Collaborate with the General Manager in overseeing the entire restaurant operation, focusing on increasing sales and managing profit and loss. Participate in hiring and training both management and hourly staff, ensuring daily adherence to safety and sanitation protocols, maintaining quality food preparation, and delivering excellent guest service. Take charge of the kitchen department, including hiring and training assistant kitchen managers and hourly staff. Together with the GM, ensure the cleanliness, maintenance, and repair of the building. Responsible for the efficient and profitable operation of the venue, directly supervising Restaurant Managers.
JOB REQUIREMENTS:
Extensive experience in hospitality and/or restaurant group management.
Highly energetic, self-motivated, goal-oriented, and reliable.
Excellent verbal and written communication skills, along with exceptional leadership, interpersonal, and conflict resolution abilities.
Strong analytical and decision-making capabilities.
Proficiency in computer usage.
Ability to work a flexible schedule, including opening, closing, weekends, and holidays.
Certification in food safety and alcohol awareness.
Must be willing to relocate to the US Virgin Islands.
EDUCATION AND EXPERIENCE:
Preferably holds a tertiary degree.
Three to five years of experience in high-volume Food and Beverage operations in a senior management role, or equivalent.
PHYSICAL DEMANDS: The physical demands described here are indicative of those that must be met by a team member to effectively carry out the essential functions of the job. Reasonable accommodations may be made for individuals with disabilities. While performing the duties of this job, the team member is regularly required to:
Sit, talk, or listen; use hands to handle objects, tools, or controls; and reach with hands and arms.
Frequently stand and walk, and occasionally stoop, kneel, crouch, or crawl.
Specific vision abilities required include close vision and the ability to adjust focus.