Restaurant Manager – Yacht Club Restaurant

Description

Restaurant General Manager – Yacht Club Restaurant

About the Role

We are seeking a high-impact Restaurant General Manager to lead the Yacht Club Restaurant and its associated outlets. This role is designed for a proven hospitality leader with experience in upscale dining, multi-outlet operations, and building high-performing teams.

As the business leader of the Yacht Club, you will be responsible for driving financial performance, elevating the guest experience, and shaping the food, beverage, and service strategy within one of the resort’s most visible and dynamic venues.

Opportunity & Impact

This is more than an operational role—it is an opportunity to:

• Lead a flagship waterfront dining experience with strong revenue potential
• Influence and evolve menu, bar, and wine programs
• Drive measurable improvements in guest satisfaction and profitability
• Operate with autonomy and accountability similar to an owner/operator
• Contribute to the ongoing positioning of the Yacht Club as a premier dining destination

About the Outlets

Yacht Club Restaurant & Y Bar

An elevated clubhouse-style concept offering chef-driven cuisine, a curated wine program, and craft cocktails, paired with vibrant weekend entertainment.

Signature Residences Yacht Club (Private Access)

A high-touch, exclusive venue featuring beachfront dining, premium amenities, and a luxury guest experience.

Yacht Club Ballroom

A versatile event space hosting weddings, private events, and corporate functions requiring refined execution.

Key Responsibilities

Business Leadership

• Own full P&L responsibility, including revenue growth, cost control, and profitability
• Develop and implement strategies to increase top-line performance across all outlets
• Identify opportunities to enhance offerings, improve efficiency, and strengthen market positioning

Operations & Guest Experience

• Lead day-to-day operations across restaurant, bar, and events with a focus on consistency and quality
• Maintain a strong presence on the floor, ensuring elevated service standards and guest engagement
• Implement service enhancements that differentiate the experience (e.g., wine presentation, VIP service)

Team Leadership & Development

• Hire, develop, and retain a high-performing team across front-of-house and bar operations
• Establish a culture of accountability, professionalism, and service excellence
• Coach leaders and team members to improve performance, product knowledge, and upselling ability

Food, Beverage & Wine Strategy

• Partner with culinary and bar leadership to refine and evolve menu offerings
• Oversee the development and performance of a profitable beverage and wine program
• Manage vendor relationships, purchasing, and inventory to optimize quality and cost

Events & Programming

• Oversee execution of private events, weddings, and large-scale functions
• Collaborate with sales and marketing to drive event revenue and guest engagement
• Ensure seamless coordination and delivery of all banquet and group business

Required Qualifications

• Food Handler’s Certificate, TABC Certification, and TIPS required
• Valid driver’s license
• 5+ years of progressive food & beverage leadership experience
• Proven success managing high-volume or upscale dining operations
• Experience with budgeting, forecasting, labor management, and inventory control
• Proficiency in POS systems (Agilysys preferred) and Microsoft Office

Preferred Qualifications (Strongly Desired)

• Experience as a General Manager or senior leader in upscale, luxury, or fine dining environments
• Demonstrated success in:
• Opening, repositioning, or evolving restaurant concepts
• Driving revenue growth and improving profitability
• Building or managing wine and beverage programs
• Background in multi-outlet operations, including restaurant, bar, and events
• Advanced knowledge of wine, spirits, and guest experience trends
• Experience leading teams of 30+ employees
• Multilingual capabilities are a plus

Core Competencies

• Business and financial acumen
• Leadership and team development
• Operational discipline and execution
• Guest experience innovation
• Food & beverage expertise
• Communication and decision-making

Benefits & Perks

Core Benefits

• Medical, dental, and vision insurance
• 401(k) with employer match
• Paid time off and holidays
• Competitive salary + performance-based incentives

Resort Perks

• Associate housing and meal programs
• Access to resort amenities
• Travel discounts through Crescent Hotels & Resorts
• Advancement opportunities within a global hospitality network

Qualifications

Supervised front-of-house operations, ensuring exceptional guest service and consistent adherence to brand standards. Coached and developed team members to improve service quality and upselling performance. Maintained compliance with health, safety, TABC, and food handling regulations. Assisted with employee scheduling, POS system management (including Agilysys or similar), daily reporting, and operational support.

Education

• Bachelors (Preferred)
• Bachelors (Preferred)
• High School (Required)

Licenses and Certifications

• Required

  Certified Food Handler

Experience

• Required

  Supervised front-of-house operations, ensuring exceptional guest service and consistent adherence to brand standards. Coached and developed team members to improve service quality and upselling performance. Maintained compliance with health, safety, TABC, and food handling regulations. Assisted with employee scheduling, POS system management (including Agilysys or similar), daily reporting, and operational support.

• Required

  Supported multi-outlet operations including restaurant, lounge, and banquet services within a luxury resort environment. Coordinated and executed large-scale events, private dining experiences, and holiday functions, ensuring seamless service delivery. Partnered with leadership to implement training programs that improved service standards and operational efficiency. Monitored financial performance and contributed to budgeting, forecasting, and cost-control efforts.

• Required

  Managed daily operations of a high-volume waterfront restaurant and bar, consistently achieving guest satisfaction scores above brand standards. Led the hiring, onboarding, and development of a team of 30+ associates, improving retention and engagement. Increased revenue through strategic promotions, cost control initiatives, and menu optimization while maintaining high-quality service. Oversaw inventory management, ordering, and labor scheduling to meet financial and operational targets.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.