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General Manager at Palms Court Gardens
Amory Enterprises
- St. Kitts and Nevis
- Negotiable
- Permanent full-time
- Updated 31/10/2025
- Human Resources
Motivated leader with a positive attitude, strong work ethic, and refined, approachable presence. Excellent in communication, delegation, and conflict resolution, with the ability to balance creativity, operations, and financial practicality.
Restaurant Operations:
• Oversee day-to-day operations of all dining spaces, including poolside, and main restaurant areas, ensuring a seamless guest experience from arrival to departure.
• Coordinate closely with the Head Chef and kitchen team to ensure consistency in food quality, plating standards, and timely service.
• Monitor service flow, table turns, and guest satisfaction throughout each shift, adjusting team dynamics as needed.
• Lead daily pre-shift meetings, align staff on service goals, menu updates, and VIP guests.
• Ensure all service staff are fully trained on menu items, wine pairings, and property standards.
• Manage vendor relationships to ensure timely deliveries, cost-effective purchasing, and high-quality ingredients and supplies.
• Maintain a high standard of cleanliness, organization, and maintenance in all guest-facing and operational areas.
• Implement and maintain all operational systems, including POS, inventory tracking, and scheduling software.
• Uphold compliance with local health and safety regulations, alcohol service laws, and internal SOPs.
Staffing & Team Development:
• Recruit, hire, onboard, and retain a high-performing hospitality team across FOH and BOH.
• Provide continuous training and performance feedback to promote growth, accountability, and consistency.
• Develop and manage staff schedules with FOH & BOH managers based on business needs, seasonality, and events calendar.
• Coordinate with Human Resource Manager for wholistic staff development.
Event Management:
• Respond to and manage event inquiries providing timely communication, detailed proposals, and custom packages for private bookings.
• Plan and execute events ranging from intimate dinners to large-scale celebrations across the garden, poolside, and dining areas.
• Work closely with the culinary team to curate custom menus based on guest needs and seasonal availability.
• Coordinate event logistics including layout, rentals, staffing, timeline, and special requirements.
• Serve as on-site lead during events, ensuring smooth execution, client satisfaction, and brand integrity.
• Maintain post-event follow-ups, feedback collection, and relationship building for future bookings.
Financial Management:
• Develop and manage budgets for both restaurant operations and events, working with ownership to set and track monthly, quarterly, and annual goals.
• Monitor daily, weekly, and monthly financial performance including food and beverage cost percentages, labor cost ratios, and profit margins.
• Analyze sales trends and adjust staffing, inventory, or menu offerings to optimize profitability.
• Oversee payroll, tip distribution, and timekeeping records.
• Conduct regular inventory counts for food, beverage, and operational supplies, ensuring cost controls and minimal waste.
• Review vendor pricing regularly and negotiate competitive rates where possible.
Ref: General Manager
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