The Restaurant Manager oversees daily operations of the poolside bar, walk-up service window, and coordinates catering services in collaboration with the Lifestyle Director. This role requires strong expertise in both back-of-house (inventory, prep, compliance) and front-of-house (guest service, staff supervision) functions, ensuring fast, efficient, and friendly service to guests while supporting successful event catering and execution.

Key Responsibilities

Back-of-House (BOH) Management:

Manage inventory, ordering, receiving, and storage of food, beverage, and supplies for poolside bar, walk-up window, and catering operations
Oversee preparation areas to ensure food and beverage items meet quality and safety standards
Ensure compliance with all health, sanitation, and liquor licensing regulations
Train BOH staff on food safety, beverage preparation, and proper handling
Control costs through waste reduction and efficient inventory use

Front-of-House (FOH) Management:

Supervise bartenders, servers, and walk-up window attendants, ensuring prompt, courteous service
Manage staffing schedules for The Oak House and catering events to optimize coverage during peak hours and special functions
Monitor guest satisfaction and resolve service-related issues promptly and professionally
Ensure all team members follow responsible alcohol service policies and maintain a safe environment
Maintain cleanliness and presentation standards .

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Food & Beverage Manager