Retauant/Retail Manager at Margaritaville Key West

Key West, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

26 May, 26

Salary

0.0

Posted On

25 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Retail Management, Restaurant Operations, Supervision, Revenue Planning, Guest Experience, Inventory Control, Staff Scheduling, Coaching, Performance Appraisals, Cash Outs, Labor Control, Visual Merchandising, Alcohol Service, Safety Compliance, Team Leadership, Sales Goal Setting

Industry

Hospitality

Description

Description Job Overview: Responsible for the operation of the merchandise department and maintaining the the day-to day operations of the venue. Ensures the department achieves revenue plans while delivering optimal guest experience by supervising the hourly staff and performing the following duties: Position Description: • Manages and maintains all facets of the daily operation of the merchandise location to meet revenue plan. • Fully functional in all processes and positions within the retail and restaurant. • Responsible for leading front-of-house restaurant and retail operations. • Ensures that all productivity and quality standards are maintained. • Notifies buyers of low inventory and recommends new inventory. • Responsible for nightly cash outs and closing duties of staff members and walk through of venue. • Maintains high-level of knowledge regarding the company’s products and happenings, and communicates properly to guests; establishes rapport with all guests through name recognition. • Implement inventory controls to manage retail shrinkage and swelling. • Conducts proper ordering procedures to maintain appropriate par levels of all merchandise related products. • Motivates staff members and ensures they are focused on service that exceeds guest expectations and upholds brand values. • Provides Staff Members with sales goals tied to revenue plan. • Consistently maintains the merchandise and visual plan. • Maintains venue to standards including stocking, cleaning, folding, etc. • Conducts meetings with staff at regular intervals. • Responsible for ensuring overall guest and Staff Member satisfaction. • Responsible for labor control and assigning duties to Staff Members. • Accountable for the development, coaching, performance appraisals, and mentoring of Staff Members. • Ensures accurate completion of Staff Member schedules in accordance with forecasted business volume. • Anticipates and recommends employment needs. • Assists management in training new Staff Members. • Prepare and perform all aspects of quarterly inventories. • Establishes and maintains procedures to safeguard merchandise. • Performs other duties and tasks as assigned or determined by Department Heads and moves with a sense of urgency. • Adheres to responsible alcohol service established by company policy. • Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents. • Adheres to all company policies and procedures as established in the Staff Member Handbook. Requirements Skills/Experience: • Minimum of three years Retail Sales and/or Restaurant Operations experience required • One to two years supervisory experience; or equivalent combination of education and experience • Excellent written and verbal communication skills • Ability to interact professionally with other departments and outside contacts • Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision • Excellent judgment and decision making abilities • Basic computer skills, Word, Excel, and Outlook Educational Requirements: • High school degree or GED required • Associates or Bachelor’s degree from college or university preferred in retail management or business Other: • This position will have limited travel, up to 20% of the time. Travel will be required for training and other functional business purposes. The characteristics described here are representative of these that must be met by a staff member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Requirements: • Must be able to work in a fast-paced, high energy, and physically demanding environment. • Must be able to spend 90% of working time standing, walking, and reaching and 10% of working time sitting. • Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position. • Feeling or grasping objects of different size and shape. • Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces. • Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps. • Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently. • Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English) • Hearing sounds at normal speaking levels with or without correction. • Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus. Work Environment: • Exposed to weather conditions and prevalent temperature changes. • Subject to moderate to high ambient noise levels. • Frequently required to function in narrow aisles or passageways. • Hazards include, but are not limited to, cuts from broken glass and metal cans, slipping, and tripping. • Frequently required to wash hands. Language Skills: • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. • Ability to effectively present information and respond to questions from groups of managers, clients, and guests. • Expressing or exchanging ideas or instructions by the spoken word. Mathematical Skills: • Ability to add, subtract, multiply, and divide in all units of measure, suing whole numbers, common fraction, and decimals.

Responsibilities

The manager is responsible for overseeing the daily operations of the merchandise department and the venue, ensuring revenue goals are met while delivering optimal guest experiences through staff supervision. Duties include managing all retail and restaurant processes, maintaining quality standards, handling inventory, and conducting nightly closing procedures.