Coastal Cask, General Restaurant Manager, DJT Airport

Retail and Dining Positions•West Palm Beach, FL

1d•Onsite

About The Position

The General Restaurant Manager leads people, guest service, restaurant operations, and financial performance at Coastal Cask, an airport bar/restaurant. The role focuses on developing and engaging team members, maintaining high standards for food quality, cleanliness, safety, and service, and achieving sales and profitability goals. The manager works collaboratively with management, hourly associates, guests, and airport partners in a dynamic, fast-paced environment. The manager oversees hiring, training, coaching, performance management, scheduling, compliance, and administrative processes. They monitor restaurant operations and financial results, ensure company policies and applicable laws are followed, and respond to changing business needs. The schedule is determined by business needs, and the manager must be willing to work various shifts in a 7/365 team-oriented environment.

Requirements

5–7 years of experience in a full-service restaurant.
Obtain and maintain a current ServSafe Food Manager’s Certification within six months of hire or promotion.
Ability to lift at least 25 pounds and perform essential job functions including standing, bending, reaching, climbing a ladder, and walking long distances.
Ability to stand for long periods and work in environments with varying temperatures.
Proficiency in reading, writing, Microsoft Office Suite, and mathematics.
Proficiency in food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and report preparation.
Willingness to work various shifts in a 7/365 team-oriented environment; schedule is determined by business needs.
Ability to work effectively in a dynamic, fast-paced environment, communicate with varied audiences, and sustain performance under stress.

Nice To Haves

Bachelor of Science degree in hotel/restaurant management; a combination of practical experience and education may be considered as an alternative.

Responsibilities

Develop, mentor, coach, and recognize team members; promote engagement, career development, accountability, and a coaching culture.
Recruit and screen candidates using approved processes, set performance expectations, and ensure required compliance and brand training is completed on time.
Promote positive guest service, investigate and resolve food-quality or service complaints, and take appropriate actions to recover dissatisfied guests.
Maintain the restaurant’s professional image, including cleanliness, food quality and presentation, dress code, and service standards.
Monitor team and operational performance, remain accessible to associates, guests, management, and airport partners, and adjust operations as needed.
Promote a safe and healthy environment; ensure HACCP initiatives, sanitary food handling, and kitchen and dining-area cleanliness and maintenance standards are followed.
Ensure food preparation and service are consistently high quality, opening and closing checklists are used, and closing procedures and associated records are completed accurately.
Analyze financial data and take action to achieve sales, profitability, labor, payroll, and food-cost goals.
Manage scheduling to support sales and guest satisfaction; oversee food and beverage purchasing, quality, cost control, recipes, portioning, supplies, utilities, and other expenditures.
Complete personnel and payroll administration accurately and on time; review financial information with the management team and help achieve budget goals.
Ensure security and loss-prevention procedures are in place, maintain a safe environment, and promptly complete accident reports when needed.
Understand and use hardware and software systems for inventory, purchasing, forecasting, scheduling, timekeeping, email, and electronic filing.
Adapt to changing circumstances, solve problems, identify opportunities, and collaborate on improvements to departmental performance.
Use resources efficiently through prioritization, delegation, and empowerment while working independently and with urgency.
Ensure compliance with operational standards, company policies, and applicable federal, state, and local laws and ordinances.
Communicate clearly with different audiences, remain open to feedback, and provide leadership, direction, motivation, and coaching to staff.