Job Details
Description:
Pirates Cove Summer Dock Bar Manager
Pirates Cove Restaurant and Dock Bar is looking for a highly energetic and outgoing individual who enjoys working in a fast paced summer scene, waterfront, Dock Bar location.
The position is available starting April 30th through September 30th with longer-term management employment considered at the end of this period.
The Dock Bar is open Wednesday through Sunday.
We are looking for the right person to engage a team of fast moving servers and bartenders in a 100 plus seat Dock Bar with outside and inside dining. Live entertainment is scheduled Wednesday through Sunday.
Candidate should have management experience; previous work experience in a Dock Bar location would be an advantage. Position requires candidate to possess excellent communication skills both with customers for building relationships, and with team members for building and maintain great service standards. Candidate should be familiar with reading customer body language and have a high standard of service mentality. If you do not like talking to people this is not the job for you.
Weekends and Holidays will be a normal part of your schedule.
You will be responsible for all daily operations of Dock Bar including scheduling, purchases, stock-taking, menu and beverage program in coordination with Head Chef and General Manager.
For more information about this position please see job description attached.
Requirements:
Title: DOCK BAR SUMMER RESTAURANT MANAGER
Reports to: GENERAL MANAGER
Summary of Position:
Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives for the Pirates Cove Dock Bar in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Duties & Responsibilities:
Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
Understand and in agreement with Service Philosophy of Organization
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
Advise on employment and termination decisions.
Fill in where needed to ensure guest service standards and efficient operations.
Continually strive to develop your staff in all areas of operational, personal and professional development.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Schedule labor when and as required by anticipating business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Demonstrate initiative in continually learning about all areas of the restaurant operation that are either demonstrated to you in training or that occur as a result of the day to day running of operation. You will be expected to learn each process as a result of being involved with an event and be able to manage recurring such events with proficiency with assistance on the second time and on your own by the third time that such and event may occur
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.
Be competent regarding items detailed in the Managers Manual and on other restaurant unique duties and responsibilities lists
Qualifications:
Be 21 years of age.
Be able to communicate and understand the predominant language(s) of the restaurant's trading area.
Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
Possess excellent basic math skills and have the ability to operate a cash register or POS system.
Be able to work in a standing position for long periods of time (up to 5 hours).
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Must have the stamina to work 50 to 60 hours per week.