Hybrid Restaurant Manager bei Ocean House Collection

Ocean House Collection

Restaurant Manager

A Collection Unlike Any Other

The Ocean House Collections includes 3 luxury properties.   

The Ocean House featuring 49 luxury guest rooms, 18 signature suites.  The Cottage Collection includes 10 privately owned vacation homes.  The Ocean & Harvest Spa is a 12,000 square foot Forbes Travel Guide 5 Star rated full-service health wellness spa. Over 10,000 square feet of indoor and outdoor meeting space. Up to 8 unique dining options during summer season including Coast, a Forbes Travel Guide 5 Star rated fine dining experience.

The Weekapaug Inn offers quintessentially New England accommodations that effortlessly combine casual comfort and luxurious furnishings.  The Inn features 31 unique guest rooms and 4 two-bedrooms signature suites.  Farm-to-table dining utilizes the finest and freshest locally sourced ingredients, and inspired amenities and resort activities are designed to create extraordinary guest experiences.  

The Watch Hill Inn established in 1845, Watch Hill Inn carries with it a unique history marked by fame, natural disasters and, among all, resilience. Chic, minimalist decor intertwines with cutting edge technology like complimentary Apple TV, Netflix and an in-room iPad program that allows guests to order food and services to their door with the touch of a button.   The Inn features 21 suite style accommodations with unrestricted access to dining, amenities, and resort activities at both Ocean House and Weekapaug Inn.

Scope of Position

The primary function of the Restaurant Manager is to organize and manage the activities of the dining rooms to maintain high standards of food and beverage quality, service, and merchandising to maximize profits including seasonal restaurants.   Responsible for handling a wide range of administrative and guest support related tasks including weekly payroll, scheduling, reviewing staff performance, coaching, and counseling staff where corrective action is needed, interviewing, and selecting new staff.  

Schedule Requirements

The operation is 24 hours a day 7 days a week, inclusive of all holidays.  While the company will make every attempt to create a work and life balance, all exempt team members may be required to work extended shifts and additional days based on business demands.  Working more than eight hours per day and more than five consecutive days as needed is an essential job function for all exempt roles.  Travel may be required and may include some overnight stays.  All exempt team members should be responsible in scheduling their time off.  The busiest of days during the season (Memorial Day through Columbus Day) are the weekend days from Friday thru Sunday and on holiday weekends that are celebrated on Mondays, this can include Mondays.  All exempt staff must be aware and able to work all weekends; requesting time off for a holiday weekend may not and will likely not be granted.  The more flexible you are the more you can learn, grow, earn.

Key Relationships

Internal:  This position reports to the Director of Restaurants or Food & Beverage whichever is appropriate for the location.  They must work closely with kitchen management, and all departments throughout the resort in order to clearly communicate the needs of the guests and clients. 

Key Responsibilities

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ensures the timely completion of certain management duties (scheduling, payroll, tip/gratuity reporting, and other administrative duties).
• Interacts with VIPs, Ownership and Guests on behalf of the resort – greeting VIP’s, handling special requests, etc.
• Trains and motivates staff.
• Review schedules for the operation of the restaurants, to ensure the highest level of guest service while also monitoring labor costs.
• Manage effective control of food, beverage, and labor costs among all outlets. 
• Achieve predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion.
• Ensures the prompt and efficient service of all meals, snacks, functions, and beverages to the required standards.
• Ensures that restaurants and restrooms are clean and well maintained that table appointments, including flower arrangements are impeccable.
• Ensures that service staff are always correctly and smartly dressed, that they offer professional and courteous service to their guests in accordance within our five-star standards.
• Ensures that consumable and non-consumable goods are ordered, correctly stored and inventoried.
• Ensures maximum security in all areas under your control and that staff are fully aware of the importance of key security.
• Ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation.
• Ensure that company and statutory hygiene standards are maintained in all areas.
• Conducts all required performance evaluations with assigned direct reporting staff following the evaluation process and goals. 
• Ensures that fair and equitable corrective action is taken when needed.
• Ensure all work-related injuries are reported accurately and timely.
• Maintains the current knowledge of all statutory requirements regarding food and beverage operations.
• Maintain an awareness of current trends in the industry and makes suggestions for improvement of the food and beverage operation.
• Ensures the staff are accurately trained on the agreed service standards.
• Regularly review and evaluate the degree of customer satisfaction of the individual restaurant.
• Continuously evaluate the performance and encourage improvement of the staff in the food and beverage department.  
• Conduct training and development programs within the department which will provide well trained staff at all levels and permit advancement for those persons qualified and interested in career development.  
• Accurately schedules staff based on business demands.
• Effectively communicate with the staff to create a respectful and professional service culture at all times.
• Responsible for practicing, managing and promoting the Company’s Statement of Purpose, Service Excellence Pillars, and Declarations so that it becomes an intricate part of the everyday operation.
• Represent the Company with a positive attitude and professional presentation. 
• Follow sustainability guidelines and practices related to the Company’s sustainability programs.
• Carry out any other duties which fall within the broad spirit, scope and purpose of this job description and which are commensurate with the role.

Required Job Knowledge, Skills, Experience, and Education

• Skilled in luxury level food & Beverage operations
• Work independently with little or no supervision.
• Strong decision-making skills
• Ability to organize resources and prioritize assigned tasks 
• Ability to handle multiple, simultaneous tasks and projects effectively and efficiently 
• Ability to supervise and train staff, to include organizing, prioritizing, and scheduling work assignments. 
• Skilled in developing and training staff 
• Skilled in managing staff performance
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.
• Advanced verbal and written communication skills in English and the ability to work with a wide range of constituencies in a diverse operation. 
• Demonstrate the ability to manage all tasks with an acute attention to detail.
• Computer savvy with ability to learn and operate the point-of-sale systems, ADP payroll systems, and LMS the labor management system.
• Uphold the Company standards, policies, and procedures.
• Ability to remain calm and resolve problems using good judgement as interpreted by the management
• Ability to follow directions
• Work cohesively with co-workers as part of a team
• Maintain confidentiality of guest/staff information and pertinent hotel data
• Bachelor's degree or equivalent work experience required
• Minimum 2 years of supervisory work experience or 1-year of managerial experience required 
• Experience in the luxury hospitality industry is required
• Experience in a five-star operation is preferred.

Physical Requirements: