Margaritaville Restaurants Leadership Program, Atlantic City, Summer '25

Position Responsibilities:

•  Responsible for leading front of house restaurant operations.
•  Ensures the highest quality product reaches our guest and exceeds specifications.
•  Ensures that all productivity and quality standards are maintained.
•  Ensures a high standard of service efficiency, sanitation and training.
•  Provides leadership to support guest satisfaction.
•  Responsible for nightly cash outs and closing duties of staff members and walk through of venue.
•  Assists in the development of schedules in accordance with forecasted business volume.
•  Assists in training of new Staff Members within department.
•  Accountable for all facets of service, production, and quality controls.
•  Engages with guest to ensure guest satisfaction and retention.
•  Conducts meetings with Staff at regular intervals.
•  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 with a sense of urgency.
•  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.

Requirements

Skills/Experience:

•  Two to three years experience in a high volume Food and Beverage environment in a supervisory capacity required; or equivalent combination of education and experience.
•  Good 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.
•  Good judgment and decision making abilities.

Educational Requirements:

• Working towards degree or certificate and has completed 1 year in higher education.  

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.
•  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.
•  Potential 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.