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FOH Manager
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Kyma West Palm Beach
West Palm Beach, FL (In Person)
$80,000 Salary, Full-Time
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Job Description
Job Summary We are seeking an experienced, charismatic, and highly motivated General Manager to lead daily operations and deliver exceptional guest experiences in a fast-paced hospitality environment. The ideal candidate is a natural leader with a strong presence on the floor, excellent people skills, and a passion for hospitality, food, and beverage. This role requires a hands-on operator who excels in team leadership, system execution, staff development, and operational organization. The General Manager will oversee all front-of-house operations, ensure service standards are consistently maintained, drive financial performance, and foster a positive and professional workplace culture. A strong background in beverage and wine knowledge is essential, along with the ability to train and inspire teams to deliver elevated service experiences. Minimum Qualifications Proven experience as a General Manager or senior hospitality leader in a high-volume restaurant or hospitality environment. Strong leadership, communication, and interpersonal skills. Demonstrated ability to manage and develop teams in a fast-paced setting. Strong operational and organizational skills with excellent attention to detail. Experience with scheduling, labor management, inventory controls, and system execution. Extensive knowledge of wine, spirits, cocktails, and beverage service standards. Ability to work flexible hours, including evenings, weekends, and holidays. Preferred Qualifications Fine dining or upscale hospitality experience preferred. Experience with staff training and performance development programs. Familiarity with POS systems, inventory management systems, and reporting tools. Advanced wine education is a plus. Knowledge of Greek and Mediterranean cuisine, culture, and hospitality traditions is a plus. Strong understanding of financial reporting, budgeting, and cost controls. Responsibilities Oversee daily restaurant operations to ensure exceptional service and guest satisfaction. Lead, coach, and develop front-of-house management and service teams. Maintain high standards for hospitality, professionalism, cleanliness, and operational efficiency. Execute systems and procedures consistently to improve workflow and accountability. Conduct ongoing staff training focused on service standards, beverage knowledge, and guest experience. Manage scheduling, labor controls, inventory, and operational costs. Support beverage and wine programming while educating staff on product knowledge and upselling techniques. Resolve guest concerns professionally and maintain strong guest relationships. Collaborate with ownership and department leaders to achieve financial and operational goals. Foster a positive, energetic, and team-oriented culture.