General Manager - Loggerhead Grill, Pool & Beach Operations at The Sanctuary

Kiawah Island Golf Resort•Kiawah Island, SC

108d

About The Position

The Restaurant General Manager oversees the daily operations of Loggerhead Grill and pool and beach operations at The Sanctuary. The role is responsible for exceptional guest experiences, restaurant staff management, operational efficiency, and high standards in food, service, and ambiance. The GM provides leadership, manages finances, trains team members, and fosters a positive and motivating work environment. The GM oversees front- and back-of-house operations; maintains food quality, service, and hygiene standards; and ensures compliance with health, safety, and licensing regulations. The role also involves inventory and supply management, cost control, budgeting, sales and financial performance monitoring, staff recruitment and development, guest feedback resolution, marketing support, and coordination with The Sanctuary’s management to align restaurant, pool, and beach operations with resort goals and expectations.

Requirements

Minimum of 3–5 years of experience in a restaurant management role.
Strong leadership skills and the ability to manage a diverse team and foster collaboration.
Excellent communication, interpersonal, and problem-solving skills.
Financial acumen and experience managing budgets, cost controls, and profitability.
Proficiency with restaurant management software, POS systems, and Microsoft Office Suite.
Ability to work under pressure and handle stressful situations effectively.
Flexible schedule with availability for nights, weekends, and holidays.
Ability to lift up to 25 pounds.
Ability to stand for extended periods.
Availability for shift work, including weekends and holidays.

Nice To Haves

Restaurant management experience in casual upscale dining or a resort setting.
Bachelor’s degree in Hospitality Management, Business Administration, or a related field; preferred but not required.

Responsibilities

Oversee daily front- and back-of-house restaurant operations to ensure they run smoothly and efficiently.
Maintain food quality, service, and hygiene standards in accordance with The Sanctuary’s guidelines.
Ensure compliance with health, safety, and licensing regulations.
Manage inventory, order supplies, and track cost of goods sold.
Improve operational efficiency, minimize waste, and maximize profitability.
Lead, mentor, and motivate servers, bartenders, and support staff.
Recruit, hire, and onboard team members.
Develop and implement training programs that support restaurant and Forbes service standards.
Conduct performance evaluations and provide constructive feedback.
Promote a positive team environment to support staff retention and minimize turnover.
Ensure guests receive excellent, consistent service and experience a welcoming atmosphere.
Handle guest feedback and resolve complaints professionally.
Monitor guest satisfaction and implement improvements as needed.
Encourage repeat business through loyalty-building strategies.
Develop and manage budgets, including labor and food cost controls.
Monitor daily sales reports and financial records, and set sales goals.
Ensure accurate cash handling and oversee end-of-day financial processes.
Analyze financial performance and make adjustments to improve profitability.
Assist with developing and executing marketing initiatives, promotions, and events.
Build relationships with local vendors and organizations to grow brand awareness.
Monitor local market trends and competitor activity and adapt business strategies.
Work with The Sanctuary’s management to align operations with the resort’s overall goals.
Ensure restaurant, pool, and beach operations align with the resort’s brand and guest experience expectations.