Restaurant General Manager - Luxury Beachfront Hotel at Pelican Grand Beach Resort

Fort Lauderdale, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

02 Jul, 26

Salary

0.0

Posted On

03 Apr, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Operations management, Financial management, Staff management, Budgeting, Inventory control, Food cost management, Leadership, Problem-solving, Analytical skills, Communication, HACCP controls, Personnel management, Conflict management, Time management, Microsoft Office, Client relations

Industry

Hospitality

Description

Description Sitting directly on the Atlantic Ocean, Pelican Grand Beach Resort boasts breathtaking views and instantly surrounds guests with a sense of old Florida grandeur. 156-rooms, 4 diamond, 3 outlets, a lazy river and beach front? Yes please! At Pelican, we often celebrate our employees’ accomplishments. Are you all about being your best self, doing the right thing, bringing your natural smile and having fun? Then we hope to welcome you to our amazing family. We are excited that you are considering joining Pelican Grand Beach Resort! Summary: The Restaurant General Manager (RGM) oversees all aspects of restaurant operations, ensuring smooth and efficient daily functions. The RGM brings experience that will foster strong interdepartmental relations and integrate the dining service department with the facility plan of operations. In addition, our ideal RGM will manage staff, control costs, ensure customer satisfaction, and implement strategies to improve profitability. Key Responsibilities: Manages in compliance with Company established policies and procedures Manages in compliance with local, state, and federal laws and regulations Maintains food cost while ensuring quality standards Establishes and maintains good rapport with staff, client and guest and other departments Manages purchasing and inventory controls Plans menus in consultation with Director and chefs Operations Management: Oversee daily restaurant operations, including front-of-house and back-of-house functions, ensuring efficiency and quality. Financial Management: Manage budgets, track expenses and revenue, and implement strategies to optimize profitability. Staff Management: Recruit, train, supervise, and evaluate staff, fostering a positive work environment. Streamlining the restaurant processes to improve the guest experience Leadership to guide and inspire the staff Strong organizational skills to keep things running smoothly Problem-solving skills for unexpected circumstances, such as staffing shortages or unhappy customers Analytical skills to interpret reports and make data-driven decisions Engage a high level of communication across co-departments to ensure organized and consistent operations. Please provide desired salary range. At Pelican, we take pride in supporting our initiatives towards Diversity, Equity, Inclusion and Accessibility. We have established a hotel committee to bring together a variety of thoughts, perspectives, and expressions – and we would love for you to share yours with the team! Requirements Required Qualifications: Bachelor’s degree is preferred, or equivalent professional experience Eight to ten years upscale food service experience, including six years’ experience at the management level Experience in personnel management including hiring, supervision, evaluation and succession planning Proven track record to achieve company goals in compliance with company/client policies and procedures Excellent leadership and organizational skills, and must possess attention to detail Effective problem solving and conflict management skills Ability to multi-task as well as stay on task and concentrate with constant interruptions Experience in food purchasing, food costs and inventory control Ability to create budgets, flash reports, financial targets and forecasts Must be knowledgeable on HACCP controls along with proper storage and use of food Exceptional business etiquette and client relations Manages time effectively and prioritizes tasks to meet deadlines Conformity to the highest standards of personal integrity and ethical behavior Excellent knowledge of Microsoft Office: Word, Excel and PowerPoint ServSafe or Department of Health certification a plus Key Physical Requirements: Mobility & Stamina: Standing and walking for extended, often 8–12 hour shifts. Lifting & Carrying: Frequently lifting, moving, and stocking inventory, food items, and equipment weighing between 50 and 75 pounds. Environmental Adaptability: Working in environments with variable temperatures (hot kitchens, cold walk-in coolers/freezers) and sometimes high noise levels. Physical Dexterity: Bending, stooping, reaching, and performing repetitive hand/wrist motions for administrative tasks and service. Visibility & Awareness: Moving throughout the front and back of the house to monitor staff performance, clean, and maintain safety. Sensory Requirements: High level of alertness, including good vision (close, distance, peripheral, depth perception) to evaluate food quality, cleanliness, and safety. Please provide desired salary range. Noble House Hotels & Resorts are proud to encourage and support an environment where everyone can be a successful team member (come as they are) as their true authentic self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team (rooted in family) and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.

Responsibilities

The Restaurant General Manager oversees daily operations, including front-of-house and back-of-house functions, to ensure efficiency and quality. They are responsible for managing budgets, optimizing profitability, and leading staff to provide an exceptional guest experience.