Job Details



Works cooperatively with team of managment to oversee F&B operations and staff on a daily basis, utilizing respective managers and supervisors in compliance with budgeted guidelines. Supervises daily restaurant operations; assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during meal periods.
Strive to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.
· Operations: Directs the FOH Operations. Oversees Food & Beverage managers and employees to execute the F&B strategy and focus on meeting or exceeding departmental and resort goals. Ensures compliance with Sea Pines Operating Standards to maintain communal and resort integrity.
· Guest Satisfaction: Ensures products and or services provided by the outlets meet or exceed guest expectations and build customer loyalty through product and service excellence.
· Human Resources: Hires, develops and retains a diverse workforce to deliver excellent products and services. Creates and sustains a work environment that focuses on fair and equitable treatment and employee satisfaction to enable business success.
· Sales and Revenue Management: Assists in developing the F&B marketing strategy targeting both in-house and external customers. Maximizes revenue by concentrating on both the average check and number of covers.
· Financial Management: Assists in the development and manages the department’s annual operating budget including capital expenditures to achieve or exceed budget expectations. Ensures successful performance by effectively managing wages, productivity and expenses in accordance with business demand.
The following are specific responsibilities and contributions critical to the successful performance of the position:
· Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
· Recognizes good quality products and presentations.
· Maintains service and sanitation standards in restaurant and bar/lounge areas.
· Ensures compliance with food handling and sanitation standards.
· Must have a valid South Carolina Driver’s License.
· Ensures compliance with all local, state and federal (OSHA, ASI and Health Department) regulations.
· Ensures staff understands local, state and Federal liquor laws; monitors alcohol beverage service in compliance with local laws.
· Ensures staff is TIPS trained or has completed other approved responsible beverage service training programs. (TBD)
· Oversees food, beverage, china, glass and silver inventory levels are kept in accordance to guidelines and storerooms are cleaned and maintained.
· Oversees daily shift operations and assist servers and hosts on the floor during meal periods and high demand times.
· Works with the Chef and restaurant supervisors/managers to develop promotions, food and wine pairings, menu items and presentations.
· Facilitates pre-meal briefings with the Chef and restaurant supervisor/managers to educate restaurant staff on menu items including ingredients, preparation methods and unique tastes.
· Oversees service delivery in restaurant to ensure guest is serviced from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).
· Oversees the booking and manages service of restaurant parties and special events.
· Understand the operating and maintenance procedures of all departmental equipment.
· Coordinates with the Facilities Services department and manages an effective restaurant repair and maintenance program.
· Ensures uniforms are properly inventoried and maintained. (TBD)
· Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
· Trains supervisors/managers and employees in accident prevention and ensures all employees understand and comply with loss prevention policies to prevent accidents and control costs.
· Effectively investigates reports and follows-up on employee and guest accidents.
· Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
· Meets with guests on an informal basis during meals (“touches tables”) or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction; effectively responds to and handles guest problems and complaints.
· Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
· Observes service behaviors of employees and provides feedback to individuals and or supervisors/managers; continuously strives to improve service performance.
· Reviews comment cards and other data to identify areas of improvement; reviews findings with employees to develop appropriate corrective action, shares plans with resort leadership and ensures corrective action is taken to continuously improve results.
· Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
· Acts as the guest service role model for the outlets, set a good example of excellent customer service and creates a positive atmosphere for guest relations.
· Interviews supervisors and hourly employees with the appropriate skills to meet the business needs of the operation. (TBD
· Assists in developing, implementing s and maintaining a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job (TBD).
· Uses all available on the job training tools for employees; implements and manages training initiatives and conducts training when appropriate.
· Communicates performance expectations in accordance with job descriptions for each position and monitors progress based on but not limited to “F&G” reports. Coaches and counsels based on the reports finding to ensure SOPs are being met and or exceeded.
· Conducts hourly employee performance appraisals according to Standard Operating Procedures.(TBD)
· Administers the performance appraisal process for direct report supervisors. Develops business goals and creates appropriate development plans. Assists employees based on their individual strengths, development needs, career aspirations and abilities.
· Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
· Actively solicits employee feedback, utilizes an "open door" policy and addresses employee problems or concerns. Ensures employees are treated fairly and equitably. Constantly strives to improve employee retention. Brings issues to the attention of Human Resources as necessary.
· Manages employee progressive discipline procedures for areas of responsibility. Ensures resort policies are administered fairly and consistently. Ensures disciplinary procedures and documentation are completed according to Standard l Operating Procedures (SOPs).
· Ensures regular on-going communication is happening in all areas of responsibility to create awareness of business objectives and communicates expectations, recognizes performance and produces desired business results.
· Celebrates successes and publicly recognizes the contributions of team members; ensures recognition is taking place across areas of responsibility. Maintains an on-going employee recognition program.
· Ensures self and direct report supervisors/managers attend appropriate core training classes.
· Develops and mentors supervisors/managers and employees.
· Ensures restaurant employees maintain required alcohol serving certifications. (TBD)
· Sales and Revenue Management –Primarily Beverage focused
· Implements new concepts and promotions for all areas of responsibility.
· Critiques marketing plan for restaurant.
· Attends scheduled meetings to anticipate long term planning needs.
· Maximizes revenue opportunities through competitive pricing of food & beverage products and services.
· Works with Culinary management to manage menu mix by reviewing item sales trends and profit contributions regularly.
· Benchmarks the competition and is aware of competitive promotions and strategies.
· Develops and implements incentive programs for staff to maximize revenue and encourage goal attainment for all areas.
· Monitors actual and projected sales on a daily basis. Reviews meal period covers, capture ratios and average check to ensure revenue goals are met or exceeded. Identifies and addresses opportunities as needed.
· Manages areas of operation to budget by reviewing activity reports, budget worksheets and payroll reports.
· Utilizes E-Time for tracking employee time and attendance.
· Oversees department’s controllable expenses to achieve or exceed budgeted goals.
· Participates in the development of department's capital expenditure goals; manages projects as needed.
· Participates in the budgeting process for areas of responsibility.
· Prepares weekly and period end P&L critique (TBD).
· Understands the impact of department's operation on the overall resort financial goals; educates staff on details as appropriate.
· Ensures cash control and liquor control procedures are followed by all Outlets and Bar/Lounge employees.
· Essential duties and responsibilities include all above items. Other duties may be assigned by Director of Restaurants of Vice President of Food & Beverage


Ability to read and interpret documents such as trade magazines, menus, safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write simple and complex correspondence.  Utilizes clear, concise written and verbal communication skills to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.  Ability to sell concepts and ideas to management, peers, and employees.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell.  The employee frequently is required to walk.  The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl.  The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Ability to quickly evaluate alternatives, think creatively, and decide on a plan of action.  Must have excellent organization and time management skills and be able to work with limited support.

Ability to interact effectively with guests and employees of diverse ages, backgrounds, and interests.  Ability to project a service-mentality while maintaining cost-control, order and efficiency.  Individual must be responsible and have the maturity to lead others to high levels of performance.  Must have excellent guest-service skills and be capable of handling effectively difficult guests and guest complaints.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions, moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, extreme cold, extreme heat, risk of electrical shock, risk of UV radiation, and vibration. 


Bachelor's degree (B. A.) from four-year college or university with two to three years of supervisory experience focusing on restaurant and beverage management. Preferably in a Four-Star multi venue resort environment OR high volume independent F&B operation.

Valid Driver's License
TIPS Certification
ServSafe Certification


The Sea Pines Resort

Hilton Head Island, SC


Commensurates with experience.