Restaurant General Manager Lead Operations & Service

Red Lobster Hospitality, LLC; Town of Florida (NY); On-site; USD 70,000 - 84,000; Full time

Benefits offered by this job

Weekly pay

Bonus eligibility (quarterly)

Medical, dental and vision benefits

Life insurance

Disability insurance

401(k) with company match

Paid vacation

Dining discounts

Job summary

Red Lobster Hospitality, LLC is seeking a General Manager to lead restaurant operations through a team of managers and crew, living the brand's principles and delivering excellence in culinary, beverage and service. Success is measured by guest, employee, process, and financial results, driving sustainable sales and profit growth through strong leadership and teamwork.

The role emphasizes a focus on people development, performance management, and adherence to ServSafe and regulatory standards,

Qualifications

• Must be at least 21 years of age.
• 5+ years management experience in restaurant, hotel, retail, or general business.
• 3+ years achieving highly distinguished business results as a Restaurant Manager preferred.
• Excellence in Service & Culinary Manager positions required.
• Proven leadership and performance as a casual dining/full-service Restaurant Manager (external candidates).
• ServSafe, local and state regulatory certificates or ability to obtain.
• English communication skills required.
• Bachelor's degree preferred.

Responsibilities

• Lead restaurant operations through managers and crew.
• Drive a culture of operational excellence in culinary, beverage and service.
• Deliver balanced results across guest experience, employees, processes and financial goals.
• Foster sustainable growth in sales and profits through people, personal and business leadership.

Skills

Leadership

Operations management

Guest service

Communication

English proficiency

Education

Bachelor's degree preferred

ServSafe certification or ability to obtain

Job description

Red Lobster Hospitality, LLC is seeking a General Manager to lead restaurant operations through a team of managers and crew, living the brand's principles and delivering excellence in culinary, beverage and service. Success is measured by guest, employee, process, and financial results, driving sustainable sales and profit growth through strong leadership and teamwork.

The role emphasizes a focus on people development, performance management, and adherence to ServSafe and regulatory standards,