E11EVEN - Restaurant GM

E11EVEN Club Hotel & Residences • Miami, FL

17d • Onsite

About The Position

The Restaurant General Manager is responsible for the organization, management, and administration of all daily operational aspects of the restaurant at E11EVEN Club Hotel & Residences. Leading the front of house team and the Restaurant Assistant General Manager, this position ensures consistent service standards, financial performance, and an exceptional guest experience, and is visibly present on the restaurant floor during peak service.

Requirements

• High school or equivalent education required.
• Four to six (4-6) years of restaurant management experience in a hotel or upscale restaurant environment, including at least two (2) years as a Restaurant Manager, Assistant General Manager, or similar role.
• Strong knowledge of cost accounting, budgeting, labor management, and profitability.
• Extensive food and beverage knowledge, with the ability to recall ingredients and dishes to inform guests and service staff.
• Familiarity with restaurant management software, such as OpenTable and SevenRooms.
• Strong leadership, motivational, interpersonal, and conflict resolution skills.
• Strong analytical, decision-making, and oral/written communication skills.
• Thrive in a collaborative environment, working closely with Culinary, Events, Marketing, Human Resources, and leadership.
• Create a warm, welcoming, and positive environment for guests and employees, and embody E11EVEN Club Hotel & Residences service standards.

Nice To Haves

• Bachelor’s degree in Business Administration, Hospitality/F&B Management, or Culinary schooling preferred.
• Bilingual or multilingual ability preferred.

Responsibilities

• Oversee all daily restaurant operations, ensuring service, food quality, and presentation meet E11EVEN Club Hotel & Residences standards.
• Circulate on the restaurant floor during service, checking with guests and service staff to ensure guest satisfaction, handling guest complaints, and thanking guests upon departure.
• Supervise the setup and maintenance of dining room areas, and assign and oversee all opening and closing side duties.
• Monitor and maintain the cleanliness of dining rooms and work areas; conduct daily inspections of the restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
• Communicate all relevant details to the culinary team and other F&B managers, and work closely with Sales & Catering to ensure efficient operations and quality guest service.
• Manage the SevenRooms reservation system with the host staff, ensuring the accuracy of all guest and shift reservations.
• Remain calm and alert, especially during emergency situations and heavy business periods, serving as a role model for F&B staff.
• Lead, supervise, and develop the Restaurant Assistant General Manager and front of house team.
• Lead the recruitment, selection, and hiring of front of house staff.
• Ensure all staff meet established standards of service; monitor and test service skills, and retrain and reinforce food quality and service standards.
• Recognize outstanding performance, administer fair and consistent corrective action, and ensure performance appraisals, including ninety-day introductory reviews, are completed on time.
• Prepare weekly schedules in ADP Workforce Now based on anticipated business levels, ensuring labor cost objectives are met, and ensure payroll entries are accurate and submitted by deadline.
• Conduct daily pre-shift and monthly staff meetings, and attend interdepartmental meetings.
• Manage restaurant budgets, forecasted revenues, payroll, and food and beverage costs, and execute targets based on daily operations and KPIs.
• Oversee beverage inventory, cost of goods calculations, liquor purchasing, requisitions, and the distribution of inventory and supplies.
• Maintain sales records, track cash receipts, and prepare operations reports as requested by management.
• Collaborate with the Director of Food & Beverage and Chefs on menu development, marketing initiatives, and programs that drive sales.
• Develop and maintain Standard Operating Procedures (SOPs) for front of house operations.
• Ensure all Accounting and Human Resources policies are followed, and report employee issues or grievances to the Director of Food & Beverage and/or People & Culture.
• Oversee Micros/POS programming for the restaurant.
• Perform other related duties as assigned by management.

Benefits

• Medical insurance
• dental insurance
• vision insurance
• life insurance
• short-term and long-term disability insurance
• 401(k) Retirement Plan with employer matching contributions
• Paid holidays
• Paid vacation
• Paid sick leave
• Employee assistance program (EAP)
• Educational opportunities / Tuition reimbursement
• Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED