St. Joe Club & Resorts

  • Restaurant Manager - Beach Club

    Job Locations US-FL-Santa Rosa Beach
    Posted Date 3 weeks ago(5/3/2018 9:37 AM)
    Job ID
    # of Openings
    Location Name
    WaterColor Inn & Resort
    Food & Beverage
  • Overview

    Wage Rate:  Salary - $55-$60K
    Position Type: Year Round
    Position Status:
    Full Time
    Open. Must be available to work weekends and holidays.


    Primary Responsibility

    Supervise, train, and insure that associates are providing St. Joe Club & Resorts standards of service to the members and guests on a consistent basis. Manages daily functions of a very high volume Beach Club located at WaterColor Inn & Resort.  The Food & Beverage department including but not limited to member and guest satisfaction and customer service, personnel, menu mix, ordering, vendor relationships, food production, inventory, and catering/event functions. Collection of payments and diligently maintaining the restaurant area and equipment are also major functions of this position.


    • Anticipate the needs of the Food and Beverage operations and order whatever product is necessary to help associates perform their duties more efficiently and effectively.
    • Maintain positive guest and member relations at all times, and resolve complaints promptly, ensuring maximum satisfaction.
    • Ensure associates are familiar with all club services/features and local attractions/activities to respond to inquiries accurately.
    • Train associates about correct maintenance and use of equipment.
    • Monitor cleanliness, sanitation and organization of work areas.
    • Ensure that associates are aware of all changes to outlets on property and associate meetings.
    • Ensure that associates maintain a thorough understanding of the restaurant menu through tests and other learning techniques.
    • Train associates on St. Joe Club & Resorts Standards of Service.
    • Guarantee that all associates are maintaining St. Joe Club & Resorts standards of service in all facets of restaurant execution.
    • Educate associates on proper greetings / salutations to extend to members and guests and the use suggestive up-selling techniques to increase profit margins.
    • Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.
    • Conduct pre-shift meeting with staff and review all information pertinent to the day's business. Inspect grooming and attire of staff; rectify any deficiencies.
    • Inspect table/set-ups; check for cleanliness, neatness; rectify deficiencies with respective personnel.
    • Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
    • Check all servers out before they leave for the day ensuring that all side work is completed.
    • Monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
    • Ensure that assigned staff has reported to work; document any late or absent employees.
    • Check storage areas for proper supplies, organization and cleanliness. Complete requisition for additional supplies needed and submit to vendor. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
    • Foster and promote a cooperative working climate, maximizing productivity and employee morale.
    • Complete work orders for maintenance repairs and submit to Maintenance following the established priority procedures.
    • Control labor costs by examining business levels and adjust the schedule accordingly, to maximize service levels and minimize cost.
    • Anticipate member and guests’ needs and respond promptly to all requests.
    • Be familiar with all club services/features and local attractions/activities to respond to guest inquiries accurately.
    • Maintain complete knowledge of correct maintenance and use of equipment, and use equipment only as intended.
    • Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
    • Obtain assigned bank and ensure accuracy of contracted monies, and keep bank secure at all times.
    • Extend courteous salutations when guests leave outlet and invite them to return.
    • Maintain complete knowledge of all menu items, liquor brands, beers and non-alcoholic selections available in the assigned outlet.
    • Settle checks in the P.O.S. system according to Hotel specifications. Process payment of guest checks in accordance with accounting requirements and maintain accountability for all financial transactions.
    • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
    • Maintain complete knowledge of designated glassware, ingredients, preparation method and garnishes for each drink.
    • Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
    • Maintain complete knowledge of table and seat numbers, room capacity, hours of operation, menus, price range and dress code of assigned outlet.
    • Constantly find ways to improve guests’ experience.
    • Supervises inventories of materials and supplies for the outlet. Maintains par levels based on facility needs.
    • Maintains regular communication with Club Manager/Director of Golf and Golf Pro to ensure operational objectives are being met. Coordinates all group events through the Membership Coordinator.
    • Inspects facility regularly to ascertain any maintenance, repairs or clean-up needs. Ensures all equipment is in proper working order, to include beverage carts.
    • Administers menu design, product pricing, ordering, inventory control procedures, and end of month inventory.
    • Ensures sanitation standards are consistently met.
    • Coordinates menu planning with Chef de Cuisine and Club Manager/Director of Golf.
    • Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
    • Manages department members that may include, but is not limited to: Beverage Cart and Server.
    • Assures that effective orientation and training are given to each new associate. Works with the Director of Training & Quality to ensure proper training processes are being utilized.
    • Regular and reliable attendance.
    • Incorporates safe work practices in job performance.


      Physical Requirements



    Physical   Requirements












    Walking,   Climbing Stairs




    Lift/Carry   up to 50 lbs.




    Lift/Carry   up to 25 lbs.












    Outdoor   Environment/Heat Exposure








    Kneel,   crouch, crawl












    Overhead   Reach





    General Skills/Qualifications

    • Previous food and beverage management experience in a high volume, fast paced beach operation is required.
    • Willingness to work whenever necessary and adjust to varying business levels throughout the year.
    • Excellent ability to multitask and stay calm in stressful situations.
    • Possess excellent communication skills
    • Maintain appropriate grooming standards and have a professional demeanor.
    • Food Safety and Applicable Sanitation Training, Alcohol Awareness Training


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