Restaurant manager jobs in Puerto Rico - 56 jobs

You are a seasoned restaurant leader, passionate about creating amazing dining experiences. We will utilize your talents to their fullest and provide an opportunity to advance your career. Our unique culture is one of the reasons we've been named to the Fortune 100 Best Companies to Work For list since 2014. At The Cheesecake Factory, we know great things happen when passionate leaders gather around our table. Come join us! What we offer: * Comprehensive healthcare including medical, dental and vision * Flexible healthcare spending account * Employee Assistance Programs * Company-paid group life insurance, short term disability and long-term disability * Paid time off including vacation and sick time * 401k plan with company match * Quarterly Bonus program * 25% discount for your party when dining in as a guest * Eligible for up to 50% next day pay (exclusions apply) * Tuition assistance * Career growth opportunities What we're looking for: * At least 2 years of experience as a manager in a full-service restaurant (dining plus bar) * Solid track record of success in previous roles, including demonstrated career growth * Strong interpersonal and communication skills * Dependable and motivated with a strong work ethic * Able to stand, sit, squat or walk for extended periods of time * Able to grasp, reach overhead, push, lift and carry up to 50 lbs Who we are: Named to FORTUNE Magazine's "100 Best Companies to Work For" list every year since 2014, The Cheesecake Factory is a leader in experiential dining. We are culinary-forward and relentlessly focused on hospitality. Delicious, memorable experiences created by passionate people-this defines who we are and where we are going. We currently own and operate 353 restaurants throughout the United States and Canada under brands including The Cheesecake Factory, North Italia, Flower Child and a collection of other FRC brands. Internationally, 34 The Cheesecake Factory restaurants operate under licensing agreements. Our bakery division operates two facilities that produce quality cheesecakes and other baked products for our restaurants, international licensees and third-party bakery customers. We are an equal opportunity employer. We are committed to creating an inclusive and welcoming workplace for all. We welcome applicants from a wide variety of identities, ideas, perspectives, backgrounds and experiences to apply. The Cheesecake Factory offers reasonable accommodations to job applicants with disabilities. #SoCheesecake #LifeAtCheesecake To notify of a non-compliant job posting, please send a notice to ****************************.

Are you passionate about leadership, operational excellence, and team development? Our renowned Quick Service Company is seeking a dynamic Store Manager to oversee daily operations, inspire partners, and deliver exceptional customer experiences. Key Responsibilities Manage full store operations during scheduled shifts, including opening, closing, customer service, and cash handling. Train, guide, and motivate baristas and new partners, fostering a positive and productive work environment. Handle administrative tasks such as scheduling, inventory orders, supplier requisitions, and merchandise receiving. Ensure compliance with hygiene standards, quality audits, and internal policies. Recognize team achievements through positive reinforcement and supportive leadership. Make quick, effective decisions while maintaining professionalism in high-pressure situations. Ideal Candidate Profile Bachelor's degree completed, any field of study 1-2 years of proven experience in restaurant or coffee shop management, preferably in quick service or casual dining environments Demonstrated ability to lead teams effectively, providing training & development opportunities for staff Needed Availability Monday to Sunday 5:00am - 11:30pm (rotating schedules) Benefits: Performance Bonus Quarterly bonus based on Store Performance Health Insurance Contribution (Individual or Family) Paid Holidays Life Insurance Free food and Beverages while on shift Others If you are passionate about coffee culture and have the skills to manage a dynamic team while providing excellent customer experiences, we encourage you to apply for this exciting opportunity! TPIS is an Equal Opportunity Employer (EEO Employer / Affirmative Action for Females / Disabled / Veterans). We comply with all Federal, State and Local laws regarding nondiscrimination.

Job Description We are a working class organization, rooted at a family's kitchen table where the only star is the food and the music is laughter and stories. We embrace loyalty, gratitude, excellence and community, sharing these values in our restaurants everyday. We like to have fun. We aim to make our guests smile. Our chef-inspired menu offers delicious burgers and so much more. As we grow, our leaders will be the driving force to our continued success. Be a part of a unique and growing company. Job Summary: The Restaurant Manager (RM) is responsible for supporting the General Manager (GM) and the Assistant General Manager (AGM) in overseeing all aspects of restaurant operations to ensure the highest level of customer service, efficient business performance, and a positive work environment for all employees. The Restaurant Manager will support the team, manage resources, and ensure compliance with all operational standards and regulations. Key Responsibilities Operational Management: Supports the GM and AGM in efficient and effective restaurant operations on a day-to-day basis. Assists and complies with all aspects of inventory, purchasing, receiving, and storage of Company specified products. Ensure high standards of food quality and service. Ensures building, equipment, furniture, and fixtures are in good repair, clean, and maintained regularly; reports maintenance issues to the GM and AGM. Upholds restaurant mission, vision, philosophy, and core values through behavior and action. In the absence of the GM and AGM, the RM is responsible for managing and directing all required aspects within the restaurant. Financial Management: Assists the GM and AGM in managing the restaurant's labor, cost of goods, and overall budget. Makes the required adjustments to labor and schedules on a shift-to-shift basis without compromising the Guest experience. Monitor financial performance, including sales, expenses, and profitability, with the GM and AGM. Assists with the inventory, purchasing, receiving, and storage of Company specified products. Assists in providing an ability to drive sales through community engagement - become a presence in the community. Prepare reports on financial performance for the Operations Leadership Team and Restaurant Support Center as requested. Staff Management: Clearly and consistently communicate all restaurant policies and procedures and hold team members accountable for compliance. Helps recruit, hire, train, and supervise staff, including servers, bartenders, cooks, and other front-of-house (FOH) and back-of-house (BOH) employees. The restaurant's tertiary point of contact for selection, training, development, and motivating team members for operational excellence. A brand ambassador for maintaining a professional restaurant and team member image, including restaurant cleanliness, proper uniforms, and appearance standards. Works with the GM and AGM to appropriately schedule FOH and BOH employees to ensure adequate coverage and labor budget is met. Ongoing coaching/mentoring of employees to reinforce positive behaviors and provide feedback on development opportunities. Maintains a professional restaurant and team member image, including restaurant cleanliness, proper uniforms, and appearance standards. Set the standard for the restaurant through leadership by example. Ensures a safe and harassment-free environment for all Team Members and Managers. Resolve staff conflicts and handle disciplinary actions as needed. Customer Service: Ensure exceptional customer service and address guest complaints or concerns. Monitors guest feedback and supports the GM and AGM in implementing improvements based on feedback (Yelp reviews, Open Table reviews, Guest emails, etc.). Maintain a positive and welcoming atmosphere for guests. Marketing and Promotion: Work with the GM, AGM, and Marketing Team to develop and implement marketing strategies to attract and retain guests. Execute companywide promotional events and special offers. Compliance and Regulations: Ensure compliance with all local, state, and federal regulations, including labor laws and health codes. Upholds restaurant safety, sanitation, and security standards, including handling chemicals safely. Implement and enforce company policies and procedures. Ensures building, equipment, furniture, and fixtures are properly repaired and regularly maintained. Requirements & Prior Experience: Minimum of 2-3 years of full-service restaurant experience and experience in a leadership capacity (i.e., trainer, shift leader, kitchen manager, manager, etc.) in a high-volume full-service restaurant concept. Fully bilingual (Spanish & English) Able to work rotating shifts including weekends (i.e. Friday, Saturday and Sunday), holidays and days off. Ability to inspire cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Excellent leadership and motivational skills. Excellent interpersonal/listening/communication skills. Excellent problem resolution/guest recovery skills. Attention to detail and analytical skills. Experienced and proficient in using basic computer technology (i.e., POS systems, Microsoft Office programs, etc.). Must be TIPs-certified or willing to complete certification upon hire to ensure responsible alcohol service. Strong commitment to serving others in the community. Acts with integrity and treats others with respect. ServSafe certified. Equal Opportunity Employer

The Condado Collection is a collection of hospitality properties in Puerto Rico ranging from classic and modern luxury full-service hotels, to fine dining and entertainment. STK San Juan is a world-renowned brand, with a unique concept which blends the modern steakhouse and chic lounge into one vibe dining experience with the quality of a traditional steakhouse. We aim to create experiences and inspire journeys not only for our guests, but also our workforce. We are confident that our team members are the key in delivering passionate and authentic hospitality service. Let's create a collection of memories together! Key Responsibilities The Food & Beverage Assistant Manager assists the Food & Beverage Manager in overseeing all aspects of the food and beverage operations to ensure the highest level of guest satisfaction and profitability. Supervise and coordinate the activities of the food and beverage staff, including servers, bartenders and hosts/hostesses. Train new employees on service standards, food and beverage preparation, safety procedures, and customer service protocols. Schedule staff to ensure adequate coverage during peak hours and special events. Monitor guest satisfaction levels and respond promptly to guest feedback and complaints. Ensure that all guests receive exceptional service and have a memorable dining experience. Handle difficult situations with professionalism and resolve issues to the satisfaction of the guest. Assist in developing and implementing policies and procedures to optimize efficiency and productivity in the food and beverage department. Oversee inventory management, including ordering, receiving, and maintaining stock levels of food, beverages, and supplies. Ensure compliance with all health, safety, and sanitation regulations, including food handling and storage procedures, cleanliness standards, and alcohol service laws. Conduct regular inspections of the dining area, kitchen, and storage areas to maintain a safe and hygienic environment. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Ensure that proper security procedures are in place to protect employees, customers and company assets. Investigate and resolve complaints concerning food quality and service. Follow all company safety and security policies and procedures; report accidents, injuries, and unsafe working conditions to the manager. Develop and maintain positive working relationships with others, support the team to reach common goals, listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information. Perform other duties as assigned by the manager. Qualifications Hospitality oriented. Bachelor's degree in Hospitality Management, Business Administration, or related field (preferred). Proven experience in food and beverage management, with a minimum of 2 years in a supervisory role. Strong leadership and interpersonal skills, with the ability to motivate and inspire a diverse team. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Must have computer skills (Excel/Word/PowerPoint) Must have knowledge of POS Systems Ability to organize multiple projects; manage and prioritize multiple tasks and meet deadlines Ability to work flexible hours, including nights, weekends, and holidays Fully Bilingual (Spanish/English) Benefits 401(k) Employer Contribution to 401(k) Health Insurance Vision Insurance Dental Insurance Life Insurance Paid Holidays The Condado Collection is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests' service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATIONS Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 2 years of related work experience. Supervisory Experience: At least 1 year of supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

The Fine Dining Restaurant General Manager is responsible for overseeing all aspects of a fine dining restaurant operation, ensuring exceptional culinary and service experiences that reflect the highest standards of hospitality and excellence. This role requires refined leadership, a deep understanding of luxury service, and the ability to cultivate a culture of elegance, precision, and team engagement. The General Manager will lead all front-of-house operations, collaborate closely with culinary leadership, and maintain rigorous attention to detail in service delivery, guest relations, and operational performance. They are also responsible for maintaining profitability, controlling labor and expenses, developing high-performing teams, and ensuring compliance with all safety, sanitation, and regulatory requirements while elevating the overall guest journey. Marketing and strategic planning initiatives to attract discerning clientele are also central to this role. Education & Experience • Bachelor's degree or equivalent experience in Food & Beverage operations. • At least four (4) years of progressive experience in fine dining restaurant operations within a luxury hospitality environment. • Minimum of 2 years of management experience in a hotel or restaurant is preferred. • Deep understanding of wine service, tasting menus, and high-end service protocols. • Excellent interpersonal and communication skills, with strong attention to detail. • Valid Food Handler's Certificate, First Aid, and CPR certification. • Strong leadership background in the culinary field. • Proficiency in POS systems, Microsoft Office Suite, and reservation platforms (e.g., OpenTable).In-depth knowledge of health and safety regulations. • Proven comprehensive understanding and adherence to company policies, procedures, job descriptions, daily memorandums, health and safety regulations, sanitation protocols, chemical usage, fire safety procedures, and HACCP guidelines. • Fluent in English, Spanish languages required. Skills and Competencies • Exceptional knowledge of luxury guest service standards, fine dining etiquette, and culinary presentation. • In-depth knowledge of wines, spirits, and pairings with the ability to educate guests and staff confidently. • Experience managing wine inventories, collaborating with sommeliers, and curating beverage menus that complement the cuisine. • Ability to manage staffing efficiently to optimize operations and minimize labor costs. • Ability to quickly assess situations, identify issues, and implement effective solutions to ensure smooth operations and guest satisfaction. • Strong understanding of budgeting, cost control, and financial reporting to maintain profitability and adhere to budget guidelines. • A keen ability to anticipate guest needs, exceed expectations, and resolve complaints efficiently, ensuring an exceptional guest experience. • Ability to effectively manage multiple tasks and prioritize responsibilities in a fast-paced, dynamic environment while maintaining high standards of service. Physical Requirements • Ability to stand for extended hours. • The ability to work through long shifts, including late-night hours and/or weekends. • Ability to work effectively in a loud, crowded setting. • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

Responsible for the safe and smooth functioning of a facility such as a shopping mall, a cluster of a companys office buildings, a hotel, an educational institution, a convention center, or a resort, by supervising its maintenance and by regular evaluation of its condition. Facilities Manager Job Duties Keeping an area clean, safe, and in good working condition and having good supervisory skills. Responsibilities usually include: 1) Using CMMS and schedule for cleaning and maintenance of the facility. 2) Evaluate the condition of equipment or systems such as air conditioning, generators, elevators, fire pump, etc. on a regular basis. 3) Ensuring adequate lighting in all areas. 4) Make sure the buildings are safe, in accordance with applicable regulations, and that no fire or other hazards exist. 5) Maintaining precise records of the working condition of the facilitys equipment. 6) Directing responsibilities to other staff members and evaluating their performance. 7) Preparing and conducting safety training programs. 8) Implementing new technology into processes if required. 9) Suggesting and discussing areas for improvement with management. 10) Sometimes participating in interior decorative plans, such as choosing the type of carpet or glass, keeping in mind the type of maintenance that will be required for them. 11) Establishing and overseeing recycling operations where required. 12) Making building Facilities Manager Knowledge and Skills 1) Good organizational and planning skills to ensure that all areas are taken care of in a disciplined, periodic manner. 2) Knowledge of HVAC (Heating, Ventilation, and Air Conditioning), Occupational Safety and Health Administration (OSHA), Plumbing, Masonry, and in some cases Environmental Protection Agency (EPA) principles and guidelines. 3) A keen attention to detail, especially the ability to quickly spot threats to safety.

Job DescriptionGeneral Manager Salary: Negotiable (Executive-level compensation package) We are seeking a highly experienced General Manager to lead a large-scale, full-service luxury resort destination in Puerto Rico. This role requires a proven hospitality executive with deep operational expertise across rooms, golf, food & beverage, and resort amenities, as well as the strategic mindset to support continued growth, including the launch of a residential component. This is a high-visibility leadership role with full P&L responsibility, overseeing a complex operation with 400+ guestrooms, multiple golf courses, and diverse revenue streams. Key Responsibilities Provide executive leadership and strategic direction for all resort operations Oversee financial performance, budgeting, forecasting, and profitability Lead and develop a large, multi-department leadership team Ensure exceptional guest experience across lodging, golf, dining, and amenities Drive operational excellence, brand standards, and service culture Partner with ownership and corporate stakeholders on long-term strategy Support the development and integration of a residential offering Champion compliance, safety, and risk management initiatives Qualifications Proven experience as a General Manager of a large, complex resort Demonstrated success managing 400+ room properties with multiple amenities Strong background in golf resort operations required Experience with mixed-use or residential-hospitality developments preferred Spanish fluency strongly preferred (not required) Willingness and ability to relocate to Puerto Rico Strategic, hands-on leader with strong financial acumen Must be legally authorized to work in Puerto Rico without employer sponsorship.

About Discovery Land Company Founded in 1994 by Michael S. Meldman, Discovery Land Company specializes in building luxury residential private club communities and resorts worldwide. We have grown to be the premier player in the high-end resort residential niche with 20 world-class projects in our portfolio. Our communities are distinct with their own architectural styles, world-class amenities, and high levels of service. We don't build buildings, but rather we build settings where families can create intergenerational memories and enrich their lives in exquisite and untouched sanctuaries. These settings offer a casual and comfortable sense of community through outstanding clubhouses, premier golf courses, welcoming staff, world-class culinary offerings, and outdoor pursuits. To ease and enrich your experiences, Discovery holds itself to the highest of service standards. Every decision we make is driven by one fundamental objective: to make the time you spend with the people you care about most not merely enjoyable, but memorable. Main Responsibilities - Direct and oversee all food and beverage operations across restaurants, bars, banquets, and special events, ensuring consistent high-quality service aligned with Moncayo's luxury brand. - Develop and implement service standards and operating procedures to guarantee excellence in all F&B outlets. - Partner with the Executive Chef and culinary team to design menus, set pricing strategies, and create seasonal and special event offerings. - Manage the department's P&L, including revenue generation, cost control, inventory management, and budget forecasting. - Recruit, train, and mentor a high-performing F&B team, promoting a culture of exceptional service and professional development. - Ensure compliance with all health, safety, and food sanitation regulations. - Coordinate with the marketing team to promote dining experiences, events, and special offerings. - Engage with guests to ensure satisfaction, address feedback, and enhance the overall dining experience. - Oversee vendor relationships and procurement to maintain premium quality standards and negotiate favorable terms. - Monitor industry trends and introduce innovative concepts to keep Moncayo's F&B offerings fresh and competitive. Requirements & Skills - Bachelor's degree in Hospitality Management, Business Administration, or related field preferred. - 5+ years of progressive leadership experience in food and beverage operations, with at least 2 years in a managerial role in a luxury resort, club, or fine-dining environment. - Proven track record of managing budgets, financial analysis, and cost control while maintaining exceptional service standards. - Strong leadership, team-building, and people management skills. - Excellent interpersonal and communication skills; bilingual in English and Spanish strongly preferred. - Deep understanding of current culinary, beverage, and hospitality trends. - Ability to thrive in a fast-paced, guest-focused environment and adapt to evolving needs. Working Conditions - Fast-paced, guest-facing environment with multiple dining outlets and event spaces. - Flexible schedule required, including evenings, weekends, and holidays, to oversee peak operations and special events. - Regular collaboration with culinary, operations, marketing, and finance teams. Compensation & Benefits - Competitive salary with executive-level benefits. - Performance-based incentives tied to revenue and guest satisfaction metrics. - Opportunities for professional growth and participation in a high-end luxury hospitality environment. About the Project - Moncayo Golf & Ocean Club Moncayo is a premier destination in Puerto Rico that blends a world-class golf course, luxury hotel, exclusive residences, and unique amenities. Our vision is to create a community where excellence, service, and nature converge. We pride ourselves on offering exceptional experiences to our guests and residents through teamwork, professionalism, and attention to detail. At Moncayo, our employees embody pride, ownership, and accountability every day, ensuring that every guest experience reflects our culture of luxury and well-being.

The Condado Collection is a collection of hospitality properties in Puerto Rico ranging from classic and modern luxury full-service hotels, to fine dining and entertainment. La Concha Resort is a modern luxury resort in Condado, Puerto Rico with history dating back to 1958. Epitomizing the fun “Latino Chic” lifestyle, offering stylish amenities and a hot nightlife to all guests. We aim to create experiences and inspire journeys not only for our guests, but also our workforce. We are confident that our team members are the key in delivering passionate and authentic hospitality service. Let's create a collection of memories together! Key Responsibilities The Food & Beverage Assistant Manager assists the Food & Beverage Manager in overseeing all aspects of the food and beverage operations to ensure the highest level of guest satisfaction and profitability. Supervise and coordinate the activities of the food and beverage staff, including servers, bartenders, hosts/hostesses, and kitchen staff. Train new employees on service standards, food and beverage preparation, safety procedures, and customer service protocols. Schedule staff to ensure adequate coverage during peak hours and special events. Monitor guest satisfaction levels and respond promptly to guest feedback and complaints. Ensure that all guests receive exceptional service and have a memorable dining experience. Handle difficult situations with professionalism and resolve issues to the satisfaction of the guest. Assist in developing and implementing policies and procedures to optimize efficiency and productivity in the food and beverage department. Oversee inventory management, including ordering, receiving, and maintaining stock levels of food, beverages, and supplies. Ensure compliance with all health, safety, and sanitation regulations, including food handling and storage procedures, cleanliness standards, and alcohol service laws. Conduct regular inspections of the dining area, kitchen, and storage areas to maintain a safe and hygienic environment. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Ensure that proper security procedures are in place to protect employees, customers and company assets. Investigate and resolve complaints concerning food quality and service. Follow all company safety and security policies and procedures; report accidents, injuries, and unsafe working conditions to the manager. Develop and maintain positive working relationships with others, support the team to reach common goals, listen and respond appropriately to the concerns of other employees. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information. Perform other duties as assigned by the supervisor. Qualifications Hospitality oriented. Bachelor's degree in Hospitality Management, Business Administration, or related field (preferred). Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. Proven experience in Food and Beverage Management, with a minimum of 2 years in a supervisory role. Strong leadership and interpersonal skills, with the ability to motivate and inspire a diverse team. Knowledge of industry trends, culinary techniques, and beverage trends. Must have computer skills (Excel/Word/PowerPoint) Strong communication, organization, problem-solving, and follow-up skills Must have knowledge of POS Systems Ability to work flexible hours, including nights, weekends, and holidays Fully Bilingual (Spanish/English). Benefits 401(k) Employer Contribution to 401(k) Health Insurance Vision Insurance Dental Insurance Life Insurance Paid Holidays Employee Discount The Condado Collection is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Plays a significant role in maximizing financial performance and attracting hotel and non-hotel guests by understanding the local market and partnering with the culinary leadership to effectively position the outlet. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan. CANDIDATE PROFILE Education and Experience • H High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Taking an Entrepreneurial Approach to Driving the Restaurant Business • Understands financial opportunities by surveying restaurant demand. • Partners with key individuals in the local community to assess opportunities. • Identifies and analyzes competitors. • Controls purchases and inventory by negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, and taking corrective action. • Applies sound revenue management strategies to secure the right level of business at the most optimal time to yield maximum revenues. Leading Significant Marketing/Public Relations/Media Activities • Oversees the restaurant marketing plan in partnership with the either the Hotel General Manager/ Manager or Director of Operations and Hotel/Brand Marketing teams including Destination Restaurant Chef, if applicable. • Supports on-site/off-site public relations opportunities to promote the restaurant. • Creates and executes against the restaurant-related social media posts and public event communications, monitors social media activity, responds to comments, analyzes posts/trends, and corrects deficiencies. • Serves as the primary point of contact for restaurant events. • Participates in local networking activities, which are often off-property, in support of the restaurant. Managing Day-to-Day Restaurant Operations • Supervises and manages employees. • Understands employee positions well enough to perform duties in employees' absence. • Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. • Conducts daily "taste panels" to educate, drive sales and create sales goals. • Monitors appropriateness of ambiance/atmosphere (e.g., lighting, music, table-top, etc.) restaurant concept, positioning, time of day, etc. • Monitors compliance with all applicable laws and regulations. • Monitors adherence to liquor control policies and procedures. • Maintains and monitors all collateral, menus and guest touch points such that all are pristine and free of tears, stains and noticeable wear and tear. • Monitors alcohol beverage service for compliance with local laws. • Monitors compliance with all food & beverage policies, standards and procedures, including food handling and sanitation standards. • Assists servers and hosts on the floor during meal periods and high demand times. • Advocates sound financial/business decision making. • Manages day-to-day operations so that customer expectations of quality and standards are meet on a daily basis. • Recognizes good quality products and presentations. • Supervises daily shift operations in absence of Assistant Restaurant Manager. • Oversees the financial aspects of the department including purchasing and payment of invoices. Fostering an Environment that Creates Exciting and Memorable Guest Experiences • Provides services that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Displays leadership in guest hospitality by exemplifying excellent customer service and creating a positive atmosphere for guest relations. • Empowers employees to provide excellent customer service. • Acts as the guest service role model for the restaurants.. • Addresses guest problems and complaints. • Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. • Verifies corrective action is taken to continuously improve service results. • Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return). • Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. Managing and Conducting Human Resource and Talent Management Activities • Actively participates in the hiring process to identify the right talent to support the outlet's concept. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. • Facilitates the fair and equal treatment of employees. • Strives to improve employee retention. • Monitors employee attendance of on-going training to understand guest expectations. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Strives to improve service performance. • Encourages recognition of employees across areas of responsibility. • Establishes and maintains open, collaborative relationships with employees and encourages employees do the same within the team. • Establishes guidelines so employees understand expectations and the work. • Utilizes interpersonal and communication skills to lead, influence, and encourage others. • Demonstrates honesty/integrity and models appropriate behaviors by leading by example and serving as a role model. • Encourages and builds mutual trust, respect, and cooperation among team members. • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. • Develops specific goals and plans to prioritize, organize, and accomplish own work. • Monitors and maintains the productivity level of employees. • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. • Manages staffing levels to meet guest service standards, operational needs, guest service, and financial objectives. • Provides work-related training, supervising, follow-up and hands-on management. Additional Responsibilities • Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry, attending educational workshops, reviewing professional publications, establishing personal networks, and/or benchmarking state-of-the-art practices. • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluates results to choose the best solution and solve problems. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

ASM Global the leader in privately managed public assembly facilities, has an excellent opening for an Assistant General Manager for the Administration at Coliseo de Puerto Rico. The Assistant General Manager is responsible for the day-to-day activities of the assigned operationally focused departments within the facility. The AGM is also responsible for reinforcing a "one team" approach with all departments and contractors within the venue. The role includes helping facilitate optimum efficiency by maximizing revenue, ensuring budget expenses are monitored appropriately and providing exceptional customer service for internal and external clients. The work is to continuously improve the reputation and high standards of the facility within the industry that lead to positive client experiences. ESSENTIAL DUTIES Include the following. Other duties may be assigned: Improve operational efficiencies by maximizing departmental synergies through fostering a "one team" environment with all working units within the facility. The AGM will oversee the following departments: Booking, Marketing, Finance, Food and Beverage, Box Office, Advertising, Security, Production, Operations, Parking, and related operations by performing the following duties personally or through subordinates. Assures the coordination, implementation, and administration of specific plans and programs prescribed by General Manager, and/or corporate directives, to include but not limited to maintaining high standards of excellence in customer service, employee training and development, quality assurance, energy efficiency/sustainability, safety/emergency, information technology, asset maintenance, crowd control and crisis management procedures. Implement facility policies and goals in accordance with the ASM Global management contract, client's objectives, and corporate policy. Meet on a consistent basis with the assigned Department Heads for quality results and clarity of communication to review activity, budget reports, planning needs, projects, personnel, key obstacles, and reasons for celebration. Responsible for contractor compliance within the facility ensuring adherence to established polices/procedures at the facility for contractors assigned by GM. Build special "project teams" as needed to create quality deliverables that serve the venue the staff and the client well. Establish and maintain effective working relationships with clients, tenants, employees, contractors, public as well as key stakeholders. Ensure all codes, laws, ordinances, policies, procedures, risk management, safety precautions, rules, regulations, and emergency procedures are followed. Implement process and procedures within the departments to establish "best practices" and maintain customer service standards that are designed to create a positive and professional image in-line with those of a first-class facility to generate repeat business. Assist in the preparation of the annual budget and capital project budget for future repairs and improvements to the venue. Respond to crowd control and/or crowd management situations in a prompt, calm, and decisive manner during crisis situations. Be able to step in for the General Manager for meetings, presentations and in addressing client concerns as needed. Conduct performance appraisals and disciplinary actions for staff. Interview, hire and train staff. Remain current on national trends in the industry and local market changes that affect the facility. Supervisory Responsibilities Directly supervises the Receptionist. Carries out supervisory responsibilities in accordance with ASM's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding; disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience Communicate effectively with others both orally and in written form. Experienced in successful team building focused on creative & solution focused deliverables while exhibiting a "can do" attitude. Must have experience in project and budget management as well as software implementation and training. Knowledge of event solicitation and presentation, public relations, advertising and media relations and event planning. Must work effectively under pressure and/or stringent schedule and produce accurate results. Strong orientation towards hospitality/customer service for the meeting, convention, and entertainment industry. Proficient in using and training others in technology to enhance the visitor experience and operational efficiency of the facility. Bachelor's degree in Management/Business/Hospitality or related field preferred or professional equivalent. 5 years of experience working in or with venues at a senior management level. Experience in Windows, Power Point, Microsoft Office software required and experience with Event Management and Maintenance Management Software preferred. Must be able to work a flexible schedule including early mornings, days, evenings, weekends, holidays, extended (long) workdays and extended numbers of days Must be able to speak, read, and write Spanish and English. Must have professional attitude and appearance Skills and Abilities Excellent organizational, planning and problem-solving skills Excellent communication and interpersonal skills Ability to work with and maintain highly confidential information is required Ability to work simultaneously with a broad variety of vested interest groups and to foster a cooperative environment Demonstrated knowledge of the principles and practices used in the successful management of entertainment or convention facilities of a similar description Ability to anticipate problems and implement immediate corrective action Ability to perform effectively under significant pressure typically associated with meeting the demands and timetables of the entertainment industry Considerable knowledge of event solicitation and presentation, public relations, advertising and media relations and event planning Considerable knowledge of safety regulations and other federal, state or local laws and regulations Strong orientation towards hospitality/customer service for the meeting, convention and entertainment industry Basic knowledge of facility operating standards, building maintenance, custodial, personnel and office management Effective supervisory skills. Ability to deal effectively with human resource and personnel problems; to deal constructively with conflict; to motivate, provide counsel and execute applicable solutions Ability to manage a facility of same size and type Must be able to work a flexible schedule including early mornings, days, evenings, weekends, holidays, extended (long) work days and extended numbers of days Must be able to speak, read, and write Spanish and English. Must have professional attitude and appearance Computer Skills To perform this job successfully, an individual should be proficient in Microsoft Office Certificates, Licenses, Registrations No license required Note ASM reserves the right to change or modify the employee's job description whether orally or in writing, at any time during the employment relationship. ASM may require an employee to perform duties outside his/her normal description. ASM is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

The Fine Dining Restaurant General Manager is responsible for overseeing all aspects of a fine dining restaurant operation, ensuring exceptional culinary and service experiences that reflect the highest standards of hospitality and excellence. This role requires refined leadership, a deep understanding of luxury service, and the ability to cultivate a culture of elegance, precision, and team engagement. The General Manager will lead all front-of-house operations, collaborate closely with culinary leadership, and maintain rigorous attention to detail in service delivery, guest relations, and operational performance. They are also responsible for maintaining profitability, controlling labor and expenses, developing high-performing teams, and ensuring compliance with all safety, sanitation, and regulatory requirements while elevating the overall guest journey. Marketing and strategic planning initiatives to attract discerning clientele are also central to this role. Education & Experience • Bachelor's degree or equivalent experience in Food & Beverage operations. • At least four (4) years of progressive experience in fine dining restaurant operations within a luxury hospitality environment. • Minimum of 2 years of management experience in a hotel or restaurant is preferred. • Deep understanding of wine service, tasting menus, and high-end service protocols. • Excellent interpersonal and communication skills, with strong attention to detail. • Valid Food Handler's Certificate, First Aid, and CPR certification. • Strong leadership background in the culinary field. • Proficiency in POS systems, Microsoft Office Suite, and reservation platforms (e.g., OpenTable).In-depth knowledge of health and safety regulations. • Proven comprehensive understanding and adherence to company policies, procedures, job descriptions, daily memorandums, health and safety regulations, sanitation protocols, chemical usage, fire safety procedures, and HACCP guidelines. • Fluent in English, Spanish languages required. Skills and Competencies • Exceptional knowledge of luxury guest service standards, fine dining etiquette, and culinary presentation. • In-depth knowledge of wines, spirits, and pairings with the ability to educate guests and staff confidently. • Experience managing wine inventories, collaborating with sommeliers, and curating beverage menus that complement the cuisine. • Ability to manage staffing efficiently to optimize operations and minimize labor costs. • Ability to quickly assess situations, identify issues, and implement effective solutions to ensure smooth operations and guest satisfaction. • Strong understanding of budgeting, cost control, and financial reporting to maintain profitability and adhere to budget guidelines. • A keen ability to anticipate guest needs, exceed expectations, and resolve complaints efficiently, ensuring an exceptional guest experience. • Ability to effectively manage multiple tasks and prioritize responsibilities in a fast-paced, dynamic environment while maintaining high standards of service. Physical Requirements • Ability to stand for extended hours. • The ability to work through long shifts, including late-night hours and/or weekends. • Ability to work effectively in a loud, crowded setting. • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

San Juan, Puerto Rico | Salary: Negotiable About the Property Launching in February 2026, Casa Collection will be a distinctive portfolio of guesthouses and hotels designed to provide authentic, transformative experiences that create lasting memories for guests. Our curated guest houses-Casa Lucienne, Casa Botanica, Casa Lotus, and Môme Beach House (launching next month) combine soulful design, cultural programming, and personalized service. Each Casa reflects our belief in hospitality as a form of art, connection, and community. Role Overview The General Manager will play a critical role in the success of Casa Collection, from its launch and beyond. We are seeking a versatile, detail-oriented leader and exceptional communication skills. The ideal candidate will be highly organized, technically savvy, proactive, and service-driven, with a proven ability to establish and streamline communications, directives, protocols, and processes. This individual will oversee property performance, mentor teams, elevate service standards, and ensure the highest levels of guest satisfaction - consistently delivering experiences that surpass expectations while representing the brand with professionalism and warmth. Key Responsibilities ● Lead day-to-day operations across four boutique properties. ● Act as the face of the brand, ensuring an elevated guest experience. ● Oversee and mentor the Director of Operations and property teams. ● Uphold service and brand standards across all properties. ● Partner with existing digital marketing support to optimize exposure. Requirements ● Bilingual in Spanish and English. ● Excellent interpersonal and leadership skills. ● Local experience in Puerto Rico strongly preferred. ● Prior boutique or lifestyle hotel experience is an advantage. ● Must be legally authorized to work in Puerto Rico or the US.

Job Description … We are a working-class organization, rooted at a family's kitchen table where the only star is the food and the music is laughter and stories. We embrace loyalty, gratitude, excellence and community, sharing these values in our restaurants every day. We like to have fun. We aim to make our guests smile. Our chef-inspired menu offers delicious burgers and so much more. As we grow, our leaders will be the driving force to our continued success. Be a part of a unique and growing company. Job Summary: The Assistant General Manager (AGM) is responsible for supporting the General Manager (GM) in all aspects of restaurant operations to ensure a high standard of customer service, efficient and profitable business performance, and a positive work environment for all employees. The AGM will oversee daily operations, manage staff, and ensure compliance with health and safety regulations. Key Responsibilities Operational Management: Supports the GM in efficient and effective restaurant operations on a day-to-day basis. Assists and complies with all aspects of inventory, purchasing, receiving, and storage of Company specified products. Ensure high standards of food quality and service. Ensures buildings, equipment, furniture, and fixtures are in good repair, clean, and regularly maintained. Upholds restaurant mission, vision, philosophy, and core values through behavior and action. In the absence of the GM, the AGM is responsible for managing and directing all aspects required within the restaurant. Financial Management: Assists in managing the restaurant's labor, cost of goods, and overall budget. Making the required adjustments to labor & schedules on a shift-to-shift basis without compromising the Guest experience. Monitor financial performance, including sales, expenses, and profitability. Assists with the inventory, purchasing, receiving, and storage of Company specified products. Assists in providing an ability to drive sales through community engagement - become a presence in the community. Prepare regular reports on financial performance for the Operations Leadership Team and Restaurant Support Center. Staff Management: Clearly and consistently communicate all restaurant policies and procedures and hold team members accountable for compliance. Helps recruit, hire, train, and supervise staff, including servers, bartenders, cooks, and other front-of-house (FOH) and back-of-house (BOH) employees. The restaurant's secondary point of contact for staff selection, training, development, and motivating team members for operational excellence. A brand ambassador for maintaining a professional restaurant and team member image, including restaurant cleanliness, proper uniforms, and appearance standards. Works with the GM to appropriately schedule FOH and BOH employees to ensure adequate coverage and labor budget is met. Ongoing coaching/mentoring of employees to reinforce positive behaviors and provide feedback on development opportunities. Maintains a professional restaurant and team member image, including restaurant cleanliness, proper uniforms, and appearance standards. Set the standard for the restaurant through leadership by example. Ensures a safe and harassment-free environment for all Team Members and Managers. Resolve staff conflicts and handle disciplinary actions as needed. Customer Service: Ensure exceptional customer service and address guest complaints or concerns. Monitors guest feedback and supports the GM to implement improvements based on feedback (Yelp reviews, Open Table reviews, Guest emails, etc.). Maintain a positive and welcoming atmosphere for guests. Marketing and Promotion: Work with the GM and Marketing Team to develop and implement marketing strategies to attract and retain guests. Execute companywide promotional events and special offers. Compliance and Regulations: Ensure compliance with all local, state, and federal regulations, including labor laws and health codes. Upholds restaurant safety, sanitation, and security standards, including handling chemicals safely. Implement and enforce company policies and procedures. Ensures building, equipment, furniture, and fixtures are properly repaired, cleaned, and maintained regularly. Requirements & Prior Experience: Minimum of years of full-service restaurant experience and experience in a leadership capacity (i.e., trainer, shift leader, kitchen manager, restaurant manager, etc.) in a high-volume full-service restaurant concept. Fully bilingual (Spanish & English) Able to work rotating shifts including weekends (i.e. Friday, Saturday and Sunday), holidays and days off. Ability to inspire cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Excellent leadership and motivational skills. Excellent interpersonal/listening/communication skills. Excellent problem resolution/guest recovery skills. Attention to detail and analytical skills. Experienced and proficient in using basic computer technology (i.e., POS systems, Microsoft Office programs, etc.). Must be TIPs-certified or willing to complete certification upon hire to ensure responsible alcohol service. Strong commitment to serving others in the community. Acts with integrity and treats others with respect. ServSafe certified. Equal Opportunity Employer

The Condado Collection is a collection of hospitality properties in Puerto Rico ranging from classic and modern luxury full-service hotels, to fine dining and entertainment. The Condado Vanderbilt is the standard of excellence and luxury resort hotels in San Juan and The Caribbean. Originally built in 1919 and restored to its distinguished grandeur, offers unsurpassed cuisine, exquisite rooms and suites, and highly personalized service. We aim to create experiences and inspire journeys not only for our guests, but also our workforce. We are confident that our team members are the key in delivering passionate and authentic hospitality service. Let's create a collection of memories together! Key Responsibilities The Bar Manager oversees all operations and monitors compliance with all F&B policies, standards, and procedures. Operates all department equipment as necessary and reports malfunction. Supervises staffing levels to verify that guest service, operational needs, and financial objectives are met. Develops events with specific goals and plans to prioritize, organize, and accomplish work. Monitors and maintains the productivity level of employees. Verifies that all team members/supervisors understand the brand specific philosophy. Maintains the operating budget and verifies that standards are followed. Assists supervisors in understanding team members' ever-changing needs and expectations, and how to exceed them. Coordinates cleaning programs in all F&B areas (e.g., General clean), identifying trends and making recommendations for improvements. Establishes and maintains open, collaborative relationships with employees. Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, and passion for providing service. Demonstrates knowledge of the brand specific service culture. Serves as a role model to demonstrate appropriate behaviors. Manages day-to-day operations, monitors quality, and standards and meets the expectations of the customers daily. Takes proactive approaches when dealing with guest and employee concerns. Responds in a timely manner to customer service department requests. Negotiate contracts and manage vendor relationships to optimize cost and quality. Recruit, hire, and train F&B staff, including servers, bartenders, and support personnel. Provide ongoing coaching and performance feedback to ensure service excellence. Analyze sales trends and identify opportunities for revenue growth and cost savings. Ensure compliance with food safety regulations and health code standards. Creates new Bar menu according to cost with new trends and techniques. Proficiency in reservations systems and booking logistics. Ensure that proper security procedures are in place to protect employees, customers and company assets. Investigate and resolve complaints concerning food quality and service. Follow all company safety and security policies and procedures; report accidents, injuries, and unsafe working conditions to the manager. Develop and maintain positive working relationships with others, support the team to reach common goals, listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information. Perform other duties as assigned by the manager. Qualifications Hospitality oriented. Bachelor's degree in Hospitality Management, Business Administration, or related field (preferred). Proven experience in food and beverage management, with a minimum of 3 years in a supervisory role. Strong leadership and interpersonal skills, with the ability to motivate and inspire a diverse team. Excellent communication and problem-solving abilities. Knowledge in industry trends, techniques on beverages. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Flexibility to work various shifts, including weekends and holidays. Fully Bilingual (English/Spanish) Benefits 401(k) 401(k) Matching Health Insurance Vision Insurance Dental Insurance Paid Holidays The Condado Collection is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Managing Day-to-Day Operations • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Leading Food and Beverage Team • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Ensures and maintains the productivity level of employees. • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. • Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management. • Ensures compliance with all applicable laws and regulations. • Ensures compliance with food handling and sanitation standards. • Ensures staff understands local, state and Federal liquor laws. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Establishes guidelines so employees understand expectations and parameters. • Monitors alcohol beverage service in compliance with local laws. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Empowers employees to provide excellent customer service. • Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. • Handles guest problems and complaints. • Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. • Ensures corrective action is taken to continuously improve service results. • Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. • Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return). Managing and Conducting Human Resource Activities • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. • Ensures employees are treated fairly and equitably. Strives to improve employee retention. • Ensures employees receive on-going training to understand guest expectations. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Strives to improve service performance. • Ensures recognition is taking place across areas of responsibility. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Assists servers and hosts on the floor during meal periods and high demand times. • Recognizes good quality products and presentations. • Supervises daily shift operations in absence of Assistant Restaurant Manager. • Oversees the financial aspects of the department including purchasing and payment of invoices. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Salary: Negotiable (Executive-level compensation package) We are seeking a highly experienced General Manager to lead a large-scale, full-service luxury resort destination in Puerto Rico. This role requires a proven hospitality executive with deep operational expertise across rooms, golf, food & beverage, and resort amenities, as well as the strategic mindset to support continued growth, including the launch of a residential component. This is a high-visibility leadership role with full P&L responsibility, overseeing a complex operation with 400+ guestrooms, multiple golf courses, and diverse revenue streams. Key Responsibilities Provide executive leadership and strategic direction for all resort operations Oversee financial performance, budgeting, forecasting, and profitability Lead and develop a large, multi-department leadership team Ensure exceptional guest experience across lodging, golf, dining, and amenities Drive operational excellence, brand standards, and service culture Partner with ownership and corporate stakeholders on long-term strategy Support the development and integration of a residential offering Champion compliance, safety, and risk management initiatives Qualifications Proven experience as a General Manager of a large, complex resort Demonstrated success managing 400+ room properties with multiple amenities Strong background in golf resort operations required Experience with mixed-use or residential-hospitality developments preferred Spanish fluency strongly preferred (not required) Willingness and ability to relocate to Puerto Rico Strategic, hands-on leader with strong financial acumen Must be legally authorized to work in Puerto Rico without employer sponsorship.

The Banquet Manager is responsible for assuring the success of all banquet events, while maintaining a profitable operation and high-quality products and service levels. He/she is expected to share ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high. Education & Experience • At least 2 years of progressive experience in a hotel or a related field. • High school diploma required. • Previous supervisory responsibility preferred. • Strong knowledge of service standards, and different service types (French, Russian, etc.). • Knowledge of food and beverage preparation techniques, health department rules and regulations, liquor laws and regulations. Physical Requirements • Long hours are sometimes required. • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.