Restaurant GM Pool and Beach at The Sunny Hotel

Sunny Isles Beach, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

19 Apr, 26

Salary

0.0

Posted On

19 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Guest-Centric, Team Building, Financial Management, Marketing Strategies, Food Quality, Service Standards, Problem Solving, Conflict Resolution, Decision Making, Scheduling, Labor Management, POS Systems, Alcohol-Service Certification, Hospitality, Communication

Industry

Hospitality

Description

Restaurant General Manager – Citrus Shack The Sunny Hotel – Sunny Isles Beach, FL Full-Time | Leadership Role | Food & Beverage About The Sunny Hotel Sitting right on the sand in Sunny Isles Beach, The Sunny is more than a hotel—it’s a place shaped by genuine hospitality, thoughtful design, and the kind of moments people want to return to. And we’re building a team who knows how to bring that feeling to life, one exceptional guest experience at a time. Citrus Shack Restaurant General Manager Overview We are searching for an energetic, experienced, and guest-centric Restaurant General Manager to lead all aspects of the restaurant’s operations. This is a hands-on leadership role responsible for building an exceptional team, delivering elevated dining experiences, and ensuring Citrus Shack becomes a standout culinary destination in Sunny Isles. Summary of Responsibilities Lead and manage all daily restaurant operations, maintaining the highest standards of service, hospitality, and guest satisfaction. Create a welcoming and memorable dining experience that reflects the spirit of The Sunny—warm, bright, and effortlessly exceptional. Interview, hire, train, coach, schedule, and manage all restaurant staff while fostering a positive and collaborative team culture. Partner with culinary leadership to ensure food quality, presentation, and consistency align with brand expectations. Monitor financial performance, manage labor and operating costs, and proactively drive revenue and profitability. Implement marketing and promotional strategies to increase guest traffic and build restaurant visibility. Ensure full compliance with all health, sanitation, safety, and alcohol-service regulations. Maintain MICROS POS accuracy, reporting, inventory systems, and cash-handling procedures. Stay informed on F&B trends, guest insights, and competitive offerings to recommend menu enhancements and service improvements. Work closely with hotel leadership to support special events, activations, and guest experience initiatives. Qualifications Bachelor’s degree in Hospitality, Business, or related field preferred—or equivalent experience. Previous supervisory or management experience required. Minimum 2 years of hotel restaurant or banquet management experience preferred. Strong interpersonal communication skills and a demonstrated ability to lead, motivate, and develop teams. Professional appearance with a confident, warm, guest-facing demeanor. Excellent problem-solving, conflict-resolution, and decision-making skills. Experience with scheduling, payroll, and labor management systems. MICROS POS experience strongly preferred. Valid ServSafe, TIPS, CARE, or equivalent alcohol-service certification preferred. CPR certification preferred. Must be available to work a flexible schedule including AM/PM shifts, weekends, and holidays. Benefits As part of Davidson Hospitality Group—award-winning operators behind leading hotel and restaurant brands—team members enjoy a robust benefits program designed to enrich their lives and support their well-being: Multiple tiers of medical coverage Dental & vision insurance 24/7 Teledoc service Free maintenance medications Pet insurance Hotel & dining discounts Tuition reimbursement Paid time off (vacation, sick, bereavement & holidays) 401(k) with company match

Responsibilities

Lead and manage all daily restaurant operations while ensuring high standards of service and guest satisfaction. Create a welcoming dining experience and partner with culinary leadership to maintain food quality and consistency.