Restaurant Manager

Restaurant Manager – South Seas, Captiva Island, Florida

The Restaurant Manager leads the daily food and beverage operations of an assigned dining venue, overseeing all front‑of‑house operations while partnering closely with the Restaurant Chef to ensure back‑of‑house excellence. The role focuses on delivering exceptional guest experiences through quality products, outstanding service execution, and consistent adherence to resort and brand standards. The manager works collaboratively with culinary leadership to plan, execute, and improve restaurant strategy, drive operational efficiency, and achieve financial targets.

• Lead and manage all restaurant outlets, partnering with outlet managers and supervisors.
• Maintain and improve productivity, food quality, service standards, merchandising, and guest satisfaction.
• Enforce policies, schedules, and operations to achieve profitable results.
• Develop and manage the department budget, forecasts, and P&L responsibilities.
• Control food, beverage, labor, and related costs while optimizing inventory and purchasing processes.
• Conduct daily staff meetings, bi‑weekly management meetings, and performance evaluations.
• Develop, revise, and enforce SOPs, PAFs, and training programs ensuring compliance with FLHSS and regulatory standards.
• Support additional restaurant outlets and events (e.g., food trucks, banquets, catering) as needed.
• Communicate and execute emergency procedures and departmental policies consistently.

• 3+ years management experience in the food and beverage division of a hotel or resort.
• 3+ years hiring and developing talent in a team environment.
• High School Diploma or equivalent; some college preferred.
• Proficiency with POS systems, inventory management systems, and Microsoft Office.
• Excellent written and verbal communication skills; fluency in English required.
• Strong organizational, analytical, and problem‑solving capabilities.
• Ability to perform under pressure, work flexible schedules, and maintain composure in high‑stress situations.

• Valid driver’s license and successful motor‑vehicle background check.
• Alcohol Awareness Certification (state compliance).
• Food Handlers Certification (state compliance).
• Min. 18 years of age; must be eligible to serve and sell alcohol in Florida.

• Fast‑paced, deadline‑driven environment with frequent walking and standing.
• Ability to lift up to 40 pounds.
• Work in variable weather, including high temperatures and humidity.
• Flexible schedule: days, nights, weekends, and holidays as required.

Competitive salary: $75,000 – $80,000 per year

Benefits include comprehensive health insurance, retirement plans with company match, paid time off & holidays, and additional perks such as on‑site wellness programs and discounted hotel stays. The company also provides a drug‑free workplace environment and offers reasonable accommodations during the hiring process.

The Company fully subscribes to the principles of Equal Employment Opportunity. We provide employment, compensation, and related benefits based solely on qualifications without regard to race, color, religion, national origin, age, sex, veteran status, genetic information, disability, or any other basis prohibited by law. The Company complies with the Americans with Disabilities Act and provides reasonable accommodation upon request.