What are the responsibilities and job description for the Restaurant Manager position at Wild Dunes Resort?
estled on the northern tip of Isle of Palms, a lush barrier island off the coast of South Carolina, Wild Dunes Resort, “the Resort,” offers two top-ranked hotels, including the new coastal-modern Sweetgrass Inn, 150 Condos, and over 200 Homes and Villas, 1,600 acres of world-class golf, tennis, award-winning restaurants, Sweetgrass Spa, and 2 miles of pristine beach on the Isle of Palms, South Carolina.
The Resort, also known as Charleston’s Island Resort, is located just 30 minutes from the charm and grace of historic downtown Charleston; it is the largest resort of its kind in the region, offering accommodations for groups of up to 650 people and the chance for leisure guests to enjoy a Lowcountry getaway. Many publications and associations have distinguished the Resort as a top destination for families, golfers, tennis lovers, and meeting and event planners.
Not only will you be part of a remarkable property, but you'll also be a part of a company recognized as one of Fortune's 100 Best Companies to Work For! The Resort is one of Hyatt’s unique Destination Lifestyle branded properties.
We Offer Excellent Benefits:
- Complimentary room nights, Discounted and Friends & Family Room Rates
- Medical, Prescription, Dental, and Vision Insurance after 30 Days of Employment
- Paid time off and holiday pay – Full Time & Part Time colleagues eligible
- Paid Family Bonding Time and Adoption Assistance
- 401K with company match
- Training & Development opportunities
- As a colleague, enjoy the beach, golf, tennis, pickleball, and other amenities during your time off!
Description:
The Restaurant Manager oversees the assigned Food & Beverage outlet to ensure optimum performance, exceptional guest service, and maximum profitability of all functions. They will train and motivate staff to exceed goals. Previous F&B Leadership experience is required.
- Supports and Manages the assigned restaurant while working closely with the Food & Beverage Director and other hotel departments
- Ensure effective hiring, training, development, promotion, and continuous reinforcement.
- Develop and implement creative strategies for revenue enhancement and cost containment.
- Develop and recommend the budget, marketing plans, and objectives. Manage within those approved plans.
- Prepares forecasts and reports and assists in the development of the food & beverage budget
- Takes initiative to develop and execute new promotions, events, etc.
- Works with culinary to develop new food menus responsive to the local market
- Conducts monthly staff meetings to include ongoing training and safety classes
- Ability to work a flexible schedule that will likely include evenings, weekends, and holidays
- Must be able to live the Hyatt Values of Empathy | Integrity | Respect | Inclusion | Experimentation | Wellbeing
Working Conditions:
- Must be able to work in a variety of weather conditions (rain, wind, snow, heat);
- Must be able to stand for long periods
- Must be able to repetitively lift, push, pull & carry up to 15 lbs., frequently up to 25 lbs. and occasionally up to 75 lbs.
- Must be able to twist, bend, and squat frequently; kneel or crawl occasionally; infrequently climb a ladder.
- Must be able to perform repetitive hand & arm movements, pushing and pulling, and simple grasping frequently; squeezing, overhead reaching & fine manipulation occasionally.
Hyatt is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.
