The General Manager is responsible for the day to day operational success of the location. They oversee all Team Member and Manager satisfaction, development, training and follow-up. Additionally, they are responsible for guest satisfaction, maintaining unparalleled service standards, executing high level culinary recipes/plating and adhering to company initiatives as rolled out by the Executive Team. While brand standards are reflected in Food, Service and Atmosphere, the General Manager is also responsible for the appearance/upkeep of the location. They should have a strong financial acumen with an emphasis on building sales, while minimizing Prime Costs and maintaining Standard Operating Procedures (SOPs).

Core Objectives of this Role (this list is not all inclusive) :

• Strong Business and Financial Acumen that includes Sales, Comps, Labor, Prime Cost, Budgeting and Ordering
• General understanding of the entire operation, not limited to any particular department but more specifically, every department in all aspects of our business model
• Ownership Mentality in regards to the individual location and the brand, working directly with the Executive Team in all aspects of the day to day operations
• Culinary Awareness and skill set that is collaborative with the Chef Team on company initiatives, rollouts, and day to day operating norms
• Focus on Hospitality, creating Magical and One-of-a-kind experiences for our guests either directly, through our Team Members or our Managers interactions and follow up
• Collaborative approach with Human Resources and the Executive Team to implement and uphold company standards, initiatives, etc as it pertains to HR in the location
• Developmental strategy with all Team Members and Managers, fostering an environment of continual growth and in turn, bench strength for our leadership team
• Strong attention to detail in all aspects of the business and day to day operations

Job Requirements:

• Bachelor's degree in Hospitality or a related field preferred
• At least 5 years of experience in restaurant management with at least 2 of those years having worked as a General Manager in a fine dining establishment
• Experience in a High Volume Operation (in excess of $5 Million in yearly revenue)
• Professional appearance
• Able to lift/move up to 50 pounds
• Able to work in a standing position for extended period of time
• Able to adhere to a 45-hour work week with availability in the mornings or evenings, weekdays, weekends and holidays (if necessary)
• Must be Servsafe Certified
• Must be proficient in Food and Alcohol Safety

Job Type: Full-time

Pay: $55,000.00 - $63,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Restaurant type:

• Fine dining restaurant

Shift:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift

Weekly day range:

• Weekend availability

Ability to commute/relocate:

• Orlando, FL 32830: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Restaurant management: 2 years (Preferred)

Language:

• Spanish (Preferred)

Work Location: One location

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