Restaurant Manager

Key Responsibilities:

1. F&B Operations Management:
• Oversee the day-to-day operations of all F&B outlets, ensuring smooth service delivery.
• Maintain a high standard of cleanliness, organization, and adherence to health and safety regulations.
• Supervise, train, and develop F&B staff, ensuring team members are knowledgeable about products, services, and resort policies.
• Coordinate the preparation and service of food and beverages in a timely, efficient, and customer-oriented manner.

2. Budgeting & Financial Management:
• Assist with the creation and management of the F&B budget, ensuring that financial goals are met.
• Monitor inventory levels to avoid wastage, overstocking, or shortages, ensuring optimal supply management.
• Prepare financial reports on sales, labor costs, inventory, and profits.
• Control costs without compromising the quality of service or guest experience.

3. Guest Satisfaction & Service Quality:
• Maintain high standards of guest service by ensuring that all food and beverage offerings are delivered to the highest quality.
• Respond to guest feedback and resolve complaints in a professional and timely manner.
• Ensure that all F&B staff uphold the resort’s standards of hospitality and customer service.

4. Staff Management & Development:
• Lead, motivate, and develop a team of F&B staff, including servers, bartenders, cooks, and supervisors.
• Schedule and assign shifts, monitor staff performance, and provide ongoing training to improve service and efficiency.
• Promote teamwork and create a positive work environment, fostering a culture of respect and professionalism.
• Ensure that all F&B staff are well-versed in safety procedures, health regulations, and customer service practices.

5. Menu Planning & Development: 
• Work with the F&B leadership team to develop and refresh seasonal menus, ensuring the offerings meet guest expectations and align with resort branding.
• Ensure that menus are varied, innovative, and offer options that cater to diverse dietary needs and preferences.

6. Vendor & Supplier Relations:
• Establish and maintain relationships with suppliers, ensuring high-quality ingredients and equipment at competitive prices.
• Negotiate contracts with suppliers for food, beverages, and other related products.
• Manage inventory levels and ensure the timely receipt of goods.

7. Marketing & Promotions:
• Collaborate with the marketing team to create promotions and events that attract guests to F&B outlets, including special events, seasonal offerings, and packages.
• Oversee the implementation of marketing campaigns, ensuring they are consistent with resort branding and guest expectations.

8. Compliance & Safety:
• Ensure compliance with all relevant local, state, and federal regulations, including health and safety codes, liquor laws, and labor laws.
• Regularly review safety protocols and implement procedures to prevent accidents, injuries, or health violations.

9. Reporting & Communication:
• Report on operational performance, staffing needs, and resource requirements to senior management.
• Monitor competitor activity and industry trends, suggesting innovative solutions for maintaining a competitive edge.
• Communicate effectively with other departments to ensure smooth operations and guest satisfaction.

10. Miscellaneous
• Other duties as assigned by Director of Operations or Resort General Manager

Qualifications:

• Education:
    o A bachelor’s degree in Hospitality Management, Business Administration, or a related field is preferred.
    o Equivalent work experience may be considered in lieu of formal education.
• Experience:
    o Minimum of 5 years of experience in food and beverage management, preferably in a resort or hospitality setting.
    o Proven experience in managing budgets, controlling costs, and leading teams.
• Skills & Competencies:
    o Strong leadership and interpersonal skills with the ability to motivate and manage diverse teams.
    o Excellent communication skills, both verbal and written.
     o Sound knowledge of food and beverage trends, preparation, and service.
     o Strong organizational and time management skills.
     o Ability to handle high-pressure situations while maintaining quality service.
     o Proficient in using POS systems, Microsoft Office Suite, and F&B management software.

• Physical Requirements:
    o Ability to stand and walk for extended periods.
    o Ability to lift up to 25-50 pounds, as needed.

This is a full-time, year-round position working at Sun Outdoors located in Orange Beach, Alabama. Flexible scheduling required, including nights, weekends, and holidays. We offer PTO, paid holidays, health benefits plans, 401(k) and company match, life insurance, maternity/paternity leave, and discounted travel program benefits for team members, plus more!

EOE / AA / M / F / Veterans / Disabled / Drug-Free Workplace