Fine-Dining FOH GM — Italian, Relocation Support

Crawford Thomas Recruiting; Ocala (FL); On-site; USD 85,000 - 110,000; Full time

Benefits offered by this job

Relocation assistance available

Drug-Free Workplace

Equal Opportunity Employer

Job summary

Crawford Thomas Recruiting is seeking a Restaurant General Manager to oversee Front of House operations for an upscale Italian fine dining venue in Ocala, FL. The role emphasizes exceptional guest experiences, high-performing teams, and strict hospitality standards.

The GM will collaborate with the Back of House Manager, manage labor costs, and lead wine and beverage programming, while not overseeing kitchen operations.

Qualifications

• Minimum 3+ years as General Manager in a fine dining restaurant.
• Experience in Italian restaurant operations preferred.
• Strong front-of-house leadership and cost-control capabilities.
• Proven ability to recruit, train, and develop hospitality teams.
• Solid knowledge of guest service standards and upscale dining operations.
• Certifications in ServSafe and alcohol compliance are required.

Responsibilities

• Oversee daily Front of House operations and guest experience.
• Lead and mentor FOH staff to maintain service standards.
• Manage labor, beverage, and supply costs to drive profitability.
• Plan and execute private dining events and wine dinners.
• Collaborate with culinary team on menus and wine program.
• Ensure compliance with health, safety, and regulatory standards.

Skills

Leadership

Guest service

Financial management

Recruiting & training

Multitasking

Communication

POS systems

Education

ServSafe Certification

Alcohol Compliance Certification

Tools

POS systems

Microsoft Teams

Microsoft Office

Job description

Crawford Thomas Recruiting is seeking a Restaurant General Manager to oversee Front of House operations for an upscale Italian fine dining venue in Ocala, FL. The role emphasizes exceptional guest experiences, high-performing teams, and strict hospitality standards.

The GM will collaborate with the Back of House Manager, manage labor costs, and lead wine and beverage programming, while not overseeing kitchen operations.