Terrace Grille Lakeland
Restaurant General Manager
Terrace Grille Lakeland, Lakeland, Florida, United States, 33809
As a family-owned business built on genuine relationships, the character and quality of our staff is integral to delivering the culture of service our clients expect. Members of our team serve each other, our partners, and their community with kindness and respect, while inspiring successful returns for everyone. The diverse and intimate size of Naples Hotel Group encourages each associate's voice to be heard, fostering a dynamic environment of communal creativity that's rife with opportunities for advancement.
The Terrace Grill General Manager is responsible for leading and managing all restaurant operations to deliver exceptional guest experiences, drive revenue, and maintain optimal profitability. This role requires a strong leader with hands-on management experience in high-volume dining, excellent guest relations skills, and the ability to balance operational efficiencies with maintaining high-quality food and service standards.
Benefits:
Paid Time Off: 2 weeks of vacation in the first year and 4 sick days per year
Volunteer Time: 2 hours of paid volunteer time each month
Health, Wellness, and Income Protection: Comprehensive medical, dental, and vision insurance options, along with short-term disability, long-term disability, and life insurance plans
Retirement Savings: 401(k) plan with employer matching contributions to help you prepare for the future
Global Hotel Discounts: Exclusive rates on hotel stays worldwide
Primary ResponsibilitiesOperational Management:
Oversee daily operations of the Terrace Grill, ensuring all service and kitchen standards are met in alignment with the brand vision.
Monitor and manage operational workflows, ensuring seamless coordination between the front-of-house (FOH) and back-of-house (BOH).
Develop and implement procedures to maintain consistent food quality, presentation, and service excellence.
Create and maintain opening, mid-shift, and closing checklists for FOH and BOH teams, ensuring completion and accountability.
Conduct daily pre-shift meetings to set expectations, communicate goals, and address service standards.
Ensure proper inventory management, purchasing, and receiving processes to control costs and maintain profitability.
Implement and monitor a strong reservation system to optimize table turnover, guest satisfaction, and drive revenue.
Guest Experience:
Set the standard for delivering excellent guest service, managing guest interactions, resolving complaints, and gathering feedback to enhance the overall experience.
Create a personalized dining experience by regularly engaging with guests, addressing preferences, and building long-term relationships with repeat patrons.
Monitor service flow during peak hours, ensuring guest satisfaction and prompt problem resolution.
Curate and maintain a highly elevated ambiance in line with the Terrace Grill’s aesthetic, including overseeing music, lighting, table settings, and cleanliness.
T
eam Leadership:
Recruit, train, and develop a high-performing FOH and BOH team, including servers, hosts, bartenders, and chefs.
Set performance goals for all team members and conduct regular performance evaluations with actionable feedback.
Lead by example, promoting a culture of collaboration, communication, and professional growth.
Ensure proper staffing levels and create work schedules to meet business needs while managing labor costs.
Oversee employee training programs on Forbes service standards, health and safety regulations, and customer service skills.
Maintain an open-door policy and resolve employee conflicts while ensuring a positive work environment.
Financial Management:
Create, monitor, and manage the restaurant's budget, including labor, food costs, operating expenses, and profit margins.
Analyze financial data, including sales reports, cost analysis, and inventory audits, to drive profitability.
Develop and execute revenue-generating initiatives, including special events, seasonal promotions, and private dining experiences.
Work with the culinary team to analyze menu performance and adjust offerings to maximize sales and profit margins.
Collaborate with the marketing team to promote the restaurant through social media, email campaigns, and local outreach efforts.
Compliance and Safety:
Ensure all operations comply with local health, safety, and food handling regulations.
Enforce adherence to food safety and sanitation standards, ensuring the kitchen and dining areas meet the highest cleanliness requirements.
Conduct routine inspections of equipment and facilities to maintain proper functioning and cleanliness.
Uphold all company policies and procedures, including those related to employee conduct, attendance, and workplace safety.
Qualifications
Bachelor’s degree in Hospitality Management, Business Administration, or a related field (or equivalent experience).
A minimum of 5-7 years of management experience in a high-volume restaurant environment
Strong knowledge of food and beverage operations, including culinary techniques, wine pairings, and cocktail creation.
Proven experience in managing budgets, controlling costs, and driving profitability.
Exceptional leadership skills, with the ability to inspire and manage large teams.
In-depth understanding of health and safety regulations and compliance requirements in the food industry.
Proficient in restaurant management software (e.g., POS systems, inventory management tools, and scheduling software).
Strong problem-solving and decision-making abilities, with a proactive approach to resolving guest and staff issues.
Outstanding communication skills, both verbal and written, with the ability to interact effectively with guests, staff, and stakeholders.
Passion for delivering outstanding guest experiences and upholding high service standards.
Flexible and able to work nights, weekends, and holidays as required.
Preferred Skills
Experience working in luxury dining establishments or high-profile restaurants.
Certification in ServSafe, HACCP, or equivalent food safety programs.
Multilingual abilities are a plus, especially in English and Spanish.
*Employment is conditional on candidate's successful completion of pre-hire drug and background screening*
Naples Hotel Group is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.
The Terrace Grill General Manager is responsible for leading and managing all restaurant operations to deliver exceptional guest experiences, drive revenue, and maintain optimal profitability. This role requires a strong leader with hands-on management experience in high-volume dining, excellent guest relations skills, and the ability to balance operational efficiencies with maintaining high-quality food and service standards.
Benefits:
Paid Time Off: 2 weeks of vacation in the first year and 4 sick days per year
Volunteer Time: 2 hours of paid volunteer time each month
Health, Wellness, and Income Protection: Comprehensive medical, dental, and vision insurance options, along with short-term disability, long-term disability, and life insurance plans
Retirement Savings: 401(k) plan with employer matching contributions to help you prepare for the future
Global Hotel Discounts: Exclusive rates on hotel stays worldwide
Primary ResponsibilitiesOperational Management:
Oversee daily operations of the Terrace Grill, ensuring all service and kitchen standards are met in alignment with the brand vision.
Monitor and manage operational workflows, ensuring seamless coordination between the front-of-house (FOH) and back-of-house (BOH).
Develop and implement procedures to maintain consistent food quality, presentation, and service excellence.
Create and maintain opening, mid-shift, and closing checklists for FOH and BOH teams, ensuring completion and accountability.
Conduct daily pre-shift meetings to set expectations, communicate goals, and address service standards.
Ensure proper inventory management, purchasing, and receiving processes to control costs and maintain profitability.
Implement and monitor a strong reservation system to optimize table turnover, guest satisfaction, and drive revenue.
Guest Experience:
Set the standard for delivering excellent guest service, managing guest interactions, resolving complaints, and gathering feedback to enhance the overall experience.
Create a personalized dining experience by regularly engaging with guests, addressing preferences, and building long-term relationships with repeat patrons.
Monitor service flow during peak hours, ensuring guest satisfaction and prompt problem resolution.
Curate and maintain a highly elevated ambiance in line with the Terrace Grill’s aesthetic, including overseeing music, lighting, table settings, and cleanliness.
T
eam Leadership:
Recruit, train, and develop a high-performing FOH and BOH team, including servers, hosts, bartenders, and chefs.
Set performance goals for all team members and conduct regular performance evaluations with actionable feedback.
Lead by example, promoting a culture of collaboration, communication, and professional growth.
Ensure proper staffing levels and create work schedules to meet business needs while managing labor costs.
Oversee employee training programs on Forbes service standards, health and safety regulations, and customer service skills.
Maintain an open-door policy and resolve employee conflicts while ensuring a positive work environment.
Financial Management:
Create, monitor, and manage the restaurant's budget, including labor, food costs, operating expenses, and profit margins.
Analyze financial data, including sales reports, cost analysis, and inventory audits, to drive profitability.
Develop and execute revenue-generating initiatives, including special events, seasonal promotions, and private dining experiences.
Work with the culinary team to analyze menu performance and adjust offerings to maximize sales and profit margins.
Collaborate with the marketing team to promote the restaurant through social media, email campaigns, and local outreach efforts.
Compliance and Safety:
Ensure all operations comply with local health, safety, and food handling regulations.
Enforce adherence to food safety and sanitation standards, ensuring the kitchen and dining areas meet the highest cleanliness requirements.
Conduct routine inspections of equipment and facilities to maintain proper functioning and cleanliness.
Uphold all company policies and procedures, including those related to employee conduct, attendance, and workplace safety.
Qualifications
Bachelor’s degree in Hospitality Management, Business Administration, or a related field (or equivalent experience).
A minimum of 5-7 years of management experience in a high-volume restaurant environment
Strong knowledge of food and beverage operations, including culinary techniques, wine pairings, and cocktail creation.
Proven experience in managing budgets, controlling costs, and driving profitability.
Exceptional leadership skills, with the ability to inspire and manage large teams.
In-depth understanding of health and safety regulations and compliance requirements in the food industry.
Proficient in restaurant management software (e.g., POS systems, inventory management tools, and scheduling software).
Strong problem-solving and decision-making abilities, with a proactive approach to resolving guest and staff issues.
Outstanding communication skills, both verbal and written, with the ability to interact effectively with guests, staff, and stakeholders.
Passion for delivering outstanding guest experiences and upholding high service standards.
Flexible and able to work nights, weekends, and holidays as required.
Preferred Skills
Experience working in luxury dining establishments or high-profile restaurants.
Certification in ServSafe, HACCP, or equivalent food safety programs.
Multilingual abilities are a plus, especially in English and Spanish.
*Employment is conditional on candidate's successful completion of pre-hire drug and background screening*
Naples Hotel Group is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.