Life House Hotels on Nantucket Floor Manager Nantucket, MA · Full time

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Restaurant Manager

RESTAURANT MANAGER

Sister Ship @ Faraway Nantucket:

A Restaurant Manager will help lead the high-volume, high-energy Sister Ship Restaurant. This key position is at the

heart of the management team and will be responsible for motivating and coaching all staff to ensure all guests have a

memorable dining experience. The Candidate will report directly to the General Manager and can expect to split time

80/20 between the floor and executing administrative tasks.

[Managerial] Responsibilities:

Execute upon the Brand’s vision of service, ambiance, and products, ensuring the team consistently delivers a memorable guest experience.
Ensure all team members are trained to execute, at a high-level, all responsibilities detailed in their respective job description.
Construct, and/or, executive upon staffing models & strategy.
Schedule all staff with a focus and understanding of labor cost and level of service targets.
Plan, organize, direct, and coordinate the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.
Assist in the development and implementation of Standard Operating Procedures with the intent to improve existing areas of operation.
Perform Closeout Procedures with full cash responsibilities.
Manage team performance and development (including growth, feedback & discipline).
Uphold all human resources best practices as it pertains to coaching, counseling, disciplinary, hiring, and termination

[Operational] Responsibilities

Ensure proper cash-handling and responsible credit card handling.
Investigate and resolve guest recovery concerning food quality and service.
Supervise all activities on the floor, including the Bar, Cafe, and Kitchen.
Perform accurate inventory counts for all delegated categories.
Review and monitor, with GM or other financial personnel, expenditures to ensure that they fit within budget parameters.
Monitor compliance with health safety and hygiene standards in partnership with Executive Chef.
Ensure sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas are consistently maintained.
Supervise floor operation: maximize profitability, minimize legal liability, and regulation compliance.
Work with other management personnel to plan marketing, advertising, and any special restaurant functions.
Perform other duties as assigned and requested to meet the needs of the business.

Ideal Candidate

Team player, hard worker, multi-tasker and detail oriented.
Genuine desire to be helpful: able to jump in and assist other departments when necessary.
Works cooperatively with others in all situations.
Works well autonomously and is self-driven.
Enjoys a fast-paced environment.

Requirements & Experience

Minimum 2-years working experience in a fast-paced, elegant dining environment.
Minimum 1-year(s) working experience managing and developing a Restaurant Team.
Minimum 1-year(s) working experience managing food and alcohol inventory.
Clear understanding of the English language (verbal and written).
General knowledge of Point of Sales Systems, Google Suite (Sheets, Docs, etc., or Microsoft Office), and Inventory Management Systems.
Working knowledge of Alcoholic and Non-Alcoholic Beverages.
Working knowledge of food preparation and presentation.
Working knowledge of basic accounting principles and practices.
Flexible in schedule and willing to meet the demands of a complex operation.
Time management skills.
Willingness to comply with all food safety procedures

Qualifications [Preferred but not Required]

Compensation & Benefits

Competitive hourly wages or equivalent salary
Paid Time Off (PTO) such as sick leave.
On the job training
An environment that encourages initiative, leadership, and continuous improvement
Working with highly talented people who are extremely passionate about their craft
Leadership & professional development growth opportunities

$60,000 - $70,000 per year