Restaurant General Manager

ZOHARA MEDITERRANEAN KITCHEN

Position: General Manager

Location: Zohara Mediterranean Kitchen — 991 Farmington Ave, West Hartford, CT

Reports to: Ownership / Executive Team of DORO Restaurant Group

About Zohara Mediterranean Kitchen

Zohara opened in West Hartford Center on May 10, 2017.

The restaurant occupies a space that was formerly a paper and luggage store, now transformed into a warm, inviting dining venue with open kitchen, patterned tile floors, wood accents, and hand-painted murals.

Zohara's cuisine draws inspiration from across the eastern Mediterranean — including Morocco, Israel, Turkey, Greece, and Eastern Europe — and emphasizes shareable small plates ("salatim" / mezze), seasonal produce, and locally-sourced ingredients.

The concept reflects a "Mediterranean diet" approach — vegetables, grains, fish, lean meats — combined with creative cocktails and Mediterranean wines.

Zohara is part of DORO Restaurant Group, known for several notable restaurants in the Hartford area.

Role Overview

As General Manager at Zohara, you will oversee all front-of-house and operational aspects of the restaurant — ensuring top-tier guest experience, managing staff and team performance, overseeing service standards, and supporting the restaurant's vision of Mediterranean-inspired, community-focused dining. You will be the leader who embodies Zohara's commitment to hospitality, quality, and the "light, welcoming" spirit reflected in the restaurant's name.

Key Responsibilities

Leadership & Staff Management

Hire, train, schedule, and supervise front-of-house staff (hosts/hostesses, servers, bartenders, bussers) and coordinate with kitchen leadership.

Foster a positive team environment; provide coaching and feedback; handle staff conflicts or performance issues.

Maintain staffing levels to support high-quality service across lunch, dinner, and peak hours (including weekends).

Guest Experience & Service Quality

Ensure exceptional guest experience — from reservation and seating to service, order accuracy, ambiance, and problem resolution.

Oversee reservations (e.g., via reservation system), manage wait-lists when needed, and optimize seating/turnover to balance guest satisfaction with service efficiency.

Uphold standards of hospitality consistent with Zohara's brand, including warm, genuine service.

Operations & Restaurant Management

Oversee daily operations: opening/closing procedures, cleanliness, compliance with health and safety regulations.

Work with kitchen and bar leadership to ensure smooth service, especially during busy periods; coordinate flow between kitchen, bar, and dining room.

Monitor inventory (front-of-house supplies, bar stock), assist in ordering, and minimize waste.

Support consistency in menu execution and presentation; collaborate with chefs / kitchen management to ensure dishes meet quality standards and concept vision.

Financial Management & Reporting

Manage labor scheduling to align with forecasted business; control labor costs while maintaining service levels.

Monitor revenue and expenses (labor, food/waste, overhead) and assist owners in financial planning.

Work on strategies to increase covers, manage reservation flow, encourage repeat business, and maximize profitability while preserving guest experience.

Brand & Culture Maintenance

Represent Zohara's brand values: Mediterranean hospitality, communal dining, and the "light / splendor" spirit implicit in the name.

Ensure that front-of-house staff understand menu items — including shared mezze, vegetarian/vegan options, cocktails, regional wines — and can communicate ingredients and dietary accommodations to guests.

Support and reinforce a culture of respect for seasonal, locally-sourced ingredients and culinary authenticity.

Community & Guest Engagement

Engage with regular guests, solicit feedback, and help build a loyal customer base.

Oversee special events or promotions (e.g., themed dinners, seasonal menus, wine tastings) in coordination with ownership.

Occasionally represent Zohara at community events or public relations efforts on behalf of the restaurant group.

Qualifications & Skills

Minimum 3–5 years of experience in restaurant management, preferably in full-service or upscale casual dining. Experience with Mediterranean / eclectic or globally inspired cuisine is a plus.

Strong leadership, communication, and interpersonal skills — with the ability to lead a diverse, dynamic team.

Excellent guest-service orientation; ability to maintain composure and quality under pressure during busy shifts.

Solid understanding of restaurant operations (front-of-house workflows, reservation management, scheduling, compliance, health & safety).

Basic financial literacy — ability to monitor costs, labor, revenue, and work towards profitability.

Familiarity with seasonal and locally-sourced ingredient sourcing and a respect for culinary authenticity consistent with Zohara's vision.

Flexibility to work evenings, weekends, and holidays.

A passion for hospitality, food culture, and fostering a welcoming dining environment.

What We Offer

Opportunity to lead and shape a well-regarded, high-profile Mediterranean restaurant in a thriving community (West Hartford Center).

A supportive ownership and management group (DORO Restaurant Group) with established infrastructure and multiple successful restaurants.

Creative, dynamic work environment — with varied dishes, cocktails, and a commitment to culinary quality and innovation.

Potential for growth and advancement, either within Zohara or across the DORO Restaurant Group family.

The satisfaction of delivering an authentic, warm, communal dining experience rooted in Mediterranean hospitality.

Job Type: Full-time

Pay: $80, $95,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Relocation assistance
• Vision insurance

Work Location: In person