Restaurant Manager: Elevate Oceanfront Dining + PTO & 401K

Davidson Hospitality Group; Largo, Northern (FL, KY); Hybrid; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical Coverage

Dental & Vision Coverage

Teledoc service

Pet Insurance

Hotel Discounts

Tuition Reimbursement

Paid Time Off

401K Match

Job summary

Baker's Cay Resort is seeking a Restaurant Manager to lead and manage daily operations, ensuring top-tier service and guest satisfaction. You will develop and train a team, uphold culinary standards, and drive revenue through smart marketing and cost controls.

Ideal candidates have 4 years in F&B, 6–12 months in management, and strong English communication. Knowledge of wine and fine foods is helpful; team leadership is essential.

Qualifications

• 4 years experience in the food and beverage industry.
• Six months to one year in a management position.
• Must be able to schedule, forecast, and budget department.
• Some wine and fine food knowledge helpful.
• Read, write and speak English.
• Ability to communicate effectively with the public and other Team Members.

Responsibilities

• Lead and manage the daily operations of our restaurant, ensuring high standards of service and guest satisfaction.
• Create a welcoming and memorable dining experience for guests, going above and beyond to exceed their expectations.
• Develop and train a team of talented individuals, fostering a positive and collaborative work environment.
• Monitor and maintain food quality, presentation, and consistency to uphold our reputation for culinary excellence.
• Implement effective marketing and sales strategies to attract guests and increase revenue.
• Monitor financial performance, control costs, and optimize profitability.
• Ensure compliance with health, safety, and sanitation regulations.
• Stay updated with industry trends and make recommendations for menu enhancements and improvements.

Skills

Leadership

Forecasting

Budgeting

Wine knowledge

English

Job description

Baker's Cay Resort is seeking a Restaurant Manager to lead and manage daily operations, ensuring top-tier service and guest satisfaction. You will develop and train a team, uphold culinary standards, and drive revenue through smart marketing and cost controls.

Ideal candidates have 4 years in F&B, 6–12 months in management, and strong English communication. Knowledge of wine and fine foods is helpful; team leadership is essential.