Restaurant General Manager - Guest Experience Leader

Lime Fresh Mexican Grill, Inc.; Doral, 33166, FL, US; On-site; USD 70,000 - 110,000; Full time

Benefits offered by this job

Health insurance

Opportunity for advancement

Paid time off

Training & development

Vision insurance

Wellness resources

Bonus based on performance

Competitive salary

Dental insurance

Employee discounts

Job summary

Lime Fresh Mexican Grill, Inc. is seeking an experienced Restaurant General Manager to lead daily operations and drive guest satisfaction in a fast-paced setting. You will mentor teams, manage the restaurant's marketing efforts, and uphold food quality while controlling costs.

The role demands strong leadership, excellent communication, and a hands-on approach to developing menus, staff, and customer experiences. Travel for training may be required.

Qualifications

• Ideally, 5+ years of experience as a Restaurant General Manager or similar role.
• Extensive food and wine knowledge.
• Good financial management skills.
• Familiarity with restaurant management software.

Responsibilities

• Manage and oversee the entire restaurant operation.
• Deliver exceptional guest services and ensure guest satisfaction.
• Plan and develop the overall restaurant marketing strategy.
• Plan new and update existing menus and develop menus.
• Hire, train and develop staff; evaluate performance.
• Manage food cost, forecast requirements and inventory.
• Supervise shifts and ensure smooth service.

Skills

Leadership

Customer service

People skills

Financial management

Time management

Communication

Problem solving

Team player

Event planning

Staff development

Education

Culinary school diploma

BS degree in Business Administration

Tools

Restaurant management software

Computer literacy

Job description

Lime Fresh Mexican Grill, Inc. is seeking an experienced Restaurant General Manager to lead daily operations and drive guest satisfaction in a fast-paced setting. You will mentor teams, manage the restaurant's marketing efforts, and uphold food quality while controlling costs.

The role demands strong leadership, excellent communication, and a hands-on approach to developing menus, staff, and customer experiences. Travel for training may be required.