Restaurant Manager

PRIME GROUP • Marathon, FL

5d • $80,000 - $85,000 • Onsite

About The Position

The Restaurant Manager leads daily restaurant operations at Faro Blanco Resort and works with the company’s full-service and select-service hotel food and beverage operations to maximize the value of its investments. The role is accountable for achieving established goals for sales, profitability, and guest and employee satisfaction. The manager supervises and coaches the service team, maintains service standards, addresses guest concerns, and supports the restaurant’s staffing, budgeting, inventory, purchasing, and event operations.

The position is based at Faro Blanco Resort Yacht Club in Marathon, Florida. It is a full-time management role with an annual salary range of $80,000 to $85,000. The Restaurant Manager reports to the Complex Director of Food & Beverage.

Requirements

• Associate degree (A.A.) from a two-year college or university and at least three years of related experience and/or training, or an equivalent combination of education and experience.
• Experience in restaurant, food and beverage, hotel industry, management, and training.
• Food handling and responsible beverage service certification.
• Knowledge of Microsoft Word, Excel, Outlook, the Toast POS system, and other hospitality platforms.
• Ability to read, write, and communicate effectively, respond to inquiries and complaints, and present information to top management.
• Ability to calculate figures such as discounts, interest, commissions, proportions, and percentages.
• Ability to define problems, collect data, establish facts, and draw valid conclusions.
• Strong time management, organization, and communication skills; professional, self-motivated, and goal oriented.
• Ability to stand, walk, and reach, withstand intermittent hot and cold environments, and occasionally lift or move up to 50 pounds.

Nice To Haves

• Experience in upscale or full-service resort hospitality, including Hilton.

Responsibilities

• Run daily restaurant operations to meet goals for sales, profitability, and guest and employee satisfaction.
• Supervise the service team on the floor during meal periods, ensure food and service standards are met, coach staff, and manage new staff orientation.
• Lead daily pre-shift meetings and communicate relevant information about the day's business activity.
• Circulate the dining room, direct service to newly seated guests, and check back to ensure guest satisfaction.
• Resolve guest complaints promptly and professionally, and communicate service issues to the Complex Director of Food & Beverage.
• Maintain the reservation system and troubleshoot issues involving staff, menus, equipment, and point of sale.
• Assist with recruiting, hiring, training, scheduling, and performance reviews of food and beverage staff; create training programs and conduct staff tastings.
• Assist in developing and managing the annual restaurant budget and business plan, and implement and monitor internal controls.
• Oversee selection, purchasing, and use of restaurant supplies and equipment; order food and beverage for banquet events and distribute supplies accordingly.
• Conduct month-end inventory, maintain orderly storage areas, and ensure appropriate quantity levels and quality standards for food and beverage products.
• Set up and break down banquet tables, chairs, and displays according to the Banquet Event Order, and ensure dining, meeting, and banquet rooms are clean and properly set.
• Maintain employee uniforms and name tags in proper condition and readily available.

Benefits

• Comprehensive benefits package including health insurance, retirement plans, and paid time off.
• Training in service, food safety, and leadership.
• Opportunities for professional development and career advancement within a growing organization.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree