Restaurant Manager

Summary of Position:

Welcome to Looe Key Reef Resort Located in the Florida Keys. We are looking for the perfect candidate to join us in a fun and rewarding atmosphere with never a dull moment! We cater to both national and international customers throughout the year enjoying a much needed vacation!

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, entertainment, cleanliness and sanitation. Hospitality & Professionalism at the forefront of all actions.

Duties & Responsibilities:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.

• 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. Work with management to develop new seasonal menus.

• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of Team Members and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Make employment decisions consistent with Human Resource guidelines for approval or review.
• Fill in where needed to ensure guest service standards and efficient operations continue.
• 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 in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

• Oversee and ensure that restaurant policies on employee performance are followed and completed on a timely basis.
• 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.

• Plan and manage out nightly and monthly entertainment for our guests this includes bands, game nights, monthly events, etc.

• Advertise entertainment, food specials and events on Company social media.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, Team Members and guests.
• Meet with and provide advice and suggestions to General Manager regularly.

Expectations:

• Regular meetings with restaurant staff to discuss specials, promos, etc.
• Testing bartenders on blind free pour testing regularly.
• Working with kitchen staff to improve food times and techniques used.
• Experience with use and programming of POS systems and reporting on both the front and back end for budgeting of payroll, entertainment, expenses and COGS.
• Advertising upcoming events & specials working with both our marketing team as well as posting on social media regularly and professionally.
• Hiring and training staff as needed.
• Professionalism, hospitality and leadership should be maintained at all times.

Base pay: $50k -$60k based on experience

Bonus Quarterly Pay: % Net Sales Available

Schedule: Minimum 40 hours per week. Nights and Weekend schedule.

• Must be 21 years of age or older to apply.
• Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
• Have knowledge of service and food and beverage, generally involving at least five years of front-of-the-house and kitchen operations management and/or assistant management positions including maintaining an accurate inventory count and par, training, menu development and more.
• Be able to work in a standing position for long periods of time (up to 10 hours).
• Be able to reach, bend, and frequently lift up to 50 pounds.

• Previous Food Management Certification Required