Restaurant General Manager – Salt + Ash

Key Responsibilities

• Leadership & Team Management:
  Lead, coach, and develop the full restaurant team (including Assistant Managers, Supervisors, Servers, Hosts, Bartenders, and support staff). Foster a culture of humility, teamwork, guest focus, and continuous improvement.
• Guest
  
  Experience:
  
  Ensure every guest receives refined, attentive, and personalized service. Oversee reservations, seating, service flow, and problem resolution to achieve top-tier guest satisfaction scores (Trip Advisor, Google, Open Table, etc.).
• Operations:
  Manage daily operations including opening/closing procedures, inventory, ordering, maintenance, and compliance with health, safety, and food‑handling standards. Collaborate closely with the Executive Chef, Sous Chefs, and culinary team on menu execution, specials, and seasonal offerings.
• Financial Performance:
  Achieve or exceed revenue, cost of goods, labor, and profit targets. Monitor sales, expenses, budgets, and P&L statements. Implement strategies to optimize pricing, upselling, private events, and revenue opportunities.
• Staffing & Recruiting:
  Partner with People & Culture on full‑cycle recruiting, hiring, training, scheduling, and retention. Conduct performance reviews, coaching, and disciplinary actions as needed. Support visa programs (e.g., J1, H2B) and local talent pipelines.
• Marketing & Partnerships:
  Promote Salt + Ash through social media, local partnerships, resort cross‑promotions, and special events. Work with Sales & Catering on private dining and group bookings.
• Compliance & Standards:
  Maintain all health department, OSHA, liquor control, and brand standards. Oversee loss prevention, inventory controls, and accurate reporting.

• Experience:
  
  Minimum 3–5 years as a Restaurant General Manager or Assistant GM in a high‑volume, upscale or fine‑dining restaurant (luxury resort/hotel experience strongly preferred).
• Skills:
  
  Proven track record in driving financial results, exceptional guest service, and team leadership. Strong knowledge of food & beverage operations, wine/beverage programs, POS systems (e.g., Delphi, Toast, or similar), and inventory management.
• Education:
  
  Bachelor’s degree in Hospitality Management, Business, or related field preferred (or equivalent experience).
• Personal Attributes:
  Passion for coastal/Florida cuisine, strong communicator, hands‑on leader, flexible with evenings, weekends, and holidays. Must embody humility and a guest‑first mindset.
• Keys‑Specific:
  Must live in or be willing to relocate to the Florida Keys area. Valid driver’s license and reliable transportation.

• Competitive salary
• Comprehensive benefits package including employer‑subsidized Medical, Dental, and Vision Insurance
• 401(k) Savings Plan with competitive matching
• Paid Time Off, holidays, and potential paid parental leave
• Health & wellness benefits, training, and professional development opportunities through EOS Hospitality leadership programs
• Resort perks including meals during shifts, employee discounts, sister property hotel discounts, and housing assistance where available

Hawks Cay Resort is an Equal Opportunity Employer (EOE). We recruit, employ, train, compensate, and promote regardless of race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, genetic information, marital status, veteran status, or any other basis protected by applicable federal, state, or local law.