Work Mode

On-site

Job Type

Full Time

Job Description

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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