High-Volume Buffet | Orange Beach, Alabama

Position Summary

Essential Duties & Responsibilities

• Oversee all front-of-house, kitchen, and buffet operations to ensure quality, consistency, and cleanliness
• Maintain guest flow, speed of service, and table turnover in a high-volume environment
• Address guest concerns promptly and professionally
• Lead financial performance including sales, labor, food cost, and controllable expenses
• Develop schedules aligned with business volume
• Monitor buffet-specific food waste, yield, and replenishment practices
• Manage inventory, ordering, and vendor relationships
• Recruit, hire, train, and retain management and hourly team members
• Lead, coach, and hold team members accountable to performance standards
• Build a positive, professional, and results-driven culture
• Ensure compliance with health department regulations, food safety standards, and sanitation requirements
• Lead pre-opening hiring, training, and operational setup
• Establish systems, procedures, and standards for daily operations

Qualifications

• Minimum of 5 years restaurant management experience, including at least 2 years in buffet or high-volume buffet dining
• Proven experience managing full restaurant operations and financial performance
• Strong understanding of labor management, food cost control, and inventory systems
• Experience building and leading large teams
• Required food safety and alcohol certifications per local regulations

Physical Requirements

• Ability to stand and walk for extended periods
• Ability to bend, reach, and lift up to 50 pounds
• Ability to work in a fast-paced, high-volume restaurant environment

Compensation & Benefits

• Competitive salary based on experience
• Performance-based bonus potential tied to operational and financial results
• Relocation assistance considered for experienced General Manager candidates
• Opportunity to lead a new restaurant opening
• Growth opportunities as the concept expands