Assistant Restaurant Manager: Lead High-Volume Service

Pyramid Global Hospitality; Captiva (FL); On-site; USD 52,000 - 64,000; Full time

Benefits offered by this job

Medical, Dental, Vision plans

Paid Time Off & Holidays

401(k) with Company Match

Commuter benefits

Job summary

Pyramid Global Hospitality, South Seas on Captiva Island, Florida, is seeking an Assistant Restaurant Manager for Redfish Grill. You will support daily restaurant operations, mentor front-of-house staff, and uphold service standards to deliver exceptional guest experiences.

The role focuses on leadership, staff development, and collaboration with culinary leadership to optimize service and profitability at a premier resort.

Qualifications

• Minimum of two years of F&B management or supervisory experience in a restaurant, hotel, resort.
• Experience leading front-of-house operations preferred.
• Experience hiring, training, coaching, and developing team members preferred.
• Excellent written and verbal communication; fluency in English required.

Responsibilities

• Support the Restaurant General Manager in daily operation of Redfish Grill.
• Provide hands-on leadership to front-of-house team during each shift.
• Ensure consistent execution of service standards and beverage concepts.
• Monitor guest experience and address questions and service issues promptly.
• Assist with scheduling, staffing, and labor cost management.
• Lead pre-shift meetings and communicate updates to staff.
• Support recruiting, onboarding, and training of team members.

Skills

Leadership

Communication

Customer service

Team development

Operational analysis

Education

High school diploma

Hospitality coursework

Tools

POS systems

Inventory software

Microsoft Office

Job description

Pyramid Global Hospitality, South Seas on Captiva Island, Florida, is seeking an Assistant Restaurant Manager for Redfish Grill. You will support daily restaurant operations, mentor front-of-house staff, and uphold service standards to deliver exceptional guest experiences.

The role focuses on leadership, staff development, and collaboration with culinary leadership to optimize service and profitability at a premier resort.