General Manager

Eddie & Vinny's Coastal Italian•Palm Beach Gardens, FL

20d

About The Position

The Restaurant General Manager is the operational leader responsible for managing the restaurant’s day-to-day operations. The role oversees staff, guest satisfaction, operational efficiency, financial performance, staff development, and compliance with health and safety standards. The General Manager directs restaurant operations across service areas, uses technology to improve efficiency and guest satisfaction, and develops strategies to increase sales and profitability. Responsibilities also include leading and training staff, managing shifts and scheduling, overseeing budgets and profit-and-loss performance, controlling inventory and costs, resolving guest concerns, collaborating on menus, and ensuring regulatory compliance. The role also involves handling HR matters, maintaining compliance protocols and staff training, participating in community events, building relationships with local stakeholders, and ensuring effective service for private events. The position requires at least five years of restaurant management experience, strong leadership and communication abilities, knowledge of financial and operational practices, flexible availability, and current food safety certification.

Requirements

At least 5 years of experience in restaurant management, with extensive knowledge of restaurant operations.
Proficiency with industry-standard software and systems for reservations, scheduling, and financial management.
Strong leadership skills and a proven track record of developing successful teams and implementing operational best practices.
Excellent organizational, communication, and interpersonal skills, with the ability to manage multiple priorities in a fast-paced environment.
Deep understanding of P&L statements, budgeting processes, and cost-control measures.
Availability to work flexible hours, including evenings, weekends, and holidays.
Current food safety certification and up-to-date knowledge of food and beverage regulations.

Responsibilities

Direct restaurant operations across all service areas to support optimal performance.
Use technology tools to streamline operations, improve guest satisfaction, and support efficient service delivery.
Develop and implement strategies to improve sales and profitability.
Lead, inspire, and train staff to promote high performance and exceptional customer service.
Manage shift operations, including scheduling, staff training, and performance evaluation.
Create and maintain a positive and productive work environment.
Oversee budgeting, P&L management, cash handling, and financial reporting.
Manage inventory, control costs, and conduct accurate liquor inventory assessments to track variances.
Handle customer complaints and resolve issues to support guest satisfaction and repeat business.
Collaborate with kitchen staff on menus that reflect market demand and seasonal trends.
Monitor customer feedback and implement operational improvements to enhance the dining experience.
Ensure compliance with health and safety regulations, including food safety standards.
Maintain compliance with local, state, and federal health, safety, and employment regulations.
Handle HR issues and communicate effectively about urgent matters.
Review and update compliance protocols and staff training to meet industry standards.
Participate in community events and foster relationships with local businesses and stakeholders.
Ensure efficient operation of private event segments and enhance service delivery and guest satisfaction.
Perform other duties as assigned.