Restaurant General Manager

Tommy Bahama Miramonte Resort & Spa • Indian Wells, CA

7d • $90,000 - $100,000

About The Position

The Restaurant General Manager leads the restaurant’s overall operation, guest experience, team culture, and profitability. This is a hands-on, highly visible leadership role that establishes clear expectations, ensures accountability, and builds consistent processes to support exceptional service. The General Manager 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 role oversees day-to-day restaurant operations, service quality, financial performance, team development, restaurant condition, and operational support for special events and resort activities. The General Manager provides leadership and supervision for front-of-house operations and partners with culinary leadership to coordinate front-of-house and back-of-house teams. Salary 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 and 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.
• Ability to work evenings, weekends, holidays, and other hours based on business demands.
• Ability to stand and walk for extended periods and frequently move among dining, 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.

Responsibilities

• Take ownership of day-to-day restaurant operations and maintain a visible management presence on the floor.
• Lead daily pre-shift meetings, communicate service priorities and expectations, identify operational gaps, and take corrective action.
• Ensure appropriate staffing, supplies, equipment, and operational readiness; partner with culinary leadership on front-of-house and back-of-house execution.
• Ensure bar operations follow established policies and procedures and maintain consistent operational processes and standards.
• Create a welcoming, attentive, and professional guest experience; monitor service quality, reservations, seating, wait times, restaurant flow, and team presentation.
• Resolve guest concerns promptly, professionally, and thoughtfully, and ensure managers maintain an active floor presence.
• Balance restaurant availability and revenue with kitchen operational needs.
• 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 monthly inventories accurately.
• Monitor purchasing, supplies, linen, laundry, uniforms, discounts, and promotional activity; identify opportunities to improve efficiency and profitability without compromising the guest experience.
• Recruit, interview, select, onboard, coach, and develop restaurant team members and managers.
• Build schedules that balance business demands, guest experience, and labor expectations; establish expectations and hold leaders and team members accountable.
• Recognize strong performance, address conflicts and performance concerns, and maintain a positive, respectful, team-focused culture.
• Conduct regular meetings and training, provide feedback, and develop team members for growth and advancement.
• Monitor restaurant cleanliness, organization, and appearance; identify and address equipment and maintenance needs with Engineering and culinary leadership.
• Participate in sanitation inspections, reinforce food safety expectations, and take corrective action when conditions do not meet expectations.
• Provide operational leadership for restaurant special events and coordinate staffing, purchasing, billing, and related operational needs as applicable.
• Partner with resort departments, including Sales & Catering, Engineering, Housekeeping, Spa, and Guest Services.
• Work a flexible schedule based on business needs, including early mornings, evenings, weekends, holidays, and extended hours.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed