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General Manager
1737 N Bayshore Dr, Miami, FL 33132, United States
Casadonna hiring General Manager in Miami, FL

Casadonna hiring General Manager in Miami, FL

CasadonnaMore Info

Full Time • Salary (Based on Experience)
Expires: Jun 27, 2024

273 people viewed

Required Years of Experience

3 years

Job Details

Groot Hospitality employs team members who demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast paced multicultural environment. We are always looking for passionate people who will embrace our belief of hospitality, company growth and customer experience. Our commitment to diversity, teamwork, and integrity are indicative of the service we provide to our guests. We offer career opportunities with work/life balances, as well as a rewarding career experience.

As a General Manager for a restaurant, you are the head of a dining establishment. You will provide inspiring leadership to a team of workers that can motivate them to work harder and more effectively. You will work with your team to develop strategies that reduce costs and increase sales within the company. You will ensure that patrons have a positive experience when dining in the restaurant.

Due to the nature of our business, this position is required to work weekends and holidays.

The day-to-day responsibilities include but are not limited to:

General Duties and Responsibilities:

  • Control operations by developing effective policies, creating high standards and working to make adjustments when appropriate.
  • Ensure an outstanding dining experience by regulating presentation, taste, service and atmosphere for all guests; develop ways to cultivate a regular customer pool.
  • Supervise a team of employees; work to create a cohesive unit of people who effectively communicate; create a hiring process for key staff that ensures qualified people are selected, trained and retained through top recruiting practices; consider actions of employees in various situations that deem rewarding or disciplinary action.
  • Follow all appropriate health code and local jurisdiction food handling requirements, maintain food safety certifications, and model exemplary food health safety practices to employees.
  • Create a professional atmosphere that sustains top employee safety standards and provides guidelines to personnel to eliminate hazards and dangers in the workplace.
  • Look for new and innovative solutions to problems in the restaurant industry.
  • Lead the restaurant to achieve new and greater goals in order to stand above the competition within the industry.

The requirements for this position include but are not limited to:

  • Finance
  • Review P&L
  • Review GL
  • Identify improvement areas and devise remedies for improvement
  • Complete detailed P&L review
  • Follow-through with solutions on variable cost issues
  • Completes annual budget and presents to Dir of Operations
  • Manages Capex Projects
  • Supervise the accurate completion of daily financial reports
  • Takes all appropriate measures to ensure that all variable costs are in line with budgeted expectations
  • Responds to immediate cost control issues
  • Ensures all inventories are turned in at specified time
  • Ensures accuracy of monthly and weekly inventories
  • Ensures security of all inventory
  • Ensures consistency of inventory procedure and communication to new managers regarding SOPs.
  • Ensures inventory levels are at budget compliance
  • Marketing
  • Attends and contributes to weekly Sales and Marketing meeting
  • Follow-through on all self assigned tasks
  • Distribute to specified Distribution List
  • Work with Marketing team to generate new ideas
  • Work with Chef and Sommelier to promote specials
  • Establish and maintain Concierge program
  • Establish and maintain Community outreach
  • Establish and maintain Grass roots plans
  • HR
  • Supervises, manages and mentors all managers on all HR matters
  • Participates in all Disciplinary Actions
  • Host Weekly Manager Meeting at specified time – distributes minutes, follow up and holds managers accountable for actions required from meeting
  • Ensures information is accurate and up to date
  • Follows up with status of all tasks at next meeting until completion
  • Ensures notes get distributed to specified distribution list
  • Management
  • Directs all FOH Management, Supervisors and Leads
  • Participates and contributes with all BOH Management meetings
  • Responsible for Supervision/Execution of all FOH Management Job Duties
  • Open and clear communication with Corporate
  • Conducts thorough investigation of guest complaint and finds resolution
  • Follows up with guest immediately after the complaint is received (within 24 hours)

Knowledge and Skills:

  • Able to communicate in a friendly and professional manner with all customers, team members and management
  • Detailed knowledge of products, services and hours of operation
  • Strong computer skills and ability to learn computer software

Education & Experience:

  • A minimum of 5-10 year’s experience in a restaurant management position
  • Experience in resolving customer issues/complaints as well as overall excellent customer service required
  • Solid time management, organization and prioritization skills
  • Proven ability to effectively build and foster a team environment
  • Ability to make decisions in a fast-paced environment
  • Ability to effectively communicate verbally and non-verbally with others
  • Ability to work with all personality types even in adverse situations
  • Ability to prioritize, anticipate situations, and take quick action
  • Ability to manage multiple projects and recommend/implement effective solutions
  • Demonstrated commitment to customer service
  • Excellent problem solving/decision making skills
  • Ability to work independently and proactively in a fast-paced environment
  • Hierarchy & Seniority Level: Director of Operations > General Manager

Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Paid Time Off

Required Skills

Team Development and Training

Wine Service

Customer Service

Restaurant Management

POS Systems


High Volume Service

Conflict Resolution

Food Safety Knowledge

Staff Management of up to 20


Staff Management of up to 75

Can Lift Up to 50 Lbs


Attention to Detail

Team Management

Service Procedures

Positive Attitude

Inventory Management

Reservation Management Platforms

Organizational Skills


Ordering / Purchasing

Problem Solving

Wine Knowledge

Fine Dining Service


Food and Beverage Pairing

300+ Covers Per Night

Payroll Management


Financial Management

People Skills

Food and Wine Knowledge

Office Suite Software


Spirits Knowledge

Beer Knowledge


Business Management Knowledge

Training Others


Guest Service

Events Management


Cocktail Making

Staff Scheduling

Hospitality Driven

Business Operations

Hospitality Management Degree

Food Preparation

Vendor Management

Work In a Fast-Paced Environment

Coffee Knowledge

TIPS Certified

Team Training

Glassware Knowledge



Toast POS

Read more

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Part of Groot Hospitality

Casadonna is a coastal Italian-inspired waterfront restaurant developed in partnership between Groot Hospitality and Tao Group Hospitality. It is housed in the same Mediterranean Revival building as Miami’s historic women’s club, located in the city’s burgeoning Edgewater neighborhood. In fact, the name “Casadonna” is derived from the setting-it is a fusion of Italian words translating to “house of the woman.”

Riviera-style Italian cooking serves as the heart of Casadonna’s cuisine. The menu features the freshest and finest local and imported products, with signature handcrafted dishes. Plates are based around traditional recipes found in the coastal towns of Naples, Taormina, Bari, Positano, and Gaeta, and each is presented in a contemporary fashion. Bespoke cocktails and an extensive wine list will complement this approach.

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