Restaurant General Manager

Stonebridge Hospitality Management•Montgomery, AL

3d•$80,000 - $100,000•Onsite

About The Position

The Restaurant General Manager leads LandShark Bar & Grill and designated poolside food and beverage operations at Margaritaville Lake Resort, Lake Conroe. This multi-outlet leader is accountable for daily execution, financial performance, team development, guest satisfaction, and compliance across a high-volume restaurant and seasonal outdoor venues. The role combines hands-on operational leadership with strategic planning, revenue generation, labor productivity, and cost control while delivering the Margaritaville guest experience. The position is full-time and exempt, based in Montgomery, Texas, and reports to the Director of Food & Beverage. The stated pay range is $80,000–$100,000. Regular on-site presence is required, particularly during busy service periods, special events, weekends, and holidays as business needs dictate. The work takes place across restaurant, bar, kitchen-adjacent, poolside, and outdoor resort environments, including exposure to heat and changing weather conditions. Stonebridge describes itself as a privately owned hotel management company managing a portfolio of over 160 hotels across the United States. It emphasizes the values Dynamic, Deliberate, and Distinct and offers hospitality career opportunities for its team members.

Requirements

Bachelor’s degree in Hospitality Management or a related field preferred, or an equivalent combination of education and experience.
Three or more years of progressive restaurant or food and beverage management experience preferred, including leadership of high-volume operations.
Demonstrated understanding of P&L management, forecasting, budgeting, scheduling, inventory, and food and beverage cost controls.
Proven ability to hire, coach, develop, and hold management teams accountable.
Strong communication, organizational, analytical, guest service, and problem-solving skills.
Familiarity with POS systems, scheduling platforms, and financial reporting tools.
Knowledge of food safety and responsible alcohol service requirements, and ability to maintain required certifications.
Ability to work a flexible schedule, including evenings, weekends, holidays, and peak seasonal periods.

Nice To Haves

Experience overseeing multiple outlets, resort or hotel food and beverage operations, bars, or seasonal outdoor operations is strongly preferred.
A bachelor’s degree in Hospitality Management or a related field is preferred.
Three or more years of progressive restaurant or food and beverage management experience, including leadership of high-volume operations, is preferred.

Responsibilities

Lead restaurant and poolside food and beverage managers and teams in achieving daily, weekly, monthly, and annual operational and financial goals.
Direct service, staffing, opening and closing procedures, cleanliness, product quality, and readiness across LandShark and designated pool outlets.
Manage outlet operating results by reviewing revenue, profit, labor productivity, food and beverage costs, controllable expenses, and budget-to-actual performance, and implement corrective action plans.
Prepare and adjust schedules and staffing plans based on occupancy, group business, weather, seasonal trends, and outlet forecasts while maintaining service levels and controlling labor.
Identify revenue opportunities through local patronage, poolside sales, promotions, menu and beverage initiatives, and suggestive selling.
Partner with culinary leadership on menu execution, inventory controls, purchasing, waste reduction, and consistent food quality.
Lead recruitment, onboarding, training, coaching, performance evaluations, recognition, and succession development for outlet managers, supervisors, and team members.
Monitor guest satisfaction feedback and service recovery, maintain floor presence and conduct table touches, and coach teams on hospitality standards.
Maintain compliance with company policies, brand standards, food safety requirements, and applicable Texas Alcoholic Beverage Commission regulations.
Oversee cash handling, POS controls, inventory counts, loss prevention, responsible alcohol service, and accurate reporting.
Monitor Guest Satisfaction Survey scores, guest feedback, and service trends; identify improvement opportunities, implement action plans, and hold the team accountable for measurable results.
Develop operating plans for peak summer periods, special events, inclement weather, and seasonal outlet openings or closures in coordination with resort leadership.
Communicate with the Director of Food & Beverage and cross-functional departments, participate in meetings, and provide timely operational and financial updates.
Ensure safe work practices and respond promptly to guest and team member concerns, incidents, and operational deficiencies.
Maintain regular attendance, professional appearance, and a visible leadership presence during peak business periods.