Restaurant Manager – Four Star Resort – Hilton Head

GA Atlanta
$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. Relocation Candidates are welcome to apply.


• 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.