Restaurant General Manager - Calusso - Signature Dining

Pier Sixty Six; Deep Creek (FL); On-site; USD 120,000 - 180,000; Full time

Benefits offered by this job

Group medical, dental, vision, life, &

Disability benefits

401(k) plan with company match

Complimentary team member meals

Complimentary room nights at CoralTree

Job summary

CoralTree Hospitality Group is seeking a General Manager for Calusso at Pier Sixty-Six Resort in Fort Lauderdale. The role leads all aspects of the fine dining restaurant, upholding luxury service standards, culinary excellence, and guest satisfaction.

You will drive profitability, supervise a diverse team, and collaborate closely with culinary leadership to align front-of-house and back-of-house operations.

Qualifications

• Bachelor's degree in Hospitality Management or related field preferred.
• Minimum of 5 years progressive restaurant management experience within luxury hotels, resorts, or fine dining.
• Minimum of 3 years in a General Manager or senior leadership role.
• Strong understanding of fine dining service standards, food and beverage operations, and guest relations.
• Proven experience managing budgets, labor costs, forecasting, and financial performance.
• Experience leading, developing, and managing diverse teams in a high-volume, luxury hospitality environment.
• Knowledge of wine, spirits, food and beverage trends, and elevated dining experiences.

Responsibilities

• Oversee daily restaurant operations and ensure service standards.
• Lead pre-shift meetings and ongoing service training focused on menu knowledge and luxury service.
• Monitor revenue, labor costs, operating expenses, and profitability.
• Ensure compliance with health, safety, sanitation, and food handling regulations.
• Interact with VIP guests and maintain luxury guest experiences.

Skills

Hospitality management

Budgeting

Team leadership

Guest relations

Wine knowledge

Education

Bachelor's degree in Hospitality Management or related field

Job description

Overview

South Florida's beacon of hospitality, Pier Sixty-Six Resort, has returned to Fort Lauderdale. From the famed superyacht marina to the iconic spires of the rotating Pier Top Lounge, a new world of elevated experiences is unfolding. This lush 32-acre waterfront enclave is home to an extraordinary luxury resort featuring 325 guest rooms, suites, and villas, an exclusive collection of 91 Private Resort Residences, 12 restaurants and lounges, a luxurious spa, curated pool experiences, and a vibrant waterfront promenade with retail and dining. Every space is impeccably designed to inspire and relax, while exceptional service and refined touches create truly unforgettable experiences.

The resort is brought to life by more than 600 diverse and talented Team Members who are dedicated to creating a new legacy of luxury hospitality by delivering memorable experiences and exceptional service to our guests and residents. We are committed to fostering a caring culture that supports our team through state-of-the-art facilities, a first-class Team Member dining room, and, most importantly, a genuine focus on each individual’s well-being and professional growth.

We currently have an opportunity for a well-rounded and seasoned General Manager – Calussoto join our Pier Sixty-Six Resort team!

The Restaurant General Manager is responsible for the overall leadership, management, and operational success of Calusso, Pier Sixty-Six Resort's fine dining restaurant. This position oversees all aspects of restaurant operations, ensuring the highest standards of luxury hospitality, culinary excellence, personalized guest service, and financial performance.

The Restaurant General Manager serves as the primary leader and brand ambassador for Calusso, establishing a culture of service excellence, accountability, professionalism, and continuous improvement. The role requires a strong understanding of fine dining operations, elevated food and beverage service, wine and beverage programs, and the ability to deliver exceptional experiences to a discerning clientele.

The successful candidate will lead, develop, and inspire the restaurant team while maintaining operational consistency, maximizing profitability, and ensuring alignment with Pier Sixty-Six Resort's luxury service standards and Forbes Travel Guide expectations.

Responsibilities

Restaurant Operations & Leadership

• Oversee all daily restaurant operations, ensuring seamless execution of service and adherence to established operating standards.
• Maintain a visible leadership presence on the restaurant floor, actively managing service and supporting the team during all meal periods.
• Ensure proper opening, closing, side work, service preparation, and operational procedures are consistently followed.
• Establish and maintain service standards that reflect the expectations of a luxury fine dining establishment.
• Monitor restaurant flow, reservations, seating arrangements, table management, and guest pacing to ensure an exceptional dining experience.
• Collaborate closely with the Executive Chef and culinary leadership to ensure alignment between front-of-house and back-of-house operations.
• Conduct regular operational inspections to ensure cleanliness, organization, presentation, and overall readiness.
• Identify operational challenges and implement solutions that improve efficiency, service delivery, and guest satisfaction.
• Ensure compliance with all company policies, procedures, health regulations, food safety requirements, and applicable laws.
• A solid knowledge of food & beverage, strong wine knowledge, creative, ambitious, and strong business acumen, work ethic and people-management skills.

Luxury Guest Experience & Service Excellence

• Champion a culture of personalized hospitality, anticipating guest needs and consistently exceeding expectations.
• Ensure all guests receive attentive, sophisticated, and seamless service throughout their dining experience.
• Maintain an elevated understanding of luxury dining etiquette, service sequences, food presentation, beverage service, and guest engagement.
• Personally interact with guests, particularly VIPs, repeat clientele, resort guests, and high-profile visitors.
• Proactively address guest concerns, service recovery opportunities, and special requests with professionalism and sound judgment.
• Ensure guest preferences, allergies, dietary restrictions, celebrations, and special occasions are communicated and executed appropriately.
• Monitor guest feedback, online reviews, and satisfaction trends, developing action plans to address opportunities for improvement.
• Ensure the restaurant consistently meets and exceeds Forbes Travel Guide service expectations and applicable resort standards.

Leadership & Team Development

• Recruit, select, train, develop, and retain a high-performing team aligned with the restaurant's service philosophy and operational needs.
• Establish clear performance expectations and ensure team members understand their individual responsibilities.
• Lead pre-shift meetings, lineup discussions, and ongoing service training focused on menu knowledge, beverage education, luxury service, and guest engagement.
• Conduct regular performance evaluations, coaching sessions, and developmental conversations.
• Identify high-potential talent and develop succession plans for key positions.
• Maintain appropriate staffing levels and optimize scheduling based on business forecasts, reservations, and operational demands.
• Foster a positive, collaborative, and accountable working environment that promotes teamwork and professional growth.
• Address performance concerns promptly and consistently in partnership with People Services.
• Ensure compliance with attendance policies, scheduling procedures, timekeeping requirements, and company standards.
• Support employee engagement, recognition, and retention initiatives.

Financial & Business Performance

• Develop and manage the restaurant's operating budget in partnership with Food & Beverage leadership.
• Monitor revenue, labor costs, operating expenses, and profitability to achieve established financial objectives.
• Analyze financial reports, daily sales, forecasts, and performance trends to identify opportunities for improvement.
• Monitor labor productivity and staffing efficiency while maintaining appropriate service levels.
• Partner with culinary leadership to monitor food costs, beverage costs, inventory, waste, and purchasing practices.
• Ensure proper controls are maintained over cash handling, point-of-sale transactions, discounts, voids, comps, and promotional offerings.
• Develop strategies to maximize revenue through reservations, guest retention, special events, wine and beverage sales, and upselling opportunities.
• Review financial performance regularly and communicate results, opportunities, and corrective action plans to leadership.
• Ensure accurate payroll, timekeeping, inventory, and operational reporting.

Food & Beverage Knowledge and Quality Standards

• Maintain comprehensive knowledge of the restaurant's menu, culinary techniques, ingredients, preparation methods, and presentation standards.
• Partner with the Executive Chef to ensure menu execution, consistency, and quality.
• Develop strong knowledge of wine, spirits, cocktails, and beverage pairings appropriate for a fine dining environment.
• Ensure the service team demonstrates confidence and sophistication when presenting menu items, recommending pairings, and answering guest questions.
• Support wine and beverage education, tastings, and ongoing product knowledge training.
• Monitor food and beverage quality throughout service and immediately address inconsistencies.
• Ensure appropriate procedures are followed for food allergies, dietary restrictions, and special requests.

Compliance & Operational Standards

• Ensure compliance with all applicable health, safety, sanitation, alcohol service, and food handling regulations.
• Maintain proper cash handling, opening and closing procedures, and internal operational controls.
• Ensure all team members complete required training and certifications.
• Conduct regular restaurant inspections to ensure cleanliness, maintenance, and operational readiness.
• Maintain accurate operational records, reports, and administrative documentation.
• Partner with resort leadership and support departments to ensure alignment with company policies and procedures.
• Perform other tasks assigned by management.

Qualifications

Qualifications

• Bachelor's degree in Hospitality Management, Restaurant Management, Business Administration, or a related field preferred.
• Minimum of 5 years of progressive restaurant management experience, preferably within luxury hotels, resorts, or fine dining establishments.
• Minimum of 3 years of experience in a General Manager or comparable senior restaurant leadership position preferred.
• Strong understanding of fine dining service standards, food and beverage operations, and guest relations.
• Proven experience managing restaurant budgets, labor costs, forecasting, and financial performance.
• Experience leading, developing, and managing diverse teams in a high-volume, luxury hospitality environment.
• Knowledge of wine, spirits, food and beverage trends, and elevated dining experiences.
• Strong communication, interpersonal, organizational, and problem-solving skills.
• Ability to work flexible schedules, including evenings, weekends, and holidays.

Core Competencies

• Luxury Service Excellence: Demonstrates a passion for delivering exceptional and personalized guest experiences.

• Leadership & Accountability: Leads by example and inspires teams to achieve operational excellence.

• Financial Acumen: Understands financial performance and makes sound business decisions.

• Guest Relations: Effectively anticipates guest needs and resolves concerns with professionalism and discretion.

• Operational Excellence: Maintains high standards of organization, consistency, and attention to detail.

• Communication: Builds strong relationships and promotes collaboration across departments.

• Adaptability: Demonstrates flexibility and sound judgment in a fast-paced hospitality environment.

Physical Requirements

• Ability to stand and walk for extended periods throughout scheduled shifts.
• Ability to navigate the restaurant, kitchen, service areas, and other operational spaces.
• Ability to occasionally lift and carry items weighing up to 25 pounds.
• Ability to bend, reach, and perform other physical activities associated with restaurant operations.
• Ability to work in a fast-paced environment and respond effectively to operational demands.
• Ability to work in varying temperatures, including air-conditioned dining areas, outdoor areas, and warmer kitchen or service environments.
• Ability to maintain physical stamina and alertness throughout extended shifts, including evenings, weekends, holidays, and high-volume operations.

As a valued member of the CoralTree team, you'll receive a comprehensive benefits package that includes:

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

Join us in creating unforgettable experiences for our guests, building vibrant communities, and shaping the future of travel and hospitality. #piersixtysixresort