ASSISTANT RESTAURANT MANAGER - JWB Grill- Margaritaville Fort Myers Beach

TPI Hospitality • Fort Myers Beach, FL

8d • Onsite

About The Position

Margaritaville Resort Fort Myers Beach is seeking an Assistant Restaurant Manager to support its fast-paced food and beverage operations. The role helps lead daily restaurant operations, supports the team, and delivers memorable guest experiences. The manager oversees front-of-house operations and completes cross-training in kitchen operations, including working expo shifts, conducting line checks, ordering food and supplies, and preparing daily prep lists with the culinary team. The position also supports staffing, training, guest service, food safety, cost control, and the operational and administrative tasks needed to run the restaurant smoothly. Team members may be assigned other duties to meet ongoing business needs.

Requirements

• At least two years of experience in a food and beverage or hospitality supervisory role, such as Assistant Restaurant Manager or Shift Supervisor.
• Strong knowledge of food and beverage operations, including bar service and drink preparation.
• Ability to accurately describe menu items and ingredients to guests and staff.
• Ability to work in a fast-paced environment and multitask.
• Ability to work in Florida outdoor elements and remain on your feet for most of the workday.
• Strong leadership and people skills.
• Positive, outgoing attitude and passion for guest service.
• Proficiency with restaurant or hotel systems.
• Availability to work weekends and holidays.
• Current ServSafe Food Manager Certification or willingness to obtain it.
• Regular and consistent attendance and punctuality.
• Commitment to contributing to a positive team environment.

Nice To Haves

• Toast POS experience.

Responsibilities

• Lead and support a positive team culture while enforcing company policies and procedures.
• Oversee daily front-of-house operations and assist back-of-house as needed.
• Complete cross-training in kitchen operations, including working expo shifts, conducting line checks, placing food and supply orders, and preparing daily prep lists with the culinary team.
• Conduct interviews and help recruit team members to maintain strong staffing levels.
• Train new hires and coach existing staff to uphold restaurant standards and service expectations.
• Provide ongoing feedback and performance evaluations to support employee development.
• Oversee food and beverage planning, purchasing, sanitation, safety, bar operations, policy compliance, staff scheduling, labor control, team supervision, recordkeeping, and reporting.
• Complete operational tasks such as reporting, financial closeouts, and shift-end responsibilities as needed.
• Organize employee schedules and monitor hours to ensure proper staffing levels.
• Maintain food safety and cleanliness standards.
• Promptly address guest concerns and connect with guests to gather feedback and improve service quality.
• Order food and supplies within budget guidelines.
• Monitor and control costs, reduce waste, and support profitability.

Benefits

• Medical and dental insurance
• 401(k)
• 401(k) matching
• Paid Time Off (PTO)
• Holiday pay
• Volunteer Time Off (VTO)
• Bereavement leave
• Free parking options, including an off-site lot with shuttle service to the resort
• Employee discounts
• Supplemental insurance options
• Tuition discount program

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed