Restaurant Unit Manager - St. Croix, USVI

Purpose of Position

Manages the operation to deliver superior guest service by overseeing day‑to‑day operations, cost, revenue, labor and inventory control, and ensuring product and service quality. Also manages employee relations, coaching, counseling, training and development, and ensures compliance with company, franchise, brand/concept, and regulatory requirements.

Essential Duties and Responsibilities

• Manages the day‑to‑day operations of the unit’s performance, cost, revenue, labor and inventory control, and quality of products and services.
• Supervises Assistant Managers and associates, assigning duties and ensuring the unit is opened and staffed appropriately.
• Manages and reviews the unit’s P&L statements to achieve budgetary targets.
• Reviews required reports and operating data, providing analysis to management as needed.
• Manages all quality‑control records, including quality‑assurance, loss‑prevention policies, procedures, and cleaning programs.
• Ensures compliance with company, brand/concept, franchise standards, and applicable regulatory agencies.
• Manages recruitment, selection, promotion, and other associate status changes.
• Maintains effective communication and positive associate relations, including performance reviews, progressive discipline, employee‑relations issues, and incentive programs.
• Oversees training and development of staff to ensure delivery of superior guest service.
• Operates the unit in compliance with airport requirements and monitors volume and activities.
• Works with maintenance staff to inspect, maintain, and replace equipment and fixtures as necessary.
• Follows and monitors safe food handling, proper hygiene practices, and workplace safety standards.

Decision‑Making Authority

The position makes operating decisions for the assigned unit. Decisions regarding menus, operating processes, pricing, etc., are reviewed with the next‑level manager and/or the General Manager.

Qualifications

Successful performance requires the ability to satisfactorily complete each essential duty. The following knowledge, skills, and abilities are representative of the requirements. Reasonable accommodations may be made for individuals with disabilities.

Education and Experience

• Bachelor’s degree in hospitality management, business, or a related field; or graduation from a recognized culinary institute; or 3–5 years of related restaurant‑management experience; or an equivalent combination of education and experience.
• Must be able to obtain alcohol awareness and/or SERVSafe Food Safety certification.

Skills and Abilities

• Knowledge of food and beverage business models.
• Ability to analyze P&L and sales reports and take appropriate action.
• Ability to select, train, and motivate associates.
• Exceptional interpersonal skills.
• Language skills: read, write, and comprehend instructions; create correspondence and memos; communicate effectively individually and in groups with customers, co‑workers, and staff.
• Mathematical skills: add, subtract, multiply, and divide using whole numbers, common fractions, and decimals.
• Reasoning ability: apply reasonable understanding to carry out written, oral, or diagrammatic instructions.

Physical Demands

The role requires regular standing and walking, use of hands for lifting and carrying (0–30 lb), frequent reaching, grasping, pushing, pulling, stooping, and bending. The employee must be able to communicate verbally and in writing and visually navigate the unit.

Work Environment

The work environment reflects typical conditions encountered in a restaurant unit, with accommodations available for individuals with disabilities as needed.