Requirements:

? Experience: Minimum of 5+ years in restaurant management, preferably in fine dining or high-volume coastal establishments with seasonal variations.

? Leadership Skills: Proven experience managing a diverse team, with strong interpersonal and communication abilities.

? Financial Acumen: Solid understanding of financial management, including budgeting, revenue forecasting, and cost control.

? Customer Focused: Deep commitment to delivering an exceptional guest experience.

? Event Management: Experience in managing private dining and events, including planning, execution, and client relations.

? Adaptability: Ability to thrive in a dynamic environment with seasonal demand fluctuations and a high standard of quality.

Preferred Qualifications:

? Degree in Hospitality, Business Management, or a related field.

? Experience with POS, inventory management, and reservation systems.

? Knowledge of seasonal, sustainable, and local sourcing practices.