F&B General Manager

Description

The General Manager is responsible for overseeing the daily operations of the restaurant’s food and beverage team, ensuring excellent guest service, smooth service flow, and consistent adherence to company standards. This role focuses on staff leadership, training, scheduling, and maintaining a positive dining experience.

• Collaborate with the chef de cuisine and the culinary team on menu development, pricing, and execution.
• Supervise and support servers, bartenders, hosts, and bussers during shifts
• Ensure guest satisfaction by resolving complaints promptly and professionally
• Oversee daily floor operations, including opening/closing procedures and shift checklists. Manage daily shift assignments, breaks, and scheduling to ensure proper coverage
• Monitor guest flow and adjust staffing or floor plans as needed
• Maintain a clean, organized, and welcoming dining environment
• Assist in coordinating with the kitchen and bar to ensure timely food and beverage service
• Support execution of special events, banquets, and promotions as needed
• Uphold compliance with health, safety, and alcohol service regulations
• Oversee inventory management
• Ensure ongoing training in service standards, and product knowledge,
• Identify opportunities to improve efficiency, guest satisfaction, and profitability.
• Align outlet goals with overall resort strategy and initiatives.
• Own the outlet’s P&L, including revenue, labor, food, beverage, and controllable expenses.
• Develop and execute budgets, forecasts, and strategic plans.
• Build a culture of transparency and trust in the restaurant through ongoing, direct communication
• Recruit, train, and retain management and hourly staff
• Strong coaching and performance management skills

• 3–5+ years in a senior leadership role
• Strong leadership and communication skills
• Ability to guide a team in a fast-paced environment
• Problem-solving and conflict-resolution skills
• Knowledge of POS systems and basic reporting (Including Toast, Open Table, etc.)
• Ability to speak and understand Spanish a plus
• Flexible schedule, including evenings, weekends, and holidays

• Able to work 10-hour plus shifts
• Able to stand, sit, or walk for extended periods of time
• Able to grasp, lift, and/or carry up to 50 lbs. as needed
• Able to withstand changes in temperature, steam, and heat
• Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature, presentation, and preparation