Taskforce / Seasonal Restaurant Manager

Cliff House Maine•York, ME

3d•Onsite

About The Position

Seeking a Seasonal / Taskforce F&B Manager to oversee daily operations, staff training, and financial performance of multiple food and beverage outlets including Nubb's, Cove, and the Pool operations. This role involves direct supervision of front-of-the-house staff, ensuring excellent food and beverage quality, managing inventory, and developing revenue strategies. The manager will partner with culinary teams, manage budgets, control costs, and identify/train talent to maintain high operational standards and meet financial targets.

Requirements

Minimum 3-5 years as a Restaurant Manager in a resort environment/independent restaurant or combination of both experience with proven experience with all aspects of restaurant operations, and sales including budgeting, forecasting, scheduling, reservations management, expense management, inventory, payroll and labor costing, staffing, marketing and P&L management.
Proven systems knowledge and experience with InfoGenesis/Micros POS, Avero and ADP/eTime payroll or combination of these systems required.
Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors.
Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.

Nice To Haves

BA/BS in Hospitality/Restaurant Management, Business or equivalent field a plus.

Responsibilities

Daily line-ups and regular department meetings.
New server staff training programs.
Ongoing development and training in Nubb’s, Cove and Pool operations.
Daily evaluation and regular assessments of outlets service performance.
Employee discussion and performance management including timely completion of performance evaluations.
Coordination of timely food and beverage production.
Work closely with the DOFB and Assistant DOFB on maximizing the performance in the outlets.
Review all F&B minimums and selling guidelines. Work closely with the DOS&M, CSM and catering to get events to generate more revenue. Support other F&B operations when needed.
Develop long term and short term revenue strategy.
Directly oversee Nubb’s, Cove and F&B Pool front of the house operations including developing and maintaining managerial oversight of all front-of-the house employees, schedule and train staff.
Produce and track internal sales goals and incentives for FOH staff.
Organize and participate in weekly Resume meetings.
Partner with Nubb’s Chef to provide excellent quality and presentation of all food to the guests.
Participate in the evaluation of beverage product, front-of-the-house employee performance, and development of product consistent with our market position.
Selection and pricing strategy of all liquors and wines, and supervision of their procurement.
Participate in forecasting the financial objectives of Nubb’s and Cove on a weekly and monthly basis through the labor management system.
Meet financial targets in the sales area by executing and enhancing the annual monthly plan, reacting quickly to new opportunities, running consistently high operation standards.
Meet budget in all areas of cost control with consistent focus on cost of sales and payroll.
Identify talent and provide the necessary training as positions open.
Fill any open positions with qualified candidates who understand the standards of excellence required.
Conduct ongoing training programs for new and existing hourly staff.
Responsibility for the daily cleanliness of all areas of the restaurant, Event and Pre-Event spaces both internally and externally.
Coordination of kitchen cleanliness with Nubb’s Chef and the Executive Chef.
Coordination of service area maintenance with floor management, employees and any outside services.
Ongoing maintenance of the physical asset through capital planning as required in the budget process.
Manages all subordinate supervisors in Nubb’s and Cove.
Responsible for the overall direction, coordination, and evaluation of Nubb’s/Cove and F&B Pool employees.
Carries out supervisory responsibilities in accordance with Cliff House policies, procedures and applicable laws.
Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving issues or concerns.