General Manager | The Whit Luxury Hotel & Venue

Property Description  

Built in 1857 and located in the historic Garden District, The Whit is a picturesque Greek Revival estate featuring 15 hotel rooms, a grand lounge, and a lush courtyard perfect for large scale events and weddings.  Originally known as the Harris-Maginnis House, The Whit is the epitome of Southern style and splendor.  Its historic double parlors, elaborate moldings, and monumental scale speak to the grandeur of its time, setting the stage for the location’s next phase as New Orleans’ premiere boutique destination property.

Job Summary

If you are a hospitality enthusiast that has a passion for creating and cultivating relationships while leading and developing an incredible operations team, we want to hear from you!  The Whit is looking for a transformational, experienced, and polished leader who desires to manage a multi-faceted hospitality operation, including a 15-key luxurious boutique hotel, a 60-seat F&B lounge, and a large event space catering to weddings & corporate events. 
 

Operations Leadership Responsibilities

• Oversee all aspects of Luxury Hotel, Bar & Lounge and Event operations, including purchasing, quality standards, training and service, preparing and implementing standard operating procedures (SOPs) where appropriate.   
• Leads and holds Operations Team accountable, through consistent performance feedback and shift running, prioritizing scheduling to be here during peak business hours to oversee and support the operation as needed (GM closes at least one day per week to touch all areas of the operation)
• Ensures Operations Team is aware of the daily sales forecast (as well as relevant internal and external events) to ensure ideal planning, scheduling and resourcing of all shifts through effective communication at all levels of the team.

• Establishes and communicates weekly business priorities and training goals to continuously improve team function and hospitality in all areas of the operation

• Ensures team members are consistently performing the standard touchpoints of the Restaurant and Inn Guest Journey, evaluating via weekly Hospitality Audits and Mock Service Assessments

• Maintains complete knowledge of all Operational Systems and software tools (Harri, Toast POS, Marqii, Hotel PMS, Tripleseat, A/V Systems, etc.)
• Manages and oversees the Private Events business, ensuring seamless coordination between the FOH and HOH to deliver exceptional guest experiences while achieving revenue targets. Maintains close alignment with the Events Sales Manager to ensure accurate forecasting, staffing, and execution for all private and semi-private events.

Business Management Responsibilities

• Completes Weekly Sales & Labor Forecasting via intimate knowledge of the upcoming Convention Calendar, City-Wide Event Calendar (Sporting Events, Concerts, Theater, Festivals, etc.) 
• Produces Weekly Leadership Schedule and approves/denies all leadership time off requests, while overseeing team scheduling
• Responsible for labor, cost of sales and operating expense management within budgeted guidelines 
• Completes weekly GM Workbook, accurately reviewing and reporting daily business KPI’s, formulating & implementing action plans when necessary 
• Leads the weekly Copper Vine Manager’s meeting, attends staff pre-shifts, HOH manager meetings, and any other meetings (BEO, Inn Yield/Rate meeting, etc) as necessary to understand and ensure alignment on priorities throughout the operation 
• Ensures all leaders conduct consistent pre-shift meetings with staff based on pre-determined and communicated priorities (shared in advance to leadership team via a pre-shift template) 
• Addresses guest feedback and collaborates with Marketing (via Marqii) to prioritize guest recovery for any neutral or negative reviews 
• Maintains Copper Vine service scores on Open Table of 4.7, 4.25 for Yelp, and 4.5 for Google 

Qualifications:

• 3-5 years’ experience as an Assistant GM, GM or Multi-Unit Manager in a high-volume, full-service polished, upscale, or fine dining concept with an average unit volume of $6M+ in annual sales.  WSET certification, boutique hotel and banquet/event experience is preferred.

• Experienced and comfortable with tracking KPIs (key performance indicators) and shrinking cost structure during slower months via scheduling changes, product ordering/pars, and operational expense mgmt.
• Demonstrated passion to deliver radical hospitality through a genuine desire to be on the floor in the trenches with the team observing and supporting.
• Loves talking with guests at the property and has a proven ability to consistently find efficiencies that add value to the guest experience, while seamlessly dealing with adversity, both internal and external.

• Stands out as a special communicator that has a desire and ability to connect with people from all walks of life.  Can show it formally through best demonstrated meeting practices (operations leadership mtgs, weekly 1 on 1’s, pre-shift strategy, etc.) and informally by demonstrating an ease and desire to connect with all team members, vendors, and guests.

Compensation & Benefits: 

• $80K – $95K Annual Base Salary

• Up to an additional 20% of base salary in bonus compensation based on successful achievement of KPIs

• Health & Supplemental Benefits 

• Annual Paid Time Off 
• 401K w/ company match

MISSION & CORE VALUES    

Brechtel Hospitality Mission Statement:

At Brechtel Hospitality, we strive to deliver memorable guest experiences through a culture of genuine hospitality and consistent excellence.  

Brechtel Hospitality Core Values:

• Trust – the cornerstone to communication at Brechtel Hospitality 

• Integrity – the honesty, transparency & truthfulness in the professional relationships with our guests & each other 

• Passion – an intense emotion, compelling enthusiasm & urgent desire to deliver superior hospitality for the benefit of our guests. The cornerstone of our hospitality-first model. 

• Ownership – the point at which every employee at Brechtel Hospitality sees and fixes the flow of value to the guest.  This is the best way for us to maintain our entrepreneurial spirit. 

• Excellence – a continuously moving target of quality that so surpasses ordinary standards it makes a memory for our guests.  This is why we say, “never settle”.

General Manager | The Whit Luxury Hotel & Venue

Property Description  

Built in 1857 and located in the historic Garden District, The Whit is a picturesque Greek Revival estate featuring 15 hotel rooms, a grand lounge, and a lush courtyard perfect for large scale events and weddings.  Originally known as the Harris-Maginnis House, The Whit is the epitome of Southern style and splendor.  Its historic double parlors, elaborate moldings, and monumental scale speak to the grandeur of its time, setting the stage for the location’s next phase as New Orleans’ premiere boutique destination property.

Job Summary

If you are a hospitality enthusiast that has a passion for creating and cultivating relationships while leading and developing an incredible operations team, we want to hear from you!  The Whit is looking for a transformational, experienced, and polished leader who desires to manage a multi-faceted hospitality operation, including a 15-key luxurious boutique hotel, a 60-seat F&B lounge, and a large event space catering to weddings & corporate events. 
 

Operations Leadership Responsibilities

• Oversee all aspects of Luxury Hotel, Bar & Lounge and Event operations, including purchasing, quality standards, training and service, preparing and implementing standard operating procedures (SOPs) where appropriate.   
• Leads and holds Operations Team accountable, through consistent performance feedback and shift running, prioritizing scheduling to be here during peak business hours to oversee and support the operation as needed (GM closes at least one day per week to touch all areas of the operation)
• Ensures Operations Team is aware of the daily sales forecast (as well as relevant internal and external events) to ensure ideal planning, scheduling and resourcing of all shifts through effective communication at all levels of the team.

• Establishes and communicates weekly business priorities and training goals to continuously improve team function and hospitality in all areas of the operation

• Ensures team members are consistently performing the standard touchpoints of the Restaurant and Inn Guest Journey, evaluating via weekly Hospitality Audits and Mock Service Assessments

• Maintains complete knowledge of all Operational Systems and software tools (Harri, Toast POS, Marqii, Hotel PMS, Tripleseat, A/V Systems, etc.)
• Manages and oversees the Private Events business, ensuring seamless coordination between the FOH and HOH to deliver exceptional guest experiences while achieving revenue targets. Maintains close alignment with the Events Sales Manager to ensure accurate forecasting, staffing, and execution for all private and semi-private events.

Business Management Responsibilities

• Completes Weekly Sales & Labor Forecasting via intimate knowledge of the upcoming Convention Calendar, City-Wide Event Calendar (Sporting Events, Concerts, Theater, Festivals, etc.) 
• Produces Weekly Leadership Schedule and approves/denies all leadership time off requests, while overseeing team scheduling
• Responsible for labor, cost of sales and operating expense management within budgeted guidelines 
• Completes weekly GM Workbook, accurately reviewing and reporting daily business KPI’s, formulating & implementing action plans when necessary 
• Leads the weekly Copper Vine Manager’s meeting, attends staff pre-shifts, HOH manager meetings, and any other meetings (BEO, Inn Yield/Rate meeting, etc) as necessary to understand and ensure alignment on priorities throughout the operation 
• Ensures all leaders conduct consistent pre-shift meetings with staff based on pre-determined and communicated priorities (shared in advance to leadership team via a pre-shift template) 
• Addresses guest feedback and collaborates with Marketing (via Marqii) to prioritize guest recovery for any neutral or negative reviews 
• Maintains Copper Vine service scores on Open Table of 4.7, 4.25 for Yelp, and 4.5 for Google 

Qualifications:

• 3-5 years’ experience as an Assistant GM, GM or Multi-Unit Manager in a high-volume, full-service polished, upscale, or fine dining concept with an average unit volume of $6M+ in annual sales.  WSET certification, boutique hotel and banquet/event experience is preferred.

• Experienced and comfortable with tracking KPIs (key performance indicators) and shrinking cost structure during slower months via scheduling changes, product ordering/pars, and operational expense mgmt.
• Demonstrated passion to deliver radical hospitality through a genuine desire to be on the floor in the trenches with the team observing and supporting.
• Loves talking with guests at the property and has a proven ability to consistently find efficiencies that add value to the guest experience, while seamlessly dealing with adversity, both internal and external.

• Stands out as a special communicator that has a desire and ability to connect with people from all walks of life.  Can show it formally through best demonstrated meeting practices (operations leadership mtgs, weekly 1 on 1’s, pre-shift strategy, etc.) and informally by demonstrating an ease and desire to connect with all team members, vendors, and guests.

Compensation & Benefits: 

• $80K – $95K Annual Base Salary

• Up to an additional 20% of base salary in bonus compensation based on successful achievement of KPIs

• Health & Supplemental Benefits 

• Annual Paid Time Off 
• 401K w/ company match

MISSION & CORE VALUES    

Brechtel Hospitality Mission Statement:

At Brechtel Hospitality, we strive to deliver memorable guest experiences through a culture of genuine hospitality and consistent excellence.  

Brechtel Hospitality Core Values:

• Trust – the cornerstone to communication at Brechtel Hospitality 

• Integrity – the honesty, transparency & truthfulness in the professional relationships with our guests & each other 

• Passion – an intense emotion, compelling enthusiasm & urgent desire to deliver superior hospitality for the benefit of our guests. The cornerstone of our hospitality-first model. 

• Ownership – the point at which every employee at Brechtel Hospitality sees and fixes the flow of value to the guest.  This is the best way for us to maintain our entrepreneurial spirit. 

• Excellence – a continuously moving target of quality that so surpasses ordinary standards it makes a memory for our guests.  This is why we say, “never settle”.