General Manager

Sexy Fish Miami brings the vibrant spirit of contemporary Asian dining to the heart of Brickell, combining bold design, world-class food, and electric energy. Located in a stunning setting, our venue is as much a feast for the eyes as it is for the palate.

We're seeking a driven and hospitality-focused General Manager to join our leadership team and help drive operational excellence.

• 401(k) Matching
• Paid Time Off
• Extra Perks – Restaurant discounts and more!

• Understand the guest and how to efficiently manage the guests’ expectations
• To have a great front of house presence, be a leader and inspire your team
• Fully understands and articulate the financial targets
• Establish and maintain realistic budgets and identify ways to improve profitability
• Effectively manage cost controls and ensure budgets are carefully adhered to
• To demonstrate an up to date in depth understanding of the industry
• Identifies business opportunities that have the greatest potential return on investment and are consistent with the company goals and brand.
• Build and maintain strategic relationships with internal and external individuals and groups.
• To arrange an attend training and team meetings.
• Strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Manages difficult or emotional customer situations;
  Responds promptly to guest and resident needs;
  Solicits their feedback to improve service;
  Responds to requests for service and assistance;
  Meets commitments.
• Direct performance of Restaurant staff and follow up with corrections where needed.
• Cost Consciousness - Works within approved budget;
  Develops and implements cost saving measures;
  Contributes to profits and revenue;
  Conserves organizational resources.
• Motivate restaurant staff and maintain a cohesive team.
• Maintain complete knowledge of:
  • All liquor brands, beers and non-alcoholic selections available in the Restaurant.
  • The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
  • Designated glassware and garnishes for drinks.
  • All menu items, preparation method/time, ingredients, sauces, portion size, garnishes, presentation and prices.
  • Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
• Point of Sale system and manual system procedures.
• Daily reservations expectancy.
• Additional duties as assigned by management

• Taking responsibility for the business performance of the restaurant.
• Analyzing and planning restaurant sales levels and profitability.
• Organizing marketing activities, such as promotional events and discount schemes.
• Preparing reports at the end of the shift/week, including staff control, food control and sales.
• Creating and executing plans for department sales, profit and staff development.
• Setting budgets and/or agreeing them with senior management.
• Planning and coordinating menus.

• Offer clear directions and briefings to the management team
• To offer effective feedback on performance through structures reviews against company standards.
• To ensure team take full advantage of relevant learning and development opportunities.
• Makes good decisions based upon a mixture of analysis, wisdom, experience and judgement rather than emotions.
• To recruit the ideal staff members who embody the company values.

• To set, achieve and maximize sales and profit targets.
• To ensure that adequate staffing levels are maintained, and staff costs are within the weekly budget.
• To be responsible for the implementation of the company’s money handling procedure and the timely and accurate banking of all monies within company guidelines.
• To ensure daily safe checks and end of night sales administration is completed accurately.
• To ensure adequate stock levels of wine/drinks and restaurant equipment are maintained.
• To ensure that all controllable costs to include wastage are kept to a minimum whilst actively seeking new ways to improve the profitability of the restaurant.
• To adhere to…