Restaurant Manager (Salt & Meadow)
Mii amo, Irvington, VA, United States
Overview
The Restaurant Supervisor is responsible for overseeing daily front-of-house operations at Salt & Meadow, ensuring exceptional guest experiences and efficient service execution. This role leads, coaches, and develops team members while maintaining Forbes Five-Star service standards and supporting overall Food & Beverage objectives. Success in this position is demonstrated through high guest satisfaction, strong team performance, and effective cost control.
Responsibilities
Regular and reliable attendance is an essential function of this role.
Exemplifies The Tides Inn Mission, Values, and Forbes Five-Star service standards at all times.
Interviews, selects, trains, supervises, counsels, and disciplines restaurant team members to ensure efficient and professional operations.
Organizes and conducts pre-shift meetings to communicate key information such as house counts, menu updates, and service expectations.
Schedules and directs team members in daily work assignments to maintain optimal service levels.
Interacts professionally and positively with guests, promoting resort facilities and services while ensuring a welcoming atmosphere.
Resolves guest concerns with patience, tact, and diplomacy to achieve satisfactory outcomes for all parties.
Answers telephones clearly and professionally while coordinating and documenting reservations.
Coordinates and executes special events such as receptions and private dining experiences.
Maintains strong working relationships with all resort departments and participates in relevant meetings.
Monitors dining room and kitchen operations to ensure food quality, presentation, and service standards are consistently met.
Verifies food temperatures, evaluates presentation and taste, and ensures proper preparation methods are followed.
Provides coaching and guidance to team members to drive continuous improvement and consistency.
Maintains profitability by controlling labor costs, minimizing waste, and managing equipment usage.
Manages inventory levels by calculating needs, ordering supplies, and maintaining appropriate stock levels.
Evaluates operational processes and implements cost-saving and revenue-enhancing initiatives.
Utilizes computer systems to process guest transactions, generate reports, and support forecasting and administrative functions.
Ensures proper maintenance of equipment by initiating repairs and training staff on correct usage.
Supports overall Food & Beverage operations, including assisting in other outlets, promotions, and special projects as needed.
Maintains a clean, safe, and organized work environment by assigning and assisting with cleaning duties.
Completes additional assignments and special projects as directed by the Director of Restaurants.
Core Competencies
People Leader Competencies
Decision Quality
Managerial Effectiveness
Developing Direct Reports
Interpersonal Skills
Managing Ambiguity
Business Acumen
Strategic Agility
Qualifications
Experience
3–5 years of Food & Beverage experience required
Previous supervisory or leadership experience required
Skills
Strong leadership and team development abilities
Excellent guest service and interpersonal communication skills
Ability to resolve conflicts with professionalism and diplomacy
Knowledge of food and beverage operations, service techniques, and quality standards
Strong organizational, time management, and problem-solving skills
Proficiency in basic math, including percentages and cost calculations
Ability to work effectively under pressure in a fast-paced environment
Computer proficiency with POS systems and reporting tools
Education
High School Diploma or equivalent required
College degree preferred
Certifications/Licenses
No specific certifications required (food safety certification preferred if applicable)
Physical Requirements
Work Environment: Primarily indoor restaurant and resort environment, including dining areas, kitchen spaces, and occasional outdoor service areas.
Equipment Used: Computer, POS system, telephone, tablet, radio, kitchen equipment, cleaning tools, and golf cart (as needed).
Sitting: 10%
Standing: 45%
Walking/Bending: 45%
Lifting: Up to 50 pounds
Vision: Ability to use a computer, navigate the property safely, and monitor service and food quality.
Hearing: Ability to communicate effectively via phone and in-person interactions with guests and team members.
Travel Expectations: No travel required.
Driving Requirements: Occasional operation of a golf cart; Motor Vehicle Record monitoring may be required.
NOTE TO APPLICANTS: As a luxury hospitality destination operating 24/7, our resort requires team members who can offer flexibility in their schedules. Most roles involve working a variety of shifts, including days, evenings, weekends, and holidays, to ensure an exceptional guest experience.
We offer a comprehensive benefits package for full-time qualifying roles designed to support your health, financial security, and overall well-being. Benefits include medical, dental, and vision coverage; a Health Savings Account (HSA); fitness and wellness programs; disability insurance; basic and voluntary life insurance; an Employee Assistance Program (EAP); a hearing discount program; and more. Our total rewards package is built to help you thrive both personally and professionally.
The Tides Inn is an Equal Opportunity Employer. We are committed to creating a diverse and inclusive workplace. We consider all qualified applicants without regard to race, color, religion, sex (including pregnancy, sexual orientation, and gender identity), national origin, age, disability, genetic information, veteran status, or any other protected characteristic under applicable federal, state, or local law.
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The Restaurant Supervisor is responsible for overseeing daily front-of-house operations at Salt & Meadow, ensuring exceptional guest experiences and efficient service execution. This role leads, coaches, and develops team members while maintaining Forbes Five-Star service standards and supporting overall Food & Beverage objectives. Success in this position is demonstrated through high guest satisfaction, strong team performance, and effective cost control.
Responsibilities
Regular and reliable attendance is an essential function of this role.
Exemplifies The Tides Inn Mission, Values, and Forbes Five-Star service standards at all times.
Interviews, selects, trains, supervises, counsels, and disciplines restaurant team members to ensure efficient and professional operations.
Organizes and conducts pre-shift meetings to communicate key information such as house counts, menu updates, and service expectations.
Schedules and directs team members in daily work assignments to maintain optimal service levels.
Interacts professionally and positively with guests, promoting resort facilities and services while ensuring a welcoming atmosphere.
Resolves guest concerns with patience, tact, and diplomacy to achieve satisfactory outcomes for all parties.
Answers telephones clearly and professionally while coordinating and documenting reservations.
Coordinates and executes special events such as receptions and private dining experiences.
Maintains strong working relationships with all resort departments and participates in relevant meetings.
Monitors dining room and kitchen operations to ensure food quality, presentation, and service standards are consistently met.
Verifies food temperatures, evaluates presentation and taste, and ensures proper preparation methods are followed.
Provides coaching and guidance to team members to drive continuous improvement and consistency.
Maintains profitability by controlling labor costs, minimizing waste, and managing equipment usage.
Manages inventory levels by calculating needs, ordering supplies, and maintaining appropriate stock levels.
Evaluates operational processes and implements cost-saving and revenue-enhancing initiatives.
Utilizes computer systems to process guest transactions, generate reports, and support forecasting and administrative functions.
Ensures proper maintenance of equipment by initiating repairs and training staff on correct usage.
Supports overall Food & Beverage operations, including assisting in other outlets, promotions, and special projects as needed.
Maintains a clean, safe, and organized work environment by assigning and assisting with cleaning duties.
Completes additional assignments and special projects as directed by the Director of Restaurants.
Core Competencies
People Leader Competencies
Decision Quality
Managerial Effectiveness
Developing Direct Reports
Interpersonal Skills
Managing Ambiguity
Business Acumen
Strategic Agility
Qualifications
Experience
3–5 years of Food & Beverage experience required
Previous supervisory or leadership experience required
Skills
Strong leadership and team development abilities
Excellent guest service and interpersonal communication skills
Ability to resolve conflicts with professionalism and diplomacy
Knowledge of food and beverage operations, service techniques, and quality standards
Strong organizational, time management, and problem-solving skills
Proficiency in basic math, including percentages and cost calculations
Ability to work effectively under pressure in a fast-paced environment
Computer proficiency with POS systems and reporting tools
Education
High School Diploma or equivalent required
College degree preferred
Certifications/Licenses
No specific certifications required (food safety certification preferred if applicable)
Physical Requirements
Work Environment: Primarily indoor restaurant and resort environment, including dining areas, kitchen spaces, and occasional outdoor service areas.
Equipment Used: Computer, POS system, telephone, tablet, radio, kitchen equipment, cleaning tools, and golf cart (as needed).
Sitting: 10%
Standing: 45%
Walking/Bending: 45%
Lifting: Up to 50 pounds
Vision: Ability to use a computer, navigate the property safely, and monitor service and food quality.
Hearing: Ability to communicate effectively via phone and in-person interactions with guests and team members.
Travel Expectations: No travel required.
Driving Requirements: Occasional operation of a golf cart; Motor Vehicle Record monitoring may be required.
NOTE TO APPLICANTS: As a luxury hospitality destination operating 24/7, our resort requires team members who can offer flexibility in their schedules. Most roles involve working a variety of shifts, including days, evenings, weekends, and holidays, to ensure an exceptional guest experience.
We offer a comprehensive benefits package for full-time qualifying roles designed to support your health, financial security, and overall well-being. Benefits include medical, dental, and vision coverage; a Health Savings Account (HSA); fitness and wellness programs; disability insurance; basic and voluntary life insurance; an Employee Assistance Program (EAP); a hearing discount program; and more. Our total rewards package is built to help you thrive both personally and professionally.
The Tides Inn is an Equal Opportunity Employer. We are committed to creating a diverse and inclusive workplace. We consider all qualified applicants without regard to race, color, religion, sex (including pregnancy, sexual orientation, and gender identity), national origin, age, disability, genetic information, veteran status, or any other protected characteristic under applicable federal, state, or local law.
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