Resort Restaurant & F&B Manager

Cliff House Maine; York (ME); On-site; USD 65,000 - 95,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Vision Insurance

Life and AD&D Insurance

Long-Term Disability Insurance

Voluntary Accident and Critical Illnes

Supplemental Life Insurance

401k match

Referral Bonuses

Hotel, Restaurant, Spa and Retail Dis

Paid Time Off

Job summary

Cliff House Maine seeks an experienced Restaurant Manager to oversee Nubb’s, Cove and F&B Pool operations. You will lead the front-of-house teams, ensure exceptional service, and maintain Forbes Star standards in a luxury resort setting.

You will partner with culinary leadership to deliver superior food quality, drive revenue, and manage cost controls while fostering staff development and a positive guest experience.

Qualifications

• Proven experience in restaurant management within resort or luxury hotel settings.
• Degree in hospitality or equivalent, plus relevant certifications.
• Strong knowledge of front-of-house operations and revenue generation.

Responsibilities

• Oversee Nubb’s, Cove and F&B Pool front-of-house operations and staff.
• Lead, train, and develop service teams to meet Forbes Star standards.
• Forecast financial performance and manage labor, cost of sales, and payroll.
• Collaborate with chefs and DOFB/Assistant DOFB to drive revenue and events.
• Ensure cleanliness, safety, and quality standards across outlets.
• Monitor performance, conduct performance reviews, and hire/train as needed.

Skills

Leadership

Guest service

Operations management

Budgeting & P&L

Staff development

Education

Bachelor's degree in Hospitality/Restaurant Management

Tools

InfoGenesis/Micros POS

Avero

ADP/eTime

Job description

Cliff House Maine seeks an experienced Restaurant Manager to oversee Nubb’s, Cove and F&B Pool operations. You will lead the front-of-house teams, ensure exceptional service, and maintain Forbes Star standards in a luxury resort setting.

You will partner with culinary leadership to deliver superior food quality, drive revenue, and manage cost controls while fostering staff development and a positive guest experience.