Restaurant Manager

Position Description: Responsible for the overall operation, organization, and success of the beverage program across all dining outlets. This individual ensures high-quality service, curated beverage offerings, and cost-effective operations. The Beverage Manager will supervise restaurant staff, manage beverage inventories, and implement training programs to maintain excellence in product knowledge and service. Constantly monitor and improve the quality of The Clubs products and services and ensure an elevated experience for our Club Members and guests.

Essential Job Functions:

• Attend weekly staff and other related meetings. Lead shift meeting/line up prior to service.
• Engage in daily inspections of the restaurant to ensure proper setup and cleanliness that follow DHEC standards.
• Adjust sound, light and air conditioning systems to provide appropriate atmosphere.
• Respond in a timely and professional manner to all guest complaints that may arise.
• Continuously seek ways to improve our service and products to our members. Focusing on elevating members experience and creating magic moments for patrons.
• Create and nurture synergy among service employees as well as between front and back of the house operations.
• Monitor and control beverage costs, inventory levels, and monthly stock reconciliations.
• Order supplies.
• Ensure all beverage outlets comply with health, safety, and alcohol service regulations
• Maintain strong relationships with vendors and negotiate purchasing contracts to ensure the best pricing and quality.
• Oversee all beverage operations across all dining outlets.
• Keep POS updated with daily specials, price changes, current products and ensure that staff is informed of information.
• Stay current with industry trends to keep the clubs offerings fresh and engaging.
• Develop seasonal beverage menus, including specialty cocktails, curated wine lists, and beer selections.
• Balance shift transactions according to POS reports.
• Conduct opening and closing procedures for the restaurant and prepare it for service.
• Supervise staff appearance, service quality, handling of restaurant equipment and products.
• Process, complete and record daily production reports of sales for each employee.
• Manage reservation procedures for reservation details or guest special requests.
• Maintain predetermined policies and procedures in areas which affect food & beverage.
• Responsible and accountable for achieving service and quality levels set forth and within budget.
• Monitor, enforce and assure accurate changes and methods of charging of all food & beverage.
• Record guest and member comments on quality log sheet and review with kitchen manager on duty at end of shift.
• Maintain an "A" grade rating for the outlets
• Responsible for the safety, cleanliness and general appearance of the kitchen, dining rooms and manager/supervisor office.
• Complete any other projects or tasks as assigned by the Assistant Director of Operations
• Adhere to standards set by the Seabrook Island Club.
• Lead by example and promote Seabrook Core Values.

Job Requirements:

Education: Bachelors degree in Hospitality Management, Business Administration, or related field preferred. Certification in responsible alcohol service (e.g., TIPS, ServSafe Alcohol) required. Sommelier or wine certification is a plus.

Experience: Minimum 3-5 years of progressive experience in food and beverage management, with specific expertise in bar or beverage operations. Experience in a fast paced environment with multiple outlets is preferred. Specific skills needed to satisfy the job include: supervisory skills, leadership, communications (oral & written), organizational, planning, computer knowledge and a motivated work ethic. Candidate must possess an extensive knowledge of food, wine and spirits. Prior experience managing a team and executing beverage programs from concept to service. Prior experience with NorthStar and Microsoft Office preferred.

Supervisory Responsibilities: Assistant Restaurant Managers and supervisors, restaurant service employees.

Equipment to Be Used: Automobiles, golf carts, computers, kitchen equipment, service equipment, hand carts, ladders, cleaning equipment. Commercial bar equipment: blenders, draft systems, wine coolers, refrigeration units, soda guns, dishwashers. POS systems and standard office machinery.

Typical Physical Demands: This position requires the ability to handle high stress levels during service hours. Ability to carry trays and miscellaneous items of up to 50 pounds. This position requires moderate strength and physical fitness. The position also requires repeated bending, stooping, reaching and a normal range of hearing and vision. Requires the ability to function professionally in a challenging and demanding environment as well as the ability to remain on your feet for extended periods of time and work in extreme temperatures during long shifts.