Restaurant Manager - Tides Beach Club

Restaurant Manager - The Tides Beach Club

Job Category
: F+B OPS

Requisition Number
: RESTA
007207

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• Posted :
  January 2, 2026
• Full-Time
• On-site

Showing 1 location

The Tides Beach Club
The Tides Beach Club
930 Kings Hwy
Kennebunkport, ME 04046, USA

Set on the stunning shores of Goose Rocks Beach, The Tides Beach Club offers a vibrant, coastal dining experience that blends relaxed elegance with exceptional hospitality. Known for its bright, welcoming atmosphere and fresh, coastal-inspired menu, The Tides is a favorite gathering place for both locals and visiting guests.

We are seeking an energetic, service-driven Restaurant Manager to lead our front-of-house team and uphold the warm, high-quality experience The Tides is known for. The ideal candidate brings strong leadership skills, a passion for guest service, and the ability to create a fun, positive, and efficient work environment.

Please note:
The Tides Beach Club is open seasonally, but this position is full-time, year-round.

Job Summary:

• Manages restaurant front of house personnel including hiring, training, administering performance reviews, determining wages, time card approval, coaching and discipline including termination, weekly scheduling, and managing overall employee relations.
• Create effective, cost-efficient schedules for assigned F&B team based on forecast and budget. Use schedule management tools as assigned.
• Responsible for onboarding including hiring documents, training, issuance of uniform, communication of time and attendance policy, appearance policy, steps of service training, access to appropriate systems, etc.
• Ensure proper inventory management and effective ordering. Management of special product needs, receiving, product storage and organization, staff training on inventory, ensuring yield management and keeping par levels, and completing monthly inventory.
• Lead daily pre-meals/stand-up meetings, developing topics to discuss such as operational focuses, safety issues, in-house VIPs, specials, food and beverage education, guest feedback, etc. Provide proactive communication of all standards to staff.
• Work closely with General Manager on in-house guests and special events.
• Ensure compliance with all F&B operational procedures. Work with General Manager and KRC Senior F&B Director on development of SOPs as needed.
• Develop and maintain inside sales and marketing strategies to drive public relations and overall revenue.
• Update POS with pricing, specials, menu changes, etc.
• Intentional guest engagement through “touching tables” and ensuring guest satisfaction at all times.
• Expedite food regularly, practicing and training for proper timing of food courses.
• Responsible for bar program, creating cocktail lists, determining wine and beer offerings, connecting with new vendor options, pricing out beverages, and oversee requisition of liquor and adherence to beverage standards.
• Manage all in-house cash revenue and proper cash handling procedures. Make cash drops as directed by accounting.
• Ensure team is educated on all tip pool and service charge distribution policies. Manage fair, consistent distribution of tips and SCs.
• Coordinate workflow to ensure a smooth-running operation.
• Assist team members as needed to promote a positive teamwork environment. All managers are expected to perform any duty of their own employees. Managers should be present on the floor and assisting their teams in all operation needs at peak service times.
• Responsible for comp and void privileges and approving active promotions and gift card/certificates.
• Attend all scheduled meetings and training sessions.
• Understand and practice all safety and security procedures including conscious knowledge of food allergies and safety in preparation.
• Monitor and delegate to subordinate team members to ensure they remain busy and efficient during their shift.
• Work professionally with all third-party vendors and suppliers as a point of contact.
• Professionally handle guest complaints, solve problems, apologize/emphasize during guest complaints, follow up. Communicate any elevated complaints that could not be resolved to the Senior Director of Food & Beverage or General Manager.
• Manage…