Luxury Resort Restaurant GM | Guest Experience Leader

Hawks Cay; Duck Key (FL); On-site; USD 75,000 - 110,000; Full time

Benefits offered by this job

Benefits package

401(k) plan

Paid time off

Wellness program

Employee meals

Discounts

Housing assistance

Job summary

Hawks Cay Resort in Marathon, FL, seeks a Restaurant General Manager to lead Salt + Ash and the full restaurant team, delivering refined, guest‑driven service.

You will oversee reservations, service flow, menu execution, and seasonal offerings, while driving revenue, cost control, and staff development.

This role requires 3–5 years in luxury resort dining, a hospitality degree, and a hands‑on leadership style focused on humility, teamwork and guest satisfaction.

Qualifications

• Minimum 3–5 years as a Restaurant General Manager or Assistant GM in a high‑volume, upscale setting.
• Strong track record in driving financial results and guest satisfaction.
• Knowledge of wine programs, POS systems, and inventory management.

Responsibilities

• Lead, coach, and develop the full restaurant team including managers and staff.
• Oversee reservations, seating, service flow, and guest satisfaction scores.
• Manage daily operations, opening/closing, inventory, ordering, and compliance.
• Drive revenue, labor, and cost controls; monitor P&L and budgeting.
• Partner with People & Culture on recruiting, training, scheduling, and retention; visa programs support.
• Promote Salt + Ash through marketing, partnerships, and special events.
• Ensure health, safety, and brand standards are upheld; oversee loss prevention.

Skills

Leadership

Guest service excellence

Financial results

Team building

Evening/weekend flexibility

Education

Bachelor's degree in Hospitality Management or related

Equivalent experience

Tools

Delphi/Toast POS

Inventory management

Job description

Hawks Cay Resort in Marathon, FL, seeks a Restaurant General Manager to lead Salt + Ash and the full restaurant team, delivering refined, guest‑driven service.

You will oversee reservations, service flow, menu execution, and seasonal offerings, while driving revenue, cost control, and staff development.

This role requires 3–5 years in luxury resort dining, a hospitality degree, and a hands‑on leadership style focused on humility, teamwork and guest satisfaction.