Manager

Torsap Thai Kitchen; Saint Pete Beach (FL); On-site; USD 50,000 - 70,000; Full time

Job summary

Torsap Thai Kitchen in Saint Pete Beach is seeking a Restaurant Manager to oversee daily operations and ensure exemplary service for guests. Responsibilities include supervising staff, addressing guest complaints, and ensuring compliance with health regulations. The ideal candidate will have at least 4 years of management experience in a full-service restaurant, along with excellent communication skills and the ability to lead. Flexibility to work shifts, including nights and weekends, is essential.

Qualifications

• At least 4 years of restaurant management experience in a full-service dining establishment.
• Prior experience managing a high volume of staff.
• Must be able to effectively communicate both verbally and in writing.

Responsibilities

• Oversee all aspects of the daily operation of the outlet.
• Supervise outlet personnel and ensure guest satisfaction.
• Monitor quality of service in F&B outlet.

Skills

Communication skills

Multitasking

Leadership

Problem-solving

Job description

Restaurant Manager

Tradewinds Island Grand Resort is looking for a Restaurant Manager responsible for ensuring exemplary service and perfect plates to each Guest. This is done through coaching, training, leadership and oversight of all day to day outlet operations. To be successful in this role you’ll manage day‑to‑day operations, which includes verifying that the quality and standards meet the expectations of the guests on a daily basis, maintaining the operating budget, and ensuring that standards and legal obligations are followed. Additional responsibilities include developing specific goals and plans to prioritize, organize, and accomplish work, with specific focus on daily checklists, guest comment card review and compliance.

Responsibilities

• Oversee all aspects of the daily operation of the outlet.
• Supervise outlet personnel.
• Respond to guest complaints in a timely manner.
• Work with other F&B managers and keep them informed of issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Assist in coordinating and monitoring all phases of Loss Prevention in the outlet.
• Prepare and submit required reports in a timely manner.
• Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee schedules, and quarterly action plans.
• Monitor quality of service in F&B outlet.
• Assist in menu planning and preparation.
• Ensure compliance with all local liquor laws and health and sanitation regulations.
• Ensure compliance with SOP’s in all outlets.
• Ensure compliance with requisition procedures.
• Be visible on the floor and assist staff as needed during each meal period.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Ensure the training of employees on SOP’s and technical job tasks.
• Be involved in and/or conduct departmental and hotel training (CARE, One to One), etc.
• Interview candidates for front‑of‑house F&B positions and follow standards for hiring approvals.
• Complete tip reporting.
• Understand, implement and monitor corporate promotions in outlet (if applicable), including buffet and three‑meal concept standards.
• Ensure overall guest satisfaction.

Qualifications

• At least 4 years of restaurant management experience in a full‑service structured dining establishment.
• Prior experience managing a high volume of staff.
• Prior budgetary and profit/loss experience.
• Availability to work all shifts, including nights, weekends and holidays.
• Must be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous and service‑oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service‑oriented manner.
• Attend all hotel required meetings and training.
• Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, including wearing nametags.
• Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to maintain confidentiality of information.
• Perform other duties as requested by management.
• Maintain a warm and friendly demeanor at all times.