General Manager

P Hospitality•Coral Springs, FL

20d•Onsite

About The Position

P Hospitality Management is a growing multi-concept restaurant group operating acclaimed dining destinations across Boca Raton, Palm Beach Gardens, and South Florida — including Eddie & Vinny's, Dear Olivia, and Corvina Seafood Grill. We build restaurants with intention: elevated food and beverage, genuine hospitality, and strong team cultures. We are looking for a General Manager who leads from the floor, owns their numbers, and takes pride in the guest experience. The General Manager is the operational and cultural leader of the restaurant. You are accountable for every aspect of the guest experience, team performance, and financial results. You work closely with ownership and the Director of Operations, and lead a management team that relies on your consistency, energy, and judgment.

Requirements

3+ years of General Manager experience in a full-service, high-volume restaurant
Proven track record managing labor cost, COGs, and P&L to budget
Strong floor presence — you lead by example and the team follows
Fluency with Restaurant365, Toast, OpenTable, or comparable systems
A genuine love of hospitality and an obsession with the guest experience
Composed under pressure, direct in communication, and consistent in follow-through
A minimum of 5 years of experience in restaurant management, with extensive knowledge of restaurant operations.
Demonstrated proficiency in using industry-standard software and systems for reservations, scheduling, and financial management.
Strong leadership skills, with a proven track record of developing successful teams and implementing operational best practices.
Excellent organizational, communication, and interpersonal skills, capable of managing multiple priorities in a high-paced environment.
Deep understanding of P&L statements, budgeting processes, and cost control measures.
Availability to work flexible hours, including evenings, weekends, and holidays.
Must possess a current food safety certification and remain knowledgeable about the latest food and beverage regulations.

Responsibilities

Manage all day-to-day restaurant operations across FOH and BOH
Prepare the weekly manager schedule two weeks in advance and the weekend package on schedule
Oversee all F&B and non-F&B invoicing, approval, and submission through Restaurant365
Conduct and oversee weekly FOH and BOH inventory counts; initial all completed reports
Oversee tip sheet reconciliation and safe audits for accuracy
Manage petty cash, change orders, and authorized vendor check signing
Recruit, interview, hire, and onboard FOH staff to continuously upgrade team quality
Build and manage the management team schedule; conduct weekly managers meetings
Drive the training program and hold managers accountable for consistent execution
Conduct annual written performance reviews; counsel and develop underperformers
Maintain compliance with all federal, state, and EEOC labor requirements
Be present on the floor every shift as the primary guest ambassador
Know your regulars — and ensure your team does too
Resolve guest issues in real time; authorize comps and document resolutions
Monitor atmosphere: music, lighting, temperature, cleanliness, and uniform standards
Partner with the Marketing Team and drive local guest development
Own the annual location budget — build it, implement it, and hit it
Prepare weekly labor forecasts; monitor daily and adjust staffing to meet targets
Complete each period's P&L analysis and present findings to ownership
Maintain working knowledge of Toast POS and all timekeeping systems
Maintain interior and exterior to an always-opening-day standard
Oversee all vendor relationships: HVAC, pest control, hood cleaning, contract cleaning, and fire safety
Ensure all managers hold a valid Florida Food Handling Certification
Enforce all sanitation, safety, and security protocols per the Operations Manual