Restaurant Manager at Fish out of Water

Job Summary: The 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. 

Job Responsibilities: 

• Anticipate 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 ensure that trace reports are being updated. 
• Proper scheduling and coverage of service personal for optimal service levels. 
• Always maintain positive guest relations, 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 about correct maintenance and use of equipment. 
• Monitor cleanliness, sanitation, and organization of work areas. 
• Ensure that associates are aware of all changes to outlets on property. 
• Ensure that associates maintain a thorough understanding of the restaurant menu through tests and other learning techniques. 
• Train associates on St Joe standards of service in all components of Food and Beverage. 
• Guarantee 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 to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. 
• Conduct pre-shift meeting with staff and review all information pertinent to the day's business. Inspect grooming and attire of staff; rectify any deficiencies. 
• Inspect table/set-ups; check for cleanliness, neatness; rectify deficiencies with respective personnel. 
• Inspect, plan, and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel. 
• Check all servers out before they leave for the day, ensuring that all side work is completed. 
• 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 and document any late or absent employees. 
• Check storage areas for proper supplies, organization, and cleanliness. Complete requisition for additional supplies needed and submit to vendor. Instruct designated personnel to rectify any cleanliness/organization deficiencies. 
• Foster and promote a cooperative working climate, maximizing productivity and employee morale. 
• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. 
• Control labor costs by examining business levels and adjusting the schedule accordingly, to maximize service levels and minimize cost.
• Anticipate guests’ needs and respond promptly to all guest requests. 
• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. 
• Maintain complete knowledge of correct maintenance and use of equipment, and use equipment only as intended. 
• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas. 
• Obtain assigned bank and ensure accuracy of contracted monies and always keep bank secure. 
• Maintain complete knowledge of all menu items, liquor brands, beers, and non-alcoholic selections available in the assigned outlet. 
• 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. 
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. 
• Maintain complete knowledge of designated glassware, ingredients, preparation method and garnishes for each drink. 
• Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving. 
• Maintain complete knowledge of table and seat numbers, room capacity, hours of operation, menus, & price range 
• Maintain complete knowledge of guest room layout, locations, and room numbers/names. 
• Constantly find ways to improve guests’ experience. 
• Work in conjunction and under the direction of the Director of Culinary Operations and Kitchen Manager 
• Able to perform and train in all duties and descriptions of the greeter, bartender, food runner, and server positions. 
• Maintain a budget and able to forecast, maintain a check book, assure the profit and cost is in line with expectations. 

Education and Experience: 

• Sufficient education and literacy are needed to identify and read product labels and to communicate with guests.
• 3-5 years’ experience in a similar role  
• Certification or degree in a related field not required but preferred.
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)  
• ServSafe Certifications (may obtain after employment)  

Knowledge, Skills, & Abilities: 

• Detail-oriented and thorough  
• Ability to remain discreet and respect the privacy of guests.
• Ability to perform consistent work to the highest of standards.
• Ability to interact with guests in a pleasant, friendly way.
• Able to perform and train in all duties and descriptions of the host, bartender, server assistant, and server positions.
• Ability to maintain a warm and friendly demeanor.
• Ability to effectively communicate both verbally and written.
• Ability to multitask.
• Ability to comply with St. Joe standards.
• Ability to lead a team efficiently and effectively.
• Ability to solve problems independently.
• Extensive knowledge of Food & Beverage operations  
• Extensive knowledge of operating POS systems  
• Extensive knowledge in scheduling employees  
• Moderate wine knowledge  
• Ability to stand in as and train all positions within the Food & Beverage department.
• Proficiency with Microsoft Office and email  
• Ability to follow and enforce all Food & Beverage regulations.
• Maintain an upbeat positive attitude and exude a high level of food and beverage knowledge. 
• Willingness to work whenever necessary and adjust to varying business levels throughout the year. 
• Excellent ability to multitask and stay calm in stressful situations. 
• Have an outgoing personality, and excellent communication skills. 
• Maintain appropriate grooming standards and have a professional demeanor. 
• Takes pride in job, work area and the entire resort. 
• Easy to work with and improves morale among fellow associates. 

The 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 reserves the right to amend and change responsibilities to meet business and organizational needs.