This is a hands-on leadership opportunity for a hospitality professional who thrives in a fast-paced, high-touch environment. The Restaurant General Manager will play a key role in shaping daily service, leading a diverse team, and ensuring that each guest experience reflects the restaurant's commitment to sustainability, community, and Caribbean hospitality.
Requirements: Minimum 5 years of senior leadership in high-volume restaurants or resorts. Must have prior experience in the Caribbean. Strong background in team development, service standards, labor and vendor management, and financial performance. Experience with farm-to-table and sea-to-table service concepts is essential.
Responsibilities:
Oversee all front-of-house operations including service, scheduling, inventory, payroll, and guest experience
Collaborate with culinary and ownership teams to deliver service aligned with the restaurant's local sourcing philosophy
Lead, train, and inspire a diverse FOH team while maintaining strong performance and accountability standards
Manage vendor relationships and ensure accurate inventory and cost control
Uphold brand integrity and community connection through hands-on leadership and consistent service excellence
Act as a cultural ambassador, aligning daily operations with the restaurant's commitment to sustainability, seasonality, and Caribbean hospitality