Property About Us At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! #PGH-BMC Location Description Hawks Cay Resort, an iconic destination resort in the Florida Keys, reopened in August 2018 following a $50 million renovation. A recipient of the prestigious AAA Four Diamond Award and a member of the Preferred Hotel Group Lifestyle Collection, this 60-acre, tropical destination boasts 177 guestrooms and 250 two • and three-bedroom villas, a full-service marina, six restaurants, saltwater lagoon, five swimming pools, kid and teen clubs and spa. Overview a new restaurant from celebrity Chef Jeremy Ford, is seeking a Manager to join our team! The Restaurant Manager is responsible for facilitating the daily operations of the restaurant. You will work closely with the culinary and front-of-house teams to create a seamless dining experiences. Essential Functions Include: • Upholds the highest standards of hospitality and service constantly • Maintains a positive attitude to all guest inquiries, ensuring a timely resolution • Responds to guest comments and criticism in a constructive and positive manner, looking at such as an opportunity to build on guest satisfaction • Participate in local organizations to promote community awareness • Engage with the guests and is always on the restaurant floor during service touching tables, assisting where needed to ensure guests have an outstanding dining experience. Handles any opportunity in the most polite and courteous manner appropriate to the circumstances and assures guest satisfaction. Follows up on guest comments in letters, surveys and social media. • Provide other services and duties as requested by your immediate supervisor or your department head Facility Maintenance: • Ensures a safe and secure work, and dining environment for all team members and guests • Take immediate action to resolve problems that are encountered on property, ensuring that Department Heads are actively involved and assist as necessary • Physically tour and visually inspect property daily to monitor property condition, cleanliness, and quality of product and service throughout the property Staff Management: • Maintains effective communication between all resort and company wide departments • Demonstrates positive leadership characteristics • Assist in hiring quality front-of-house employees who value guest service and are committed to high standards of performance • Develop and empowers staff, mentoring them and helping them to identify growth potential within the organization • Provides training opportunities that educate and empower the team • Conducts regular team meetings and administers counseling when necessary • Supports Food and Beverage department in meeting or exceeding budget sales and profit goals • Manages team in accordance with all company policies, procedures, and standards and local, state, and federal law as applicable\ • Always promotes the company culture and leads by example • Conducts daily line up meetings with crew to inspect crew appearance before service. Discuss specials, safety topic, guest in house/VIP, reservations on the books, daily training topic Admin/Financials: • Manages payroll, including timecards corrections and review. Completing tip sheets for all servers and bartenders. Maintain labor efficiency ratios to ensure guest service and cost effectiveness • Manage operations efficiently and effectively within the restaurant’s fiscal and operational guidelines • Comply with local, state, and federal health department standards and comply with occupancy limits • Meet and/or exceed financial obligations and profitability through overseeing and actively participating in sales, labor productivity, cost control, and effective purchasing including anticipating revenue/cost problems and managing the timing of discretionary expenditures • Attends meetings such as weekly F&B meetings and leadership meetings, monthly safety meeting and conducts monthly meetings with crew Qualifications Qualifications: • Previous experience managing a team of 25+ employees; high volume experience strongly preferred • High proficiency with MS Office Suite, particularly Excel • Leadership skills to motivate and develop staff and to ensure accomplishment of goals • Capable of setting priorities, planning, organizing, delegating, and controlling processes • Flexibility and openness to change course according to the needs of the business • Excellent communications and interpersonal skills • Strong management, organizational, and data analysis skills • Must be passionate about the hospitality business and posses a pleasant personality • Must meet appearance standards as outlined in our Crew Guide • Must be able to read, write and clearly communicate in English. • Ability to be a leader and establish and maintain effective working relationships with crew. Ability to train crew. • Must obtain Safe Serve certification within 30 days of hire and go through Alcohol Compliance training quarterly. • Must be willing to work outdoors as needed in and out of the sun and should be prepared to deal with the Florida heat. Able to multi-task, take direction and adapt to changing needs and at times stressful work environment. • Applicants should be high school graduates, preferably with some college or technical training and have prior experience as a restaurant or dining room manager or assistant manager. Minimum educational requirements would include two or three years of English and at least two years of general mathematics. • Familiar with food allergens and handles any guest with food allergies with a high sense of urgency • May under certain circumstances be required to perform any function of the restaurant (cashier, host/hostess, wait, bus, etc), therefore the F&B manager must be thoroughly and completely familiar with the job descriptions of all subordinate staff and capable of performing their duties efficiently. * Knowledge of liquor laws and regulations, health department regulations, and TIPS" certification is helpful. Experience with Excel PHYSICAL REQUIREMENTS: While no specific physical requirements exist for this position, applicants should be in excellent physical condition since they may be expected, on occasion, to have to carry large trays with foods and beverages, or to help stock stations and work areas with bulk supplies, china and other items. Ability to perform tasks that require prolonged standing and walking necessary to perform job duties.