Restaurant & Golf Operations Manager

PopStroke; Daytona Beach (FL); On-site; USD 55,000 - 65,000; Full time

Job summary

PopStroke in Daytona Beach, FL is seeking a Restaurant Manager to support the daily operations of our restaurant and golf operations. You will supervise staff, assist with hiring, scheduling, inventory, and uphold safety and quality standards to deliver a memorable guest experience.

The role requires a Bachelor of Science in hotel/restaurant management or equivalent, 3 years of supervision in high-volume settings, and ServSafe certification.

Qualifications

• Bachelor’s degree in hotel/restaurant management is desirable; a practical mix of education and experience is acceptable.
• Knowledge of computers including MS Word, Excel, Outlook and Outlook Calendar.
• Minimum of 3 years of Restaurant Management/Supervision in a high-volume environment.
• Ability to learn multiple golf-related operations and staff management.

Responsibilities

• Support the Operating Partner and Assistant Operating Partner in ensuring service and sales objectives are met and supervise staff daily.
• Provide a professional PopStroke image and uphold its Best in Class philosophy.
• Perform opening/closing, run shifts, and assist with service as needed.
• Control costs across food, beverage, supplies, and labor while maintaining standards.
• Train and develop team members to deliver exceptional guest experiences.
• Handle guest complaints and convert dissatisfaction into return visits.
• Assist with hiring, supervision, and, when necessary, termination of employees.
• Coordinate scheduling and administrative duties for assigned areas.
• Ensure sanitary practices and safety across restaurant and golf facilities.

Education

Bachelor of Science in hotel/restaurant management

Tools

MS Word

MS Excel

Outlook

Outlook Calendar

Job description

PopStroke in Daytona Beach, FL is seeking a Restaurant Manager to support the daily operations of our restaurant and golf operations. You will supervise staff, assist with hiring, scheduling, inventory, and uphold safety and quality standards to deliver a memorable guest experience.

The role requires a Bachelor of Science in hotel/restaurant management or equivalent, 3 years of supervision in high-volume settings, and ServSafe certification.