Restaurant GM

The Sunny•Sunny Isles Beach, FL

About The Position

We are searching for an energetic, experienced, and guest-centric Restaurant General Manager to lead all aspects of the restaurant’s operations. This is a hands-on leadership role responsible for building an exceptional team, delivering elevated dining experiences, and ensuring Julene becomes a standout culinary destination in Sunny Isles.

Requirements

Bachelor’s degree in Hospitality, Business, or related field preferred—or equivalent experience.
Previous supervisory or management experience required.
Minimum 2 years of hotel restaurant or banquet management experience preferred.
Strong interpersonal communication skills and a demonstrated ability to lead, motivate, and develop teams.
Professional appearance with a confident, warm, guest-facing demeanor.
Excellent problem-solving, conflict-resolution, and decision-making skills.
Experience with scheduling, payroll, and labor management systems.
MICROS POS experience strongly preferred.
Valid ServSafe, TIPS, CARE, or equivalent alcohol-service certification preferred.
CPR certification preferred.
Must be available to work a flexible schedule including AM/PM shifts, weekends, and holidays.

Responsibilities

Lead and manage all daily restaurant operations, maintaining the highest standards of service, hospitality, and guest satisfaction.
Create a welcoming and memorable dining experience that reflects the spirit of The Sunny—warm, bright, and effortlessly exceptional.
Interview, hire, train, coach, schedule, and manage all restaurant staff while fostering a positive and collaborative team culture.
Partner with culinary leadership to ensure food quality, presentation, and consistency align with brand expectations.
Monitor financial performance, manage labor and operating costs, and proactively drive revenue and profitability.
Implement marketing and promotional strategies to increase guest traffic and build restaurant visibility.
Ensure full compliance with all health, sanitation, safety, and alcohol-service regulations.
Maintain MICROS POS accuracy, reporting, inventory systems, and cash-handling procedures.
Stay informed on F&B trends, guest insights, and competitive offerings to recommend menu enhancements and service improvements.
Work closely with hotel leadership to support special events, activations, and guest experience initiatives.