Assistant Restaurant Manager - Sundrop Restaurant

Horseshoe Bay Resort • Saint Pete Beach, FL

8h

About The Position

Primary Responsibilities

Operational Leadership

Strategic Planning: Lead short- and long-term planning for the outlet,
including group accommodations, restaurant service, and supply inventory.
Daily Oversight: Manage work schedules, productivity, and payroll; adjust
staffing levels in real-time based on resort occupancy.
Administrative Precision: Oversee ordering, inventory management, and 10-key
accounting tasks; utilize Toast, Microsoft Word, and Excel to track
performance.
Facility Excellence: Maintain a clean, safe, and environmentally responsible
work environment, ensuring all maintenance needs are reported and resolved.

Team Management & Coaching

Talent Development: Lead the hiring, training, and coaching/counseling of
associates and supervisory staff.
Engagement: Foster a culture of "DEI&B" (Diversity, Equity, Inclusion, and
Belonging) and lead the team toward exceptional associate engagement scores.
Standard Setting: Maintain high standards for personal appearance and
hygiene, ensuring all staff adhere to uniform and safety footwear
requirements.

Guest Experience

Service Mastery: Perform routine table checks and respond to guest needs with
a high sense of urgency and professional decision-making.
Product Knowledge: Act as a subject matter expert on food production, as well
as wine and spirits service.
Event Coordination: Work closely with other resort departments to ensure
special events and group bookings are executed flawlessly.

Employment Standards & Requirements

Experience: Minimum of two (2) years in the Food & Beverage industry. Previous supervisory or management experience is strongly preferred.
Certifications: Must be 18+ (21+ if driving resort vehicles); valid TIPS and Food Handler’s certificates required.
Licensing: Valid driver’s license with a clean record for insurability is preferred.
Education: High School Diploma or equivalent required; a College Degree in Hospitality or a related field is highly valued.
Technical Skills: Proficient in Microsoft Office; experience with Toast.

Physical & Mental Demands:

Strength & Agility: Ability to stand/walk for extended periods and frequently lift/move up to 50 lbs.
Problem Solving: A high degree of analytical ability to resolve daily operational challenges and guest issues.
Team Spirit: A strong "sense of TEAM" and the ability to act as both a patient mentor and a decisive leader.

Core Benefits:

Comprehensive Insurance: Medical, Dental, and Vision; Long/Short-term Disability, Major Illness, and Accident insurance.
Wealth & Growth: 401(k) with employer match and growth opportunities through our Manager in Training (MIT) Program.
Time Off: Paid Vacation and Paid Holidays with scheduled reviews and raises.

QUALIFICATIONS

EDUCATION

Bachelors (Preferred)
Associates (Preferred)
High School (Preferred)

Requirements

• Minimum of two (2) years in the Food & Beverage industry.
• Must be 18+ (21+ if driving resort vehicles)
• Valid TIPS and Food Handler’s certificates required.
• High School Diploma or equivalent required
• Proficient in Microsoft Office; experience with Toast.
• Ability to stand/walk for extended periods and frequently lift/move up to 50 lbs.
• A high degree of analytical ability to resolve daily operational challenges and guest issues.
• A strong "sense of TEAM" and the ability to act as both a patient mentor and a decisive leader.

Nice To Haves

• Previous supervisory or management experience is strongly preferred.
• Valid driver’s license with a clean record for insurability is preferred.
• College Degree in Hospitality or a related field is highly valued.
• Bachelors
• Associates
• High School

Responsibilities

• Lead short- and long-term planning for the outlet, including group accommodations, restaurant service, and supply inventory.
• Manage work schedules, productivity, and payroll; adjust staffing levels in real-time based on resort occupancy.
• Oversee ordering, inventory management, and 10-key accounting tasks; utilize Toast, Microsoft Word, and Excel to track performance.
• Maintain a clean, safe, and environmentally responsible work environment, ensuring all maintenance needs are reported and resolved.
• Lead the hiring, training, and coaching/counseling of associates and supervisory staff.
• Foster a culture of "DEI&B" (Diversity, Equity, Inclusion, and Belonging) and lead the team toward exceptional associate engagement scores.
• Maintain high standards for personal appearance and hygiene, ensuring all staff adhere to uniform and safety footwear requirements.
• Perform routine table checks and respond to guest needs with a high sense of urgency and professional decision-making.
• Act as a subject matter expert on food production, as well as wine and spirits service.
• Work closely with other resort departments to ensure special events and group bookings are executed flawlessly.

Benefits

• Medical, Dental, and Vision
• Long/Short-term Disability, Major Illness, and Accident insurance.
• 401(k) with employer match and growth opportunities through our Manager in Training (MIT) Program.
• Paid Vacation and Paid Holidays with scheduled reviews and raises.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED
• Number of Employees: 101-250 employees