Restaurant Manager - Sequoyah Marina at Southern Marinas LLC – Andersonville, Tennessee

JOB TITLE: Seasonal Restaurant Manager, Sequoyah Marina (near Knoxville, TN)
DEPARTMENT: F&B
REPORTS TO: Marina General Manager ("GM")
POSITION PURPOSE

At Sequoyah Marina, we strive to deliver a great restaurant experience with top notch customer service in a summer lake resort setting. Our beautiful marina location allows for the restaurant to be a place of gathering for family and friends to make lasting memories. We take pride in our cleanliness and want to make sure our menu is diversified and provides something for everyone. Our operating season lasts from early May through late September, during which time we are open 7 days a week. Our weekend entertainment offerings include live music, food & drink specials, and other special events.

DUTIES AND RESPONSIBILITIES

1. Hire, train, and supervise restaurant employees.
2. Create staff schedule to ensure appropriate staffing.
3. Manage all food and beverage and day-to-day operations within budgeted guidelines and to the highest standards.
4. Work in conjunction with Kitchen Manager to create and design exceptional menus, purchase goods and continuously make necessary improvements. Establish targets, KPI’s, schedules, policies, and procedures.
5. Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary.
6. The ServSafe Alcohol® Program is a complete and convenient responsible alcohol service training solution. The state of Tennessee has approved the classroom and online training of ServSafe Alcohol.
7. Take ownership of budgets and cost control methods to minimize expenses.
8. Address customer needs, comments, and complaints.
9. Adhere to and enforce employee compliance with health, safety, and sanitation standards.
10. Approve timecards and tip entries for payroll.
11. Ensure all employees are working within outlined operating standards.
12. Report on financial performance, inventory, and personnel.

EDUCATION AND EXPERIENCE:

• High school diploma or general education degree (GED) required; Bachelor's degree In hospitality preferred
• 3-5 years of food and beverage service industry experience required
• Ability to obtain and maintain a food handler certification card
• Working knowledge of general restaurant operations, including personnel management, food planning and preparation, purchasing, sanitation and health codes, and security
• Strong interpersonal and communication skills
• Excellent leadership skills
• Demonstrated ability to manage operating costs in accordance with budgets
• Comfortable setting priorities and delegating tasks as needed
• Extremely organized and detail-oriented