Restaurant Manager

Restaurant Manager

Job Category: F+B OPS Requisition Number: RESTA007885

Posted: March 17, 2026

Full-Time

On-site

The Sanderling Resort 1461 Duck Road Kitty Hawk, NC 27949, USA

Description

Department: Food & Beverage – Front of House

Direct Report: Restaurant General Manager / Director of Food & Beverage

Purpose: Support and oversee daily front-of-house operations for The Lifesaving Station (LSS), ensuring exceptional guest experience, operational consistency, team execution, and alignment with resort standards and EOS Hospitality values.

OVERVIEW: The Sanderling Resort, located in Duck, North Carolina, is the premier oceanfront destination in the Outer Banks, offering refined coastal hospitality and memorable guest experiences. The Lifesaving Station (LSS) is the resort's signature all-day dining outlet, inspired by the rich history of the Outer Banks and the legacy of the U.S. Lifesaving Service. The restaurant delivers a balance of elevated yet approachable cuisine, strong beverage programming, and welcoming, family-friendly service in a high-volume setting.

The Front of House Manager is responsible for supporting the Restaurant General Manager in the daily leadership and execution of LSS operations. This role focuses on service excellence, team leadership, guest satisfaction, and operational efficiency across all meal periods.

JOB SUMMARY:

• Assist in managing front-of-house personnel, including Supervisors, Bartenders, Servers, Support Staff, and Hosts
• Responsibilities include participation in hiring, onboarding, coaching, discipline, and performance feedback
• Support creation and execution of effective, cost-efficient schedules based on forecasted volume, seasonality, and labor targets
• Assist with onboarding and training of FOH team members, ensuring understanding of service standards, uniform expectations, and operational procedures
• Enforce company guidelines for progressive disciplinary action, partnering with senior leadership and People + Culture as appropriate
• Lead and execute daily pre-shift meetings covering service standards, VIP arrivals, menu features, beverage highlights, and operational focus areas
• Maintain a strong floor presence during service to ensure proper pacing, service standards, and guest engagement
• Monitor dining room flow, table turns, and service timing to ensure efficiency and guest satisfaction
• Respond to guest concerns in real time, supporting service recovery efforts and ensuring positive outcomes
• Support financial performance through active management of labor, service efficiency, and cost awareness
• Monitor daily service metrics including sales mix, average check, and guest counts
• Assist in controlling comps, voids, and discounts in accordance with company standards
• Support beverage operations including inventory practices, product handling, and adherence to quality standards
• Assist in maintaining systems for inventory control, receiving, and organization of service areas
• Partner with Culinary and leadership teams to ensure seamless execution of menu offerings and service standards
• Communicate effectively with Sales, Marketing, and Banquets regarding restaurant operations and guest experiences
• Assist other Food & Beverage outlets as needed based on operational demand
• Monitor team productivity and delegate responsibilities throughout shifts to maintain efficiency and cleanliness
• Create and execute side work and task lists to maximize productivity during slower periods
• Promote a positive and team-oriented culture focused on accountability, engagement, and development
• Ensure compliance with all safety standards including Emergency Procedures, Accident Reporting, OSHA Compliance, and Responsible Alcohol Service
• Attend required meetings and training sessions
• Comply with all policies outlined in the Handbook, Property Supplement, and company guidelines

ESSENTIAL FUNCTIONS OF THE JOB:

• Ability to stand and actively manage operations for up to 10 hours
• Ability to move quickly and adapt to changing service needs in a high-volume environment
• Ability to lift and carry up to 25 lbs
• Ability to navigate stairs and multiple service areas as needed
• Ability to effectively communicate with guests and team members
• Ability to work flexible hours including mornings, evenings, weekends, and holidays

TECHNOLOGY AND EQUIPMENT USED:

• Microsoft Office (Outlook, Word, Excel)
• Point of Sale System
• Computer and Printer
• Reservations Software (e.g., OpenTable)
• Phone and Two-Way Communication Devices
• Scheduling, Timekeeping, and Labor Management Software
• Time clock and time clock systems
• Inventory & Procurement Systems
• Service Equipment (Coffee/Tea Machines, Soda Fountains, Toasters, Refrigeration, etc.)
• Bar Equipment and Beverage Tools
• Basic Cleaning Tools and Supplies

WORKING ENVIRONMENT:

• Work will primarily take place in a hotel resort and restaurant environment, including dining room, bar, and limited office settings
• Combination of independent leadership work and collaborative team environment
• Fast-paced setting with variable business levels depending on seasonality and events
• Exposure to standard restaurant environmental conditions including moderate noise levels and food/beverage service equipment

KEY SKILLS & EXPERIENCE REQUIRED:

• 3+ years of progressive restaurant leadership experience, preferably in high-volume or upscale casual environments
• Strong knowledge of front-of-house operations and service standards
• Demonstrated ability to lead teams in a fast-paced environment
• Strong communication, organization, and problem-solving skills
• Ability to prioritize, delegate, and remain composed under pressure
• Passion for hospitality and delivering exceptional guest experiences
• Successful completion of satisfactory background check
• Available and willing to work flexible hours based on business needs

No Job Description for a position can possibly include all duties which may be requested by guests or required by the hotel. The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager. The items listed above are a summary of the major responsibilities of the position that must be met by an employee to successfully perform the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.