Job description

Ever dream of running a busy restaurant in a resort environment right on the beach? Want a job that is both challenging and rewarding? Do you have a passion for great food? Do you like people? Does the thought of a job with a varied schedule interest you? Eagar to learn more and hone your hospitality skills?

If you said yes to all of these questions, you should apply for our Restaurant Manager position at the Surf Club Ocean Grille! We are a reputable, oceanfront restaurant with a scratch kitchen led by our new Executive Chef, an expansive indoor and outdoor bar led by, a venue naturally built to host our lineup of great entertainment and we offer an exciting workplace as we are part of a 244 room hotel. We are looking for the right person to help us run through the fun of a busy summer, assisting in the management of Front of the House restaurant operations.

Restaurant experience is a must. A positive attitude, self-motivation and a smile is required. Prior management or supervisory experience is a plus. Compensation depends on experience and qualifications.

The Restaurant Manager is responsible for:

• Coordinates the daily operations of restaurant services to ensure that the services exceed the expectations of the hotel owners/guests.
• Ensures compliance with all policies, procedures and regulations.
• Monitors both the productivity and qualitative work product for the servers, hosts/hostesses, cooks, food runners and chefs.
• Determines and assigns work, cleaning projects and priorities to insure that all quality standards are met.
• Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of the outlet.
• Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes.
• Schedule and direct staff in their work assignments.
• Interact positively with customers promoting hotel facilities and services.
• Resolve problems to the satisfaction of involved parties.
• Answer telephones in a clear voice, coordinate and document reservations.
• Organize special events in the restaurant such as receptions.
• Maintain communication with all departments to ensure customer service needs are met.
• Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
• Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality.
• Give guidance toward improvement and make necessary adjustments for consistency.
• Maintain profitability of outlet to support overall hotel operation.
• Control payroll and equipment costs (minimizing loss and misuse).
• Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead.
• Evaluate cost effectiveness of all aspects of operation.
• Develop and implement cost saving and profit enhancing measures.
• Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence.

Job Type: Full-time

Pay: From $50,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 2 years

Restaurant type:

• Bar
• Casual dining restaurant
• Fast casual restaurant

Shift:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work Location: In person

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