Castaways is an exciting beachfront restaurant that is undergoing upgrades and additions to provide an unparalleled dining experience. Nestled along the picturesque shoreline of Lake Michigan, our establishment boasts a unique blend of great service, breathtaking views, and a vibrant atmosphere. We are seeking a dynamic and experienced General Manager to lead our team and ensure the seamless operation of our upgraded beachfront restaurant. Responsibilities: 1. Operational Leadership: • Oversee day-to-day operations to ensure efficiency, high-quality service, and adherence to established standards. • Develop and implement standard operating procedures to optimize workflow and enhance customer satisfaction. 2. Team Management: • Recruit, train, and manage a team of skilled and motivated staff. • Foster a positive and collaborative work environment, encouraging teamwork and professional growth. 3. Customer Experience: • Uphold a commitment to exceptional customer service, ensuring guests have a memorable and enjoyable experience. • Address customer feedback promptly and implement improvements based on suggestions and comments. 4. Financial Management: • Develop and manage budgets, ensuring profitability and cost control. • Monitor financial performance, analyze variances, and implement strategies for improvement. 5. Marketing and Promotion: • Collaborate with the marketing team to create and implement effective promotional campaigns. • Develop strategies to attract new customers and retain existing clientele during both peak and off-peak seasons. 6. Compliance: • Ensure compliance with health and safety regulations, food handling guidelines, and other relevant industry standards. • Stay informed about licensing requirements and maintain all necessary permits. 7. Inventory Management: • Oversee inventory control procedures to minimize waste and ensure adequate stock levels. • Implement strategies to manage seasonal fluctuations in demand effectively. 8. Event Coordination: • Plan and execute special events, private parties, and promotions to enhance the restaurant's overall appeal. Doing this in partnership with our event coordinators and sales team. Qualifications: • Proven experience as a General Manager in the restaurant industry, preferably in a high volume, or night club setting. • Strong leadership and interpersonal skills with the ability to motivate and inspire a diverse team. • Excellent communication skills, both verbal and written. • Solid understanding of financial management, budgeting, and cost control. • Knowledge of local health and safety regulations and licensing requirements. • Ability to thrive in a fast-paced and dynamic environment. Compensation: $70,000

• 1. Operational Leadership: • Oversee day-to-day operations to ensure efficiency, high-quality service, and adherence to established standards. • Develop and implement standard operating procedures to optimize workflow and enhance customer satisfaction.2. Team Management: • Recruit, train, and manage a team of skilled and motivated staff. • Foster a positive and collaborative work environment, encouraging teamwork and professional growth.3. Customer Experience: • Uphold a commitment to exceptional customer service, ensuring guests have a memorable and enjoyable experience. • Address customer feedback promptly and implement improvements based on suggestions and comments.4. Financial Management: • Develop and manage budgets, ensuring profitability and cost control. • Monitor financial performance, analyze variances, and implement strategies for improvement.5. Marketing and Promotion: • Collaborate with the marketing team to create and implement effective promotional campaigns. • Develop strategies to attract new customers and retain existing clientele during both peak and off-peak seasons.6. Compliance: • Ensure compliance with health and safety regulations, food handling guidelines, and other relevant industry standards. • Stay informed about licensing requirements and maintain all necessary permits.7. Inventory Management: • Oversee inventory control procedures to minimize waste and ensure adequate stock levels. • Implement strategies to manage seasonal fluctuations in demand effectively.8. Event Coordination: • Plan and execute special events, private parties, and promotions to enhance the restaurant's overall appeal. Doing this in partnership with our event coordinators and sales team.