Restaurant Manager at Scratch Biscuit Kitchen

ST JOE RESORT OPERATIONS LLC; Santa Rosa Beach (FL); On-site; USD 55,000 - 90,000; Full time

Job summary

ST JOE RESORT OPERATIONS LLC in Florida seeks a Restaurant Manager to supervise, train, and ensure that associates deliver St. Joe service standards to guests consistently. The role includes maintaining service quality, scheduling, and processing guest payments in a fast-paced environment.

You will lead by example, foster teamwork, and ensure compliance with safety and regulatory requirements while maintaining a 4-star/4-diamond level of service across all front-of-house operations.

Qualifications

• 3-5 years’ experience in a similar role.
• ServSafe Certification (may obtain after employment) and CPR/First Aid training (may obtain upon hire).
• Knowledge of Food & Beverage operations and POS systems.
• Ability to read, write, speak, and understand basic English and communicate with guests.

Responsibilities

• Supervise, train, and ensure staff provide St. Joe service standards.
• Ensure amenity deliveries are on time and consistent with standards.
• Maintain logs and update trace reports; manage schedules for service staff.
• Process guest payments and maintain accountability for all financial transactions.
• Foster a collaborative work environment and monitor staff performance.

Skills

Staff training

Customer service

Budget management

Scheduling

Leadership

Communication

POS systems

MS Office

Education

High school diploma or equivalent

ServSafe Certification preferred

Tools

MS Office

POS software

Restaurant management software

Job description

Job SummaryThe Restaurant Managers primary duties are to supervise, train, and ensure that associates are providing St. Joe service Standards to the guest on a consistent basis. Ensure that amenity deliveries are made on time and in accordance with company standards. Quality assurance for restaurant operations and closing duties and quality assurance for same areas. Collection of payments and diligently maintaining the restaurant area and equipment are also major functions of this position. To hire and inspire the staff as a St. Joe leader, this will be done leading by example following the values and vision of the company.Primary Responsibilities & Essential FunctionsAnticipate the needs of the restaurant and order whatever product is necessary to help associates perform their duties more efficiently and effectively while keeping in line with budget.Maintain logs and insure that trace reports are being updated.Proper scheduling and coverage of service personal for optimal service levels.Maintain positive guest relations at all times, and resolve complaints promptly, ensuring maximum guest satisfaction.Ensure associates are familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.Train associates onSt. Joe standards of service in all components of Food and Beverage, correct maintenance, and use of equipmentGuarantee that all associates are maintaining 4 star 4 diamond levels of service in all facets of restaurant execution.Educate associates on proper greetings / salutations to extend to guests and the use suggestive up-selling techniques to increase profit margins.Assign work and side duties, communicate shift updates, and conduct pre-shift meetings including review of daily business, grooming, and attire standardsInspect table set-ups, service areas, storage areas, and equipment to ensure cleanliness, neatness; rectify deficiencies with respective personnel.Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.Ensure that assigned staff has reported to work; document any late or absent employees.Check all servers out before they leave for the day ensuring that all side work is completed.Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.Foster and promote a cooperative working climate, maximizing productivity and employee morale.Settle checks in the P.O.S. system according to hotel specifications. Process payment of guest checks in accordance with accounting requirements and maintain accountability for all financial transactions.Ensure compliance with all departmental polices, service procedures, safety standards, and state liquor regulationsMaintain knowledge of room layouts, outlet capacities, hours of operations, menus, pricing, and guest navigation to support guest serviceContinuously seek opportunities to improve service execution and enhance the overall guest experienceWork collaboratively under the direction of the Director of Culinary Operations and Kitchen ManagerBe proficient in and able to train associates in all front of house positions, including greeter, bartender, food runner, and serverAssist with budget management forecasting, cost controls, and profitability to ensure financial goals are met.Maintain a budget and able to forecast, maintain a check book, assure the profit and cost is in line with expectationsAll other duties as assignedEducation and ExperienceSufficient education and literacy needed to identify and read product labels and to communicate with guests.Ability to read, write, speak, understand, and communicate in basic English preferred3-5 years’ experience in a similar roleCertification or degree in a related field not required but preferredWorking knowledge of various computer software programs (MS Office, restaurant management software, POS)ServSafe Certifications (may obtain after employment)CPR and First Aid Certificate (may obtain upon hire)Knowledge, Skills, AbilitiesDetail-oriented and thoroughAbility to perform consistent work to the highest of standards.Ability to remain discreet and respect the privacy of guests.Ability to interact with guests in a pleasant, friendly wayAble to perform and train in all duties and descriptions of the host, bartender, server assistant, and server positionsAbility to effectively communicate both verbally and writtenAbility to multitaskAbility to lead a team efficiently and effectivelyAbility to solve problems independentlyExtensive knowledge of Food & Beverage operations and operating POS SystemsExtensive knowledge in scheduling employeesModerate wine knowledgeAbility to stand in as and train all positions within the Food & Beverage departmentProficiency with Microsoft Office and emailAbility to follow and enforce all Food & Beverage regulationsWillingness to work whenever necessary and adjust to varying business levels throughout the yearExcellent ability to multitask and stay calm in stressful situationsHave an outgoing personality, and excellent communication skillsPhysical DemandsFrequent bending, kneeling, stooping, walking, pushing, and pullingOccasional keyboardingMust be able to lift 50 lbsWorking ConditionsPrimarily indoors and occasionally outdoorsExposure to cleaning chemicals (with proper PPE)Possible exposure to a somewhat noisy environmentFast-paced, high-pressure environment especially during banquets and large eventsThe above statements are intended to describe the general nature and level of work being performed and are not an exclusive list of all duties and responsibilities. The St. Joe Company/St. Joe Resort Operations reserves the right to amend and change responsibilities to meet business and organizational needs.