Restaurant Manager

The culture at Kent Island Resort is built on our shared core VIVÂMEE Values – JOY, HUMILITY, & MINISTRY. JOY means that we are a true team that enjoys serving others and winning together. We have a healthy sense of pride in a job well done. HUMILITY means that we recognize the infinite dignity of each other (both team members & guests) and that we seek to be helpful to everyone no matter what is asked. Additionally, we are not afraid to ask for help or admit when we make a mistake. MINISTRY means that we know that our spirit of hospitality can be a true gift for our guests. We realize the purpose of our daily tasks and duties must be to deliver kindness and love, and that this power of intentionality has the capacity to revive the souls of our guests and our team. We hire, fire, reward, and praise our team members based on these characteristics, so it is essential that you share these core values in order to be a part of our wonderful team.

Come join a fun team with an amazing culture while working in a beautiful environment! Kent Island Resort is a recognized Maryland Historical site and the third oldest English settlement in the United States. The property currently consists of our hotel, a restaurant, kayaking, and several large wedding venues. Today, the Kent Island Resort has recently been acquired by VIVÂMEE Hospitality, with plans to offer a complete revitalization to this beautiful 220-acre property.

Perks for being a Renault team member:

• Benefits for Full-time team members
• 401k for Full-time team members
• Discounted merchandise and dining
• Discounts on hotel stays at all VIVÂMEE Hospitality resorts
• Exciting work culture 

The role of the Restaurant Manager is to manage all aspects of the restaurant front-of-the-house (FOH) activities and interface with the back-of-the-house (BOH) related to customer satisfaction. The incumbent is required to manage, train, and develop best practice standards for personnel, resulting in new business and returning business while maintaining quality customer service and guest satisfaction.

Responsibilities

• Promote and portray the VIVAMEE Values.
• Know, understand, and adhere to company established policies and procedures.
• Manage the flow of dining room seating.
• Confirm reservations.
• Hire & train hostesses, servers, runners, and bartenders and bus persons. 
• Work with the Marketing coordinator to generate new and return reservations thru direct marketing campaigns, e-mail and promotional materials and offers.
• Coordinate all work and interface details leading up to each work shift. This includes menu planning and preparation in coordination with the executive chef, produce a floor plan with reservations of large parties, schedule, and ensure that side work for servers is being executed, discuss all details with pertinent parties regarding any functions held within the restaurant to ensure efficient and quality service.
• Prepare purchase orders for essential items as linens, *equipment, liquor orders. This includes requirements for all other venues. The drink pricing is at your discretion in order to maintain the profit margin of 23% liquor cost and proper levels of inventory that reflect customers demands. 
• Linen delivery days are Monday - Wednesday - Saturday
• Schedule setup, service and supervision of each work shift, on days off make sure we have adequate coverage to operate restaurant.  
• Coordinate dinner reservation numbers and menu changes with the chefs.
• Oversee Sunday Brunch in the restaurant(s).  
• Establish working money bank for working each shift, secure all payments and end of night shift, and prepare night deposits with bank deposit slips.
• Initiate follow-up guest contact information, thank you letter when appropriate, and customer evaluation survey developed with the Marketing Coordinator.
• Possess knowledge of all closing procedures and be able to implement them as they pertain to all aspects of our point of sales system
• Responsible for any other tasks deemed necessary to the overall efficiency of the restaurant and the maintenance of a successful revenue stream

• At least 5 years restaurant experience in a supervisory role
• High School diploma or equivalent preferred.

Disclaimer

“This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).”

Kent Island Resort is an Equal Opportunity Employer.  In Compliance with the American with Disabilities Act, Kent may provide reasonable accommodations to qualified individuals and encourage both prospective and current employees to discuss potential accommodations with the employer.