Restaurant Manager (Iggies)

Harborside Corp dba Bolongo Bay Beach Resort • St Thomas, VI • 7h ago

Bolongo Bay Beach Resort is located on the serene island of St. Thomas in the United States Virgin Islands and is a family-owned and managed beach resort nestled in a beautiful sandy bay along the Caribbean Sea. Known for our famous all-inclusive package, friendly hospitality, exciting experiences and one-of-a-kind guest amenities, theres no better place to see life in the Virgin Islands than at Bolongo Bay. Our small, fun, lively and personable atmosphere allows us to offer guest and employee experience that is unlike any other big all-inclusive resort and its what makes us so unique and popular to this day. We are currently the only all-inclusive resort in the U.S. Virgin Islands.

The

Restaurant Managerwill oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Duties/Responsibilities:

Understand completely all policies, procedures, standards, specifications and guidelines.

Develop training programs and expectations for all Front and Back of the House staff as well as Event staff

Work directly with Kitchen Managers to ensure strong communication and proper staffing and inventory levels

Ensure that all guests feel welcome and are given responsive, friendly, courteous and exceptional service always in all outlets, events and banquets.

Ensure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards

Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment

Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

Make employment and termination decisions with direction of the HR department

Fill in where needed to ensure guest service standards and efficient operations. Rotate management shifts periodically to develop firsthand knowledge of guest experience and operational flow.

Continually strive to develop your staff in all areas of managerial and professional development.

Prepare all paperwork, including inventory, forms, reports and schedules in an organized and timely manner

Ensure that all equipment is kept clean and in working order through personal inspection and following the restaurants preventative maintenance programs

Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.

Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed daily

Oversee the scheduling of labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Monitor the bi-weekly payroll and labor costs

Assist in menu planning and pricing by following recipes precisely, ensuring quality meals and proper menu portions.

Assure the completion of food and beverage requisitions for both outlets

Attendance and participation at all FandB meetings and encouraged to hold weekly department meetings with events department

Liaise with the Sales and Events department to determine future outlet needs for events and scheduling

Implement daily, weekly and monthly cleaning schedules for FOH and BOH and ensure it is followed

Oversee entertainment schedule as well as marketing for additional special events such as holidays, sporting events and hosting local fundraisers or fun events

Ensure all staff follow health and safety rules and regulations

Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures

Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests

Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns

Required Skills/Abilities:

Demonstrated knowledge of the human resources field

Excellent written, verbal, and interpersonal communication abilities

Strong analytical and problem-solving skills

Excellent organizational skills and attention to detail.

Excellent time management skills with a proven ability to meet deadlines.

Understanding of state and federal employment regulations

Awareness of OSHA regulations and compliance

Understanding of personnel and compliance records management

Ability to maintain confidentiality

Be able to work in a standing position for long periods of time (up to 5 hours)

Be able to reach, bend, stoop and frequently lift up to 50lbs

Be able to work up to 50 hours a week as needed

Education and Experience:

Bachelors degree or equivalent experience in the Hotel and Hospitality Industry preferred.

Have knowledge of service and food and beverage, generally involving at least 5 years of front of the house operations and/or management positions

Ability to work well in a team environment

Exceptional leadership skills

Excellent written and verbal communication skills

Possess excellent basic math skills and can operate a cash register or POS system

Company Benefits

Medical Coverage (medical, dental, vision)

Life Insurance

Paid Time Off (vacation, bereavement, and holidays).

401K Match

Hotel Discounts

Meal Discounts

Tuition Reimbursement

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