Sage Hospitality
Restaurant Manager - Dune House Hotel & Spa - Jacksonville, FL
Sage Hospitality, Florida, New York, United States
Why us?
Along the quiet sands of Atlantic Beach, where the tide has whispered its secrets for generations, the story of One Ocean Resort & Spa began in the early 1970s as the humble Sea Turtle Inn, a seaside refuge for travelers chasing salt air and sunrise. Over time, the little inn grew into something grander, shaped by the rhythm of the waves and the changing dreams of coastal hospitality. In the mid-2000s, it was lovingly reborn as One Ocean, trading simplicity for polished elegance while keeping its soul rooted in the shore, and soon became a jewel of Northeast Florida, known for oceanfront luxury, glowing sunsets, and moments that linger long after checkout. Now, as the surf writes yet another line in its story, One Ocean is entering a new era, transforming into The Dune House at Atlantic Beach, a lifestyle luxury property designed to capture the spirit of modern coastal living, where relaxed elegance meets curated experience. This next evolution honors the past while inviting a new generation of guests to leave their footprints in the sand and carry forward a legacy shaped by wind, water, and timeless hospitality
Job Overview Plan and manage the restaurant, room service and other food and beverage outlets as appropriate in orderto achieve customer satisfaction, quality service, compliance with corporate/franchise policies andprocedures and federal, state and local regulations while meeting/exceeding financial goals. Position isresponsible for the short term planning and daily operations of the restaurant and room service and maymanage a lounge or quiet bar. Recommends promotional ideas and controls the budgets for the variousareas.
Responsibilities Manage the associates in the various outlets in order to attract, retain and motivate the employees;hire, schedule, train, develop, empower, coach and counsel, conduct performance and salaryreviews, resolve problems, provide open communications and recommend discipline andtermination, as appropriate.
Implement company programs (IHC/franchise) and manage the operations of the restaurant, roomservice and any other food and beverage outlet as required to ensure compliance with SOPs, safetyregulations and federal, state and local regulations to ensure an optimal level of service, quality andhospitality are provided to the guest(s).
Forecast, implement, monitor, control and report on the various outlet budgets and theircomponents (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximizerevenue and minimize expenses while ensuring adequate supplies and staff are on hand to providetop quality customer service.
Respond to customer trends, needs, issues, comments and problems to ensure a quality experienceand enhance future sales prospects.
Create, recommend and implement promotions, displays, buffet presentations and ideas to capturemore in-house guests and a larger share of the local market.
Monitor and control the maintenance/sanitation of the various outlet areas and equipment toprotect the assets, comply with regulations and ensure quality service.
Qualifications Education/Formal Training: More than two years of post high school education.
Experience : Two to three full years of full employment in a related position with this company or other organization(s).
Requires thorough knowledge of the restaurant/hotel practices and procedures in order to perform non-repetitive analytical work. May require knowledge of policies and procedures and the ability to determine course of action based on these guidelines.
Supervision/management communication skills are required.
Requires ability to investigate and analyze current activities or information and make logical conclusions and recommendations.
Ability to make occasional decisions which are generally guided by established policy and procedures.
Excellent comprehension for assisting with guest and associate matters. Interpreting instructions from superiors.
Excellent vision required for seating guests, expediting food, cleaning equipment, reading floorplans, charts, schedules.
Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.
Excellent comprehension required to read and implement policies and procedures; writingschedules and reading forecast and SOPs.
Must have knowledge of chemicals/agents for training purposes.
Physical Demands
Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20-40 lbs.
Bending - Bend to pick up dropped items as needed. Bend to assist in serving food or getting supplies. No kneeling required.
Mobility - 95% of shift covering all areas of outlets supervising.
Continuous standing to assist at hostess station - minimal stationary standing.
Climbing stairs - varies by location.
No driving required.
Environment Inside 95% of work day. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.
This position description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the associated with the position. May perform other duties as assigned.
Benefits When you join our family as a full-time team member, you’re not just starting a job — you’re unlocking a world of perks! Enjoy top-notch benefits like medical, dental, and vision coverage, a 401(k) plan, disability and life insurance, exclusive room discounts, free daily meal, tuition reimbursement, and so much more. We’re here to support you, both at work and beyond!
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Job Overview Plan and manage the restaurant, room service and other food and beverage outlets as appropriate in orderto achieve customer satisfaction, quality service, compliance with corporate/franchise policies andprocedures and federal, state and local regulations while meeting/exceeding financial goals. Position isresponsible for the short term planning and daily operations of the restaurant and room service and maymanage a lounge or quiet bar. Recommends promotional ideas and controls the budgets for the variousareas.
Responsibilities Manage the associates in the various outlets in order to attract, retain and motivate the employees;hire, schedule, train, develop, empower, coach and counsel, conduct performance and salaryreviews, resolve problems, provide open communications and recommend discipline andtermination, as appropriate.
Implement company programs (IHC/franchise) and manage the operations of the restaurant, roomservice and any other food and beverage outlet as required to ensure compliance with SOPs, safetyregulations and federal, state and local regulations to ensure an optimal level of service, quality andhospitality are provided to the guest(s).
Forecast, implement, monitor, control and report on the various outlet budgets and theircomponents (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximizerevenue and minimize expenses while ensuring adequate supplies and staff are on hand to providetop quality customer service.
Respond to customer trends, needs, issues, comments and problems to ensure a quality experienceand enhance future sales prospects.
Create, recommend and implement promotions, displays, buffet presentations and ideas to capturemore in-house guests and a larger share of the local market.
Monitor and control the maintenance/sanitation of the various outlet areas and equipment toprotect the assets, comply with regulations and ensure quality service.
Qualifications Education/Formal Training: More than two years of post high school education.
Experience : Two to three full years of full employment in a related position with this company or other organization(s).
Requires thorough knowledge of the restaurant/hotel practices and procedures in order to perform non-repetitive analytical work. May require knowledge of policies and procedures and the ability to determine course of action based on these guidelines.
Supervision/management communication skills are required.
Requires ability to investigate and analyze current activities or information and make logical conclusions and recommendations.
Ability to make occasional decisions which are generally guided by established policy and procedures.
Excellent comprehension for assisting with guest and associate matters. Interpreting instructions from superiors.
Excellent vision required for seating guests, expediting food, cleaning equipment, reading floorplans, charts, schedules.
Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.
Excellent comprehension required to read and implement policies and procedures; writingschedules and reading forecast and SOPs.
Must have knowledge of chemicals/agents for training purposes.
Physical Demands
Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20-40 lbs.
Bending - Bend to pick up dropped items as needed. Bend to assist in serving food or getting supplies. No kneeling required.
Mobility - 95% of shift covering all areas of outlets supervising.
Continuous standing to assist at hostess station - minimal stationary standing.
Climbing stairs - varies by location.
No driving required.
Environment Inside 95% of work day. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.
This position description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the associated with the position. May perform other duties as assigned.
Benefits When you join our family as a full-time team member, you’re not just starting a job — you’re unlocking a world of perks! Enjoy top-notch benefits like medical, dental, and vision coverage, a 401(k) plan, disability and life insurance, exclusive room discounts, free daily meal, tuition reimbursement, and so much more. We’re here to support you, both at work and beyond!
#J-18808-Ljbffr