Restaurant General Manager

Pier Sixty Six•Fort Lauderdale, FL

20d

About The Position

Pier Sixty-Six Resort is seeking a seasoned Restaurant General Manager to lead The Restaurant operation and deliver exceptional five-star service. Reporting to the Director of Food and Beverage, the role leads project management for the restaurant opening, including recruitment, menu creation, development of service standards and style, and implementation of training, processes, and operating standards. The Restaurant General Manager oversees departmental strategy and execution, supports the brand’s service initiatives, and helps meet customer and employee needs while growing revenue and maximizing financial performance. The role works with Food and Beverage leadership on menus and wine lists, manages and develops the restaurant team, controls costs, and remains highly visible in the operation to recognize employees, build positive relations, and attend to guest requests. The position requires a service-focused, creative and motivated leader who promotes team development and a continuous learning environment.

Requirements

At least 4 years of fine-dining, luxury, or Michelin Star management experience.
Four years of experience in luxury restaurant management, or four years of experience in food and beverage, culinary, event management, or a related professional area with a relevant two-year degree.
Previous pre-opening experience is essential.
Valid Food Handler’s card.
Knowledge of Forbes service standards.
Advanced wine and spirit knowledge and service training.
Strong food and beverage knowledge and business acumen.
Excellent communication skills and an innovative mindset.
Ability to adapt to changing business environments and lead efficient financial management.
Ability to motivate and lead a team of professionals.
Strong interpersonal, relationship-building, organizational, multitasking, and people-management skills.
Attention to detail, creativity, strong work ethic, and a passion for service.
Ability to work a flexible schedule that may include evenings, weekends, and holidays.
High school diploma or GED; alternatively, a two-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major.

Nice To Haves

Two to three years’ experience in the same restaurant management position.
Experience in luxury hotels, standalone restaurants, or restaurant groups.
Strong wine knowledge.

Responsibilities

Lead the restaurant operation and project-manage its opening.
Recruit, select, manage, and develop the restaurant team.
Develop and implement departmental strategies and ensure implementation of brand service strategies and initiatives.
Ensure food and beverage operations meet target customer needs, support employee satisfaction, grow revenue, and maximize financial performance.
Develop strategies to deliver products and services that exceed customer and employee expectations and provide a return on investment.
Work with the Food and Beverage leadership team to design menus and wine lists.
Control costs through scheduling, budgeting, purchasing, inventory control, and other cost-control measures.
Observe facilities and equipment and make recommendations for improvements when required.
Maintain a visible presence in the operation, recognize employees, promote good public relations, and respond to special guest requests.
Establish service standards and style and implement training, processes, and standards for a successful opening.
Promote team development and a continuous learning environment.
Travel as needed for training, conferences, and special events.