Restaurant General Manager

Pier Sixty-Six; Fort Lauderdale (FL); On-site; USD 75,000 - 100,000; Full time

Benefits offered by this job

Group medical, dental, vision benefits

401(k) plan with company match

Complimentary team member meals

Paid time off

Employee assistance program

Job summary

A premier resort in Fort Lauderdale is seeking a seasoned Restaurant General Manager to lead restaurant operations. Responsibilities include managing the restaurant team, ensuring customer satisfaction, and aligning with brand service strategies. Candidates should have a minimum of 4 years' experience in luxury dining and advanced knowledge of wine and spirits. Benefits include medical, dental, a 401(k) plan, and complimentary meals. This is a great opportunity for those looking to make a significant impact in a high-end restaurant environment.

Qualifications

• Minimum 4 years of experience in fine dining or luxury restaurant management.
• Valid Food Handler’s card required.
• Advanced wine and spirit knowledge essential.

Responsibilities

• Oversee development and implementation of departmental strategies.
• Ensure culinary operation meets brand target customer needs and drives revenue growth.
• Recruit, select, manage, and develop the restaurant team.

Skills

Restaurant management

Communication

Leadership

Financial management

Adaptability

Education

High school diploma or GED

2-year degree in Food Service Management or related field

Job description

Pier Sixty‑Six Resort in Fort Lauderdale seeks a seasoned Restaurant General Manager to lead the restaurant operation.

Responsibilities

• Oversee development and implementation of departmental strategies and ensure alignment with brand service strategy and initiatives.
• Ensure the food and beverage/culinary operation meets brand target customer needs, employee satisfaction, and drives revenue growth and financial performance.
• Develop and implement strategies to exceed customers’ and employees’ expectations and deliver ROI.
• Recruit, select, manage, and develop the Restaurant team.
• Collaborate closely with F&B leadership to design menus and wine lists.
• Control costs through effective scheduling, budgeting, purchasing decisions, inventory control, and cost‑control measures, identifying opportunities for facility and equipment improvements.
• Maintain high visibility in operations, recognize staff contributions, promote good public relations, and respond to special requests with dedication to exceptional guest experiences.
• Lead pre‑opening activities including project management, menu creation, service standards, training, and implementation of processes.
• Promote a continuous learning environment, professional development, and uphold integrity and transparency.

Qualifications

• Minimum 4 years experience in fine dining, luxury, or Michelin‑star restaurant management.
• Valid Food Handler’s card.
• Knowledge of Forbes service standards.
• Advanced wine and spirit knowledge and service training.
• Ability to work a flexible schedule (evenings, weekends, holidays).
• Some travel required for training, conferences, and special events.
• Excellent communication, innovative mindset, and strong leadership skills.
• Ability to adapt and lead team in changing business environments, ensuring efficient financial management.
• Ability to motivate and lead a professional team.

Education and Experience

• High school diploma or GED plus 4 years experience in luxury restaurant management.
• OR 2-year degree in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major, plus 4 years experience in F&B, culinary, event management, or related area.

Benefits

• Group medical, dental, vision, life, and disability benefits.
• Pre‑tax flexible benefit plan for healthcare and dependent care reimbursement.
• Employee assistance program.
• Paid time off/sick time.
• 401(k) plan with company match.
• Complimentary team member meals.
• Complimentary room nights at CoralTree Hospitality managed properties.