Restaurant General Manager - Theodosia

Job Description

Department:
Food & Beverage – Front of House
Direct Report:
Director of Food & Beverage

Purpose: Lead and oversee all restaurant operations for Theodosia, ensuring exceptional guest experience, strong financial performance, operational excellence, and alignment with resort standards and EOS Hospitality values.

The Sanderling Resort, located in Duck, North Carolina, is the premier oceanfront destination in the Outer Banks, offering refined coastal hospitality, elevated culinary programming, and memorable guest experiences. Theodosia serves as the resort’s signature, chef‑driven dining experience, celebrating regional ingredients, seasonality, and sophisticated yet welcoming service.

The Restaurant General Manager is responsible for the strategic leadership and day‑to‑day management of Theodosia. This role ensures financial discipline, service excellence, team development, and seamless operational execution in alignment with EOS Hospitality standards and the resort’s mission and values.

• Independently manages front‑of‑house personnel, including Assistant Managers, Supervisors, Bartenders, Servers, Support Staff, and Hosts. Responsibilities include hiring, onboarding, performance reviews, wage recommendations, coaching and discipline, terminations, and weekly scheduling.
• Create effective, cost‑efficient schedules based on forecasted covers, seasonality, and budgeted labor targets.
• Oversee onboarding for all FOH team members including initiation/communication of PAN for hiring, training development, uniform and appearance standards, time and attendance compliance, and service expectations.
• Follow company guidelines for progressive disciplinary action, involving People + Culture in all appropriate steps of the process.
• Conduct daily pre‑shift meetings covering service standards, VIP arrivals, revenue goals, menu features, beverage highlights, guest feedback, and operational focus areas.
• Attend weekly leadership meetings and communicate upcoming events, promotions, and operational changes to the team.
• Own full P&L responsibility for Theodosia including revenue growth, labor control, cost of goods management, and expense oversight.
• Understand, read, and explain profit & loss statements, labor reports, and cost variances; implement corrective actions as needed.
• Implement effective cost controls for food, beverage, and labor. Monitor daily sales mix, average check, voids, comps, and discount activity.
• Perform regular beverage audits to ensure compliance, inventory accuracy, quality control, and cost management.
• Develop and maintain systems for inventory control, receiving, product utilization, and invoice coding.
• Oversee weekly payroll submission for the department.
• Ensure implementation and maintenance of high standards for food quality, beverage presentation, and service execution consistent with a first‑class operation.
• Actively manage the dining room during service to ensure timing, hospitality, guest satisfaction, and adherence to standards.
• Respond promptly and effectively to guest concerns, leading service recovery efforts when necessary.
• Partner with Culinary leadership on menu development, seasonal programming, special events, and pricing strategy.
• Supply information regarding restaurant capabilities, programming, and events to Sales, Marketing, Banquets, and other departments.
• Assist other Food & Beverage outlets when operational needs require.
• Monitor and delegate responsibilities to ensure team productivity throughout shifts; create task lists to maximize slower business periods.
• Foster a collaborative, team‑focused culture that encourages accountability, engagement, and retention.
• Ensure compliance with all safety standards including Emergency Procedures, Accident Reporting, OSHA Compliance, Responsible Alcohol Service, and workplace policies.
• Attend required meetings and training sessions.
• Comply with all policies outlined in the Handbook, Property Supplement, or otherwise issued, including time and attendance, uniform standards, anti‑harassment policy, and workplace conduct expectations.

• Ability to remain standing and actively managing the dining…