This January, Built on Hospitality opens three new outlets on the first two floors of a new building in Uptown Charlotte — a full-service restaurant, a coffee shop and a cocktail bar — plus the in-room dining program for the hotel rooms above them. We're looking for one person to lead all of it. It's a big job, and we're going to be selective about who gets it. We serve two guests here. There's the hotel guest upstairs, who may be in Charlotte for two nights and will remember the city partly by how we treated them. And there's the Charlottean, who has every other restaurant in this city to choose from and chose ours. Hotel restaurants usually manage one of those well. We intend to be the rare one that earns both — the room a traveler remembers and the neighborhood claims as its own. The concepts are settled. What isn't, and what will decide whether this works, is who leads them. What we're looking for Built on Hospitality runs on five values: Check Your Ego at the Door. Hustle as One. Perfect the Pieces. Deliver WOW. Build with Purpose. In this role, they look like this. A hands-on leader on the floor. Not the kind who appears at the door on a Friday — the kind whose team always knows where to find them during service, who'll clear a table in a rush, run food or jump behind the bar at the least convenient moment, because the standard you show is the one your team believes. Steady optimism, not relentless cheer, because a room takes its tone from whoever is in charge. Someone who never stops improving the operation. We expect you to walk the building every day looking for the small thing that could be better — a step taken out of the service sequence, a bottleneck at the pass, a greeting gone flat — and put it right before it becomes a habit. That same care is what accountability really is: expectations set early, feedback given honestly and in the moment, and a standard for how a guest is treated that we protect kindly and without exception. Someone who goes hunting for the moment. The goal was never satisfaction; it's feeling. True hospitality leaves people saying that place just feels different , and we want a leader who creates those moments rather than waiting on them — for the guest at the bar and the one who came down in the elevator alike. The job You'd have direct oversight of all three outlets and in-room dining, and serve as General Manager of the flagship restaurant — the portfolio, plus a dining room of your own. You'd report to Built on Hospitality ownership and be our principal representative on property, partnering daily with the hotel's General Manager. You'd work alongside our Executive Chef as a peer, and lead this program with him.

Between now and opening:

hiring your teams, building your management bench, running training, and standing up everything the floor runs on — POS, reservations, scheduling, payroll, inventory, service standards.

After opening:

full P&L across all three rooms, nightly leadership of the floor, developing your managers, guiding the beverage program, and keeping us compliant with NC ABC, health, wage and hour and safety requirements. It's a floor job, and we'll be direct about that because it's what decides whether someone loves this work. The admin is real and deserves to be done well, but it fits around service, not during it. When the doors are open we want you in the rooms — preshift, tables, the pass, catching a section's pace before a guest ever notices. Presence isn't optional here. If you're after a director role that's mostly meetings and a laptop, this isn't it. You'll also work closely with the hotel's leadership team. Guests don't draw a line between us — a rough check-in follows them to dinner — so we want someone who treats the hotel's leaders as colleagues, brings them ideas before being asked, and keeps looking for the next way our rooms make a stay better. You won't be carrying it alone Our Executive Chef leads culinary as your peer — the kitchens are his to run, not yours. You'd have your own leadership bench: service managers, a bar manager and beverage director, coffee shop leadership, administrative support, most of whom you'll hire yourself. Behind that sits our above-property team — operations, marketing, PR, social, beverage consulting, finance and people support. That extends to how we schedule. Work-life balance matters a great deal to us, and we'd rather say so plainly than give the industry's usual answer. Opening a building is demanding and the weeks before we open will ask a lot of everyone. But a leader who never gets a day off doesn't stay a good leader for long, and we build the bench and the coverage around our leaders getting real time away. What we hope you bring Five or more years leading a full-service restaurant as a General Manager or above, or multi-outlet leadership somewhere upscale. Real P&L ownership — we'd love to hear how you moved cost of goods, labor and flow-through, not just what they were. A hiring record you're proud of. Enough beverage and wine fluency to judge a cocktail list on merit. Availability across the week the business runs, including nights, weekends and holidays, with reasonable accommodation available. ServSafe Manager and

NC ABC / RASP

certification, or the willingness to earn both before we open. Pre-opening or multi-concept experience is welcome but not required. The bar for this role is high, and we'd rather wait for the right person than fill it quickly. Why Built on Hospitality We're a Charlotte group — The Goodyear House, Goodyear Bar, Folia and Old Town Kitchen & Cocktails — known for chef-driven food, service-first dining rooms, and giving our operators real authority instead of a corporate playbook. Big enough to put genuine infrastructure behind you, small enough that leadership knows you by name and turns up in your dining room on a Friday. You'd be our employee, on our team: we run our own program inside a new Hilton Curio Collection hotel, but you'd work with the hotel, not for it. And you'd get this one before it exists. Nothing to inherit, no habits to undo. You hire the team, set the standards, decide how service feels — then open the doors on one of the most anticipated openings in this city. Compensation. A base of $125,000 or more depending on experience, plus an annual performance bonus of up to 30% — a total achievable package of roughly $162,500. The bonus is discretionary and subject to plan terms, but it's built to be earned, and we'll be clear from day one about the targets it's measured against. Also a health stipend, two weeks of paid time off in your first year and three in your second, a $1,000 annual professional development allowance to spend on your own growth, and dining benefits across all of our restaurants. Real room to grow, too, with a group still expanding across the Carolinas.

Pay:

$125,000.00 - $162,500.00 per year

Benefits:

Employee discount Food provided Health insurance Opportunities for advancement Paid time off Paid training Parental leave

Work Location:

In person