Restaurant Manager

Job Description

Job Description

Restaurant Manager

Fripp Island Golf & Beach Resort | Beaufort, South Carolina

At Fripp Island Golf & Beach Resort, we pride ourselves on sharing the simple seaside serenity of our beautiful island with guests and members from around the world. Our team is passionate about hospitality, creating memorable experiences, and delivering exceptional service in one of the most stunning coastal destinations in the Southeast.

If you are a motivated hospitality professional who thrives in a fast-paced, guest-focused environment, we invite you to join our team at Beaufort’s premier island destination.

Why Join Fripp Island Golf & Beach Resort?

Working with us means becoming part of a team dedicated to excellence while enjoying the unique lifestyle of island resort hospitality. Our team members enjoy:

• Access to resort amenities
• Beach access
• Food and merchandise discounts
• Employee referral program
• Paid holidays
• Health, dental, vision, and life insurance (Full-time employees)
• Paid Time Off (PTO)
• 401(k) retirement plan

Position Summary

The Restaurant Manager is the front-of-house business-unit leader for an assigned Fripp Island restaurant. The position is responsible for hospitality, daily service execution, FOH labor, hourly scheduling, beverage-cost execution, operating expenses, payroll and tip accuracy, Toast menu preparation, training, member relationships, guest recovery, and employee development. The Restaurant Manager reports to the Director of Food & Beverage, maintains a dotted-line working relationship with the Assistant Director of Food & Beverage, and partners closely with the Chef de Cuisine on shared outlet outcomes.

Responsibilities

Lead all front-of-house operations for the assigned restaurant and deliver consistent hospitality, readiness, service execution, cleanliness, and financial discipline.

Partner with the Chef de Cuisine on member and guest satisfaction, outlet revenue and profitability, total labor, cleanliness, team culture, ticket times, and service flow.

Build hourly FOH schedules within established staffing pars and manage daily deployment, sections, breaks, coverage, call-outs, productivity, and overtime.

Own timecard accuracy, missed punches, overtime review, tip and gratuity accuracy, payroll submission, and correction of exceptions identified during the Assistant Director’s audit.

Execute the resort beverage program and own outlet beverage ordering, inventory, storage, transfers, recipe execution, cost controls, and responsible service.

Prepare and maintain outlet Toast menu content and operating setup and submit changes to the Assistant Director for final review and publishing.

Hire hourly employees within approved staffing plans and participate in selection of the Assistant Restaurant Manager with required senior approval.

Execute approved onboarding, position training, Steps of Service, certification, ongoing coaching, performance reviews, and corrective action.

Own member relationships, floor presence, guest recovery, reservations, seating, pacing, and service-flow execution.

Maintain cash controls, operating expenses, FOH equipment, smallwares, facilities, cleanliness, safety, and asset protection.

Review outlet operating and financial results and implement corrective action when service, labor, beverage cost, payroll, training, or team performance misses expectations.

Advance the FIR Winning Formula and model the resort and Food & Beverage leadership principles.

Perform other restaurant leadership duties reasonably associated with the position and resort needs.

Qualifications

Degree in hospitality, business, restaurant management, or a related field, or equivalent restaurant leadership experience.

Previous management experience in a high-volume, upscale-casual, private-club, resort, or comparable hospitality operation.

Demonstrated ability to lead hospitality, FOH labor, scheduling, payroll, training, beverage operations, financial controls, guest recovery, and employee development.

Strong communication, organization, judgment, accountability, financial awareness, and problem-solving capability.

Ability to work collaboratively with a Chef de Cuisine and senior F&B leaders while maintaining clear ownership of FOH performance.

Current ServSafe Manager certification or ability to obtain it before assuming independent responsibility for the outlet.

Experience developing Assistant Managers, bartenders, servers, hosts, and internal successors.

Experience supporting openings, renovations, events, retail or grab-and-go service, beverage-program execution, or operational turnarounds.

Schedule Expectations

Flexible schedule based on business needs, including early mornings, evenings, weekends, holidays, peak seasonal periods, and special events.

Ability to respond to time-sensitive staffing, guest, safety, facility, payroll, beverage, and service issues when outlet leadership is required.

Physical Requirements

Frequent movement throughout dining rooms, bars, patios, kitchens, storage areas, event spaces, and resort facilities.

Ability to remain standing or walking for extended periods and perform customary restaurant-environment activities consistent with the role.

Reasonable accommodations may be made to enable qualified individuals to perform the essential functions.

Advancement Opportunity

This business-unit leadership role can prepare a high-performing Restaurant Manager for broader multi-outlet or Director-level Food & Beverage responsibility based on sustained hospitality, financial, operational, and people-development results.

Additional Duties

The responsibilities listed above are not exhaustive. Team members may be assigned other duties reasonably related to their position, training, operational needs, seasonal business, events, and the evolving requirements of Fripp Island Golf Club & Resort.