General Manager- Full Service Hotel

The General Manager is the senior on-site leader for a full service hotel located near Bangor, Maine — a historic, full-service boutique property with guest rooms and suites, two dining outlets, and two event venues that host weddings, banquets, and group business throughout the season. This is a hands-on leadership role accountable for the entire property: people, revenue-generating operations, physical assets, and guest experience. You will build, schedule, and lead the on-site team across food and beverage, events, front desk, and housekeeping; own the property's day-to-day financial performance; coordinate all in-market vendors; and serve as the primary on-site point of contact for guests, event clients, and emergencies. You will not personally perform cleaning, turnovers, laundry, line cooking, or serving; instead, you lead and hold accountable the managers and teams who do. You will partner closely with Roam Hospitality's remote teams — they handle centralized reservations, guest communications, revenue strategy, marketing, and back-office support, while you ensure the physical property and the on-site guest and event experience meet Roam's standards every day. All work is performed in accordance with Roam Hospitality's SOPs, processes, and brand standards. Property Leadership & Team Management Serve as the senior on-site leader and the face of the property to guests, event clients, staff, vendors, and the local community. Recruit, interview, hire, onboard, and train on-site team members across all departments; maintain full staffing and reliable coverage year-round. Build and approve schedules across restaurants, events, front desk, and housekeeping to match occupancy, the event calendar, and seasonal demand while controlling labor cost. Set daily priorities, run team communication (pre-shift, weekly, and event-specific), and hold managers and staff accountable to Roam standards. Coach, develop, and performance-manage the team; document performance issues and partner with Roam leadership on corrective action. Build the on-site leadership bench so departments run to standard on your days off and during peak periods. ***other duties as assigned *** Restaurant & Bar Operations Oversee day-to-day operations of both dining outlets across front and back-of-house. Directly supervise the Restaurant & Events Manager (and/or Chef and FOH lead), holding them accountable for service quality, staffing, cost control, and daily execution. Ensure restaurant and bar staff are hired, scheduled, and trained for full, reliable coverage across all service periods, including brunch, holiday, and peak-season demand. Oversee food, beverage, and bar ordering; maintain vendor and distributor relationships and verify deliveries against invoices. Maintain inventory and par levels for food, beverage, liquor, smallwares, and supplies; conduct regular counts and control food cost, pour cost, and waste. Uphold service, cleanliness, and quality…