Restaurant General Manager - Luxury Beachfront Hotel

Pelican Grand Beach Resort, a Noble House Resort•Fort Lauderdale, FL

About The Position

Sitting directly on the Atlantic Ocean, Pelican Grand Beach Resort boasts breathtaking views and instantly surrounds guests with a sense of old Florida grandeur. 156-rooms, 4 diamond, 3 outlets, a lazy river and beach front? Yes please! At Pelican, we often celebrate our employees’ accomplishments. Are you all about being your best self, doing the right thing, bringing your natural smile and having fun? Then we hope to welcome you to our amazing family. We are excited that you are considering joining Pelican Grand Beach Resort! Summary: The Restaurant General Manager (RGM) oversees all aspects of restaurant operations, ensuring smooth and efficient daily functions. The RGM brings experience that will foster strong interdepartmental relations and integrate the dining service department with the facility plan of operations. In addition, our ideal RGM will manage staff, control costs, ensure customer satisfaction, and implement strategies to improve profitability. At Pelican, we take pride in supporting our initiatives towards Diversity, Equity, Inclusion and Accessibility. We have established a hotel committee to bring together a variety of thoughts, perspectives, and expressions – and we would love for you to share yours with the team!

Requirements

Bachelor’s degree is preferred, or equivalent professional experience
Eight to ten years upscale food service experience, including six years’ experience at the management level
Experience in personnel management including hiring, supervision, evaluation and succession planning
Proven track record to achieve company goals in compliance with company/client policies and procedures
Excellent leadership and organizational skills, and must possess attention to detail
Effective problem solving and conflict management skills
Ability to multi-task as well as stay on task and concentrate with constant interruptions
Experience in food purchasing, food costs and inventory control
Ability to create budgets, flash reports, financial targets and forecasts
Must be knowledgeable on HACCP controls along with proper storage and use of food
Exceptional business etiquette and client relations
Manages time effectively and prioritizes tasks to meet deadlines
Conformity to the highest standards of personal integrity and ethical behavior
Excellent knowledge of Microsoft Office: Word, Excel and PowerPoint
ServSafe or Department of Health certification a plus
Mobility & Stamina: Standing and walking for extended, often 8–12 hour shifts.
Lifting & Carrying: Frequently lifting, moving, and stocking inventory, food items, and equipment weighing between 50 and 75 pounds.
Environmental Adaptability: Working in environments with variable temperatures (hot kitchens, cold walk-in coolers/freezers) and sometimes high noise levels.
Physical Dexterity: Bending, stooping, reaching, and performing repetitive hand/wrist motions for administrative tasks and service.
Visibility & Awareness: Moving throughout the front and back of the house to monitor staff performance, clean, and maintain safety.
Sensory Requirements: High level of alertness, including good vision (close, distance, peripheral, depth perception) to evaluate food quality, cleanliness, and safety.

Nice To Haves

ServSafe or Department of Health certification a plus

Responsibilities

Manages in compliance with Company established policies and procedures
Manages in compliance with local, state, and federal laws and regulations
Maintains food cost while ensuring quality standards
Establishes and maintains good rapport with staff, client and guest and other departments
Manages purchasing and inventory controls
Plans menus in consultation with Director and chefs
Oversee daily restaurant operations, including front-of-house and back-of-house functions, ensuring efficiency and quality.
Manage budgets, track expenses and revenue, and implement strategies to optimize profitability.
Recruit, train, supervise, and evaluate staff, fostering a positive work environment.
Streamlining the restaurant processes to improve the guest experience
Leadership to guide and inspire the staff
Strong organizational skills to keep things running smoothly
Problem-solving skills for unexpected circumstances, such as staffing shortages or unhappy customers
Analytical skills to interpret reports and make data-driven decisions
Engage a high level of communication across co-departments to ensure organized and consistent operations.