We are seeking an experienced and passionate General Manager to lead the premiere coastal, fine dining restaurant in Emerald Isle, renowned for its locally sourced seafood, expertly prepared steaks, rooftop bar, upscale atmosphere, and exceptional service. The General Manager will be responsible for overseeing day-to-day operations, ensuring smooth seasonal transitions, financial disciplines, and managing private events. The ideal candidate will possess a strong understanding of high-end hospitality, proven leadership experience, and an ability to drive both guest satisfaction and profitability in a seasonal, high-demand environment.
Key Responsibilities:
1. Operational Leadership:
o Oversee all restaurant operations, ensuring excellence in service, product quality, and guest experience.
o Implement strategies to handle seasonal fluctuations in customer demand, ensuring consistency in service and staffing during peak and off-peak periods.
o Develop and maintain operational procedures to ensure smooth service flow, timely food delivery, and cleanliness of the dining and event spaces.
2. Guest Experience:
o Uphold the restaurant's reputation for fine dining by training staff on high standards of service and hospitality.
o Handle VIP and special guests with attention to detail, ensuring memorable experiences that foster customer loyalty.
o Respond to guest inquiries, concerns, and feedback with professionalism, actively engaging with guests to maintain high satisfaction.
3. Private Events Management:
o Oversee the coordination and execution of private events, ensuring smooth communication between clients and the events team.
o Collaborate with the culinary and events teams to develop custom menus, timelines, and layouts that meet client expectations.
o Monitor event operations, adapting as needed to ensure successful execution and customer satisfaction.
4. Team Leadership & Development:
o Recruit, hire, train, and retain top talent, fostering a positive and motivated work environment.
o Provide ongoing training and development, creating a culture of excellence, teamwork, and accountability.
o Conduct regular performance reviews and address performance issues to maintain high standards across the team.
5. Financial Management:
o Oversee budgeting, revenue forecasting, and financial planning, optimizing profitability while controlling costs.
o Analyze monthly financial reports to identify areas for improvement and implement strategies to maximize revenue.
o Develop and manage seasonal pricing strategies to account for fluctuating demand and maximize occupancy and event bookings.
6. Vendor and Inventory Management:
o Establish relationships with local and regional vendors, particularly for sourcing seasonal and sustainable ingredients.
o Oversee inventory control, minimizing waste while ensuring product quality and availability during high and low seasons.
o Negotiate contracts and manage vendor relationships to achieve cost-effective purchasing without compromising quality.
7. Health and Safety Compliance:
o Ensure that the restaurant complies with all health and safety regulations, training staff on sanitation, health codes, and safe food handling.
o Conduct regular safety checks and enforce strict hygiene standards, particularly during peak seasons when the volume of customers is high.
Requirements:
? Experience: Minimum of 5+ years in restaurant management, preferably in fine dining or high-volume coastal establishments with seasonal variations.
? Leadership Skills: Proven experience managing a diverse team, with strong interpersonal and communication abilities.
? Financial Acumen: Solid understanding of financial management, including budgeting, revenue forecasting, and cost control.
? Customer Focused: Deep commitment to delivering an exceptional guest experience.
? Event Management: Experience in managing private dining and events, including planning, execution, and client relations.
? Adaptability: Ability to thrive in a dynamic environment with seasonal demand fluctuations and a high standard of quality.
Preferred Qualifications:
? Degree in Hospitality, Business Management, or a related field.
? Experience with POS, inventory management, and reservation systems.
? Knowledge of seasonal, sustainable, and local sourcing practices.
This position offers a unique opportunity to lead a prestigious coastal restaurant with a focus on exceptional service, fine dining, and seasonal appeal. If you are a dynamic leader with a passion for hospitality and a proven track record in fine dining management, we invite you to apply.