General Manager

Fat Tuesday; Tampa (FL); Presencial; USD 70 000 - 110 000; Tempo integral

Resumo da oferta

Fat Tuesday in Tampa is seeking a General Manager to oversee daily operations of the bar and restaurant, ensuring brand standards with a focus on guest satisfaction, financial performance, and operational excellence. Lead by example, coach the team to deliver outstanding hospitality and product quality, build sales, control costs, and ensure compliance with company policies and regulatory requirements.

The role offers competitive compensation and employee discounts, with the opportunity to lead

Qualificações

• Must be at least 21 years of age.
• Minimum of 3–5 years of hospitality experience.
• Minimum of 1–3 years of food & beverage or hospitality management experience.

Responsabilidades

• Oversee daily bar and restaurant operations to ensure brand standards.
• Lead cost controls, inventory management, and staffing.
• Coach and develop crew members and team leaders.
• Ensure guest satisfaction through fast, friendly service.
• Maintain high standards of cleanliness, safety, and security.
• Recruiting, onboarding, and performance reviews involvement.

Conhecimentos

Strong leadership

Communication skills

Hospitality focus

Financial acumen

Organizational skills

Team development

Guest-focused mindset

Problem solving

Ferramentas

POS systems

Descrição da oferta de emprego

Job Description

At Fat Tuesday, we believe great brands are built by great people. If you’re a strong operational leader who thrives in a fast-paced, guest-focused & nightlife environment — and enjoys having fun while doing it — we’d love to meet you.

We offer competitive compensation, employee discounts, and the opportunity to lead a high-energy, nightlife location while helping bring the Fat Tuesday experience to life. Let’s get the party started — professionally, of course.

Position Summary

The General Manager is responsible for overseeing and directing the daily operations of the bar & restaurant. This role ensures consistent execution of brand standards with a focus on operational excellence, team development, guest satisfaction, and financial performance. The General Manager leads by example, coaches the team to deliver outstanding hospitality and product quality. The General Manager builds sales, and controls costs while adhering to all company policies, procedures, and regulatory requirements.

Key Responsibilities

Operations & Financial Management

• Manage cost of goods, inventory accuracy, and variance control
• Ensure proper inventory levels, ordering systems, and product availability
• Oversee cash handling, deposits, and change orders in accordance with company policy
• Identify, investigate, and resolve cash management discrepancies
• Control labor costs through effective staffing, scheduling, and productivity management
• Ensure compliance with food safety, sanitation, and alcohol service regulations

Leadership & Team Development

• Train, coach, and develop crew members and team leaders
• Delegate responsibilities effectively and ensure accountability
• Provide ongoing performance feedback, coaching, and corrective action when necessary
• Participate in recruiting, hiring, onboarding, and performance reviews
• Lead team meetings and communicate goals clearly while recognizing achievements
• Foster a positive, inclusive, and performance-driven culture

Guest Experience & Brand Standards

• Ensure teams deliver fast, friendly, accurate, and engaging service
• Resolve guest concerns promptly and professionally
• Measure guest satisfaction and implement action plans to drive loyalty
• Maintain high standards for cleanliness, maintenance, safety, and security
• Ensure consistent execution of Fat Tuesday brand standards

Qualifications & Skills

• Ability to work flexible schedules, including weekends, holidays, and late-night hours
• Strong leadership, communication, and interpersonal skills
• Proven ability to manage fast-paced, high-volume operations
• Strong organizational, time-management, and multitasking skills
• Financial acumen with the ability to understand and interpret reports
• Proficiency with PC-based systems and point-of-sale technology
• Guest-focused mindset with a passion for hospitality

Education & Experience

• Must be at least 21 years of age
• Minimum of 3–5 years of hospitality experience
• Minimum of 1–3 years of food & beverage or hospitality management experience

CERTIFICATIONS

• ServSafe Manager Certification (required)
• Additional certifications may be required based on location and local regulations

Essential Physical Functions

• Ability to work a minimum of 40 hours per week
• Ability to stand and walk for 6–8 hours per shift
• Ability to lift and carry up to 25 lbs
• Frequent reaching, bending, stooping, and fine motor skills
• Ability to work in warm and cool environments, both indoors and outdoors
• Ability to tolerate high noise levels from music and guest traffic
• Exposure to food preparation areas, kitchen equipment, alcohol, cleaning chemicals, sharp objects, and slippery surfaces