ZipRecruiter

Log In

P Hospitality

5 jobs near Columbus, OH

P Hospitality

General Manager

Pompano Beach, FL · On-site

$85K - $105K/yr

Opportunity for advancement About P Hospitality P Hospitality Management is a growing multi-concept restaurant group operating acclaimed dining destinations across Boca Raton, Palm Beach Gardens, and ...

P Hospitality

Server

Boca Raton, FL · On-site

$1.0K - $2.0K/wk

Employee discounts Company Overview Prezzo is owned and operated by managing partner Edward Pozzuoli of P Hospitality, a growing multifaceted regional hospitality company with concepts in both ...

P Hospitality

Host/Hostess

Boca Raton, FL · On-site

Company Overview Prezzo is owned and operated by managing partner Edward Pozzuoli and award-winning restauranteur Burt Rapoport who has been operating restaurants in South Florida for over 30 years.

P Hospitality

Line Cook

Boca Raton, FL · On-site

$15.75 - $19.75/hr

Company Overview Prezzo is owned and operated by managing partner Edward Pozzuoli and award-winning restauranteur Burt Rapoport who has been operating restaurants in South Florida for over 30 years.

General Manager

P Hospitality

Pompano Beach, FL • On-site

$85K - $105K/yr

Full-time

Re-posted 22 days ago

Job description

Benefits:
  • Bonus based on performance
  • Competitive salary
  • Employee discounts
  • Opportunity for advancement

About P Hospitality
P Hospitality Management is a growing multi-concept restaurant group operating acclaimed dining destinations across Boca Raton, Palm Beach Gardens, and South Florida — including Eddie & Vinny's, Dear Olivia, and Corvina Seafood Grill. We build restaurants with intention: elevated food and beverage, genuine hospitality, and strong team cultures. We are looking for a General Manager who leads from the floor, owns their numbers, and takes pride in the guest experience.
The Role
The General Manager is the operational and cultural leader of the restaurant. You are accountable for every aspect of the guest experience, team performance, and financial results. You work closely with ownership and the Director of Operations, and lead a management team that relies on your consistency, energy, and judgment.
What You'll Own
Operations & Administration
  • Manage all day-to-day restaurant operations across FOH and BOH
  • Prepare the weekly manager schedule two weeks in advance and the weekend package on schedule
  • Oversee all F&B and non-F&B invoicing, approval, and submission through Restaurant365
  • Conduct and oversee weekly FOH and BOH inventory counts; initial all completed reports
  • Oversee tip sheet reconciliation and safe audits for accuracy
  • Manage petty cash, change orders, and authorized vendor check signing
Team Leadership
  • Recruit, interview, hire, and onboard FOH staff to continuously upgrade team quality
  • Build and manage the management team schedule; conduct weekly managers meetings
  • Drive the training program and hold managers accountable for consistent execution
  • Conduct annual written performance reviews; counsel and develop underperformers
  • Maintain compliance with all federal, state, and EEOC labor requirements
Guest Experience
  • Be present on the floor every shift as the primary guest ambassador
  • Know your regulars — and ensure your team does too
  • Resolve guest issues in real time; authorize comps and document resolutions
  • Monitor atmosphere: music, lighting, temperature, cleanliness, and uniform standards
  • Partner with the Marketing Team and drive local guest development
Financial Performance
  • Own the annual location budget — build it, implement it, and hit it
  • Prepare weekly labor forecasts; monitor daily and adjust staffing to meet targets
  • Complete each period's P&L analysis and present findings to ownership
  • Maintain working knowledge of Toast POS and all timekeeping systems
Facilities & Compliance
  • Maintain interior and exterior to an always-opening-day standard
  • Oversee all vendor relationships: HVAC, pest control, hood cleaning, contract cleaning, and fire safety
  • Ensure all managers hold a valid Florida Food Handling Certification
  • Enforce all sanitation, safety, and security protocols per the Operations Manual
What We're Looking For
  • 3+ years of General Manager experience in a full-service, high-volume restaurant
  • Proven track record managing labor cost, COGs, and P&L to budget
  • Strong floor presence — you lead by example and the team follows
  • Fluency with Restaurant365, Toast, OpenTable, or comparable systems
  • A genuine love of hospitality and an obsession with the guest experience
  • Composed under pressure, direct in communication, and consistent in follow-through
What We Offer
  • Competitive base salary commensurate with experience
  • Performance-based bonus structure
  • Health benefits
  • Dining privileges across all P Hospitality concepts
  • A leadership team that invests in growth — we promote from within
  • The opportunity to grow alongside an expanding restaurant group

Requirements:
 
  • A minimum of 5 years of experience in restaurant management, with extensive knowledge of restaurant operations.
  • Demonstrated proficiency in using industry-standard software and systems for reservations, scheduling, and financial management.
  • Strong leadership skills, with a proven track record of developing successful teams and implementing operational best practices.
  • Excellent organizational, communication, and interpersonal skills, capable of managing multiple priorities in a high-paced environment.
  • Deep understanding of P&L statements, budgeting processes, and cost control measures.
  • Availability to work flexible hours, including evenings, weekends, and holidays.
  • Must possess a current food safety certification and remain knowledgeable about the latest food and beverage regulations.

P Hospitality Management is an Equal Opportunity Employer. We are committed to creating an inclusive environment for all employees and do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other characteristic protected by applicable law.

This position requires the ability to stand and walk for extended periods, lift and carry up to 50 lbs, and perform physical tasks consistent with a fast-paced restaurant environment. Reasonable accommodations may be made for individuals with disabilities.