Resort Restaurant General Manager

Omni Hotels & Resorts; Town of Florida (NY); On-site; USD 70,000 - 100,000; Full time

Job summary

Omni Amelia Island Resort & Spa seeks an experienced Restaurant Manager to deliver prompt, courteous service and lead a team in a high-volume dining environment. You will ensure compliance with Omni standards, manage shifts, train staff, and uphold guest satisfaction.

The role requires effective supervision of scheduling, payroll, and inventory, with attention to cost controls and beverage programs. Flexibility for nights, weekends, and holidays is essential.

Qualifications

• 4 years+ leadership experience in a Restaurant General Manager role is highly preferred.
• Experience working in a sports bar is required.
• Must have experience in a busy, fast-paced environment.
• Understanding of F&B financials including cost and par controls.

Responsibilities

• Responsible for assigned shift and helping lead the dining room team.
• Complete environmental checklist for dining room and monitor cleanliness.
• Spot check liquor pars and ensure compliance with liquor laws.
• Order daily supplies and manage inventory controls.
• Hold pre-meal meetings and communicate guest feedback.
• Oversee staff training and ensure high service standards.
• Monitor guest experience and address comments/complaints.
• Schedule, payroll, and forecasting for weekly/monthly periods.
• Assist in interviewing and onboarding new staff.
• Maintain dining room condition and coordinate bar operations.

Skills

Leadership

Team management

Budgeting & cost controls

Scheduling

Guest service

Microsoft Word/Excel/PowerPoint

Tools

Microsoft Word

Microsoft Excel

PowerPoint

Job description

Omni Amelia Island Resort & Spa seeks an experienced Restaurant Manager to deliver prompt, courteous service and lead a team in a high-volume dining environment. You will ensure compliance with Omni standards, manage shifts, train staff, and uphold guest satisfaction.

The role requires effective supervision of scheduling, payroll, and inventory, with attention to cost controls and beverage programs. Flexibility for nights, weekends, and holidays is essential.