Senior Restaurant Leader — Elevate Guest Experience and Profit

Columbus Hospitality Management; Ocala (FL); On-site; USD 75,000 - 110,000; Full time

Job summary

Polo Pony Restaurant at the World Equestrian Center Ocala, FL is seeking a General Manager to lead all front-of-house and restaurant operations. You will drive guest experiences, labor and cost controls, and profitability, reporting to the Director of Food & Beverage.

Lead a team in a high-volume, upscale environment, partnering with culinary leadership to maintain menu quality and service standards. This on-site role requires strong hospitality leadership and operational excellence.

Qualifications

• Minimum of 3-5 years of experience in restaurant management, with at least 2 years in a General Manager or senior leadership role.
• Strong knowledge of food and beverage operations, restaurant financial management, labor controls, and inventory management.
• English proficiency in reading, writing and speaking.

Responsibilities

• Provide overarching leadership and direction for Polo Pony Restaurant operations, aligning with goals and service standards.
• Create and maintain a guest-focused culture delivering exceptional hospitality.
• Monitor labor costs, operating expenses, and other controllable expenditures to meet financial targets.
• Drive revenue growth through effective staffing, service execution, upselling, promotions, and operational efficiencies.
• Collaborate with culinary leadership to maintain menu quality, presentation, and guest satisfaction.
• Oversee inventory management, purchasing, and cost controls to minimize waste and maximize profitability.

Skills

Leadership

Operations management

Labor cost control

Financial management

Guest satisfaction

Staff development

Tools

Microsoft Office

POS systems

Job description

Polo Pony Restaurant at the World Equestrian Center Ocala, FL is seeking a General Manager to lead all front-of-house and restaurant operations. You will drive guest experiences, labor and cost controls, and profitability, reporting to the Director of Food & Beverage.

Lead a team in a high-volume, upscale environment, partnering with culinary leadership to maintain menu quality and service standards. This on-site role requires strong hospitality leadership and operational excellence.