Restaurant Manager - Salt Wood Kitchen & Oysterette

Salt Wood Kitchen and Oysterette•Marina, CA

8d•$72,000 - $75,000

About The Position

The Restaurant Manager oversees the management and direction of restaurant operations in accordance with established guest service and sustainability standards. The role involves leading and supporting associates, maintaining food and service quality, ensuring safety and sanitation compliance, managing supplies and cash controls, and contributing to restaurant marketing and menu efforts. The position follows HHM Hotels’ EarthView sustainability guidelines and practices. Salt Wood Kitchen & Oysterette is a Monterey-area culinary destination with a full-service dining room, bar and lounge, al fresco patio, experiential oyster bar, live-fire kitchen, and spaces for group events and private dining. HHM Hotels is an equal-opportunity employer and does not discriminate on legally protected grounds. The stated growth path is Food and Beverage Manager, followed by Food and Beverage Director.

Requirements

3–6 years of restaurant experience required.
Work schedule varies and includes holidays, weekends, and alternate shifts.
Ability to stand for extended periods; walk, push, lift up to 50 pounds, bend and reach, and stoop, kneel, or crouch.

Nice To Haves

Associate’s degree preferred.

Responsibilities

Interview, select, train, schedule, coach, and support associates, ensuring performance meets brand or hotel standards and HHM core values.
Ensure food quality is consistent, appealing, and prepared to guest specifications.
Interact with guests to obtain feedback on service and food quality.
Ensure the restaurant complies with sanitation and safety standards for guests and associates.
Resolve guest complaints and coordinate with department leaders to address service delivery or quality breakdowns.
Check that equipment is in working order and follow up on work orders to ensure timely facility repairs and maintenance.
Document inventory forecast usage and monitor supply.
Follow state, federal, and corporate requirements for serving alcoholic beverages.
Oversee serving staff to ensure liquor controls and cash-handling policies and procedures are followed.
Comply with accounting policies to ensure SOX compliance.
Participate in restaurant marketing efforts, develop menu ideas, survey competition, report food trends, and assist in preparing specials.
Follow sustainability guidelines and practices related to HHM’s EarthView program.
Practice safe work habits, wear protective safety equipment, and follow MSDS and OSHA standards.
Perform other duties as requested by management.