Restaurant Manager

Cape Resorts; Village of Sag Harbor (NY); On-site; USD 70,000 - 75,000; Full time

Job summary

An established industry player in hospitality is seeking a dedicated Food & Beverage Manager to uphold quality standards and lead a dynamic service team. This role involves hiring and training staff, ensuring exceptional customer service, and maintaining profitability in a vibrant restaurant environment. If you have a passion for the food and beverage industry and a knack for leadership, this is an exciting opportunity to make a significant impact in a thriving establishment. Join a team where your contributions will be valued and rewarded, and take your career to the next level in a supportive and engaging atmosphere.

Qualifications

• 3+ years in food and beverage service with 1 year in restaurant management.
• Ability to supervise and train service staff effectively.

Responsibilities

• Hire, train, and develop the Food & Beverage team.
• Maintain profitability and ensure excellent customer service.

Skills

Good communication skills

Supervisory skills

Knowledge of hotel food and beverage operations

Basic computational skills

Food service techniques

Ability to lift trays of food

Education

High school or equivalent education

Bachelor’s Degree

Job description

Position Overview: Develop, implement and maintain quality standards for restaurant, including supervision and direction of service staff. Ensure excellent customer service.

Supervisory Responsibilities:

• Supervise (AM & PM) Servers (Restaurant & Pool), Bussers, Hosts, Bartenders, Barbacks.

Key Responsibilities:

• Hire, train and develop the Food & Beverage team.
• Interview, select, train, supervise, counsel and discipline service staff for the efficient operation of restaurant.
• Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff.
• Interact positively with customers promoting hotel facilities and services.
• Work the floor shifts by providing direct service to guests.
• Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
• Maintain profitability of restaurant to support overall hotel operation.
• Utilize prescribed cash handling procedures to accurately charge customers.
• Provide direct service to guests as needed.
• Other duties as assigned.

Required Knowledge, Skills, Abilities:

• Good communication skills, both verbal and written.
• Ability to supervise subordinate staff.
• Knowledge of hotel food and beverage operations.
• Must possess basic computational and computer skills.
• Knowledge of food service techniques and cost controls.
• Must be able to lift trays of food or food items weighing up to 30 lbs. frequently.

Minimum Qualifications:

• High school or equivalent education required. Bachelor’s Degree Preferred.
• Minimum of three years food and beverage service background with at least one year restaurant management required.
• All employees must maintain a neat, clean and well-groomed appearance per Company standards.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

Base pay range

$70,000.00/yr - $75,000.00/yr

Seniority level

Mid-Senior level

Employment type

Full-time

Job function

Management

Industries

Hospitality