Vicolo Restaurant General Manager

Pyramid Global Hospitality•Naples, FL

54d•Onsite

About The Position

The Restaurant General Manager is responsible for the overall leadership, management, and success of Vicolo, ensuring exceptional guest experiences, financial performance, team engagement, and operational excellence. This position oversees all front-of-house restaurant operations while partnering closely with the culinary team to deliver a distinctive dining experience that reflects the restaurant's concept, quality standards, and brand expectations. The General Manager serves as the face of the restaurant, fostering a culture of hospitality, accountability, and continuous improvement while driving revenue growth and profitability.

Requirements

Bachelor's degree in Hospitality Management, Business Administration, or related field preferred.
Minimum 5 years of progressive restaurant management experience.
Luxury hotel, resort, or upscale dining experience strongly preferred.
Proven success leading high-volume food and beverage operations.
Strong leadership and team development abilities.
Comprehensive knowledge of restaurant operations, service standards, and beverage management.
Excellent financial acumen with experience managing budgets and P&L performance.
Strong communication, interpersonal, and problem-solving skills.
Ability to analyze operational data and implement improvement strategies.
Knowledge of food safety, sanitation, and responsible alcohol service standards.
Proficiency in POS systems, Microsoft Office, and hospitality technology platforms.
Ability to stand and walk for extended periods.
Ability to lift up to 25 pounds occasionally.
Ability to work evenings, weekends, holidays, and flexible schedules as business demands require.

Nice To Haves

Consistently delivers exceptional guest satisfaction.
Achieves revenue and profitability goals.
Maintains strong employee engagement and retention.
Upholds restaurant brand standards and operational excellence.
Builds a culture of accountability, hospitality, and continuous improvement.

Responsibilities

Lead, coach, and develop all front-of-house restaurant managers, supervisors, and team members.
Create a culture centered on genuine hospitality, teamwork, and operational excellence.
Conduct regular training, performance evaluations, and development discussions.
Ensure compliance with all company policies, labor standards, and workplace safety requirements.
Promote employee engagement, retention, and recognition initiatives.
Maintain the highest standards of service and hospitality.
Actively engage with guests to build relationships and ensure satisfaction.
Resolve guest concerns promptly and professionally.
Monitor service execution to ensure consistency in food, beverage, and service delivery.
Collaborate with the culinary team to continually enhance the guest experience.
Achieve revenue, profitability, and expense control goals.
Develop and manage labor schedules to maximize productivity while maintaining service standards.
Monitor daily sales, labor costs, and operating expenses.
Analyze financial performance and implement strategies to improve results.
Participate in annual budgeting and forecasting processes.
Drive beverage, wine, and specialty menu sales through training and promotions.
Oversee all daily restaurant operations including dining room, bar, private dining, and special events.
Ensure compliance with health, sanitation, and food safety regulations.
Maintain cleanliness, organization, and presentation standards throughout the restaurant.
Implement and uphold all operating procedures and service standards.
Manage restaurant opening and closing procedures and operational readiness.
Partner with culinary leadership to ensure seamless coordination between front and back of house operations.
Support restaurant marketing initiatives and promotional campaigns.
Develop strategies to increase covers, average check, and guest frequency.
Build relationships with local businesses, community organizations, and resort guests.
Assist in planning and executing special dining events, wine dinners, and seasonal programming.
Oversee beverage inventory, ordering, and cost controls.
Ensure proper handling, storage, and rotation of all products.
Monitor beverage and operating supply costs.
Support menu engineering and beverage program enhancements.
Utilize Hilton-approved systems and technology platforms to manage restaurant operations and performance.
Monitor financial and operational reporting through applicable Hilton systems.
Ensure proper use of POS systems, inventory management tools, labor management platforms, and reservation systems.
Train team members on operational technology and ensure compliance with company standards.
Leverage guest feedback platforms and reporting tools to identify opportunities for service improvement.