Restaurant General Manager

We are seeking an experienced, passionate, and hands-on Restaurant General Manager to lead our restaurant operation.

The Restaurant General Manager is responsible for the overall operation, guest experience, team culture, and profitability of the restaurant. This leader will be highly visible on the floor, set clear expectations, hold the team accountable, and create consistent processes that support exceptional service.

 

Success in this role requires a leader who sees what needs to be done and takes ownership. The Restaurant GM will work closely with the Chef de Cuisine, RB&E leadership, and Director of Food & Beverage to create a positive culture while ensuring both front-of-house and back-of-house operations work together effectively.

 

Salary $90,000-$100,000/year

 

The Restaurant General Manager provides leadership and supervision for restaurant front-of-house operations and works closely with culinary leadership to ensure strong coordination between front-of-house and back-of-house teams.

 

 

• Take ownership of the restaurant's day-to-day operation.
• Maintain a strong, visible management presence on the floor.
• Lead daily pre-shift meetings and communicate priorities and service expectations.
• Identify operational gaps and take action to correct them.
• Ensure appropriate staffing, supplies, equipment, and operational readiness.
• Partner closely with culinary leadership to ensure smooth FOH and BOH execution.
• Ensure bar operations follow established policies and procedures.
• Create consistent processes and follow through to ensure standards are maintained.

• Create a welcoming, attentive, and professional restaurant experience.
• Ensure guests are greeted and cared for in a friendly and accommodating manner.
• Monitor the quality and consistency of service throughout each shift.
• Resolve guest concerns quickly, professionally, and thoughtfully.
• Ensure managers maintain an active floor presence during service.
• Monitor reservations, seating, wait times, and restaurant flow.
• Maximize restaurant availability and revenue while balancing the operational needs of the kitchen.
• Maintain high standards for team member appearance and presentation.

• Manage labor to budget and actively control overtime.
• Monitor daily restaurant revenue and overall financial performance.
• Maintain strong food and beverage cost controls.
• Partner with culinary leadership on food and beverage cost management.
• Ensure monthly inventories are completed accurately.
• Monitor purchasing, supplies, linen, laundry, uniforms, discounts, and promotional activity.
• Maintain effective beverage, waste, and operational controls.
• Look for opportunities to improve efficiency and profitability without compromising the guest experience.

• Recruit, interview, select, onboard, and develop restaurant team members.
• Build schedules that balance business demands, guest experience, and labor expectations.
• Establish clear expectations and hold leaders and team members accountable.
• Coach and develop managers and team members through regular feedback and communication.
• Recognize strong performance and celebrate team successes.
• Maintain a positive, respectful, team-focused culture.
• Address team conflicts and performance concerns promptly and professionally.
• Conduct regular meetings and training to strengthen communication and consistency.
• Develop team members and create opportunities for growth and advancement.

• Monitor restaurant cleanliness, organization, and overall appearance.
• Ensure equipment and restaurant maintenance needs are identified and addressed.
• Partner with Engineering and culinary leadership on equipment and facility needs.
• Participate in sanitation inspections and reinforce food safety expectations.
• Take corrective action when restaurant conditions do not meet expectations.

• Provide operational leadership for restaurant special events.
• Coordinate staffing, purchasing, billing, and operational needs for events as applicable.
• Partner effectively with resort departments, including Sales & Catering, Engineering, Housekeeping, Spa, Guest Services, and other operational teams.

The physical requirements below are representative of those necessary to perform the essential functions of this position. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

 

• Ability to stand and walk for extended periods throughout the restaurant and resort.
• Ability to frequently move between the dining room, bar, kitchen, storage, and other operational areas.
• Ability to occasionally bend, stoop, kneel, crouch, reach, and climb stairs while overseeing restaurant operations.
• Ability to lift, carry, push, or pull up to 25 pounds occasionally.
• Ability to work in both indoor and outdoor environments and tolerate varying temperatures associated with restaurant, kitchen, and resort operations.
• Ability to visually inspect restaurant 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 as required.
• Ability to work a flexible schedule based on business needs, including early mornings, evenings, weekends, holidays, and extended hours.

#Miramonte

 

We are looking for a leader who brings energy, accountability, consistency, and genuine hospitality to the operation.

The ideal candidate will have:

• Restaurant leadership or management experience in a high-volume, upscale, luxury, resort, or hospitality environment.
• Strong leadership skills with the ability to coach, motivate, and hold teams accountable.
• A 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 the ability to create and maintain consistent processes.
• A positive mindset and ability to remain composed under pressure.
• Strong partnership skills and the ability to work effectively with both FOH and culinary teams.
• Flexibility to work evenings, weekends, holidays, and other hours based on business demands.

You may be a great fit if you are a leader who:

• Takes ownership instead of waiting to be directed.
• Sees opportunities and acts on them.
• Sets expectations and follows through.
• Builds accountability while maintaining a positive team culture.
• Develops people rather than simply managing shifts.
• Leads from the floor and understands what the team and guests are experiencing.
• Brings solutions when something isn't working.
• Has the drive and passion to continuously improve the restaurant.