Restaurant General Manager

The Restaurant General Manager is responsible for leading and managing all restaurant operations to deliver exceptional guest experiences, drive revenue, and maintain optimal profitability. This role requires a strong leader with hands-on management experience in high-volume dining, excellent guest relations skills, and the ability to balance operational efficiencies with maintaining high-quality food and service standards.

Essential Duties and Responsibilities:

Operational Management:

• Oversee daily operations of the Terrace Grill, ensuring all service and kitchen standards are met in alignment with the brand vision.
• Monitor and manage operational workflows, ensuring seamless coordination between the front-of-house (FOH) and back-of-house (BOH).
• Develop and implement procedures to maintain consistent food quality, presentation, and service excellence.
• Create and maintain opening, mid-shift, and closing checklists for FOH and BOH teams, ensuring completion and accountability.
• Conduct daily pre-shift meetings to set expectations, communicate goals, and address service standards.
• Ensure proper inventory management, purchasing, and receiving processes to control costs and maintain profitability.
• Implement and monitor a strong reservation system to optimize table turnover, guest satisfaction, and drive revenue.

Guest Experience:

• Set the standard for delivering excellent guest service, managing guest interactions, resolving complaints, and gathering feedback to enhance the overall experience.
• Create a personalized dining experience by regularly engaging with guests, addressing preferences, and building long-term relationships with repeat patrons.
• Monitor service flow during peak hours, ensuring guest satisfaction and prompt problem resolution.
• Curate and maintain a highly elevated ambiance in line with the restaurant's aesthetic, including overseeing music, lighting, table settings, and cleanliness.

Team Leadership:

• Recruit, train, and develop a high-performing FOH and BOH team, including servers, hosts, bartenders, and chefs.
• Set performance goals for all team members and conduct regular performance evaluations with actionable feedback.
• Lead by example, promoting a culture of collaboration, communication, and professional growth.
• Ensure proper staffing levels and create work schedules to meet business needs while managing labor costs.
• Oversee employee training programs on Forbes service standards, health and safety regulations, and customer service skills.
• Maintain an open-door policy and resolve employee conflicts while ensuring a positive work environment.

Financial Management:

• Create, monitor, and manage the restaurant's budget, including labor, food costs, operating expenses, and profit margins.
• Analyze financial data, including sales reports, cost analysis, and inventory audits, to drive profitability.
• Develop and execute revenue-generating initiatives, including special events, seasonal promotions, and private dining experiences.
• Work with the culinary team to analyze menu performance and adjust offerings to maximize sales and profit margins.
• Collaborate with the marketing team to promote the restaurant through social media, email campaigns, and local outreach efforts.

Compliance and Safety:

• Ensure all operations comply with local health, safety, and food handling regulations.
• Enforce adherence to food safety and sanitation standards, ensuring the kitchen and dining areas meet the highest cleanlinessrequirements.
• Conduct routine inspections of equipment and facilities to maintain proper functioning and cleanliness.
• Uphold all company policies and procedures, including those related to employee conduct, attendance, and workplace safety

Education and/or Work Experience Requirements:

Standard Qualifications:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field (or equivalent experience).
• A minimum of 5 years of management experience in a high-volume restaurant environment
• Strong knowledge of food and beverage operations, including culinary techniques, wine pairings, and cocktail creation.
• Proven experience in managing budgets, controlling costs, and driving profitability.
• Exceptional leadership skills, with the ability to inspire and manage large teams.
• In-depth understanding of health and safety regulations and compliance requirements in the food industry.
• Proficient in restaurant management software (e.g., POS systems, inventory management tools, and scheduling software).
• Strong problem-solving and decision-making abilities, with a proactive approach to resolving guest and staff issues.
• Outstanding communication skills, both verbal and written, with the ability to interact effectively with guests, staff, and stakeholders.
• Passion for delivering outstanding guest experiences and upholding high service standards.
• Flexible and able to work nights, weekends, and holidays as required.

Preferred Skills:

• Experience working in luxury dining establishments or high-profile restaurants.
• Certification in ServSafe, HACCP, or equivalent food safety programs.
• Multilingual abilities are a plus, especially in English and Spanish.

Physical Requirements

While performing the duties of this job, the employee is regularly required to sit; stand; bend; walk; use hands or finger; or feel objects, tools, or controls; lift boxes (up to 15 pounds); talk and hear. Vision abilities required by this job include a close vision of a computer screen.

Other Requirements:

• Regular attendance in conformance with the standards, which may be established by Naples Hotel Group from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
• Upon employment, all employees are required to fully comply with Naples Hotel Group rules and regulations for the safe and efficient operation of the hotel facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

As a family-owned business built on genuine relationships, Naples Hotel Group places immense value on the character and quality of our team. We are dedicated to creating an environment where associates serve each other, our partners, and the community with kindness and respect, working together toward meaningful shared success. Our tight-knit team structure ensures every voice is heard, fostering a collaborative culture rich with opportunities for career advancement and personal development.

Comprehensive Benefits Package for Full-Time Employees

• Paid Time Off: 2 weeks of vacation in the first year and 4 sick days per year
• Comprehensive health, dental, and vision insurance, plus disability and life coverage
• 401(k) with employer match
• Exclusive global hotel discounts
• Career growth opportunities across our hotel portfolio
• Additional perks including paid volunteer time and lifestyle discount