Company Overview: Margaritaville and Landshark is a warm and inviting place where people from all walks of life come together to create paradise. We offer an exciting employment experience where creating and delivering fun and escapism for our guests is the goal we seek to exceed every day. We are one of the top employers due to our competitive wages, benefits packages, and the opportunity to advance your career and be part of the team. 90% of our team members say, "I Love My Job" and 92% say they are proud to work for Margaritaville and Landshark. 

Benefits: Weekly Pay, Staff Member discounts, Tuition Reimbursement, Fun upbeat working environment, Career Growth, 401K Matching, Paid time off, and more!

Job Overview: Responsible for efficient and profitable operation of venue, and direct supervision of Restaurant Managers by performing the following duties:

Position Description:

• Ability to perform all positions and processes within the front of house and back of house.
• Assumes duties of the General Manager in his/her absence.
• Ensures the highest quality product reaches our guest and meets specifications.
• Ensures that all productivity and quality standards are maintained.
• Ensures a high standard of service efficiency, sanitation and training.
• Assists in all facets of operation to include financial, forecasting, recruiting, entertainment, sales and marketing.
• Assists with the development of initiatives to build sales, profitability, and guest retention.
• Planning of day-to-day venue operations to ensure positive performance that adheres to budget and meets standards.
• Responsible for nightly cash outs and closing duties of staff members and walk through of venue.
• Assists with labor control and assigning duties to managers, supervisors and staff members.
• Assists with the development, performance, coaching, and timely completion of all annual salaried and hourly performance reviews.  
• Ensures accurate completion of staff member schedules in accordance with forecasted business volume.
• Anticipates and recommends employment needs.
• Assists management in training new staff members within their department.
• Ensures accuracy of daily/weekly reporting of staff member’s labor hours.
• Notifies Department Head of low inventory and recommends new inventory. Conducts proper ordering procedures to maintain appropriate par levels of all restaurant related products.
• Provides leadership for staff members through effective communication.
• Conducts regular staff quality circle meetings.
• Responsible for ensuring overall guest and Staff Member satisfaction.
• Maintains high-level of knowledge regarding the company’s products and happenings, and communicates properly to guests; establishes rapport with all guests through name recognition.
• Performs other duties and tasks as assigned or determined by Department Heads and moves with a sense of urgency.
• Adheres to responsible alcohol service established by company policy.
• Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents.
• Adheres to all company policies and procedures as established in the Staff Member Handbook.

Skills/Experience:

• Three to five years in a high volume Food and Beverage experience in supervisory capacity; or equivalent combination of education and experience.
• Excellent written and verbal communication skills.
• Ability to interact professionally with other departments and outside contacts.
• Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.
• Excellent judgment and decision making abilities.

Educational Requirements:

• Associate’s degree (AA) or equivalent from a two-year college or technical school
• Health permit/food safety and Alcohol Awareness. Staff Member is required to obtain cards individually and provide proof of possession prior to first day of employment subject to local laws

Other:

• This position will have limited travel up to 20% of the time. Travel will be required for training and other functional business purposes.

The characteristics described here are representative of these that must be met by a staff member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Requirements:

• Must be able to work in a fast-paced, high energy, and physically demanding environment.
• Must be able to spend 90% of working time standing, walking, and reaching and 10% of working time sitting.
• Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position.
• Feeling or grasping objects of different size and shape.
• Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces.
• Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps.
• Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently.
• Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English)
• Hearing sounds at normal speaking levels with or without correction.
• Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus.

Work Environment:

• Exposed to weather conditions and prevalent temperature changes.
• Subject to moderate to high ambient noise levels.
• Frequently required to function in narrow aisles or passageways.
• Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping.
• Frequently required to wash hands and/or wear gloves.

Language Skills:

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, and guests.
• Expressing or exchanging ideas or instructions by the spoken word.

Mathematical Skills:

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.