Restaurant General Manager - Calusso - Signature Dining

Pier Sixty Six•Fort Lauderdale, FL

About The Position

The Restaurant General Manager leads the overall operations and business performance of Calusso, Pier Sixty-Six Resort’s fine dining restaurant. The role is responsible for luxury hospitality, culinary and beverage service quality, guest satisfaction, team development, and financial results, while ensuring alignment with resort standards and Forbes Travel Guide expectations. As Calusso’s primary leader and brand ambassador, the General Manager builds a culture of service excellence, accountability, professionalism, and continuous improvement. The role works closely with the Executive Chef, culinary leadership, resort leadership, and support departments to deliver consistent operations and exceptional experiences for a discerning clientele. The position requires a visible presence during service and includes working flexible schedules, including evenings, weekends, and holidays.

Requirements

Minimum of 5 years of progressive restaurant management experience.
Strong understanding of fine dining service standards, food and beverage operations, and guest relations.
Demonstrated experience managing restaurant budgets, labor costs, forecasting, and financial performance.
Experience leading, developing, and managing diverse teams in a high-volume, luxury hospitality environment.
Knowledge of wine, spirits, food and beverage trends, and elevated dining experiences.
Strong communication, interpersonal, organizational, and problem-solving skills.
Ability to work flexible schedules, including evenings, weekends, and holidays.
Ability to stand and walk for extended periods and navigate restaurant, kitchen, service, and other operational areas.
Ability to occasionally lift and carry items weighing up to 25 pounds, bend, reach, and perform other physical activities associated with restaurant operations.
Ability to work in a fast-paced environment, varying temperatures, and extended shifts while maintaining stamina and alertness.

Nice To Haves

Bachelor’s degree in Hospitality Management, Restaurant Management, Business Administration, or a related field preferred.
At least 3 years of experience in a General Manager or comparable senior restaurant leadership position preferred.
Restaurant management experience in luxury hotels, resorts, or fine dining establishments preferred.

Responsibilities

Oversee daily restaurant operations and ensure service is executed seamlessly and according to established standards.
Maintain a visible leadership presence on the restaurant floor and support the team during meal periods.
Ensure opening, closing, side work, preparation, and operational procedures are consistently followed.
Establish and maintain service standards appropriate to a luxury fine dining restaurant.
Manage restaurant flow, reservations, seating, table management, and guest pacing.
Collaborate with the Executive Chef and culinary leadership to align front-of-house and back-of-house operations and maintain menu execution and quality.
Conduct inspections to ensure cleanliness, organization, presentation, maintenance, and operational readiness.
Identify operational challenges and implement solutions to improve efficiency, service, and guest satisfaction.
Ensure compliance with company policies, health and safety regulations, food safety requirements, alcohol service rules, and applicable laws.
Champion personalized hospitality and ensure attentive, sophisticated service throughout the guest experience.
Personally engage with guests, including VIPs, repeat clientele, resort guests, and high-profile visitors.
Resolve guest concerns, service recovery opportunities, and special requests professionally; ensure preferences, allergies, dietary restrictions, celebrations, and special occasions are communicated and handled appropriately.
Monitor guest feedback, reviews, and satisfaction trends and create improvement plans.
Ensure service meets resort standards and Forbes Travel Guide expectations.
Recruit, select, train, develop, and retain a high-performing team; set clear expectations and responsibilities.
Lead pre-shift meetings and ongoing training in menu knowledge, beverage education, luxury service, and guest engagement.
Conduct performance evaluations, coaching, and development conversations; identify high-potential talent and develop succession plans.
Maintain appropriate staffing and optimize schedules based on forecasts, reservations, and operational needs.
Foster a collaborative, accountable workplace and support employee engagement, recognition, and retention.
Address performance concerns with People Services and ensure compliance with attendance, scheduling, timekeeping, and company policies.
Develop and manage the operating budget with Food & Beverage leadership.
Monitor revenue, labor, operating expenses, and profitability; analyze reports, sales, forecasts, and trends and communicate results and corrective actions to leadership.
Monitor labor productivity and staffing efficiency while maintaining service levels.
Partner with culinary leadership on food and beverage costs, inventory, waste, and purchasing practices.
Maintain controls for cash handling, point-of-sale transactions, discounts, voids, comps, and promotions.
Develop revenue strategies involving reservations, guest retention, special events, beverage sales, and upselling.
Ensure payroll, timekeeping, inventory, operational reporting, records, and administrative documentation are accurate.
Maintain knowledge of the menu, culinary techniques, ingredients, preparation methods, and presentation standards.
Develop and maintain knowledge of wine, spirits, cocktails, and beverage pairings; support tastings and beverage education.
Ensure the service team can confidently present menu items, recommend pairings, and answer guest questions.
Monitor food and beverage quality during service and address inconsistencies promptly.
Ensure team members complete required training and certifications and follow allergy, dietary restriction, and special-request procedures.
Partner with resort leadership and support departments to align operations with company policies and procedures.
Perform other tasks assigned by management.