Resort Restaurant Manager

SC Hilton Head
$45,000.00 to $55,000.00 plus bonus and benefits

We are looking for a restaurant manager for one of Hilton Heads top resorts. The property consistently receives awards for service and dining excellence. The ideal candidate will come from a mix of nationally recognized restaurant and hotels with a focus on creating memorable guest experiences. We are looking for someone who possesses the intangibles that make for an exceptional hospitality leader. Relocation candidates are welcome for this position.


• Create and execute innovative food and beverage strategies that will drive the hotel to exceed guest satisfaction and revenues.
• Work collaboratively with all members of the food and beverage team in menu planning, development, and execution.
• Ensure food and beverage staff and management are properly trained to standards and able to carry out the operations of each department.
• Work closely with department managers to develop them both personally and professionally.
• Drive outlet revenues through strategic marketing, promotion, and up-selling efforts.
• Ensure that all complaints regarding food quality, service, or accommodations were investigated and resolved.
• May schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Work with Executive Chef and culinary staff to ensure portion sizes, garnishing, presentation and preparation of food exceed standards.
• Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
• Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
• Establish standards for personnel performance and customer service.
• Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance.
• Record and analyze the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
• Monitor employee and hotel guests’ activities to ensure liquor regulations are obeyed.
• Train workers in food preparation, and in service, sanitation, and safety procedures.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Responsible for inventories of food, equipment, small ware, and liquor.