Restaurant General Manager Jobs in Louisiana

Chief of Staff | Hospitality Operations

JT Meleck Distillery
Location: Branch, Louisiana
Full-Time | On-Site
Compensation: $70,000–$80,000 annually

Seeking an Accomplished High-Volume Restaurant General Manager

JT Meleck Distillery is seeking a Chief of Staff with a proven background as a high-volume restaurant General Manager.

We are specifically looking for a seasoned restaurant operator who has successfully managed a $6M–$12M annual revenue concept, has experience with a sophisticated craft cocktail program and private events, and has demonstrated the ability to build strong teams through structured training, accountability, and operational systems.

This is not a traditional Chief of Staff or administrative position. We are looking for an experienced hospitality operator who can bring the discipline, strategic thinking, leadership, and operational expertise developed in a high-volume restaurant environment to a growing Louisiana-based business.

The successful candidate will oversee the day-to-day operations of JT Meleck Distillery while working closely with ownership and Sales leadership to ensure production, hospitality, events, facilities, and operational priorities are effectively coordinated.

The Opportunity

This role is designed for an exceptional restaurant operator who is ready to take their experience beyond the traditional restaurant environment.

As Chief of Staff, you will be responsible for the day-to-day operation of the distillery, including production planning, facility compliance, the Single Barrel tasting program, private events, operational procedures, and coordination with Sales leadership.

You should be someone who naturally brings structure and organization to an operation, understands how different areas of a business connect, and can effectively manage competing priorities while maintaining high standards.

Key Responsibilities

Distillery Operations

• Oversee the day-to-day operations of JT Meleck Distillery, ensuring a safe, organized, and efficient working environment.
• Oversee production schedules and coordinate production planning and forecasting.
• Communicate regularly with Sales leadership to coordinate production levels with current and anticipated sales needs.
• Oversee the Single Barrel tasting program, including scheduling, organization, guest experience, and operational execution.
• Develop SOPs for daily operations.
• Ensure operational procedures are clearly communicated and consistently followed.
• Monitor day-to-day operational needs and coordinate with leadership to address issues as they arise.

Facilities, Compliance & Inspections

• Maintain oversight of facility operations, maintenance needs, and overall readiness.
• Ensure the distillery remains compliant with applicable regulations, licensing requirements, and safety standards.
• Coordinate required inspections, documentation, and compliance-related activities.
• Work with appropriate internal and external resources to address facility or compliance issues.

Private Events & Hospitality

• Oversee the operational planning and execution of private events and special events hosted at the distillery.
• Coordinate staffing, setup, service, production needs, and other operational requirements for events.
• Establish consistent procedures and standards for event execution.
• Ensure events are delivered professionally while maintaining the standards and character of the JT Meleck brand.

Leadership & Team Development

• Provide day-to-day leadership and direction to the distillery team.
• Establish clear expectations for performance, accountability, safety, and operational standards.
• Support the development of a strong, reliable, and professional team.
• Communicate operational priorities clearly and ensure the team understands expectations.
• Work closely with Sales leadership and other members of the organization to maintain effective communication and coordination.

Operational Coordination

• Serve as the primary operational point of contact between the distillery and Sales leadership regarding production needs and forecasting.
• Coordinate operational priorities across production, events, tasting experiences, and facility needs.
• Provide leadership with regular updates regarding production, staffing, facility, compliance, and event-related matters.
• Identify operational needs and bring solutions and recommendations to leadership.

Required Experience

• Significant experience as a General Manager in a high-volume restaurant or hospitality concept generating approximately $6M–$12M in annual revenue.
• Demonstrated success leading complex restaurant operations and substantial teams.
• Experience managing or overseeing a craft cocktail and elevated beverage program.
• Strong experience with private events and high-volume event execution.
• Demonstrated experience developing and implementing operational systems and procedures.
• Strong background in employee training, management development, and team leadership.
• Demonstrated understanding of restaurant financials, labor management, inventory, purchasing, and cost controls.
• A history of strong employment tenure and career progression.
• Proven ability to develop operational strategy and translate strategy into execution.
• Excellent communication, organizational, and leadership skills.

The Ideal Candidate

The ideal candidate is sharp, polished, highly organized, and operationally strategic.

You have spent your career learning how to make complicated hospitality operations work—and work well.

You understand that successful operations require more than putting people on a schedule. They require systems, communication, accountability, financial discipline, and strong leadership.

You know how to walk into an operation, assess what is happening, determine what needs to change, develop a plan, and get a team aligned around executing it.

You are equally comfortable:

• Managing day-to-day operations
• Coordinating production and forecasting
• Working with Sales leadership
• Developing operational procedures
• Overseeing a craft cocktail program
• Planning and executing private events
• Managing facility compliance and inspections
• Developing and maintaining a strong team
• Addressing operational problems
• Working directly with ownership

You are a leader and operator, not an administrator.

What Will Set You Apart

Candidates with the following characteristics will be especially compelling:

• Experience operating a $6M–$12M restaurant or hospitality concept
• Experience with elevated or craft cocktail programs
• Significant private event experience
• Strong and consistent career tenure
• Demonstrated career progression
• Strong operational and financial understanding
• Experience developing operational procedures and systems
• Experience working directly with owners or senior leadership
• Demonstrated ability to bring structure and accountability to an operation
• A strategic mindset paired with a willingness to roll up your sleeves and execute

Compensation & Work Environment

Salary: $70,000–$80,000 annually, based on experience and qualifications.

This is a full-time, on-site position based in Branch, Louisiana.

The role requires a highly engaged leader who is comfortable working closely with ownership and being actively involved in the day-to-day operation of the distillery.

How to Apply

Please submit a resume demonstrating your experience in high-volume restaurant operations, annual revenue responsibility, craft cocktail/beverage programs, private events, team leadership, and operational management.

Candidates whose experience aligns with the requirements of this role will be contacted for an initial conversation. Interested applicants may reach out directly to Anne-Michael Eberhardt, Recruiting Specialist, at anne-michael@frugeseafood.com

Pay: $70,000.00 - $80,000.00 per year

Benefits:

• 401(k) matching
• Health insurance
• Paid time off

Application Question(s):

• This role requires experience as a High Volume Restaurant General Manager, overseeing volumes ranging from $6M - $12M annually. Does your experience include this volume of business? If so, please list the concepts this includes.
• Do you have experience in craft cocktail programs?
• Do you have experience in coordinating private events?
• Do you have experience in writing and implementing SOP's?

Experience:

• General Manager: 5 years (Required)

Ability to Commute:

• Branch, LA 70516 (Required)

Ability to Relocate:

• Branch, LA 70516: Relocate before starting work (Required)

Work Location: In person