General Manager

Grove Bay Hospitality Group; Miami (FL); Presencial; USD 90 000 - 130 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Health insurance

Paid time off

Parental leave

Profit sharing

Training & development

Vision insurance

Company parties

Dental insurance

Employee discounts

Tuition assistance

Resumo da oferta

Grove Bay Hospitality Group in Miami seeks a Restaurant General Manager to lead daily operations, oversee staff, and drive guest satisfaction while maintaining efficiency and profitability.

You will manage scheduling, training, and performance evaluations, ensure compliance with health and safety standards, collaborate with the kitchen on menus, and report on financial performance including budgeting and P&L.

Qualificações

• 5+ years in restaurant management.
• Experience with reservations, scheduling and financial systems.
• Strong leadership and team-building skills.
• Excellent organization and communication.
• Food safety certification active.

Responsabilidades

• Direct comprehensive restaurant operations for peak performance.
• Lead staff development and scheduling.
• Oversee budgeting, P&L, cash handling and reporting.
• Ensure health and safety compliance.
• Collaborate on menu development with kitchen.

Conhecimentos

Leadership

Staff development

P&L management

Cost control

Food safety

Ferramentas

Reservations software

Scheduling software

Financial management systems

Descrição da oferta de emprego

Benefits:

• Health insurance
• Paid time off
• Parental leave
• Profit sharing
• Training & development
• Vision insurance
• Company parties
• Dental insurance
• Employee discounts
• Tuition assistance

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.