Restaurant General Manager

Fulenwider Group; Fort Lauderdale (FL); On-site; USD 55,000 - 75,000; Full time

Job summary

Fulenwider Group in Fort Lauderdale, FL seeks a Restaurant General Manager to direct daily operations and uphold company standards for product preparation, guest relations, and safety. You will oversee hiring, training, scheduling, and financial accountability while maintaining a positive work environment.

The role emphasizes delivering high quality food and service, managing labor and costs, and driving guest satisfaction through proactive leadership and hands-on involvement during peak hours.

Qualifications

• Dedication to providing exceptional guest service.
• Good communication and interpersonal skills.
• Conflict resolution and team-building abilities.
• Basic business math and accounting skills.
• Basic PC literacy.
• High School Diploma or GED preferred; College degree preferred.
• 1–4 years supervisory experience in food or retail with Profit & Loss responsibility.

Responsibilities

• Creates value for shareholders through efficient operations, cost controls, and profit management.
• Maintains highest level of Quality, Service, Cleanliness and Hospitality by engaging with guests and ensuring menu items are available.
• Participates in guest service, monitors appearance and selling techniques, and contributes to marketing efforts.
• Controls day-to-day operations by tracking labor and product costs and manages inventory and supplies.
• Maintains productivity through recruiting, training, and motivating hourly employees.
• Oversees preventive maintenance and minor repairs of equipment, building and grounds.
• Prepares reports and uses cash control techniques and security measures.
• Recruits, interviews, hires, disciplines, and terminates hourly staff; develops and trains; maintains safety.
• Ensures OSHA, health and safety codes and company policies are met.

Skills

Guest service

Communication

Team building

Decision making

Math & accounting

PC literacy

Education

High School Diploma or GED

College degree preferred

Job description

Restaurant General Manager

Directs daily operations and ensures compliance with company standards across product preparation, guest relations, maintenance, inventory, team management, recruiting, and financial accountability. Responsible for delivering high quality products and services while maintaining a positive, safe work environment.

Key Responsibilities

• Creates value for shareholders through efficient operations, appropriate cost controls, and profit management.
• Maintains highest level of Quality, Service, Cleanliness and Hospitality by personally spending time interacting with guests during peak hours and ensuring all menu items are always available.
• Takes an active role in guest service and guest relations, monitors, and corrects employee appearance, courtesy and suggestive selling techniques and takes part in company marketing efforts.
• Controls day-to-day operations by tracking restaurant labor and product costs to meet targets; orders food, paper and supplies, maintains proper inventory levels and controls waste, plans weekly schedule for restaurant employees; follows published procedures for receiving, preparing, holding, packing and serving products.
• Maintains high level of productivity through effective recruiting, training, and motivation of hourly employees.
• Has routine preventative maintenance program in operation; checks, adjusts and makes minor repairs of restaurant equipment, building and grounds.
• Prepares and submits required reports, uses approved projection techniques, cash control techniques and security measures.
• Recruits, interviews, recommends hiring, disciplinary action, and termination of hourly restaurant employees and keeps required personnel and performance information; develops, motivates, and effectively trains; maintains a safe work environment; champions recognition and motivation efforts.
• Ensures OSHA, local health and safety codes, and company safety and security policy are met.

Qualifications

• Dedication to providing exceptional guest service.
• Good communication skills, strong interpersonal skills, and conflict resolution skills.
• Exceptional team building capability.
• Basic business math and accounting skills, and strong analytical/decision-making skills.
• Basic personal computer literacy.
• High School Diploma or GED preferred; College or University Degree preferred.
• 1-4 years supervisory experience in either a food or retail environment, including Profit & Loss responsibility.

Other Requirements

• Follows procedures regarding operation of restaurant equipment (fryers, ovens, etc.).
• The job entails lifting up to 25 lbs. and carrying loads up to 30 feet in distance.
• The job entails pushing/pulling up to 90 lbs. and carrying up to 30 feet in distance.
• Knowledge of and compliance with the company’s Human Resources policies and processes.
• Adheres to the Company and City/State/United States safety requirements.