The Flamingo Grill General Manager

The Boca Raton•Boca Raton, FL

4d•Onsite

About The Position

The ideal candidate is responsible for overseeing all aspects of restaurant operations, from managing staff to ensuring customer satisfaction. The General Manager will handle financial performance, inventory management, employee relations, and operational efficiency, while maintaining the Flamingo Grill’s reputation for quality and service.

Requirements

Strong leadership, communication, and interpersonal skills.
In-depth knowledge of restaurant operations, including staff management, inventory control, and financial management.
Ability to thrive in a fast-paced environment while maintaining attention to detail and quality.
Knowledge of health and safety regulations in the food service industry.
Proven experience as a General Manager, Restaurant Manager, or in a leadership position in a resort or restaurant.
Lifting 50 lbs. maximum with frequent lifting and carrying of objects weighing up to 25 lbs.
Requires walking or standing to a significant degree, as well as reaching, handling, feeling, talking, hearing, and seeing.

Nice To Haves

Culinary knowledge and a passion for high-quality food, especially steakhouse cuisine, is a plus.
A degree in Hospitality Management, Business Administration, or a related field is preferred but not required.

Responsibilities

Interviews, selects, trains, supervises, counsels and disciplines restaurant staff for the efficient operation of the outlet.
Organizes and conducts pre-shift and department meetings communicating pertinent information to the staff, such as house count and menu changes.
Schedules and directs staff in their work assignments.
Maximizes restaurant department profitability; implements effective controls of food, beverage, and labor costs and monitors the restaurant’s budget to ensure efficient operations, including achieving budgeted revenue and labor expenses.
Ensures par stock levels are maintained by calculating inventory, ordering, retrieving, and stocking product. Evaluates cost effectiveness of all aspects of operation.
Develops and implements cost savings and profit enhancement measures.
Utilizes computers to accurately charge customers, create forecast and revenue reports, and draft correspondence. Inputs and retrieves data and changes computer procedures and programs the system accordingly.
Moves throughout facility and kitchen areas to visually monitor and take corrective action to ensure food quality and service standards are met.
Verifies temperatures, judges appearance and taste of products, and checks preparation methods to determine quality.
Provides guidance for improvement and implements necessary adjustments for consistency.
Regularly reviews and evaluates the degree of customer satisfaction of the restaurant; recommends and implements new marketing and/or operational policies and procedures when necessary to keep up with demand and market changes; investigates and resolves food quality and service complaints. Interacts positively with customers.
Responsible for ensuring compliance with all policies and procedures related to the restaurant and all local, state, and federal laws and regulations; responsible for ensuring cleanliness and proper sanitation of all work and service areas.
Participates in developing, implementing, and marketing new and creative menus to attract a pre-determined customer market; promotes cross-selling of other hotel outlets and the company.
Understands and ensure that associates apply Forbes standards across all areas.