Restaurant Unit Manager - St. Croix, USVI

Purpose of Position

Manages the operation to deliver superior guest service by performing the following duties: manages the day‑to‑day operations of the unit’s performance, cost, revenue, labor, and inventory control; ensures quality of products and services; manages employee relations, coaching and counseling, training and development; and ensures compliance with company, franchise, brand/concept, and regulatory agency requirements.

• Manages day‑to‑day operations of the unit’s performance, cost, revenue, labor, and inventory control; ensures quality of products and services.
• Supervises the activities of Assistant Managers and associates by assigning duties and ensuring that the unit is opened and staffed appropriately.
• Manages and reviews unit’s P&L statements to ensure budgetary targets are achieved; reviews other required reports and operating data; provides analysis to management as needed.
• Manages all quality control records, including quality assurance and loss‑prevention policies and procedures and cleaning programs.
• Ensures compliance with company, brand/concept, and/or franchise standards of operating procedures, as well as applicable regulatory agencies.
• Manages recruitment, selection, promotion, and other associate status changes.
• Maintains effective communication and positive associate relations by ensuring all duties are performed in a timely and professional manner to include performance reviews, progressive discipline, resolving employee relations, and managing incentive programs.
• Is responsible for the proper training and development of staff and supports associates to ensure delivery of superior guest service.
• Operates unit in compliance with airport requirements and maintains awareness of volume and activities.
• Works with maintenance staff to inspect, maintain, and replace equipment and fixtures when necessary.
• Follows and monitors safe food handling, proper hygiene practices, and workplace safety standards for operating a unit.

Position makes operating decisions with respect to the assigned unit. Decisions regarding menus, operating processes, pricing, etc. are to be reviewed with next‑level management and/or the GM.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Bachelor’s degree in hospitality management, business, or a similar program; or graduation from a recognized culinary institute; or 3-5 years of related experience in restaurant management; or an equivalent of education and experience. Must be able to obtain alcohol awareness and/or SERV Safe Food Safety certification.

Knowledge of a food/beverage‑based business model; ability to analyze P&L and sales reports and take appropriate action; ability to select, train, and motivate associates; exceptional interpersonal skills.

Ability to read, write, and comprehend instructions; create correspondence and memos. Ability to effectively communicate information individually and in group situations to customers, co‑workers, and staff.

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Ability to apply reasonable understanding in carrying out instructions in written, oral, or diagram form.

Regularly required to continuously stand and walk; use hands for lifting and carrying (0-30 lbs.), including frequent reaching, grasping, pushing and pulling; and stooping and bending. Must be able to communicate in verbal and written forms, and visually navigate through the unit.

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