GENERAL MANAGER

Sexy Fish Miami; Miami (FL); On-site; USD 80,000 - 120,000; Full time

Benefits offered by this job

401(k) Matching

Paid Time Off

Restaurant discounts

Job summary

Seksi Fish Miami is seeking a General Manager to lead daily operations at our Miami venue. You will drive guest satisfaction, manage budgets, and mentor a high-performing team in a bustling upscale dining environment.

Weekend and evening availability is required as part of leading a busy hospitality operation with a focus on profitability and exemplary service.

Qualifications

• 4+ years of management experience in upscale dining or hospitality.
• Proven leadership and team development abilities.
• Strong understanding of restaurant operations and guest service.
• Excellent communication and problem-solving skills.
• Ability to work evenings, weekends, and holidays.

Responsibilities

• Oversee front-of-house operations and guest experience.
• Lead and inspire the restaurant team to meet targets.
• Manage financial targets, budgets and profitability.
• Control costs and ensure adherence to budgets.
• Maintain knowledge of liquor regulations and compliance.
• Develop relationships with internal and external stakeholders.
• Organize staff training and team meetings.
• Ensure high standards of hygiene, safety and service.

Skills

Leadership

Restaurant operations

Guest satisfaction

Communication

Problem solving

Team development

Budgeting

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

GENERAL MANAGER

Full Time SFM, Miami, FL, US

About Sexy Fish Miami:

Sexy Fish Miamibrings the vibrant spirit of contemporary Asian dining to the heart of Brickell, combining bold design, world-class food, and electric energy. Located in a stunning setting, our venue is as much a feast for the eyes as it is for the palate.

The Role:

We're seeking a driven and hospitality-focused General Manager to join our leadership team and help drive operational excellence.

What We Offer:

• 401(k) Matching
• Paid Time Off
• Extra Perks – Restaurant discounts and more!

What You’ll Be Doing:

Duties and Responsibilities

• Understand the guest and how to efficiently manage the guests’ expectations
• To have a great front of house presence, be a leader and inspire your team
• Fully understands and articulate the financial targets
• Establish and maintain realistic budgets and identify ways to improve profitability
• Effectively manage cost controls and ensure budgets are carefully adhered to
• To demonstrate an up to date in depth understanding of the industry
• Identifies business opportunities that have the greatest potential return on investment and are consistent with the company goals and brand.
• Build and maintain strategic relationships with internal and external individuals and groups.
• To arrange an attend training and team meetings.
• Strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Manages difficult or emotional customer situations; Responds promptly to guest and resident needs; Solicits their feedback to improve service; Responds to requests for service and assistance; Meets commitments.
• Direct performance of Restaurant staff and follow up with corrections where needed.
• Cost Consciousness - Works within approved budget; Develops and implements cost saving measures; Contributes to profits and revenue; Conserves organizational resources.
• Motivate restaurant staff and maintain a cohesive team.
• Maintain complete knowledge of:
  • All liquor brands, beers and non-alcoholic selections available in the Restaurant.
  • The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
  • Designated glassware and garnishes for drinks.
  • All menu items, preparation method/time, ingredients, sauces, portion size, garnishes, presentation and prices.
  • Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
• Point of Sale system and manual system procedures.
• Daily reservations expectancy.
• Additional duties as assigned by management

Business Responsibilities

• Taking responsibility for the business performance of the restaurant.
• Analyzing and planning restaurant sales levels and profitability.
• Organizing marketing activities, such as promotional events and discount schemes.
• Preparing reports at the end of the shift/week, including staff control, food control and sales.
• Creating and executing plans for department sales, profit and staff development.
• Setting budgets and/or agreeing them with senior management.
• Planning and coordinating menus.

People Management

• Offer clear directions and briefings to the management team
• To offer effective feedback on performance through structures reviews against company standards.
• To ensure team take full advantage of relevant learning and development opportunities.
• Makes good decisions based upon a mixture of analysis, wisdom, experience and judgement rather than emotions.
• To recruit the ideal staff members who embody the company values.

Sales and Profitability

• To set, achieve and maximize sales and profit targets.
• To ensure that adequate staffing levels are maintained, and staff costs are within the weekly budget.
• To be responsible for the implementation of the company’s money handling procedure and the timely and accurate banking of all monies within company guidelines.
• To ensure daily safe checks and end of night sales administration is completed accurately.
• To ensure adequate stock levels of wine/drinks and restaurant equipment are maintained.
• To ensure that all controllable costs to include wastage are kept to a minimum whilst actively seeking new ways to improve the profitability of the restaurant.
• To adhere to money/banking procedures in line with company policy.
• Identify business opportunities which provide greatest return on investment aligned with company strategy.

Stock Management

• To liaise with the AGM to establish and maintain stock inventory on weekly & monthly basis to agreed levels.
• To liaise with the Head Chef to establish and maintain excellent relations with suppliers to ensure efficient, documented, accurate and timely deliveries.
• To ensure the consistent quality, rotation, and levels of stock.

Company Assets, Safety and Security

• To ensure that all company assets, cash, stock, property, and goods are well cared for and secure at all times.
• To establish, maintain and monitor the highest standards of hygiene and Health & Safety in accordance with all statutory, legal and company requirements.
• To maintain the highest personal standards of presentation, dress, and behavior and to ensure that this is maintained by all team members.
• To maintain the highest standards of cleanliness and hygiene in all areas of the restaurant environment, utensils, goods and equipment.
• To carry out daily pre shift opening check to ensure the restaurant and bar standards of appearance and cleanliness are to the required standard, as well as good housekeeping check – lighting, music, clear fire exits.
• To carry out last man out checks on close downs to ensure the safety of the company’s assets.

What We’re Looking For:

• 4+ years of management experience in a high-volume, upscale dining or hospitality environment
• Proven leadership skills with a focus on team development and guest satisfaction
• Strong understanding of restaurant operations, including scheduling, and inventory
• Excellent communication and problem-solving skills
• Ability to work evenings, weekends, and holidays as required
• Ability to grasp, lift, move, or push goods on cart/truck weighing up to 15 pounds.
• Ability to move safely in uneven terrain or in confined spaces.
• Ability to tolerate varying conditions of noise level, temperature, and illumination

Join our team and be a part of a distinguished establishment committed to delivering unparalleled hospitality.

We promote a working environment in which equal opportunity and diversity is recognized, valued, and encouraged.