Restaurant General Manager

CoralTree Hospitality•Fort Lauderdale, FL

19d•Onsite

About The Position

Pier Sixty-Six Resort is seeking a seasoned Restaurant General Manager to lead The Restaurant operation and deliver exceptional five-star service. Reporting to the Director of Food and Beverage, this role will project-manage the restaurant opening, including recruiting, menu creation, development of service standards and style, and implementation of training, processes, and operating standards. The manager will lead the restaurant team, contribute to menu and wine-list development, and oversee guest experience, employee development, and the operation’s financial performance. The position calls for a creative, strategic, and motivated leader with strong food-and-beverage knowledge, business acumen, integrity, and a commitment to continuous learning and professional development. Previous pre-opening experience is essential.

Requirements

At least 4 years of fine-dining, luxury, or Michelin Star management experience.
At least 4 years of experience in luxury restaurant management with a high school diploma or GED; alternatively, a 2-year degree in a related field and 4 years of experience in food and beverage, culinary, event management, or a related professional area.
Previous pre-opening experience is essential.
Valid Food Handler’s card.
Knowledge of Forbes service standards.
Advanced wine and spirit knowledge and service training.
Strong food-and-beverage knowledge, business acumen, work ethic, and people-management skills.
Excellent communication skills and an innovative mindset.
Ability to motivate and lead a team of professionals.
Strong interpersonal and relationship-building skills, attention to detail, and excellent organizational and multitasking skills.
Ability to work a flexible schedule that may include evenings, weekends, and holidays.
Some travel for training, conferences, and special events is required.

Nice To Haves

A 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major is an alternative education pathway.
Experience in luxury hotels, stand-alone restaurants, or restaurant groups.

Responsibilities

Oversee the development and implementation of departmental strategies and ensure implementation of the brand service strategy and initiatives.
Ensure the food and beverage operation meets target customer needs, supports employee satisfaction, grows revenues, and maximizes financial performance.
Develop and implement strategies that exceed the needs and expectations of target customers and property employees while providing a return on investment.
Project-manage the restaurant opening, including recruiting, menu creation, service standards, and training and process implementation.
Select, manage, and develop restaurant team members.
Work with Food and Beverage leadership to design menus and wine lists.
Control costs through scheduling, budgeting, purchasing, inventory control, and other cost-control measures.
Observe facilities and equipment and recommend improvements when required.
Maintain a highly visible presence in the operation, recognize team members, promote good public relations, and respond to special guest requests.
Ensure the team consistently delivers high standards, attentive service, and exceptional guest experiences.
Motivate and lead a team of professionals and adjust to changing business environments while ensuring efficient financial management.