Restaurant General Manager - Calusso - Signature Dining

CoralTree Hospitality•Fort Lauderdale, FL

About The Position

The Restaurant General Manager leads the overall management and operational success of Calusso, Pier Sixty-Six Resort’s fine dining restaurant. The role oversees restaurant operations, luxury hospitality standards, culinary and beverage quality, personalized guest service, team development, and financial performance. As Calusso’s primary leader and brand ambassador, the General Manager builds a culture of service excellence, accountability, professionalism, and continuous improvement, while aligning operations with the resort’s luxury standards and Forbes Travel Guide expectations. The position works closely with the Executive Chef, culinary leadership, Food & Beverage leadership, resort leadership, and support departments. It requires strong fine dining and food-and-beverage knowledge, wine expertise, business acumen, and people-management skills. The General Manager leads service on the restaurant floor, develops and retains the team, monitors guest satisfaction and financial results, and ensures compliance with company policies and applicable regulations.

Requirements

Minimum of 5 years of progressive restaurant management experience; luxury hotels, resorts, or fine dining experience preferred.
Strong understanding of fine dining service standards, food and beverage operations, and guest relations.
Proven experience managing restaurant budgets, labor costs, forecasting, and financial performance.
Experience leading, developing, and managing diverse teams in a high-volume luxury hospitality environment.
Knowledge of wine, spirits, food and beverage trends, and elevated dining experiences.
Strong communication, interpersonal, organizational, and problem-solving skills.
Ability to work flexible schedules, including evenings, weekends, and holidays.
Ability to stand and walk for extended periods and navigate restaurant, kitchen, service, and other operational spaces.
Ability to occasionally lift and carry up to 25 pounds, bend, reach, and perform other physical activities associated with restaurant operations.
Ability to work in a fast-paced environment and respond effectively to operational demands.
Ability to work in varying temperatures, including air-conditioned dining areas, outdoor areas, and warmer kitchen or service environments.
Ability to maintain stamina and alertness throughout extended shifts, including high-volume operations.

Nice To Haves

Bachelor’s degree in Hospitality Management, Restaurant Management, Business Administration, or a related field preferred.
At least 3 years of experience in a General Manager or comparable senior restaurant leadership position preferred.
Experience in luxury hotels, resorts, or fine dining establishments preferred.

Responsibilities

Oversee daily restaurant operations and ensure service is executed consistently according to established standards.
Maintain a visible leadership presence on the restaurant floor and support the team during meal periods.
Ensure opening, closing, side work, service preparation, and other operational procedures are followed.
Establish service standards appropriate to a luxury fine dining restaurant.
Manage restaurant flow, reservations, seating, table arrangements, and guest pacing.
Coordinate front-of-house operations with the Executive Chef and culinary leadership.
Conduct inspections for cleanliness, organization, presentation, maintenance, and operational readiness; address issues and improve efficiency and guest satisfaction.
Ensure compliance with company procedures, health regulations, food-safety requirements, applicable laws, and resort standards.
Promote personalized hospitality and exceptional guest service; interact with guests, including VIPs and repeat clientele.
Address guest concerns, service recovery, special requests, preferences, allergies, dietary restrictions, celebrations, and special occasions appropriately.
Monitor guest feedback, reviews, and satisfaction trends, and develop improvement plans.
Ensure service meets or exceeds Forbes Travel Guide expectations and resort standards.
Recruit, select, train, develop, and retain a high-performing team; set clear performance expectations.
Lead pre-shift meetings and ongoing training on menus, beverages, luxury service, and guest engagement.
Conduct performance evaluations, coaching, and development conversations; identify talent and develop succession plans.
Maintain staffing levels and optimize schedules based on forecasts, reservations, and operational needs.
Promote a collaborative, accountable work environment and support engagement, recognition, and retention initiatives.
Address performance concerns with People Services and ensure compliance with attendance, scheduling, timekeeping, and company policies.
Develop and manage the restaurant operating budget with Food & Beverage leadership.
Monitor revenue, labor, expenses, profitability, forecasts, and financial trends; identify improvements and communicate results and corrective actions.
Work with culinary leadership to monitor food and beverage costs, inventory, waste, and purchasing.
Maintain controls for cash handling, point-of-sale transactions, discounts, voids, and comps.
Develop revenue strategies involving reservations, guest retention, special events, beverage sales, and upselling.
Ensure accurate payroll, timekeeping, inventory, and operational reporting.
Maintain knowledge of the menu, culinary techniques, ingredients, preparation, and presentation standards; partner with the Executive Chef to support quality and consistency.
Develop and maintain knowledge of wine, spirits, cocktails, and beverage pairings; support tastings and beverage education.
Ensure team members can confidently present menu items, recommend pairings, and answer guest questions.
Monitor food and beverage quality during service and address inconsistencies and dietary or allergy-related requests.
Ensure compliance with health, safety, sanitation, alcohol-service, and food-handling regulations.
Ensure team members complete required training and certifications and maintain accurate operational records and documentation.
Partner with resort leadership and support departments to align with company policies and procedures.
Perform other tasks assigned by management.