Restaurant Manager

Beach Island Marina; Maynardville (TN); On-site; USD 55,000 - 85,000; Full time

Benefits offered by this job

Competitive salary

Bonus opportunities

Supportive and dynamic work enviroment

Opportunity to lead waterfront dining

Career growth and advancement

Job summary

Beach Island Marina's BoatHouse at 33 is seeking an experienced Restaurant Manager to lead daily waterfront dining operations, overseeing guest experience, staff leadership, inventory, and financial accountability.

The ideal candidate thrives in a fast-paced hospitality environment, capable of managing scheduling, payroll, and vendor relations while ensuring food safety and high service standards.

Qualifications

• Previous restaurant management experience required; waterfront, marina, resort, or high-volume restaurant experience preferred.
• Strong leadership and team-building skills.
• Experience with inventory control, purchasing, scheduling, and payroll processes.
• Knowledge of food safety regulations and restaurant best practices.
• Excellent communication, organizational, and problem-solving abilities.
• Proficiency with restaurant POS systems and basic computer applications.
• Ability to work evenings, weekends, holidays, and flexible schedules as business demands require.

Responsibilities

• Oversee the daily operation of the restaurant, ensuring smooth and efficient service.
• Open and close the restaurant in accordance with established operating procedures.
• Maintain a clean, safe, and welcoming environment for guests and team members.
• Ensure compliance with all health, safety, sanitation, and regulatory requirements.
• Recruit, interview, hire, train, and develop front-of-house and back-of-house team members.
• Provide ongoing coaching, performance management, and leadership to restaurant staff.
• Foster a positive workplace culture focused on teamwork, accountability, and guest satisfaction.
• Conduct regular staff meetings and training sessions.
• Manage food, beverage, and operational inventory levels.
• Order, receive, and track inventory to ensure appropriate stock levels while minimizing waste.
• Establish and maintain relationships with vendors and suppliers.
• Monitor product quality, pricing, and purchasing costs.
• Collaborate with kitchen staff to ensure food quality, consistency, and presentation standards are met.
• Monitor kitchen operations to ensure adherence to food safety and sanitation practices.
• Address operational challenges and implement solutions to improve efficiency and guest satisfaction.
• Create and manage staff schedules to ensure appropriate coverage during all operating hours.
• Control labor costs while maintaining service standards.
• Prepare and submit payroll reports accurately and on time in coordination with company management.
• Ensure exceptional customer service and respond promptly to guest feedback or concerns.
• Build relationships with guests and help create memorable dining experiences.
• Support special events, marina activities, and seasonal promotions as needed.

Skills

Leadership

Team building

Inventory control

Scheduling

Payroll

Food safety

Communication

Problem solving

POS systems

Flexibility

Tools

POS systems

Job description

Join Our Team

BoatHouse at 33 is seeking an experienced, energetic, and service-focused Restaurant Manager to lead daily operations at our waterfront dining destination. This position is responsible for overseeing all aspects of restaurant operations, including staff leadership, guest experience, inventory management, purchasing, kitchen oversight, and financial accountability. The ideal candidate will be a hands-on leader who thrives in a fast-paced hospitality environment and is committed to delivering exceptional food, service, and experiences for our guests.

Key Responsibilities

Operations Management

• Oversee the daily operation of the restaurant, ensuring smooth and efficient service.
• Open and close the restaurant in accordance with established operating procedures.
• Maintain a clean, safe, and welcoming environment for guests and team members.
• Ensure compliance with all health, safety, sanitation, and regulatory requirements.

Staff Leadership & Development

• Recruit, interview, hire, train, and develop front-of-house and back-of-house team members.
• Provide ongoing coaching, performance management, and leadership to restaurant staff.
• Foster a positive workplace culture focused on teamwork, accountability, and guest satisfaction.
• Conduct regular staff meetings and training sessions.

Inventory & Purchasing

• Manage food, beverage, and operational inventory levels.
• Order, receive, and track inventory to ensure appropriate stock levels while minimizing waste.
• Establish and maintain relationships with vendors and suppliers.
• Monitor product quality, pricing, and purchasing costs.

Kitchen & Food Service Oversight

• Collaborate with kitchen staff to ensure food quality, consistency, and presentation standards are met.
• Monitor kitchen operations to ensure adherence to food safety and sanitation practices.
• Address operational challenges and implement solutions to improve efficiency and guest satisfaction.

Scheduling & Payroll Administration

• Create and manage staff schedules to ensure appropriate coverage during all operating hours.
• Control labor costs while maintaining service standards.
• Prepare and submit payroll reports accurately and on time in coordination with company management.

Guest Experience

• Ensure exceptional customer service and respond promptly to guest feedback or concerns.
• Build relationships with guests and help create memorable dining experiences.
• Support special events, marina activities, and seasonal promotions as needed.

Qualifications

• Previous restaurant management experience required; waterfront, marina, resort, or high-volume restaurant experience preferred.
• Strong leadership and team-building skills.
• Experience with inventory control, purchasing, scheduling, and payroll processes.
• Knowledge of food safety regulations and restaurant best practices.
• Excellent communication, organizational, and problem-solving abilities.
• Proficiency with restaurant POS systems and basic computer applications.
• Ability to work evenings, weekends, holidays, and flexible schedules as business demands require.

What We Offer

• Competitive salary based on experience.
• Performance-based bonus opportunities.
• Supportive and dynamic work environment.
• Opportunity to lead a premier waterfront dining destination.
• Career growth and advancement opportunities.