Restaurant Manager

Pelham Hospitality is hiring a part-time, year-round Restaurant Manager! *Hours vary depending on the season We invite you to come join a company that is dedicated to you as an individual as well as our company success! Pelham Hospitality prides itself on being a great place to work as well as being Cape Cod's newest premier destination. We know that our people create that positive feeling you have when you walk through our doors, it's what we call "The Pelham Experience." Position Summary: In partnership with the Executive Director of F&B and the Director of Restaurant Operations, Love Farms, the MOD is responsible for ensuring exceptional guest experiences by leading the Love Farms restaurant team and operating the day-to‑day business to ensure policies, procedures and cultural guidelines are upheld. The Restaurant Manager plays a critical and hands‑on role in creating a welcoming and enjoyable atmosphere for our guests and team. Essential Duties and Responsibilities: Lead and manage the Love Farms FOH team, including hosts, servers, and support staff. Responsible for identifying continuous operational improvements through their own observations as well as seeking on‑going feedback from the team and guests, providing advice on process improvement solutions. Foster a positive and collaborative work environment, providing guidance, training, and coaching to ensure exceptional guest interactions. Coordinate and supervise the setup, execution, and breakdown of various dining and event services, ensuring seamless operations. Maintain a thorough understanding of the resort's offerings, including menus, packages, and event spaces, to effectively communicate with guests and provide recommendations. Actively engage guests to address inquiries, concerns, and feedback promptly and professionally, striving to exceed guest expectations at all times. Collaborate with the kitchen and culinary team to ensure efficient communication and timely delivery of food and beverages to guests. Assist in implementing and upholding established service standards, policies, and procedures to guarantee consistent guest satisfaction. Manage reservations and seating arrangements to optimize dining capacity and guest flow. Oversee inventory management, including ordering, receiving, and maintaining adequate supplies for front-of‑house operations. Train and evaluate staff performance, provide regular feedback and assist in conducting performance reviews. Assist with the development and execution of promotional activities, special events, and themed nights. Expected to understand and be able to support bar team and operations during service. Perform other duties as assigned. Knowledge, Skills, Abilities: Strong leadership and team management skills with the ability to motivate and inspire a diverse group of individuals. Exceptional interpersonal and communication skills to interact effectively with guests, staff, and vendors. Proficient organizational and multitasking abilities to manage various tasks simultaneously while maintaining attention to detail. In‑depth knowledge of guest service principles and practices, with a passion for delivering outstanding guest experiences. Problem‑solving and decision‑making skills to address issues and challenges that arise during operations. Familiarity with point‑of‑sale systems, reservation software, and other relevant technology. Adaptability to work in a fast‑paced and dynamic environment, remaining composed under pressure. Required Experience: 1+ years experience managing a restaurant. High school diploma or equivalent required; Bachelor's degree in Hospitality Management or related field preferred. Demonstrated success in leading teams and achieving high levels of guest satisfaction. Familiarity with food and beverage operations, including knowledge of menu items, ingredients, and wine pairings. Physical Requirements: Must be able to move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Must be able to sit, stand or walk for an extended period of time or for an entire work shift (range from 8-12 hours). Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Shifts may include evenings, weekends, and holidays. #J-18808-Ljbffr