Beach House & Restaurant Manager
CoralTree Hospitality, Rosemary Beach, FL, United States
Restaurant & Beach House General Manager is a senior leadership role responsible for the overall success of Kaiya’s restaurant operations and the private Kaiya Beach House. This position oversees daily operations, pre‑opening and ongoing execution, financial performance, guest experience, and team leadership across food & beverage, beachfront, pool, and private amenity operations.
Responsibilities
Oversee day‑to‑day operations of the restaurant(s), Kaiya Beach House, private pool, and beachfront amenities
Ensure all guest areas are impeccably maintained, staged, and operating at five‑star luxury standards
Lead and support pre‑opening initiatives including recruitment, menu development, service standards, training programs, and operational processes
Greet and host VIP residents and guests, ensuring personalized, seamless, and memorable experiences
Respond quickly and professionally to guest feedback, requests, and concerns
Direct all F&B operations including menu execution, wine and spirits programs, service delivery, and presentation
Partner with culinary and F&B leadership on menu design, wine lists, and seasonal offerings
Ensure food safety, quality, sanitation, and hygiene standards are consistently upheld
Oversee beverage ordering, inventory control, and cost management
Drive revenue growth while maintaining strong cost controls through scheduling, purchasing, inventory, and budgeting
Manage departmental budgets related to staffing, supplies, equipment, and vendor services
Analyze business trends, guest feedback, and usage patterns to support continuous improvement
Deliver results that exceed guest expectations and provide strong return on investment
Recruit, train, and develop restaurant, beach house, and beach team members
Lead daily briefings and align teams around service standards and guest priorities
Foster a culture of professionalism, accountability, and continuous learning
Schedule staff effectively to optimize service levels and labor efficiency
Serve as a role model for luxury hospitality, integrity, and transparency
Oversee maintenance and upkeep of the Beach House, pool equipment, beach amenities, furnishings, and F&B spaces
Coordinate inspections, deep cleaning, repairs, and preventative maintenance
Ensure safety protocols are followed, including pool and beach safety, lifeguard coordination (if applicable), and emergency procedures
Track incidents, maintenance issues, and guest concerns and report to senior leadership
Qualifications
Minimum 4–5 years of luxury hospitality leadership experience, preferably in fine dining, resort, or private club environments
Strong food & beverage management background with advanced wine and spirits knowledge
Prior pre‑opening experience strongly preferred
Knowledge of beachside, pool, or resort operations is highly desirable
Proven ability to lead, inspire, and develop diverse teams
Strong financial acumen, operational discipline, and attention to detail
Excellent communication, guest relations, and organizational skills
Familiarity with Forbes or equivalent luxury service standards
Valid Food Handler’s Card (required)
ServSafe Food Manager Certification (preferred)
CPR/First Aid and/or Lifeguard Certification (a plus)
High School Diploma or GED with 4+ years luxury hospitality leadership experience OR
2‑year degree in Hospitality Management, Business Administration, or related field with equivalent experience
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Responsibilities
Oversee day‑to‑day operations of the restaurant(s), Kaiya Beach House, private pool, and beachfront amenities
Ensure all guest areas are impeccably maintained, staged, and operating at five‑star luxury standards
Lead and support pre‑opening initiatives including recruitment, menu development, service standards, training programs, and operational processes
Greet and host VIP residents and guests, ensuring personalized, seamless, and memorable experiences
Respond quickly and professionally to guest feedback, requests, and concerns
Direct all F&B operations including menu execution, wine and spirits programs, service delivery, and presentation
Partner with culinary and F&B leadership on menu design, wine lists, and seasonal offerings
Ensure food safety, quality, sanitation, and hygiene standards are consistently upheld
Oversee beverage ordering, inventory control, and cost management
Drive revenue growth while maintaining strong cost controls through scheduling, purchasing, inventory, and budgeting
Manage departmental budgets related to staffing, supplies, equipment, and vendor services
Analyze business trends, guest feedback, and usage patterns to support continuous improvement
Deliver results that exceed guest expectations and provide strong return on investment
Recruit, train, and develop restaurant, beach house, and beach team members
Lead daily briefings and align teams around service standards and guest priorities
Foster a culture of professionalism, accountability, and continuous learning
Schedule staff effectively to optimize service levels and labor efficiency
Serve as a role model for luxury hospitality, integrity, and transparency
Oversee maintenance and upkeep of the Beach House, pool equipment, beach amenities, furnishings, and F&B spaces
Coordinate inspections, deep cleaning, repairs, and preventative maintenance
Ensure safety protocols are followed, including pool and beach safety, lifeguard coordination (if applicable), and emergency procedures
Track incidents, maintenance issues, and guest concerns and report to senior leadership
Qualifications
Minimum 4–5 years of luxury hospitality leadership experience, preferably in fine dining, resort, or private club environments
Strong food & beverage management background with advanced wine and spirits knowledge
Prior pre‑opening experience strongly preferred
Knowledge of beachside, pool, or resort operations is highly desirable
Proven ability to lead, inspire, and develop diverse teams
Strong financial acumen, operational discipline, and attention to detail
Excellent communication, guest relations, and organizational skills
Familiarity with Forbes or equivalent luxury service standards
Valid Food Handler’s Card (required)
ServSafe Food Manager Certification (preferred)
CPR/First Aid and/or Lifeguard Certification (a plus)
High School Diploma or GED with 4+ years luxury hospitality leadership experience OR
2‑year degree in Hospitality Management, Business Administration, or related field with equivalent experience
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