Restaurant General Manager

Restaurant General Manager – Studio Mediterranean Lead and manage our restaurant operations to drive profitability, enhance guest experiences, and maintain the highest standards of service and presentation. Responsibilities Provide strategic and operational leadership, guidance, direction, and tactical expertise on the hotel’s restaurants. Drive hotel profitability through revenue generation, cost control, guest satisfaction, and associate engagement. Assist F&B Managers with daily restaurant operations, floor support, special events, and restaurant reservations. Oversee selection, training, and development of personnel within the department. Maintain constant communication within the restaurant. Provide conflict resolution and enforce disciplinary, termination procedures, and workplace standards. Address operational issues promptly with management and staff. Monitor restaurant elements (lighting, music, temperature), business and staffing levels, service standards, Forbes standards, service timing, dining room cleanliness, and ensure food/beverage quality and presentation meet standards. Maintain cleanliness and accuracy of restaurant menus. Control payroll and equipment costs to minimize loss. Manage financial operation, including budgeting, forecasting, and reporting. Attend all restaurant daily line‑ups and weekly meetings. Ensure adherence to safety and sanitation policies. Create and maintain staffing schedules with appropriate coverage. Implement cost‑control measures and revenue‑enhancement strategies to maximize profitability while maintaining service quality. Maintain high standards of service excellence, food quality, and presentation, ensuring consistency and brand adherence. Deliver on guests’ expectations and create WOW moments. Perform additional duties as assigned based on business needs. Qualifications Prior Food and Beverage Management experience required. Excellent verbal and written communication skills. Ability to prepare and analyze data, figures, and transcriptions on a computer. Proficiency with Microsoft Office (Word, Excel, PowerPoint, Outlook). Willingness to embrace technology and continuously learn. Knowledge of food service techniques and cost controls (labor, productivity, food cost, etc.). Knowledge of alcoholic and non‑alcoholic beverages. Knowledge of hotel food and beverage operations. Budgetary analysis skills. Flexible to work weekends, holidays, and varying schedules. Experience in luxury hotel environment is a plus. Passionate coach and leader capable of developing high‑performing teams. Integrity and trustworthy behavior. Benefits DTO (Discretionary Time Off). Healthcare benefits. Health Savings Account and Flexible Spending Accounts. 401(k) retirement plan with company matching and loan option. Banking and Investing Program (preferred rewards, mortgage discount, waived fees). Fertility & Family Forming Assistance. Parental leave pay differential. Pet Insurance. Hotel discounts. Free meals. Fitness & wellness discounts. LinkedIn Learning membership. Hearts of (insert brand)/Hearts of Pendry community engagement. Associate events throughout the year. Salary range: $92,000 to $139,000. Physical Requirements Grasping, holding, sitting, walking, repetitive motions, bending over. Ability to stand and exercise mobility for extended periods during shift. Ability to lift and carry up to 50 pounds regularly and for extended periods. Ability to push and pull food serving equipment and carts weighing up to 200 pounds on a semi‑regular basis. We are an Equal Opportunity Employer – veterans/disability. Qualified applicants are considered without regard to race, color, religion, sex, age, national origin, sexual orientation, gender identity, disability, protected veteran status, or any other basis prohibited by federal, state, or local law. Applicants with disabilities who need assistance or accommodation are encouraged to contact the People Department directly. #J-18808-Ljbffr