GENERAL MANAGER

Graspa Group; Fort Lauderdale (FL); On-site; USD 52,000 - 72,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

Life Insurance

Free meals for managers

Paid vacation

Employee discount

Job summary

Graspa Group in Fort Lauderdale is seeking a hands-on Restaurant Manager to lead daily operations, maintain service standards, and ensure guest satisfaction. You will oversee scheduling, training, and development of team members, manage costs, and ensure compliance with health and safety regulations while upholding the brand image.

The ideal candidate has strong leadership, excellent communication, and a proven track record in high-volume dining, including staffing, budgeting, and delivering

Qualifications

• Minimum 2 to 5 years as a manager in a full-service restaurant.
• Proven work experience as server in past jobs.
• Track record of success in previous positions demonstrating upward career tracking
• Strong communication skills
• Customer Service focused and oriented
• Financial skills with P&L and inventory management experience
• Able to work ten hour-plus shifts, with extensive standing/walking
• Previous Italian pizzeria/restaurant management experience a plus!

Responsibilities

• Adhere to company standards and service levels to increase sales and minimize costs.
• Responsible for financial and payroll administrative duties.
• Enforce sanitary practices for food handling and cleanliness.
• Ensure compliance with laws and company policies.
• Investigate and resolve complaints concerning food quality and service.
• Direct hiring, supervision and development of employees.
• Prepare schedules and ensure adequate staffing.

Skills

Strong communication

Customer service

Leadership

Staff training

Time management

Financial acumen

Team motivation

Job description

• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Responsible for ensuring consistent high quality of food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Estimate food and beverage costs.
• Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.
• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
• Must hold Food Manager certification.
• Ensure positive guest service in all areas.
• Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Ensure that proper security procedures are in place to protect employees, guests and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
• Investigate and resolve complaints concerning food quality and service.
• Provide direction to employees regarding operational and procedural issues.
• Interview hourly employees.
• Direct hiring, supervision, development and, when necessary, termination of employees. Train new employees.
• Develop employees by providing ongoing feedback, establishing performance expectations and by conducting quarterly conversation.
• Maintain an accurate and up-to-date plan of restaurant staffing needs.
• Prepare schedules and ensure that the restaurant is staffed for all shifts.
• Provide strong presence in local community and high level of community involvement by restaurant and personnel.

Job Description

• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Responsible for ensuring consistent high quality of food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Estimate food and beverage costs.
• Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.
• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
• Must hold Food Manager certification.
• Ensure positive guest service in all areas.
• Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Ensure that proper security procedures are in place to protect employees, guests and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
• Investigate and resolve complaints concerning food quality and service.
• Provide direction to employees regarding operational and procedural issues.
• Interview hourly employees.
• Direct hiring, supervision, development and, when necessary, termination of employees. Train new employees.
• Develop employees by providing ongoing feedback, establishing performance expectations and by conducting quarterly conversation.
• Maintain an accurate and up-to-date plan of restaurant staffing needs.
• Prepare schedules and ensure that the restaurant is staffed for all shifts.
• Provide strong presence in local community and high level of community involvement by restaurant and personnel.

Job Responsibilities

• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Responsible for ensuring consistent high quality of food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Estimate food and beverage costs.
• Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.
• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
• Must hold Food Manager certification.
• Ensure positive guest service in all areas.
• Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Ensure that proper security procedures are in place to protect employees, guests and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
• Investigate and resolve complaints concerning food quality and service.
• Provide direction to employees regarding operational and procedural issues.
• Interview hourly employees.
• Direct hiring, supervision, development and, when necessary, termination of employees. Train new employees.
• Develop employees by providing ongoing feedback, establishing performance expectations and by conducting quarterly conversation.
• Maintain an accurate and up-to-date plan of restaurant staffing needs.
• Prepare schedules and ensure that the restaurant is staffed for all shifts.
• Provide strong presence in local community and high level of community involvement by restaurant and personnel.

Qualifications

• Minimum 2 to 5 years as a manager in a full-service restaurant
• Proven work experience as server in past jobs
• Track record of success in previous positions demonstrating upward career tracking
• Strong communication skills
• Customer Service focused and oriented
• Financial skills with P&L and inventory management experience
• Must be dependable, reliable and motivated. With an outgoing personality and the ability to develop relationships and assist in leading others
• Able to work ten hour-plus shifts, with extensive standing/walking
• Previous Italian pizzeria/restaurant management experience a plus!

Benefits

• Medical, Dental, Vision, Life benefit options
• Potential Bonus
• Free Meals for Managers
• Life Insurance
• Paid vacation
• Employee discount

Job Type: Full-time

Work Location: In person