Wolfgang Puck General Manager

Brownwood Hotel and Spa; The Villages (FL); On-site; USD 90,000 - 120,000; Full time

Job summary

Brownwood Hotel and Spa in The Villages, FL, seeks an experienced General Manager to lead Wolfgang Puck Kitchen + Bar. The role offers competitive salary based on experience, bonus potential, and a generous benefits package.

Responsibilities include managing operations, revenue growth, and menu execution, with a focus on delivering exceptional guest experiences through strong leadership and team development.

Qualifications

• Four year degree from an accredited college or university; and four or more years of related management experience in a high volume restaurant or hotel.
• Knowledge of restaurant and/or hotel management systems and procedures.
• Strong working knowledge of Microsoft Office including Word, Excel, and Outlook; excellent written and verbal communication skills.
• Excellent time management and ability to handle multiple priorities.

Responsibilities

• Lead day-to-day restaurant operations, ensuring Wolfgang Puck food and service standards.
• Drive revenue growth and control costs to stay within budget.
• Oversee daily menu execution and guide front/back of house staff.
• Conduct weekly planning meetings with management teams.
• Maintain professional leadership and brand standards in the community.

Skills

Leadership

Budgeting

Operations management

Communication

Education

Four year degree

Tools

Microsoft Office

Job description

Come join our Team and be a part of our story! We are a luxury AAA Four Diamond Property located in The Villages, FL and are searching for an experienced General to Manager to lead the restaurant operations for Wolfgang Puck Kitchen + Bar. This position comes with a competitive salary based on experience, bonus potential, and a generous benefits package.

Scope of Responsibilities

Within the spirit of “Making People’s Dreams Come True”, this position provides day-to-day responsibilities for the operations of the restaurant, manages revenue growth and controllable expenses, manages daily execution of the menu, conducts weekly planning meeting with front and back of house management, and follows direction of the Director of Food & Beverage while delivering Raving Fans customer service to both internal and external customers.

Essential Duties and Responsibilities

Duties and responsibilities for this position include the following; While this is intended to be an accurate reflection of the current job, Management reserves the right to revise the job or to require that other or different functions to be performed when circumstances change or exigencies require (this includes but is not limited to emergencies, changes in personnel, workload, rush jobs or technology developments)

Business Management

• Responsible for the successful day-to-day operations of the restaurant including Wolfgang Puck food and service quality standards, revenue growth and controllable expenses managed at or below budget.
• Manage the daily execution of menu and lead the staff during primary parts of the day.
• Conduct weekly planning meeting with front and back of house management.
• Set an example of professionalism and mature leadership for the restaurant and in the community.
• Execute daily and consistently the Wolfgang Puck recipes provided to the location.
• Perform all line staff functions, if needed.

Business Development

• Together with Director of Food & Beverage, develop and execute annual local marketing plans with specific weekly and monthly action steps.
• Establish and develop working contacts and relationships with VIP’s, regular guests and local businesses.
• Maintain community involvement within local schools, churches, youth sponsorships, non-profit organizations and culinary arts, etc.
• Follow-up on all private functions and large to-go orders with personal calls, emails or notes to build continuing relationships.
• Communicate with Wolfgang Puck Worldwide.

Management & Staff Development

• Set performance and development goals for all management and staff members commensurate with job responsibilities and for personal growth within the company.
• Deliver regular and direct feedback on job performance.
• Develop managers and/or key hourly employees.
• Assist in staff and management training and refinement daily.
• Work with quality auditor on action plans to improve quality audit scores.
• Maintain cost of goods at or below targeted percentage through the use of food, beverage and operating expense control systems (e.g. proper use of inventory management system, budgets, proper use of prep and waste work sheets and proper inventories etc.).
• Accurately forecast sales and proactively budget labor and spending accordingly using the Daily Operating Report required by location.
• Manage labor hours per position, labor percentage and overtime according to staffing of each store model and guidelines for business demands and within labor budget. Labor is managed shift by shift.
• Optimize and minimize overtime for busiest parts of the day and/or occasions.
• Keep all training costs within budget.
• Manage all operating expenses at or below budgeted levels.
• Ensure that all purchases for goods and services are processed via purchase order.
• Audit invoices for accuracy and hold vendors accountable to service standards.
• Investigate all variances from purchase orders to invoices and communicate to accounting office.
• Investigate vendor options to lower costs and improve services and communicate to the Director of Food & Beverage.
• Understand all restaurant technology and operating systems and manage issues accordingly.

Facility Maintenance

• Ensure that the restaurant meets all local, state and government codes such as fire and health codes, etc.
• Ensure proper and thorough daily maintenance to keep the restaurant running at optimal levels and to prevent the need for “catastrophic” repairs and/or injury.
• Ensure all daily cleanliness projects for all departments are clearly defined, executed, and inspected.

Wolfgang Puck Hospitality & “Well Program”

• Understand and embody the Wolfgang Puck brand of hospitality.
• Know the “Well (Wolfgang Puck Eat, Love, Live) Program” and provide knowledge to guests and to support to staff.

Educational/Experience Requirements

• Four (4) year degree from an accredited college or university; and, four (4) or more years of related management experience in a high volume restaurant or hotel.
• Knowledge of restaurant and/or hotel management systems and procedures.
• Applicant must have strong working knowledge and use of Microsoft Office software including Word, Excel, and Outlook as well as excellent written and oral communications skills.
• Excellent time management skills and the ability to manage multiple priorities.
• Attention to detail and problem solving skills.
• Excellent written and verbal communication skills.
• Must remain professional, responsive and cooperative at all times and consistently produce quality work while meeting deadlines.