General Manager

1821 Hospitality Group; Palatka (FL); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

401(k)

Bonus based on performance

Competitive salary

Dental insurance

Employee discounts

Health insurance

Paid time off

Tuition assistance

Vision insurance

Job summary

1821 Hospitality Group is seeking a Restaurant General Manager in Florida to lead daily operations, drive guest satisfaction, and optimize profitability. You will oversee staff development, scheduling, and performance, ensuring top-tier service and compliance with health and safety standards.

The role requires strong leadership, financial acumen, and the ability to manage multiple priorities in a high-paced environment, including evenings, weekends, and holidays.

Qualifications

• Minimum 3 years of restaurant management experience.
• Strong leadership and communication skills.
• Experience with P&L, budgeting, and cost control.
• Knowledge of health and safety standards.
• Ability to work flexible hours.

Responsibilities

• Direct comprehensive restaurant operations, ensuring optimal performance across all service areas.
• Lead, inspire, and train staff to promote a culture of high performance and exceptional guest service.
• Oversee budgeting, P&L management, cash handling, and financial reporting.
• Handle guest complaints and resolve issues to ensure guest satisfaction and repeat business.
• Ensure compliance with health and safety regulations and employment laws.
• Participate in community engagement and manage events as needed.

Skills

Leadership

Communication

Interpersonal skills

Budgeting

P&L management

Staff development

Guest service

Tools

Reservations software

Scheduling software

POS/financial systems

Job description

Benefits:

• 401(k)
• Bonus based on performance
• Competitive salary
• Dental insurance
• Employee discounts
• Health insurance
• Paid time off
• Tuition assistance
• Vision insurance

Position Objective:

The Restaurant General Manager is the operational and cultural 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 guest 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 guest complaints and resolve issues, ensuring guest satisfaction and repeat business.
• Collaborate with Culinary Director and Ownership to develop menus that meet market demand and seasonal trends.
• Monitor guest feedback and implement necessary operational improvements to enhance the guest 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 3 years of experience in restaurant management, with extensive knowledge of restaurant operations.
• Great knowledge or Beer and Malt Beverages and the brewing process a plus.
• 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.