Restaurant Manager ("Gerente de Restaurante")

LOCATON

Bianchi at the Bahia Resort Hotel is an exciting new restaurant concept from Evans Hotels, set to open in late May 2025. Specializing in Italian cuisine, artisanal pizza, and carefully crafted drinks, Bianchi will highlight the finest artisan ingredients, authentic Italian flavors, and traditional cooking techniques. Designed with a relaxed, casual ambiance, the restaurant will offer a warm, welcoming atmosphere where genuine hospitality takes center stage, inviting guests to indulge in the spirit of La Dolce Vita.

SUMMARY
The Restaurant General Manager (“Gerente General de Restaurante”) leads and inspires the team to grow our new signature restaurant, Bianchi, in all facets related to but not limited to hospitality. The General Manager is responsible for the successful daily operations of the restaurant and bar, ensuring quality, consistency, and maintaining a safe, positive working environment while meeting company goals and standards.

PAY & PERKS

• Compensation: $70,000 - $80,000 DOE**
• Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles for each hired referral at any Evans Hotels property.
• Discounted Hotel Rooms for you, family and friends
• Free Employee Parking and/or discounted MTS Pronto card
• Free Meals & Refreshments during working shifts
• Career advancement opportunities!
• Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.
• Discounts on cell phone bills, shoes, gym memberships, and more!

ESSENTIAL DUTIES

• Oversee daily restaurant and bar operations with a strong focus on team leadership, work procedures, and service excellence
• Supervise, train, and evaluate FOH staff, providing coaching, ongoing training with experts and vendors, and regular performance reviews.
• Conduct and facilitate interviews to recruit and hire top talent, ensuring staffing needs are met.
• Develop and manage FOH schedules based on business needs, ensuring timely posting and compliance with labor regulations.
• Organize and lead weekly management meetings and daily pre-shift meetings to align the team.
• Model and maintain a warm, hospitable environment, engaging with guests and ensuring gracious service at all times.
• Train staff on guest recovery techniques and handle service-related issues with professionalism.
• Monitor guest reviews, providing follow-ups that reflect genuine hospitality and service improvements.
• Establish and implement financial controls to achieve budgeted goals.
• Manage invoices, oversee cash handling and credit card procedures, and ensure accurate payroll submissions.
• Conduct regular beverage and merchandise inventories, maintain par levels, and oversee recipe and drink costing.
• Collaborate with the Chef de Cuisine and Senior Leadership on menu development, recipe testing, and enhancements.
• Stay informed on spirits, beer, wine, and culinary trends to contribut