FB General Manager

World Equestrian Center; Ocala (FL); On-site; USD 70,000 - 95,000; Full time

Job summary

World Equestrian Center in Ocala, FL, seeks a Restaurant General Manager for Genievieve’s, our upscale Italian dining venue. Lead daily operations, curate guest experiences, and drive excellence in service, cuisine, and ambiance. Responsibilities include managing staff, budgets, wine and beverage programs, and seasonal events.

The role emphasizes guest satisfaction, team development, and maintaining the highest standards of cleanliness and compliance in a premier setting.

Qualifications

• Experience leading front-of-house in upscale dining settings.
• Strong leadership and team-development abilities.
• Budget awareness and financial oversight experience.

Responsibilities

• Guest Experience Focus: Deliver an unparalleled dining experience by providing exceptional service and anticipating guests’ needs.
• VIP Guest Relations: Foster strong relationships with high‑profile guests and offer personalized recommendations.
• Financial Oversight: Oversee the restaurant’s financial performance, including beverage, labor, and supply costs.

Job description

General Manager - Genievieve’s - Ocala FL

Job Category : Food & Beverage – Service

Requisition Number : FBGEN002028

• Posted : July 17, 2026
• Full-Time
• On-site

Locations

Showing 1 location

Ocala, FL 34482, USA

Description

Overview:

As the Restaurant General Manager for our upscale Genievieve’s, you will oversee the daily operations in one of the upscale dining establishments at the World Equestrian Center - Ocala. This role requires a dynamic leader who is passionate about delivering exceptional culinary experiences and providing world‑class service. Our restaurant offers a sophisticated Italian dining experience, combining authentic Italian dishes with modern, innovative culinary techniques. You will lead a team that is committed to excellence and dedicated to creating a warm, elegant atmosphere where every guest enjoys a memorable experience. Your leadership will be key to achieving operational excellence, maintaining high standards, and enhancing guest satisfaction.

Primary Responsibilities

• Guest Experience Focus: Deliver an unparalleled dining experience by providing exceptional service and anticipating guests’ needs. Cultivate an atmosphere that makes guests feel like part of the family, ensuring repeat visits from first‑time diners.
• VIP Guest Relations: Foster strong relationships with high‑profile guests, providing personalized service tailored to their tastes. Offer expert recommendations on wine pairings, Italian regional specialties, and seasonal dishes to elevate their experience.
• Financial Oversight: Oversee the restaurant’s financial performance, including beverage, labor, and supply costs. Ensure operational expenses are in line with budgets and financial goals, striving for both profitability and the highest culinary standards.
• Staff Scheduling: Design and manage the front‑of‑house staff schedules, optimizing labor efficiency based on guest volume, seasonal demands, and special events while adhering to budget guidelines.
• Payroll Management: Oversee and manage payroll for front‑of‑house staff, ensuring timely and accurate processing while maintaining compliance with company policies and controlling labor costs.
• Team Development: Recruit, train, and mentor front‑of‑house staff, promoting a strong understanding of Italian cuisine, regional wine offerings, and high‑end service standards. Foster a positive work environment that encourages growth, teamwork, and commitment to excellence.
• Inventory Management: Oversee inventory control, ensuring the restaurant maintains a steady supply of high‑quality offerings, wines, and Italian specialties. Manage ordering processes to reduce waste, optimize inventory turnover, and maintain cost efficiency.Operational Excellence: Maintain the highest standards of cleanliness, health, and safety across the restaurant. Ensure compliance with all local, state, and federal regulations while creating a comfortable and safe environment for guests and staff.
• Event Planning & Execution: Plan and execute special events, private dining experiences, and seasonal offerings that highlight the richness of Italian cuisine. Conceptualize wine dinners, Italian holiday celebrations, and themed culinary events that attract guests and drive revenue.
• Operational Leadership: Oversee daily restaurant operations, ensuring consistency in food and beverage quality, service standards, and restaurant ambiance. Lead by example, providing hands‑on support when needed and ensuring smooth service flow.
• Menu Innovation: Collaborate with the culinary team to manage and update menu and make necessary edits. Take ownership of the beverage program, including crafting sophisticated cocktails and overseeing the wine programming to complement the dining experience.
• Guest Feedback Management: Actively listen to guest feedback, resolving concerns quickly and effectively. Use guest insights to fine‑tune the guest experience, improve service standards, and enhance overall satisfaction.
• Continuous Improvement: Regularly analyze performance metrics and identify opportunities for improvement in both service and operations. Adjust strategies as necessary to meet evolving market trends and ensure that the restaurant cons

Equal Opportunity Employer
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