General Manager

Eddie & Vinny's; Florida; On-site; USD 70,000 - 100,000; Full time

Job summary

Eddie & Vinny's in South Florida seeks a Restaurant General Manager to lead daily operations, drive guest satisfaction, and manage financial performance. You will oversee staff development, scheduling, and compliance, while collaborating with kitchen teams to shape menus and experiences.

The role emphasizes safety, profitability, and a vibrant, welcoming atmosphere for guests and team members alike.

Qualifications

• Minimum of 5 years of restaurant management experience.
• Proficient with reservations, scheduling, and financial systems.
• Strong leadership and people management capabilities.
• Excellent organizational and communication skills.
• Deep understanding of P&L, budgeting, and cost control.
• Availability for evenings, weekends, and holidays.
• Current food safety certification and up-to-date regulations knowledge.

Responsibilities

• Direct comprehensive restaurant operations to optimize performance.
• Use advanced tech tools to streamline operations and guest satisfaction.
• Develop and implement sales and profitability strategies.
• Lead, train, and develop staff to deliver high service standards.
• Oversee scheduling, performance reviews, and shift operations.
• Maintain a positive, productive work environment for employees.
• Manage budgeting, P&L, cash handling, and financial reporting.
• Control inventory and costs; perform liquor inventory variance audits.
• Handle customer complaints and resolve issues to ensure loyalty.
• Collaborate with kitchen to develop menus aligned with trends.
• Ensure compliance with health, safety, and employment regulations.
• Participate in community events and maintain external relationships.
• Perform other duties as assigned.

Skills

Leadership

Staff management

Communication

Interpersonal skills

Tools

Reservations software

Scheduling software

Financial management tools

Job description

Position Objective:

The Restaurant General Manager is the operational leader of the restaurant, responsible for the overall management of the day-to-day operations, including overseeing staff, ensuring guest satisfaction, and maintaining operational efficiency. This role involves significant management responsibilities, including financial performance, staff development, and adherence to health and safety standards.

Essential Duties and Responsibilities:

Operational Leadership:

• Direct comprehensive restaurant operations, ensuring optimal performance across all service areas.
• Employ various advanced technology tools to streamline restaurant operations and improve guest satisfaction, ensuring seamless service delivery and efficient management.
• Develop and implement effective sales and profitability strategies.

Leadership and Staff Management:

• Lead, inspire, and train staff to promote a culture of high performance and exceptional customer service.
• Manage shift operations, including scheduling, staff training, and performance evaluation.
• Create and maintain a positive and productive work environment for all employees.

Financial Management:

• Oversee financial activities including budgeting, P&L management, cash handling, and financial reporting.
• Manage inventory, control costs, and execute accurate liquor inventory assessments to track variances.

Guest Experience and Compliance:

• Handle customer complaints and resolve issues, ensuring guest satisfaction and repeat business.
• Collaborate with kitchen staff to develop menus that meet market demand and seasonal trends.
• Monitor customer feedback and implement necessary operational improvements to enhance the dining experience.
• Ensure strict compliance with all health and safety regulations, including food safety standards.

Regulatory and Administrative Responsibilities:

• Maintain full compliance with local, state, and federal regulations concerning health, safety, and employment.
• Handle HR issues and communicate effectively on urgent matters.
• Regularly review and update compliance protocols and staff training to meet industry standards.

General Functions & Responsibilities:

• Actively participate in community events and foster relationships with local businesses and stakeholders.
• Ensure the efficient operation of private event segments, enhancing service delivery and guest satisfaction.
• Perform other duties as assigned, providing flexible and responsive leadership.

Requirements:

• A minimum of 5 years of experience in restaurant management, with extensive knowledge of restaurant operations.
• Demonstrated proficiency in using industry-standard software and systems for reservations, scheduling, and financial management.
• Strong leadership skills, with a proven track record of developing successful teams and implementing operational best practices.
• Excellent organizational, communication, and interpersonal skills, capable of managing multiple priorities in a high-paced environment.
• Deep understanding of P&L statements, budgeting processes, and cost control measures.
• Availability to work flexible hours, including evenings, weekends, and holidays.
• Must possess a current food safety certification and remain knowledgeable about the latest food and beverage regulations.

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Eddie & Vinny’s is the ultimate blend of sophistication and energy, redefining coastal Italian dining with a fresh, modern approach. Operated by P Hospitality Management—a growing hospitality collective in South Florida—this vibrant brand combines fine dining with a lively bar scene, live entertainment, and an extensive wine and spirits selection. Eddie & Vinny’s is built on a foundation of exceptional quality, offering handcrafted dishes inspired by the sun-soaked flavors of Italy’s coastline. With a focus on creating memorable experiences, the brand is as much about impeccable food and drinks as it is about fostering a dynamic, welcoming atmosphere where guests and team members alike can thrive.