Restaurant Manager - The Pink Cabana

Job Summary

The Pink Cabana is looking for an experienced, creative, and results-driven Restaurant Manager to oversee and elevate our bar program. The ideal candidate will have a deep passion for hospitality, mixology, and guest experience. They will be responsible for crafting innovative beverage offerings, managing bar operations, and leading a team to deliver exceptional service that aligns with The Pink Cabana’s chic and vibrant aesthetic.

Key Responsibilities

Operations Management:

• Oversee daily all restaurant operations, ensuring efficiency and consistency.
• Develop and maintain a high standard for cleanliness, organization, and compliance with health and safety regulations.
• Monitor inventory levels, perform weekly ordering, and manage vendor relationships to maintain par levels and minimize waste.
• Implement and oversee cash handling procedures, ensuring accuracy and accountability.

Menu Development:

• Curate and develop innovative cocktail menus that reflect The Pink Cabana’s brand and appeal to our clientele.
• Stay updated on industry trends, introducing seasonal and market-driven beverages.
• Collaborate with the culinary team to create unique food and beverage pairings.

Team Leadership:

• Recruit, train, and mentor bar staff, fostering a culture of excellence and teamwork.
• Conduct regular staff meetings to communicate goals, updates, and ensure alignment on service standards.
• Lead regular staff trainings with staff to increase product knowledge.
• Assist with bar staff schedules, balancing labor costs with operational needs.

Guest Experience:

• Provide a warm and welcoming atmosphere, ensuring all guests receive outstanding service.
• Handle guest feedback with professionalism and resolve issues promptly to maintain satisfaction.
• Promote upselling techniques and ensure staff delivers an engaging guest experience.

Financial Performance:

• Develop and manage the bar budget, tracking costs and revenue to meet financial targets.
• Conduct monthly beverage inventory and monitor item pricing.
• Analyze sales data to identify trends and opportunities for growth.
• Implement strategies to increase beverage sales and profitability.

Qualifications

• Minimum 2-3 years of experience as a Restaurant Manager or similar role in a high-volume, upscale restaurant or bar.
• Extensive knowledge of mixology, spirits, beer, wine, and beverage trends.
• Proven ability to lead and motivate a team.
• Strong organizational and multitasking skills with attention to detail.
• Excellent communication and customer service skills.
• Proficient in inventory management systems, POS systems, and Microsoft Office Suite.

Preferred Qualifications

• Familiarity with luxury or boutique dining environments.