Restaurant/Marina Resort Manager

Oyster Farm

Cape Charles, VA

Tittle: Restaurant/Marina Resort Manager

Reports to: Owner/Director of Operations

Summary of Position:

Specifically, the overall supervision of a 300 seat restaurant and its adjoining 300 seat catering facility within an integrated 39 acre destination marina resort facility. Working in a cooperative and productive relationship with the Executive Chef, Catering Director, Lodging staff and Marina staff for overall high performance of all aspects of resort operations as related to resort property.

Generally, Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in restaurant, marina and resort costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Duties & Responsibilities:

• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Make employment and termination decisions.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop your staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection.
• Ensure that all products are received in correct unit count and condition.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.

Qualifications:

• A minimum of 3 years’ experience as an acting general manager of restaurants containing at least 150 seats.
• Possess excellent communication skills and the ability to interact with Staff, Customers, vendors and others at a professional management level.
• Be capable of managing and training serving staff and front-of-the-house employees for high standards of customer service.
• Be capable of oversight of kitchen operations with an executive chef and coordination of front and back employees, systems and services.
• Have in depth knowledge of service and food and beverage management, cost monitoring, modern restaurant concepts, and implementation of new ideas.
• Possess excellent basic math skills and have the ability to operate POS system.
• Be familiar with and capable of operating restaurant specific programs such as Open Table, as well as monitoring and engagement with social media for business and reputation management.
• Be able to work in a standing position for long periods of time (up to 5 hours), and be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Must have the stamina and availability to work 60 plus per week during season.

Position offers excellent benefits, including medical, dental and 401K.