Restaurant Manager

Restaurant Manager

The iconic Boathouse Restaurant on Kennebunkport wharf is seeking an experienced Restaurant Manager to join our passionate leadership team of professionals. In this role, the Restaurant Manager with the support of two Assistant Restaurant Managers, oversees all front of house restaurant operations from hiring, scheduling, training, and employee relations to payroll review and approval, inventory and ordering of restaurant supplies, dry goods, food and liquor, as well as creative development of revenue, in-house events, guest relations, budgeting, and general responsibility of the restaurant's success. The position will report to the General Manager of in-town locations under Kennebunkport Resort Collection.

The Boathouse Restaurant and Hotel is a proud part of the Kennebunkport Resort Collection portfolio and EOS Hospitality.

Job Summary :

• Manages restaurant front of house personnel including hiring, training, administering performance reviews, determining wages, time card approval, coaching and discipline including termination, weekly scheduling, and managing overall employee relations.
• Create effective, cost-efficient schedules for assigned F&B team based on forecast and budget. Use schedule management tools as assigned.
• Responsible for onboarding including hiring documents, training, issuance of uniform, communication of time and attendance policy, appearance policy, steps of service training, access to appropriate systems, etc.
• Ensure proper inventory management and effective ordering. Management of special product needs, receiving, product storage and organization, staff training on inventory, ensuring yield management and keeping par levels, and completing monthly inventory.
• Lead daily pre-meals / stand-up meetings, developing topics to discuss such as operational focuses, safety issues, in-house VIPs, specials, food and beverage education, guest feedback, etc. Provide proactive communication of all standards to staff.
• Work closely with General Manager on in-house guests and special events.
• Ensure compliance with all F&B operational procedures. Work with General Manager and KRC Senior F&B Director on development of SOPs as needed.
• Develop and maintain inside sales and marketing strategies to drive public relations and overall revenue.
• Update POS with pricing, specials, menu changes, etc.
• Intentional guest engagement through "touching tables" and ensuring guest satisfaction at all times.
• Expedite food regularly, practicing and training for proper timing of food courses.
• Responsible for bar program, creating cocktail lists, determining wine and beer offerings, connecting with new vendor options, pricing out beverages, and oversee requisition of liquor and adherence to beverage standards.
• Manage all in-house cash revenue and proper cash handling procedures. Make cash drops as directed by accounting.
• Ensure team is educated on all tip pool and service charge distribution policies. Manage fair, consistent distribution of tips and SCs.
• Coordinate workflow to ensure a smooth-running operation.
• Assist team members as needed to promote a positive teamwork environment. All managers are expected to perform any duty of their own employees. Managers should be present on the floor and assisting their teams in all operation needs at peak service times.
• Responsible for comp and void privileges and approving active promotions and gift card / certificates.
• Attend all scheduled meetings and training sessions.
• Understand and practice all safety and security procedures including conscious knowledge of food allergies and safety in preparation.
• Monitor and delegate to subordinate team members to ensure they remain busy and efficient during their shift.
• Work professionally with all third-party vendors and suppliers as a point of contact.
• Professionally handle guest complaints, solve problems, apologize / emphasize during guest complaints, follow up. Communicate any elevated complaints that could not be resolved to the Senior Director of Food & Beverage or General Manager.
• Manage ambiance of environment by walking around, surveying area from the guest perspective to ensure all guest spaces maintain appropriate atmosphere such as proper lighting, music volume, cleanliness, decorations (i.e. candles lit, plants looking healthy, pillows fluffed). Maintain cleanliness of bars, dining room, guest entry spaces, bathrooms, and back of house spaces.
• Oversee reservation and walk-in guest flow to maximize seating and reservations per shift as well as oversight for future dates and / or holidays.
• Work with payroll department for proper employee hourly rates, perform payroll duties biweekly, communicating and submitting needs, ensure staff receives paychecks, assist to set up direct deposits.
• Assist KRC Senior Director of F&B and General Manager with additional assigned tasks and projects.

Experience & Requirements :

Essential Functions of the Job :

About Kennebunkport Resort Collection : The Kennebunkport Resort Collection is a portfolio of diverse, luxurious lodging and dining options offering stylish and unique hospitality in Kennebunk and Kennebunkport. Our growing hospitality group includes Hidden Pond / / Earth at Hidden Pond, Tides Beach Club, Cape Arundel Inn & Resort / / Ocean Restaurant, Kennebunkport Inn / / The Burleigh Restaurant, Cottages at Cabot Cove, The Grand Hotel / / Rosella, The Boathouse Waterfront Hotel & Restaurant, Yachtsman Hotel & Marina Club, and The Lodge on the Cove / / The Dory.

KRC is proud to offer competitive wellness options and perks for both Part Time- and Full-Time employees :