Overview:
Chesapeake Bay Beach Club is seeking a Director of Restaurants to join our dynamic team! As a Director of Restaurants, you play a key leadership position within the company's management team. Responsible for the daily front and back of house operations of Knoxie’s Table and The Market along with Assistant Manager and The Market Manager; overseeing all restaurant related activities, private dining events and staffing in accordance with established company standards, policies, and procedures. Position oversees development and implementation of all departmental strategies with guest satisfaction, employee satisfaction, financial performance, and brand strategy/initiatives top of mind. As a key management leader, this is a fast-paced and demanding position requiring an individual with leadership strengths including strategic planning, organizational skills, dependability, and professionalism.

Responsibilities:

• Organizes shifts through front desk management to ensure that all standards and steps of service are being met through all guest interactions. It is critical to lead from the front with the initials greeting of guest.
• Complete weekly schedule & payroll for The Market and Knoxie’s Table.
• Attend weekly management meetings.
• Assist in planning and executing special events including live music program.
• Ensure food and beverage strategies meet companies target customer needs, safeguard employee satisfaction, and focus on growing revenue streams that maximize financial performance.
• Create departmental strategies in the best interest of the company to provide efficient, well-prepared, and profitable food and beverage service.
• Collaborate with culinary team on menu development for a la carte and private dining menus to ensure continuity in design and theme of each outlet.
• Coordinate the entire operation of the restaurant, kitchen and bar areas.
• Meet quality standards for services while driving guest satisfaction and positive reputation of all food and beverage establishments.
• Create new and unique profitable food and beverage initiatives to enhance guest experience and satisfaction, generate additional revenue and create better synergy amongst all CBBC departments.
• Set goals and expectations for food and beverage team and hold accountable ensuring departmental strategies are consistently achieved.
• Strive to continually improve guest and employee satisfaction while maximizing financial performance.
• Ensure full compliance to food and beverage operating controls, policies, procedures, and service standards.
• Work in partnership with Director of Facilities, Guest Services Manager, Spa Manager and Sales when there is overlap with restaurant operations.
• Work actively with marketing department to effectively drive business and revenue.
• Engaged in decisions regarding capital projects and refurbishment.
• Responsible for ordering all supplies, inventory management and cleanliness of supply storage as needed (sanitary supplies, hand towels, coffee, silver, and glassware)
• Oversees the Bar Manager in conjunction with beverage ordering, storage, and controls.
• Organize and supervise shifts, establish floor plans based on reservations and expected walk-in business to ensure maximum profitability.
• Must be able to communicate, lead and train staff to maintain high standards of service, cleanliness, consistency, health, and safety.
• Temporarily supervises all areas of the food and beverage division in the absence of department leaders.
• Understands the functions of each position within the food and beverage division.
• Assigns work duties and side work to team members and ensures assigned duties are completed.
• Organizes daily pre-shift meetings as a communication tool between management and team members.
• Strong HR competencies including hiring, firing, training, coaching, and counselling and developing team.
• Ensure all team members adhere to all company policies and procedures uniformly and without exception, such as uniform standards, attendance and reconciling financial transactions.
• Maintain high standards and consistency of quality control, the health and safety of all team members.
• Approve department work schedules, while adjusting as necessary to cover callouts and shortages as business dictates. Manage overstaffing (labor cost control).
• Maintains a clean appearance of facilities during shift (appearance of restrooms, unproductive team member in guest view, over-abundance of trash, etc.)
• Ensure accurate time and attendance records are maintained by team members to safeguard payroll accuracy.
• Consistent documenting and disciplining of team members not following company policies and procedures. Maintain close communication with Human Resources Manager as well as members of management team.
• Uses properly designed company forms when providing documentation (PAF form, corrective counseling, performance review, etc.) and submits copies to Human Resources Manager.
• Ensure compliance with all Occupational Health & Safety Act, fire and natural disaster safety, legality, and regulations and other legal requirements.
• Ensure strict and consistent adherence to company cash control policies, including manager’s accountability and responsibility for all cash inconsistencies.
• Consistent implementation of all company security procedures including but not limited to locks, safes, alarms systems, equipment, etc.
• Secure backup documentation regarding safety of guests and team members following guest incident (fire, police, emergency medical as needed).
• Prepares and records any change order reimbursements according to company policies and procedures.
• Coordinates applicable end-of-shift cash due and financial documents and reports from restaurant/bar/retail team members.
• Disburses and documents petty cash according to company policies.
• Performs adjustments of transaction checks for restaurant server/bar/retail personnel as needed and provides all necessary back-up documentation and forms according to company policies and procedures, in matters such as voids, comps, discounts, coupons, methods of payment as well as accounts receivables, trades and walkouts.
• Consistent enforcement of Health Department, Alcohol Awareness Training (TIPS) and other regulations and guidelines on behalf of company, team members and guests.
• Reports and arranges repairs for all malfunctioning equipment as needed with approval and in accordance with Budget.
• A strong understanding of P&L statements and the ability to react with impactful strategies.
• Responsible for the preparation, presentation and subsequent achievement of the Knoxie’s Table and The Market’s annual Operating Budget.
• Ensures profit margins are maintained and agreed costs are not exceeded.
• Deliver food and beverage budget goals and set other short- and long-term strategic goals for restaurant outlets and direct reports.
• Control costs whenever possible such as labor, waste, property damage, theft, and energy
• Proven experience in a leadership role within the hospitality industry
• Strong background in catering, food service management, and hotel operationsProficiency in food preparation techniques and kitchen management.
• Familiarity with Aloha POS system is a plus.
• Excellent communication and interpersonal skills.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.

Competencies

• Customer Focus.
• Communication Proficiency.
• Ethical Conduct
• Organizational Skills.
• Stress Management/Composure.
• Multi-task oriented.

Supervisor Responsibility

This position oversees and supervisors the entire restaurant, bar and front of house staff.

Work Environment

This position operates in a Restaurant/Bar setting. The noise level in the work environment can be loud. The employee may be exposed to hazards including, but not limited to, cuts, slipping, tripping, falls and burns. Frequent hand washing is required.

Specific Job Knowledge, Skill, and Ability

• Open Table
• Silverware POS and Maestro PMS
• Through knowledge of Food & Beverage operation including foods, beverages, supervisory aspects, service techniques and guest interactions.
• Considerable skills in math.
• Ability to walk, stand, and/or bend continuously to perform essential job functions.
• Frequently wash hands.
• Be able to lift up to 35 lbs. and lift objects overhead. The ability to move, lift and/or stack alcoholic beverages and non-alcoholic beverages.
• Ability to communicate in English, both orally and written, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Meet governmental regulations dealing with the sale of alcoholic beverages.
• Meet governmental health requirements.
• Requires standing and walking at least 50% of workday.
• Physical activities include walking, talking, standing, stooping, hearing, seeing, talking, bending, reaching, feeling, touching, writing, grasping, handling, stretching, balancing, pushing, pulling.
• Interaction with all types of people.
• Considerable repetitive motion of hands, wrists, shoulders and back is required.
• Good close and distant vision and ability to adjust focus between the two.

Work Schedule Expectation

This is a full-time position with a flexible schedule to include days, evenings, weekends and holidays.

Pay:

Salary negotiable based on experience.

Job Type: Full-time

Pay: From $78,000.00 per year

Benefits:

• Flexible schedule
• Paid training

Experience level:

• 1 year
• 5 years

Restaurant type:

• Café
• Casual dining restaurant
• Fast casual restaurant

Shift:

• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Ability to Relocate:

• Stevensville, MD 21666: Relocate before starting work (Required)

Work Location: In person