General Manager

General Manager – Canonita Lake Nona

Canonita Lake Nona is an elevated, modern expression of Tavistock's Mexican concept, combining scratch-made, flavor-driven cuisine with a vibrant bar program and indoor/outdoor dining within the new Lake Nona West lifestyle center. Inspired by the original Canonita at The Venetian in Las Vegas, the Lake Nona location will feature refined Mexican dishes, street-inspired bites, and a robust selection of tequila, mezcal, craft cocktails, and regional beers. As part of Tavistock's growing Lake Nona portfolio, Canonita is expected to be one of the flagship, high-volume concepts in the district.

We are seeking an experienced, hands-on General Manager to lead the opening and ongoing operations of Canonita Lake Nona. The GM will be responsible for all front-of-house operations, financial performance, guest experience, and team leadership, working closely with the Executive Chef and Tavistock leadership to bring the brand to life and position the restaurant as a must-visit dining destination in Lake Nona West.

Key Responsibilities

• Partner with Tavistock leadership and the Executive Chef to execute the pre-opening plan, including staffing, training, systems, and service standards.
• Recruit, hire, and onboard a high-performing FOH team (management, bartenders, servers, support) aligned with the Canonita culture and guest experience.
• Help define and implement service sequences, floor plans, and guest-flow strategies for a large indoor/outdoor, high-volume restaurant environment.
• Lead and participate in training programs to ensure consistent delivery of brand standards, hospitality, and technical service.
• Own daily FOH operations, including floor management, shift execution, reservations, and pacing in a busy, destination-driven setting.
• Champion a guest-first culture, actively engaging with guests, resolving issues, and driving repeat business and strong online reputation.
• Collaborate with the Executive Chef and bar leadership to execute promotions, events, and menu changes that reflect seasonal and local influences.
• Ensure Canonita delivers on its promise of scratch cuisine and a dynamic beverage program, with attention to speed, accuracy, and presentation.
• Full P&L responsibility for the restaurant, including revenue growth, labor management, COGS, controllables, and overall profitability.
• Develop and manage budgets, forecasts, and weekly/monthly performance reviews; identify opportunities to improve efficiency and margins.
• Monitor key performance indicators (covers, check average, labor %, guest feedback, etc.) and implement action plans to achieve targets.
• Maintain tight inventory control and cash handling procedures in alignment with Tavistock policies.
• Build a strong leadership bench by coaching and developing FOH managers and supervisors for future growth opportunities within Tavistock.
• Foster a positive, inclusive work environment grounded in respect, accountability, and high performance.
• Lead by example on the floor, modeling hospitality, urgency, and composure in a high-energy setting.
• Partner with HR on performance management, recognition, succession planning, and retention strategies.
• Serve as the face of Canonita Lake Nona within the Lake Nona West district and broader community.
• Collaborate on local marketing, PR, and community engagement initiatives to drive awareness and traffic.
• Protect and grow the Canonita brand, ensuring alignment with Tavistock standards and long-term vision.

What We Offer

• Competitive base salary plus performance-based bonus.
• Comprehensive benefits package (medical, dental, vision, 401(k), and more).
• Opportunities for growth within Tavistock Restaurant Collection as Lake Nona and the broader Florida portfolio continue to expand.
• The chance to shape and lead a flagship opening in one of Orlando's fastest-growing communities.

Qualifications

• 5+ years of progressive restaurant leadership experience, including at least 3 years as General Manager or equivalent in high-volume, full-service concepts.
• Experience opening a new restaurant or leading a major relaunch is strongly preferred.
• Proven success managing $5M+ annual revenue operations; exposure to lifestyle centers, destination dining, or resort environments is a plus.
• Strong business acumen, with demonstrated P&L management, budgeting, and KPI-driven decision making.
• Track record of building, developing, and retaining high-performing teams.
• Passion for Mexican cuisine and beverage, with enthusiasm for learning and storytelling around food, tequila, mezcal, and craft cocktails.
• Excellent communication, problem-solving, and conflict-resolution skills.
• Comfortable working evenings, weekends, and holidays in line with restaurant demands