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Restaurant Manager

2 months ago

Folly Beach, United States Avocet Hospitality Group Full time
Job DescriptionJob Description

Do you want to work at an island escape with 24/7 ocean views, fresh coastal cuisine, and blissed-out beach vibes? Submit your application for our Line Cook opening at BLU Restaurant and Bar and find out what it truly means to be a part of the Tides Folly Beach and Avocet Hospitality team. *This position is full-time*

Location: 1 Center St, Folly Beach, SC 29439

Salary: 55K-57 (commensurate with experience) with annual bonus opportunities

Benefits:

  • A culture that values passion, individuality, and fun
  • Opportunities for internal growth and development
  • Paid Time Off (PTO)
  • Paid Holidays
  • Affordable Medical, Dental, & Vision Insurance Plans
  • Company provided Life Insurance
  • Short & Long-Term Disability and Accident and Critical Illness Insurance
  • Traditional 401(k) & Roth 401(k) with Employer Matching of up to 3.5%
  • Referral Program
  • Employee Assistance Program
  • Discounts at all Avocet-owned Hotels and Restaurants

JOB TITLE: BLU Restaurant Manager

DEPARTMENT: F&B

LOCATION: BLU Beach Bar & Grill

REPORTS TO: BLU General Manager

POSITION SUMMARY:

The Restaurant Manager is responsible for overseeing BLU to ensure optimum performance, exceptional guest service and maximum profitability of all functions. The Restaurant Manager shall always strive to provide exceptional service to both internal and external guests. They will be responsible for exemplifying the Tides Hotel and BLU culture as well as promoting The Tides Hotel and BLU as both the destination and employer of Choice

MAIN DUTIES AND RESPONSIBILITIES:

  • Supports and Manages the assigned restaurant while working closely with the Food & Beverage Director and other hotel departments

  • Ensure effective hiring, training, development, promotion and continuous reinforcement

  • Lead and coach the team towards achieving exceptional guest service and employee satisfaction results

  • Develop and implement creative strategies for revenue enhancement and cost containment

  • Develop and recommend the budget, marketing plans and objectives. Manage within those approved plans

  • Prepares forecasts and reports and assists in the development of the food & beverage budget

  • Takes initiative to develop and execute new promotions, events, etc.

  • Conducts monthly staff meetings to include ongoing training and safety classes

  • Responsible for daily report input and logbook entries

  • Works with culinary to develop new food menus responsive of the local market

  • Enforces high standards of hygiene and sanitation within the outlets

  • Tracks payroll and revenue daily

  • Ensures the security of monies, credit and financial transactions

  • Establishes par levels for supplies and equipment

  • Supervises the performance, attendance, attitudes, appearance and conduct of team

  • Develops and implements controls for expense management

  • Ensures guest satisfaction with all aspects of the restaurant and dining experience, resolving issues promptly in a diplomatic and courteous manner.

  • Assists the Director of Food & Beverage with the design and implementation of training programs

  • Participates in hiring, training, evaluating and necessary disciplinary actions of restaurant staff.

  • Takes a proactive approach to coaching and counseling, creating a comfortable atmosphere to encourage committed and loyal employees

  • Participates in appropriate division and department meetings

  • Communicates all pertinent information to the outlets team

  • Maintains constant awareness of safety issues, (i.e. broken glass, frayed electrical cords, leaks, broken locks and suspicious persons). Reports all safety incidents to the on-duty supervisor.

  • Ensures compliance with sanitation and safety regulations.

  • Responsible for maintaining a consistently smooth-running operation

SUPERVISORY RESPONSIBILITIES:

BLU FOH STAFF

JOB REQUIREMENTS:

  • Full Time Management Position that requires full flexibility, ability to work weekends and holidays and a varied schedule

  • A true desire to understand and anticipate the needs of others in a fast-paced environment

  • Refined verbal and written communication skills

  • Must be proficient in general computer knowledge, including a working knowledge of point of sale systems

  • Candidates should be extremely detail oriented and organized

  • Candidates should possess proven leadership skills

  • Candidates should possess strong food and beverage knowledge. Beverage knowledge should include wine, spirits and beer

  • Hotel experience and a thorough understanding of restaurant service

  • Previous experience as an Assistant Restaurant Manager or a Restaurant Supervisor preferred

  • Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, effective communicator, and effective in providing exceptional customer service

WORKING CONDITIONS:

The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical & Mental Requirements:

  • Must be authorized to work in the United States

  • Must be at least 21 years of age

  • Must have excellent leadership skills

  • Must be a positive example for staff

  • Must be able to work well under pressure

  • Must be able to accurately follow instructions, both verbally and written

Work Environment:

  • Must be able to stand and walk throughout the shift

  • Must be able to occasionally lift and carry up to 25 lbs at shoulder height and push/pull up to 75 lbs

  • Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently; squeezing and overhead reaching occasionally

EOE / DFWP