Restaurant General Manager

CoralTree Hospitality•Indian Wells, CA

About The Position

The Restaurant General Manager leads the restaurant’s overall operation, guest experience, team culture, and profitability. This hands-on leader maintains a visible presence on the floor, sets clear expectations, holds the team accountable, and establishes consistent processes that support exceptional service. The role works closely with the Chef de Cuisine, RB&E leadership, and the Director of Food & Beverage to foster a positive culture and coordinate front-of-house and back-of-house operations. The General Manager oversees daily restaurant operations, guest service, financial performance, team development, restaurant condition, and operational support for special events and resort activities. The role supervises front-of-house operations and coordinates closely with culinary leadership. Compensation is $90,000–$100,000 per year.

Requirements

Restaurant leadership or management experience in a high-volume, upscale, luxury, resort, or hospitality environment.
Strong leadership skills, including the ability to coach, motivate, and hold teams accountable.
Hands-on leadership style and willingness to be present during service.
Strong guest-service and service-recovery skills.
Working knowledge of restaurant financials, labor management, inventory, cost controls, and revenue performance.
Excellent communication and listening skills.
Strong organizational, prioritization, and problem-solving abilities.
Attention to detail and ability to create and maintain consistent processes.
Positive mindset and ability to remain composed under pressure.
Strong partnership skills and ability to work effectively with front-of-house and culinary teams.
Flexibility to work evenings, weekends, holidays, and other hours based on business demands.
Ability to stand and walk for extended periods and frequently move between the dining room, bar, kitchen, storage, and other operational areas.
Ability to occasionally bend, stoop, kneel, crouch, reach, and climb stairs.
Ability to lift, carry, push, or pull up to 25 pounds occasionally.
Ability to work indoors and outdoors and tolerate varying temperatures associated with restaurant, kitchen, and resort operations.
Ability to visually inspect areas for cleanliness, safety, presentation, and service standards.
Ability to communicate effectively in person, by telephone, and through electronic communication.
Ability to operate a computer, POS system, and standard office equipment.
Ability to work a flexible schedule based on business needs, including early mornings, evenings, weekends, holidays, and extended hours.

Responsibilities

Take ownership of the restaurant’s day-to-day operation and maintain a visible management presence on the floor.
Lead daily pre-shift meetings, communicate priorities and service expectations, identify operational gaps, and take corrective action.
Ensure appropriate staffing, supplies, equipment, and operational readiness; coordinate front-of-house and back-of-house execution with culinary leadership.
Ensure bar operations follow established policies and procedures and maintain consistent operating processes and standards.
Deliver a welcoming, attentive, and professional guest experience; monitor service quality and consistency and resolve guest concerns promptly and thoughtfully.
Maintain active manager presence during service and monitor reservations, seating, wait times, restaurant flow, availability, and revenue while balancing kitchen needs.
Maintain team-member appearance and presentation standards.
Manage labor to budget, control overtime, monitor revenue and financial performance, and maintain food, beverage, waste, and operational cost controls.
Partner with culinary leadership on food and beverage cost management and complete accurate monthly inventories.
Monitor purchasing, supplies, linen, laundry, uniforms, discounts, and promotional activity; identify opportunities to improve efficiency and profitability without compromising guest experience.
Recruit, interview, select, onboard, schedule, coach, and develop restaurant team members and managers.
Set clear expectations, hold leaders and team members accountable, provide regular feedback, recognize strong performance, and address conflicts and performance concerns professionally.
Maintain a positive, respectful, team-focused culture and conduct meetings and training to improve communication and consistency.
Develop team members and create opportunities for growth and advancement.
Monitor restaurant cleanliness, organization, appearance, equipment, and maintenance needs; coordinate facility needs with Engineering and culinary leadership.
Participate in sanitation inspections, reinforce food safety expectations, and correct conditions that do not meet standards.
Provide operational leadership for restaurant special events and coordinate staffing, purchasing, billing, and other operational needs as applicable.
Partner with resort departments, including Sales & Catering, Engineering, Housekeeping, Spa, and Guest Services.