• This position is located on Kiawah Island, SC
  Position Summary: The Restaurant Manager at Jasmine Porch plays a pivotal role in maintaining the restaurant’s 5-star service and operations. Reporting directly to the Restaurant General Manager, the Restaurant Manager oversees daily operations, ensures exceptional guest experiences, manages staff, and upholds the restaurant’s reputation for excellence. The Restaurant Manager collaborates with department leaders to optimize performance, ensure compliance with health and safety regulations, and drive financial success.
  Pay Rate: The rate of pay listed on job boards are auto-generated numbers. Kiawah Island Golf Resort’s actual rate of pay will be determined during the hiring process.

QUALIFICATIONS:

• Bachelor’s degree in hospitality management, business, or a related field preferred.
• Minimum of 3 years of restaurant management experience, with at least 2 years in a leadership role within a hotels or resorts preferred
• Proven track record of improving operational efficiency and guest satisfaction.
• Strong leadership and interpersonal skills.
• Exceptional organizational and multitasking abilities.
• Comprehensive knowledge of restaurant operations, including fine dining service standards.
• Proficiency in restaurant management software and financial reporting.
• Excellent communication and conflict resolution skills.
• Commitment to fostering a guest-focused, team-oriented environment.

ESSENTIAL PHYSICAL REQUIREMENTS:

• Ability to stand and walk for extended periods (8+ hours per shift).
• Ability to lift and carry items weighing up to 50 pounds.
• Comfortable working in a fast-paced environment with varying temperatures.
• Flexibility to work days, evenings, weekends, and holidays as needed.

• Operations Management: Oversee daily restaurant operations to ensure efficiency and adherence to 5-star standards.
• Address guest inquiries, complaints, and feedback to ensure satisfaction. Ensure all areas of the restaurant are clean, organized, and prepared for service.
• Team Leadership: Recruit, train, schedule, and manage staff to maintain high performance and morale. Conduct performance reviews, provide feedback, and address personnel issues.
• Foster a positive and professional work environment. Financial Management: Assist in budgeting, forecasting, and monitoring financial performance.
• Track inventory, control costs, and minimize waste. Monitor labor costs and optimize staff scheduling.
• Compliance and Safety: Ensure compliance with local, state, and federal regulations, including health and safety standards. Maintain and enforce policies and standards for food safety, alcohol service, and workplace conduct.
• Guest Experience: Ensure guest satisfaction by delivering consistent, exceptional service. Manage reservations and seating to optimize flow and service quality. Address VIP and special event needs.