Restaurant Manager

Water's Edge Resort and Spa•Westbrook, CT

About The Position

Water's Edge Resort and Spa is seeking a hospitality enthusiast to join our food & beverage team. As Restaurant Manager, you will be a leader in all aspects of the business. You will deliver a high-quality menu and motivate the staff to provide excellent customer service, ensure efficient restaurant operations, as well as maintain high production, productivity, quality, and customer-service standards. To be successful in this role, you’ll need management skills and experience in both front and back of the house. You will oversee the dining room, check-in with customers and balance seating capacity. As a manager you will lead by example and uplift the staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have pleasant dining experiences.

Requirements

2 years of work experience as a Restaurant Manager, Restaurant General Manager, or similar
Exceptional training skills for quality service
Impeccable customer service skills
Familiarity with restaurant software Open Table
Strong leadership, motivational and people skills
Ability to work early mornings and late nights, weekdays, weekends and holidays
Ability to stand for long periods of time
Ability to lift, push, pull and carry 25lbs.

Nice To Haves

Hospitality management degree is a plus

Responsibilities

Coordinate Daily Front of the House and Back of the House restaurant operations and maintain high standards of service.
Deliver superior service and maximize every customer satisfaction to create memorable dining experiences.
Respond efficiently and accurately to customer complaints
Regularly review product quality
Organize and supervise shifts
Appraise staff performance and provide feedback to improve productivity
Estimate future needs for goods: China, glass and silverware
Oversee beverage and nonfood inventory management and ensure operational efficiency.
Ensure compliance with sanitation and safety regulations
Manage restaurant’s good image and suggest ways to improve it
Control operational costs and identify measures to cut waste
Recommend ways to reach a broader audience (e.g., discounts and social media ads)
Hire, train and mentor new and current employees on proper customer service practices
Implement policies and protocols that will maintain future restaurant operations