Lighthouse Restaurant General Manager

The Lighthouse General Manager is responsible for overseeing all food and beverage operations within the establishment, ensuring exceptional service, high-quality food and beverages, and operational efficiency. This role requires a dynamic leader with strong managerial skills, a passion for hospitality, and a keen eye for detail. The Restaurant General Manager will collaborate with other departments to achieve financial goals, enhance guest satisfaction, and maintain the highest standards of quality and service. 

Team Member Benefits: 

• Medical, Dental and Vision 

• Employer Paid Life Insurance 

• Other Supplemental Benefits 

• Employer Matched 401K 

• Hotel Room Discounts across multiple brands 

• Enhanced paid vacation, sick time and holiday pay 

Essential Job Functions:  

• Provide leadership and direction to the food and beverage team, fostering a positive and collaborative work environment. 

• Hire, train, and develop staff to ensure a high level of performance and professionalism. 

• Conduct regular team meetings to communicate goals, updates, and performance expectations. 

• Oversee daily food and beverage operations, including restaurants, bars, room service, and banquet/catering services. 

• Ensure compliance with health, safety, and sanitation regulations. 

• Monitor inventory levels, order supplies, and manage vendor relationships. 

• Maintain a strong presence in the dining areas to interact with guests and address any concerns or feedback. 

• Ensure that all food and beverage offerings meet or exceed guest expectations in terms of quality, presentation, and service. 

• Develop and implement initiatives to enhance the overall guest experience. 

• Develop and manage the food and beverage budget, including forecasting, cost control, and revenue generation strategies. 

• Analyze financial reports to identify trends and opportunities for improvement. 

• Implement cost-saving measures without compromising quality or guest satisfaction. 

• Collaborate with the culinary team to create and update menus that reflect current trends and guest preferences. 

• Ensure that all menu items are accurately priced and described. 

• Conduct regular menu tastings and make adjustments as needed. 

• Conduct regular inspections to ensure consistency in food and beverage quality, presentation, and service. 

• Implement and maintain standard operating procedures (SOPs) for all food and beverage areas. 

• Address and resolve any operational issues promptly. 

• Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or a related field preferred. 

• Minimum of 5 years of experience in food and beverage management, preferably in a high-volume, upscale environment. 

• Proven track record of successfully managing a team and achieving financial targets. 

• Strong knowledge of food and beverage operations, including culinary techniques, beverage programs, and service standards. 

• Excellent communication, leadership, and interpersonal skills. 

• Ability to work flexible hours, including evenings, weekends, and holidays. 

• Proficiency in Microsoft Office Suite and familiarity with point-of-sale (POS) systems. 

• Ability to stand, walk, and move around for extended periods. 

• Ability to lift and carry up to 25 pounds. 

• Comfortable working in a fast-paced environment with varying levels of noise and activity. 

Job descriptions and responsibilities are subject to change depending on business needs.