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Goodwin Recruiting

General Manager - Upscale-Casual Dining

Career Insights for Restaurant / Food Service Manager

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Based on Florida data

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What they do

A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.

$59,840 / year median in Florida

+14% projected growth

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Job Description

General Manager An established hospitality group is seeking a dynamic general manager to lead one of its premier upscale casual dining concepts. This is an outstanding opportunity for a motivated restaurant leader passionate about guest experience, operational excellence, and team culture. If you thrive in a hands-on, guest-focused environment and want to make a lasting impact, we invite you to explore this role. General Manager Requirements & Qualifications 5+ years of progressive restaurant leadership experience, including experience as a general manager in upscale casual or fine dining concepts Strong background in cost control, budgeting, and P&L management Demonstrated success building guest loyalty through active floor presence and meaningful guest engagement Proven ability to lead, mentor, and retain high-performing teams Deep understanding of hospitality, service standards, and dining room operations Hands-on, floor-driven leadership style Strong communication and problem-solving skills General Manager Preferred Background & Skills Naturally guest-focused and relationship-driven Financially disciplined and detail-oriented Confident, proactive decision maker Professional, polished, and highly visible in leadership style Committed to the values and growth of independent restaurant culture General Manager Day-to-Day Responsibilities Be a visible, welcoming leader in the dining room, fostering personal connections and guest satisfaction Address guest concerns with professionalism and urgency, setting the standard for service Oversee all front-of-house and back-of-house operations, ensuring seamless, high-quality service Maintain exceptional standards for food quality, presentation, cleanliness, and ambiance Lead pre-shift meetings and ongoing staff development to drive accountability and team success Manage inventory, purchasing, and cost controls to meet or exceed financial goals Analyze financial statements and implement strategies to improve margins and grow revenue Recruit, hire, train, and mentor a high-performing hospitality team, cultivating a positive, respectful workplace If you are an enthusiastic leader looking to take the next step in your hospitality career, we encourage you to apply.