General Manager | Upscale Casual Restaurant & Private Events

The Opportunity

An established upscale restaurant in a premier South Florida market is seeking a General Manager to take ownership of day-to-day operations while building a growing private events business. This is an excellent next step for a polished AGM or senior restaurant leader who is ready for their first GM opportunity and wants the autonomy to run a business without layers of corporate oversight.

The operation is intentionally lean, with a team of approximately 25 employees and direct access to ownership. The right person will be visible on the floor, close to the guest, accountable for standards, and comfortable making decisions.

What You Will Do

• Own daily restaurant operations, with a strong presence on the floor during service.
• Lead, coach, and develop a small team while setting clear expectations for hospitality, professionalism, and execution.
• Build relationships with regulars and new guests and establish a visible leadership presence in the dining room.
• Maintain and reinforce SOPs so service and operating standards remain consistent.
• Manage scheduling, payroll, labor, and key operating costs with sound financial discipline.
• Work directly with ownership on operational priorities, staffing, and opportunities to improve the business.
• Take ownership of the private events pipeline, with a goal of growing the business to approximately $300K in annual revenue.
• Handle event inquiries from initial contact through proposal, negotiation, contracting, planning, and handoff to execution.
• Guide clients confidently on event formats, menus, logistics, and opportunities to enhance their experience.
• Develop repeat event business by cultivating relationships with guests, local clients, and referral sources.
• Support openings, relaunches, new initiatives, and operational improvements as the business evolves.

What We Are Looking For

• Strong AGM, senior restaurant manager, or comparable operator ready to step into broader ownership of a restaurant.
• Fine dining or polished upscale-casual operating experience.
• Hands-on leadership style—you are comfortable teaching on the floor, engaging guests, and addressing issues in real time.
• Entrepreneurial mindset and the judgment to operate independently without waiting for constant direction.
• Mature, respectful management approach with the ability to mentor employees and hold standards without unnecessary friction.
• Working financial knowledge, particularly around labor, payroll, scheduling, and restaurant cost controls.
• Sales instincts and enough private events experience to speak confidently with clients, develop proposals, negotiate terms, and close business.
• Strong relationship-building skills with both restaurant guests and event clients.
• Comfortable operating within a smaller organization where leaders wear multiple hats and decisions happen quickly.
• Opening, reopening, or restaurant relaunch experience is a plus.
• Spanish-language skills are a plus.
• Polished, well-groomed, and comfortable maintaining professional presentation standards appropriate for an upscale guest-facing environment.

Compensation & Details

• Base salary targeted in the low-to-mid $90Ks, with flexibility for an exceptional candidate.
• Approximately 55 hours per week.
• Weekend availability is required, with Saturday coverage particularly important. A regular Sunday off may be feasible once established.
• Direct access to ownership and meaningful autonomy over the operation.