Restaurant Manager - The Tides Beach Club

EOS•Kennebunkport, ME

About The Position

Set on the stunning shores of Goose Rocks Beach, The Tides Beach Club offers a vibrant, coastal dining experience that blends relaxed elegance with exceptional hospitality. Known for its bright, welcoming atmosphere and fresh, coastal-inspired menu, The Tides is a favorite gathering place for both locals and visiting guests. We are seeking an energetic, service-driven Restaurant Manager to lead our front-of-house team and uphold the warm, high-quality experience The Tides is known for. The ideal candidate brings strong leadership skills, a passion for guest service, and the ability to create a fun, positive, and efficient work environment. Please note: The Tides Beach Club is open seasonally, but this position is full-time, year-round.

Requirements

5+ years Food & Beverage experience in a high volume, full service restaurant setting
2+ years Food & Beverage management experience in a high volume, full service restaurant setting
Demonstrates natural leadership qualities with a positive, team-focused attitude
Available and willing to work flexible hours based on business needs including both weekdays and weekends
Demonstrates strong communication, organizational, and problem-solving skills
Expresses sincere enthusiasm for their role and love for service in food and beverage
Must be able to prioritize, delegate, and respond in a timely fashion
Able to work under pressure, multi-task, and stay focused with constant interruptions while maintaining calmness and hospitality
Strong understanding of restaurant operations including proper steps of service, beverage management, and industry trends
Ability to remain standing for up to 10 hours (100% of shift).
Ability to remain in a standing or stationary position for up to 8 hours.
Ability to regularly move and lift up to 50 lbs.
Ability to walk the property and grounds frequently.
Ability to lift items overhead.
Ability to visibly survey property areas clearly.
Ability to move up and down stairs frequently.
Ability to climb and carry ladders.
Ability to bend and reach frequently and repetitively during a shift.
Ability to use repetitive manual dexterity.
Ability to work outside in extreme weather for up to 8 hours.
Ability to move quickly based on guest needs.
Ability to communicate and exchange accurate information effectively, often in a public forum.
Ability to read, write, speak, and understand English.
Ability to complete satisfactory background check.

Responsibilities

Manages restaurant front of house personnel including hiring, training, administering performance reviews, determining wages, time card approval, coaching and discipline including termination, weekly scheduling, and managing overall employee relations.
Create effective, cost-efficient schedules for assigned F&B team based on forecast and budget. Use schedule management tools as assigned.
Responsible for onboarding including hiring documents, training, issuance of uniform, communication of time and attendance policy, appearance policy, steps of service training, access to appropriate systems, etc.
Ensure proper inventory management and effective ordering.
Management of special product needs, receiving, product storage and organization, staff training on inventory, ensuring yield management and keeping par levels, and completing monthly inventory.
Lead daily pre-meals/stand-up meetings, developing topics to discuss such as operational focuses, safety issues, in-house VIPs, specials, food and beverage education, guest feedback, etc. Provide proactive communication of all standards to staff.
Work closely with General Manager on in-house guests and special events. Ensure compliance with all F&B operational procedures. Work with General Manager and KRC Senior F&B Director on development of SOPs as needed.
Develop and maintain inside sales and marketing strategies to drive public relations and overall revenue. Update POS with pricing, specials, menu changes, etc.
Intentional guest engagement through “touching tables” and ensuring guest satisfaction at all times. Expedite food regularly, practicing and training for proper timing of food courses.
Responsible for bar program, creating cocktail lists, determining wine and beer offerings, connecting with new vendor options, pricing out beverages, and oversee requisition of liquor and adherence to beverage standards.
Manage all in-house cash revenue and proper cash handling procedures. Make cash drops as directed by accounting. Ensure team is educated on all tip pool and service charge distribution policies. Manage fair, consistent distribution of tips and SCs.
Coordinate workflow to ensure a smooth-running operation. Assist team members as needed to promote a positive teamwork environment. All managers are expected to perform any duty of their own employees. Managers should be present on the floor and assisting their teams in all operation needs at peak service times.
Responsible for comp and void privileges and approving active promotions and gift card/certificates. Attend all scheduled meetings and training sessions. Understand and practice all safety and security procedures including conscious knowledge of food allergies and safety in preparation.
Monitor and delegate to subordinate team members to ensure they remain busy and efficient during their shift. Work professionally with all third-party vendors and suppliers as a point of contact. Professionally handle guest complaints, solve problems, apologize/emphasize during guest complaints, follow up. Communicate any elevated complaints that could not be resolved to the Senior Director of Food & Beverage or General Manager.
Manage ambiance of environment by walking around, surveying area from the guest perspective to ensure all guest spaces maintain appropriate atmosphere such as proper lighting, music volume, cleanliness, decorations (i.e. candles lit, plants looking healthy, pillows fluffed). Maintain cleanliness of bars, dining room, guest entry spaces, bathrooms, and back of house spaces.
Oversee reservation and walk-in guest flow to maximize seating and reservations per shift as well as oversight for future dates and/or holidays. Work with payroll department for proper employee hourly rates, perform payroll duties biweekly, communicating and submitting needs, ensure staff receives paychecks, assist to set up direct deposits.
Assist KRC Senior Director of F&B and General Manager with additional assigned tasks and projects.

Benefits

Employer-subsidized medical, dental, and vision insurance
Company-funded $25K in complimentary life insurance and $1K/mo. in disability
Optional Disability, Life and AD&D, Critical Illness, and Accident Insurance options
Additional Health & Wellness benefits including prescription and gym membership discounts
Generous Paid Time Off package including Employer Paid Leave plus immediate Paid Vacation accruals
Flexible and understanding work-life equality
Family Matters Program of 3+ months paid parental leave for new parents
401k employer match, up to 4% of salary
Competitive wages with ongoing market analysis with annual performance evaluations and compensation adjustments
Discounted employee and immediate family hotel rates as low as $59 per night at EOS Hospitality portfolio locations
Food and Beverage discount of 50% Off at EOS Hospitality portfolio locations
Gold Card annual complimentary restaurant allowance for managers
Discounted lodging rates from New England Inn & Resort Association partners
Pathways for growth and professional development including training and tuition reimbursement
Relocation assistance to temporary employer housing
Incentive opportunities for both hourly and managerial roles
Supportive, open workplace culture
Company-funded Employee Assistance Program for life and mental health resources