Restaurant General Manager

Proper Hospitality Careers•Miami Beach, FL

6d•Onsite

About The Position

The Restaurant General Manager oversees the restaurant’s daily operations at The Shelborne by Proper, an oceanfront Art Deco hotel in South Beach, Miami. The role is responsible for service and kitchen coordination, staff leadership and development, budgeting and financial performance, guest experience, menu and inventory management, marketing and promotions, compliance, and vendor relationships. The manager works with restaurant staff, the executive chef or kitchen team, the marketing team, and suppliers to deliver high-quality service and support the restaurant’s performance.

Requirements

At least 5 years of experience in restaurant management or a related field, including at least 2 years in a leadership role.
Proven experience managing restaurant operations, including staffing, financial oversight, and guest service.
Strong understanding of restaurant financials, cost control, and budgeting.
Experience in menu planning, inventory management, and vendor relations.
Strong leadership skills and the ability to motivate and manage a diverse team.
Excellent customer service skills and a focus on creating an exceptional guest experience.
In-depth knowledge of restaurant operations, including front-of-house, kitchen, and service protocols.
Strong organizational and time-management skills, including the ability to prioritize and manage multiple tasks.
Excellent verbal and written communication and interpersonal skills.
Proficiency in point-of-sale (POS) systems, Microsoft Office Suite, and restaurant management software.
Ability to analyze financial reports, track sales, and implement revenue-growth strategies.
Knowledge of health and safety regulations, including food safety, sanitation, and alcohol laws.
Ability to stand, walk, and move around for extended periods during shifts.
Ability to lift up to 30 pounds.
Ability to bend, stoop, and reach occasionally.
Ability to work flexible hours, including evenings, weekends, and holidays, depending on operational needs.

Nice To Haves

Bachelor’s degree in Hospitality Management, Business Administration, or a related field is preferred.

Responsibilities

Oversee daily restaurant operations, including service, kitchen operations, cleanliness, workflow, order accuracy, and timely food delivery.
Monitor guest satisfaction and resolve complaints or issues promptly and professionally.
Coordinate front-of-house staff and kitchen operations to provide high-quality, timely service.
Lead, train, supervise, and motivate restaurant staff, including servers, bartenders, hosts, cooks, and supervisors.
Schedule shifts to provide appropriate coverage during peak hours, special events, and holidays.
Conduct performance evaluations, coach employees, and develop training programs for new and existing staff.
Develop and manage the restaurant budget and monitor revenue, labor, food and beverage costs, and operational expenses.
Analyze sales trends and implement revenue strategies such as promotions, events, and upselling initiatives.
Prepare financial reports, track performance, and adjust strategies based on financial results.
Maintain high guest-service standards and develop strategies to improve guest retention and the dining experience.
Encourage positive online reviews and engage with guests on social media or other platforms when appropriate.
Collaborate with the executive chef or kitchen team to develop and update menus based on guest preferences and market trends.
Monitor and order inventory; conduct audits to maintain accuracy and reduce waste; and ensure food is properly stored and handled.
Coordinate with the marketing team on social media, advertising, promotions, events, special offers, and themed nights.
Identify local partnerships and collaborations to enhance the restaurant’s visibility and reputation.
Ensure compliance with health, safety, sanitation, food-handling, employee-safety, licensing, alcohol-service, permit, and inspection requirements.
Conduct inspections to maintain cleanliness and hygiene throughout the restaurant.
Build and maintain supplier, vendor, and distributor relationships; negotiate pricing and contracts; and monitor vendor quality and delivery performance.