General Manager
$75,000–$95,000 year
On-siteMiami Beach, Florida, United States
Job Summary
Oversee daily restaurant operations by supervising all activities, managing reservations and seating, and maintaining high standards of service and cleanliness. Recruit, train, and develop staff while scheduling duties to ensure adequate coverage, and provide ongoing coaching and performance evaluations. Monitor operational costs, control inventory levels, and negotiate with suppliers to optimize stock and minimize waste. Handle customer inquiries and complaints promptly, ensuring compliance with health, safety, and sanitation regulations. Requires Level Two Sommelier Certification, proven leadership experience, and flexibility to work shifts including weekends and holidays.
Required Qualifications
- Proven experience as a restaurant manager or in a similar leadership role.
- Strong knowledge of restaurant operations, service standards, and best practices.
- Level Two Sommelier Certification required; strong wine knowledge and ability to support wine program operations.
- Exceptional leadership and team management skills, with the ability to motivate and develop staff.
- Excellent communication and interpersonal skills, with a customer-oriented approach.
- Strong organizational and multitasking abilities, with attention to detail.
- Ability to work under pressure and handle challenging situations calmly and effectively.
- Knowledge of relevant health and safety regulations and compliance requirements.
- Flexibility to work shifts, including weekends, evenings, and holidays.
- Must show proof of eligibility to work in the U.S.
Desired Qualifications
- Prior experience in the airport or hospitality industry is a plus.
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