Bring consistency to HR practices while honoring the individuality of each restaurant team.(Dotted-Line Partnership)
Recruiting
Partner with the Recruiting Department to elevate how we hire—focusing on both skill and hospitality mindset for hourly and salaried roles. Help leaders become stronger interviewers and talent selectors.Support building pipelines that reflect the energy and diversity of our teams.Learning & Development/Training Department
Help bring training and development programs to life in restaurants.Ensure content feels relevant, engaging, and grounded in real restaurant experiences per People Team processes. Reinforce a culture of continuous learning, feedback, and growth.QUALIFICATIONS (Education & Experience)
8+ years of HR experience, ideally in hospitality or multi-unit environments.A genuine passion for restaurants and the people who make them operate.Strong coaching instincts—you know how to meet people where they are and help them grow.Experience improving retention and engagement in fast-paced environments.The ability to balance structure with flexibility and empathy with accountability.Comfort being in the field regularly and building relationships face-to-face. Highly organized with attention to detail.Ability to thrive in a fast-paced, hospitality-driven environment.Ability to travel to Restaurant Support Center and to restaurants on an as-needed basis (up to 70%)Nights and weekends required based on restaurant needs.ABOUT BARCELONA RESTAURANTS, LLC
Barcelona Restaurants, LLC, based in Westport, CT, is one of the oldest Spanish-focused restaurant groups in America. Its award-winning selection of wines from Spain and South America brings together over 400 bottles from over 70 wine regions. The warm and welcoming tapas bars are inspired by the culture of Spain and the ever-changing rustic menu is focused on clean flavors, seasonal ingredients, and specialties from Spain and the Mediterranean.
Barcelona Restaurants, LLC is an Equal Opportunity Employer committed to a diverse workforce.
JOB SUMMARY
The Facilities Manager will maintain efficient operations of our existing facilities and upcoming projects. This position will report directly to the Director of Construction and Facilities.
RESPONSIBILITIES & DUTIES
Manage facility projects for current restaurant locations.Collaborate with the Regional Directors to develop systems and metrics to coordinate new and existing facilities projects.Distributes Scope of Work documents and initial project budgets.Execute projects, mitigate scope and cost creep, seeing projects through completion, documenting lessons learned.Must work closely with internal and external contacts to oversee all consultant, contractor, and supplier agreements/contracts.Engage with Landlords, GC, preferred vendors, etc. to survey projects, coordinate pre-construction walks, OAC meetings, and project closeout.Coordinate with internal departments such as but not limited to: Operations, Marketing, Accounting, IT, Purchasing, Licensing, etc. to ensure deliverables are completed.Partner with the Accounting Department to issue PO’s and payments. Proactively communicate with internal and external teams, members of Leadership and stakeholders.Prepare internal and external job status reports.Assure quality installation and proper closeout of projects as well as manage project milestones which will include forecasting and providing updates to include schedule and budget. Other duties as assigned.EDUCATION & EXPERIENCE
Associates Degree in Business Management preferred but not required. Facility Management, Building Maintenance, Construction Project Management, or other directly related experience/ a combination of education and experience will be considered.REQUIREMENTS
Minimum of 3 years experience with all phases of facilities project management is preferred but not required.Minimum of 3 years of managing service providers is preferred but not required.Strong attention to detailStrong ability to read, analyze and interpret construction documents/plans, contracts, leases and other job related documents.Ability to manage multiple projects simultaneously and prioritize necessary tasks.Strong communication, persuasion, and negotiation skills.Strong understanding and working knowledge of MS Office applications.ABOUT BARCELONA WINE BAR
Barcelona Restaurants, LLC, based in Westport, CT, is one of the oldest Spanish-focused restaurant groups in America. It’s award winning selection of wines from Spain and South America brings together over 400 bottles from over 70 wine regions. The warm and welcoming tapas bars are inspired by the culture of Spain and the ever-changing rustic menu is focused on clean flavors, seasonal ingredients, specialties from Spain and the Mediterranean.
Barcelona Restaurants, LLC is an Equal Opportunity Employer committed to a diverse workforce.
Requirements:The Executive Chef must be able to cook different and delicious food items, while leading the kitchen staff team and managing the inventory of food and supplies for the week. The Executive Chef will be responsible for creating the restaurant's menu and adjusting it depending on the seasonality or availability of food.
Responsibilities:
Plan and direct food preparation and culinary activitiesModify menus or create new ones that meet quality standardsEstimate food requirements and food/labor costsSupervise kitchen staff’s activitiesOversee portion control and quantities of preparation to minimize wasteArrange for equipment purchases and repairsRecruit and manage kitchen staffRectify arising problems or complaintsGive prepared plates the “final touch”Perform administrative dutiesComply with nutrition and sanitation regulations and safety standardsMaintain a positive and professional approach with coworkers and guestsCommit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experienceHandle volume and stress with aplomb and finesseHold the standard of high-quality food above all elseUnderstand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plateSkills:
Share the passion for food, wine and the guest experienceMaintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as oursExcellent record of kitchen managementAbility to spot and resolve problems efficientlyCapable of delegating multiple tasksCommunication and leadership skillsKeep up with cooking trends and best practicesWorking knowledge of various computer software programsWorking Conditions
Be able to withstand the pressure and strain of working in close quartersPosition requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.Education/Experience:
8-years of experienceHigh volume restaurant experience is a plusRequirements:Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table.
Responsibilities:
Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experienceWork with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and visionMonitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchenHandle volume and stress with poise and finesseOrganize and manage the expo process in the kitchenUphold the standard of high-quality food above all elseUnderstand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plateSkills:
Share the passion for food, wine and the guest experienceAbility to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as oursExcellent time manageability skillsActive listening and learning skillsAbility to teach techniques and strategies to those under youBasic computer skills for menu buildingWorking Conditions
Be able to withstand the pressure and strain of working in close quartersHours may vary if Chef must fill in for his/her colleagues or if emergencies arisePosition requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motionWork with hot, cold, and hazardous equipmentEducation/Experience:
1-3 years of high volume kitchen experienceCulinary degree preferredRequirements:Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table.
Responsibilities:
Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experienceWork with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and visionMonitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchenHandle volume and stress with poise and finesseOrganize and manage the expo process in the kitchenUphold the standard of high-quality food above all elseUnderstand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plateSkills:
Share the passion for food, wine and the guest experienceAbility to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as oursExcellent time manageability skillsActive listening and learning skillsAbility to teach techniques and strategies to those under youBasic computer skills for menu buildingWorking Conditions
Be able to withstand the pressure and strain of working in close quartersHours may vary if Chef must fill in for his/her colleagues or if emergencies arisePosition requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motionWork with hot, cold, and hazardous equipmentEducation/Experience:
1-3 years of high volume kitchen experienceCulinary degree preferredRequirements: