General Restaurant Manager

Corner House Restaurant Corner House Restaurant is excited to announce the exceptional career opportunity of Restaurant General Manager. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service. Whether you’re relatively new to club facility management or are a seasoned leader in the industry, there’s an exciting new opportunity for you at Sea Palms. Engage with guests from all over, providing a first-class experience and dedicated service they will carry with them long after they’ve left our premises. Ideal candidates have a genuine passion for property management and leadership. As Restaurant General Manager, you will be responsible for directing and administering all aspects of the operation, including coordination and administration of the property’s policies and procedures. The Restaurant General Manager will also work to develop and implement all food & beverage activities and programs that support and deliver an exceptional guest experience. Ideal candidates have flexible schedules with the ability to work weekends and holidays, as needed. Our team has made a conscious effort to ensure strong protocols are in place to keep you and our patrons safe, so you can focus on the customer experience and property management. Key Responsibilities of the Restaurant General Manager: Hire, develop, and manage all food & beverage, culinary, and marketing staff. Deliver outstanding and consistent levels of service by cultivating the team culture through training and on-the-job coaching. Organizes and conducts pre-shift meetings to review specials, menu changes, house counts, etc. Ensures that the restaurant and restaurant facilities are kept clean, well-stocked and organized. Checks the maintenance of all equipment in the restaurant and schedules needed maintenance and repair. Circulates throughout the restaurant facilities and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Monitors restaurant budget. Oversees daily restaurant activities including serving tables, bussing tables, seating guests, room service, and general clerical/cashier duties. Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems. Manages department members that may include, but is not limited to: Food and Beverage Supervisor, Host, Server, Cashier. Assures that effective orientation and training are given to each new associate. Develops ongoing training programs and tests for comprehension. Monitor the daily operations and analyze the daily sales reports, weekly and monthly forecasts of the food and beverage outlet. Adhere to all federal, state, and local laws regarding health, safety, and employment. Analyze financial statements (income and expenses) relative to budgeted goals and take corrective measures as necessary. Incorporates safe work practices in job performance. Minimum Requirements for the Restaurant Manager: Must have 3-5 years related experience in food & beverage management. Must be proficient in the use of Microsoft Word, Excel, Outlook, and PowerPoint. Must possess the ability to coordinate projects and delegate responsibility. Meets state age requirements for handling alcoholic beverages. Alcohol Awareness Training, Food Safety and appropriate sanitation training. #