Job Title: Restaurant and Retail Manager

Department: Restaurant

FLSA Status: Full-Time, Non-Exempt, Hourly (40 hours/week)

Reports To: Site General Manager

Location: Marshall, Ca.

Direct Reports: Retail and FOH employees, shared with the Guest Experience Manager and Site General Manager

Works Closely With: Guest Experience Manager, Marshall team, Marketing Team, Maintenance

Who We Are:

Hog Island Oyster Co. is one of the nation's leading producers of sustainable shellfish and a pioneer in bay-to-bar dining. With oyster farms on Tomales Bay and Humboldt Bay, restaurants throughout Northern California, retail operations, tours, events, and e-commerce partnerships, we're committed to creating exceptional guest experiences while protecting the environment and supporting our communities.

We strive to cultivate a great farm-to-plate experience. We help and take care of each other, our customers, our communities, and our planet—and we have a lot of fun doing it.

Job Summary:

The Restaurant & Retail Manager co-manages Retail and FOH employees with the Guest Experience Manager and Site General Manager while coordinating the daily execution of General Store operations and serving as manager on duty during assigned Boat Cafe shifts. This position independently leads assigned shifts; directs staff; implements approved retail plans; maintains inventory, merchandising, cash-control, service, and operational standards; and supports site-level projects. The Guest Experience Manager retains ownership of Tours, Private Events, reservations, ongoing guest communications, and guest-experience program strategy. A satisfactory background check is required for this position.

Role Boundaries:

• Owns the daily execution of approved General Store operating plans and shares responsibility for supervising Retail and FOH employees, while retail program strategy remains with the Guest Experience Manager and Site General Manager.
• Supports Tours and Private Events only when operational coverage is assigned. Program ownership, planning, client communication, and program development remain with the Guest Experience Manager and other designated program leaders; the Restaurant & Retail Manager may supervise employees assigned to those shifts.
• When serving as manager on duty, has full authority to direct work, assign duties, manage breaks, uphold service and safety standards, address attendance or conduct issues, provide coaching and feedback, document performance concerns, and make real-time operational decisions. Scheduling, formal corrective action, performance reviews, and employment decisions are coordinated with the Guest Experience Manager and Site General Manager under established company procedures.

Leadership Responsibilities

Culture:

• Teaches and demonstrates our guiding principles.
• Acts as a servant leader, creating a great customer and employee experience. Always ready to jump in, support, coach and assist. Consistently willing to answer and/or assist people with their requests. Treats everyone with respect and handles all situations with integrity. Doing the extra, unexpected things.  
• Leads and follows through change and adversity. Understands and strengthens the company culture.  

Teamwork:

• Co-manages Retail and FOH employees in collaboration with the Site General Manager and Guest Experience Manager and works closely with the Chef. Independently leads daily General Store operations and assigned Boat Cafe manager-on-duty shifts. Provides operational support for Tours and Private Events only when specifically assigned, while participating fully in the larger HIOC Management Team.
• Encourages and embraces teamwork and collaboration both among Co-managers and Staff.   
• Makes the team better.

Attitude:

• Enjoys work, and helps make HIOC enjoyable for staff, co-workers and customers.
• Maintains calm/positive attitude when dealing with difficult situations, makes the best of challenging situations. Willing to do whatever is necessary to create a great customer and staff experience.  
• Aware of their own energy. Brings good energy to work on a day to day basis.

Essential Duties + Responsibilities (including but not limited to):

Primary Roles:

• Coordinate the daily operation of The General Store in accordance with plans, product assortments, pricing, service standards, and SOPs approved by the Site General Manager and Guest Experience Manager. Maintain cleanliness, organization, product presentation, and efficient opening and closing routines.
• Manage day-to-day inventory execution for The General Store, including receiving, replenishment, weekly inventory counts, shrink and product-loss controls, shipping and billing verification, and timely communication of inventory or vendor discrepancies.
• Implement approved product offerings and merchandising plans in collaboration with the Guest Experience Manager, Site General Manager, and HIOC Brand Manager. Provide sales and guest-feedback insights to support future assortment decisions.
• Collaborate with the Guest Experience Manager and Site General Manager to schedule Retail and FOH employees according to anticipated General Store and Boat Cafe business levels. Recommend and implement staffing adjustments within approved labor targets and established scheduling procedures.
• Direct, train, coach, and support Retail and FOH employees during assigned shifts. Set clear expectations, address attendance, conduct, service, and performance issues in real time, document concerns and follow-up, and coordinate ongoing employee development with the Guest Experience Manager and Site General Manager.
• Serve as the manager on duty during assigned Boat Cafe shifts, with authority and accountability for staff direction, opening and closing, shift lineups, cash handling, breaks, nightly ordering, Toast troubleshooting, service and safety standards, guest recovery, and real-time operational decisions within established policies.
• Actively manage the floor during assigned Boat Cafe shifts by deploying staff, monitoring service flow and employee performance, engaging with guests, supporting the host, running food, assisting service and shucking teams, and responding to immediate operational needs. Communicate significant guest, staffing, safety, conduct, or service issues to the Site General Manager and Guest Experience Manager through established shift handoffs.

Supportive Roles

• Support repair, maintenance, and property projects as assigned by the Site General Manager.
• Complete assigned banking, invoice, ordering, payroll-verification, scheduling, and other operational administrative tasks or assigned manager-on-duty shifts. Coordinate discrepancies, changes, and required follow-up with the Guest Experience Manager and Site General Manager.

Administrative Roles

• Communicate clear expectations, assign duties and breaks, monitor performance, and hold Retail and FOH employees accountable for operating priorities during assigned General Store and Boat Cafe shifts.
• Follow and reinforce all cash and credit-card control and reporting policies during assigned General Store and Boat Cafe shifts, and promptly report discrepancies through established procedures.
• Review timekeeping information for assigned employees and shifts, correct or report discrepancies in accordance with company procedures, and coordinate final payroll review with the Guest Experience Manager and Site General Manager.
• Maintain current General Store operating checklists, inventory records, training acknowledgements, shift notes, coaching documentation, and other records assigned to this role. Share employee documentation promptly with the Guest Experience Manager, Site General Manager, and Department of People in accordance with company procedures.
• During assigned shifts, reinforce approved food, beverage, retail-product, recipe, portioning, preparation, and service standards and communicate recurring quality issues to the responsible manager or Chef.
• Maintain working knowledge of company and department policies, shellfish, history, practices, and values; deliver and reinforce approved training; and collaborate with the Guest Experience Manager and Site General Manager on employee development and training follow-up.
• Respond to immediate guest needs during assigned shifts and route emails, voicemails, reservation matters, Tour inquiries, Private Event inquiries, and follow-up requests to the Guest Experience Manager or other designated owner. Ongoing guest-communication and reservation-system ownership remain with the Guest Experience Manager.
• Address employee conduct, attendance, and performance concerns during assigned shifts; provide immediate coaching or policy-based direction; document the issue and action taken; and coordinate formal corrective action, performance plans, or further follow-up with the Guest Experience Manager, Site General Manager, and Human Resources as required.
• Communicate operational updates, handoffs, concerns, and follow-up needs clearly, respectfully, and in a timely manner.
• Other duties as assigned.

Required Qualifications:

• Minimum 2 plus years of restaurant management experience
• Strong analytical and reporting skills, comfortable interpreting data to inform marketing decisions
• Experience with a variety of software programs and online tools is preferred including: Microsoft office, especially Word and Excel; Google Drive, Google Docs and Google Sheets; Adobe CS, specifically inDesign or another similar desktop publishing software application; Ctuit or other similar Restaurant management software; TOAST POS or other FOH PO Software systems. 
• Strong organizational skills and attention to detail
• Excellent written and verbal communication skills
• Ability to manage multiple projects and deadlines simultaneously
• Comfortable working independently while collaborating effectively across teams

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of the job, the employee is required to:

• Employee is regularly required to talk or hear. 
• Employee is frequently required to stand, walk, bend, stoop, use hands to finger, handle or feel; and reach with hands and arms. 
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. 
• Employee regularly ascends/descends office ladder.
• This position requires the ability to occasionally lift office/restaurant/farm equipment, products and supplies, up to 50 pounds.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

• The noise level is high, typical of a restaurant environment and workspace is shared with other staff and customers.
• Entails a fast paced, frequently changing environment in which interruptions are considered normal;
• Minimal exposure to physical risks such as operating dangerous equipment or working with chemicals;
• Constant exposure to possible food allergens such as milk, egg, peanut, tree nuts, fish, shellfish, wheat, and soy;
• Moderate exposure to unusual elements such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises; and
• Chemicals known to the State of California to cause cancer or birth defects or other reproductive harm may be present in foods or beverages sold or served here.