Regatta Restaurant Manager

About the role

The Regatta Restaurant Manager is responsible for overseeing the daily operations of the restaurant within Kings Pointe Resort, located in Storm Lake, IA. This role includes managing the restaurant team, ensuring compliance with health and safety standards, and coordinating with the concession stand and event catering.

Responsibilities

• Oversee and manage all areas of the restaurant on site
• Manage day-to-day staffing requirements, oversee staff assignments, and develop team members to improve department performance
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs; ensure that all financial duties (invoices, reporting, payroll issues) are completed accurately, on time, and in accordance with company policy
• Estimate food and beverage cost for efficient provisioning and purchasing of supplies; supervise portion control and the quantities of preparation to minimize waste; estimate food needs, place orders, and schedule deliveries accordingly and efficiently
• Maintain professional restaurant image, including cleanliness, proper uniforms, and appearance standards
• Ensure customer service in all areas; respond to complaints and take appropriate actions to turn dissatisfied guests into returning guests; investigate and resolve service and food quality complaints
• Follow all OSHA standards and maintain up-to-date SDS binder for all chemicals used within the department; educate and train all team members in compliance with federal, state, and local laws and safety regulations
• Recruit, manage, train, and develop the Restaurant team. Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team. Ensures direct reports do the same for their team
• Monitor hotel facility budget and control expenses
• Participate in loss prevention program
• Aid other departments as required and additional duties as assigned

Qualifications

• Bachelor of Science degree in hotel/restaurant/hospitality management, or equivalent work experience
• 3+ years working in food service role with progressive responsibilities
• Experience in the hospitality industry
• Experience managing teams of people in the food service industry
• Demonstrated professional demeanor with exemplary verbal communication skills
• Ability to prioritize tasks and successfully manage multi-tasking situations
• Ability to work effectively in a team environment
• Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness
• Must obtain and maintain the necessary certifications and or licenses for the position

Skills

• Strong leadership and management skills
• Excellent communication and interpersonal skills
• Effective problem-solving and decision-making abilities
• Ability to handle multiple tasks and meet deadlines
• Knowledge of food service operations and regulatory requirements

Benefits

• Eligibility to enroll in the 401(k) after 6 months of service. 100% match at 3% contributions, 50% up to 5%
• Paid Time Off - Sick & Vacation
• Holiday Pay
• Growth and development opportunities with us as a company, potentially at the same property or transferring to another one of our properties
• Medical, dental, and vision insurance
• Opportunities to enroll in STD, LTD, critical illness, accident and/or life insurance
• Flex spending

Pay

Compensation details are confidential and will be provided upon successful completion of the application process.

Schedule

Hours are flexible and may vary based on the needs of the restaurant and resort.