General Manager - Black Marlin

Savannah, GA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $42,500.00 - $60,000.00

Work Schedule

Flexible

Benefits

Health Insurance

Supplemental Insurance

discounts

401(k)

Bonus opportunities

Team member rewards program

Vacation and sick paid time off

Job Description

Black Marlin, located in Hilton Head, South Carolina, is a popular dining destination known for its vibrant atmosphere and commitment to excellent culinary experiences. Part of The SERG Restaurant Group, Black Marlin upholds the group’s mission of providing guests with quality cuisine, exceptional service, and genuine hospitality. The SERG Restaurant Group is recognized for its dedication to employee development, diversity, and creating a positive work environment. The restaurant embraces equal employment opportunity and promotes inclusivity for all qualified candidates regardless of race, religion, gender, or other protected characteristics.

The role on offer is a full-time, exempt position that emphasizes leadership, organization, and operational excellence. As a key figure in the Black Marlin team, the successful candidate will oversee and coordinate various aspects of the restaurant’s functions including sales, employee training, guest satisfaction, food quality, sanitation, and cost management. This managerial role requires a hands-on approach to ensure smooth restaurant operations while motivating staff and fostering a productive and welcoming work environment.

The Restaurant Manager is responsible for maintaining and promoting high standards for cleanliness, food preparation, and service consistency, ensuring compliance with health, safety, and labor regulations. They will play a critical part in budget management, inventory control, and financial analysis to meet business objectives and optimize profitability. The role includes training employees, scheduling shifts, handling employee relations, and implementing corrective actions as necessary in accordance with company policies. Leadership in marketing initiatives and customer engagement is also expected as part of the role to drive restaurant growth and elevate guest experience.

Black Marlin values a Manager who is proactive, detail-oriented, and committed to excellence. The position demands stamina, flexibility, and strong interpersonal skills to manage the dynamic environment of a busy restaurant. The manager will not only oversee day-to-day operations but also participate in food preparation or service duties when necessary, demonstrating versatility and dedication to team collaboration. Candidates must have experience in service or food and beverage management, demonstrate financial acumen, and be ServSafe certified or willing to obtain certification within three months of hire.

Overall, this role offers an exciting opportunity to lead a thriving restaurant within a respected group known for quality and hospitality. The position promises a rewarding career path, backed by comprehensive benefits including health insurance fully covered for employees and dependents, supplemental insurance options, 401(k) matching, employee discounts, and paid time off. Black Marlin and The SERG Restaurant Group invite motivated leaders passionate about food service to join their team and contribute to the continued success and growth of this esteemed establishment.

Job Requirements

Must be 21 years of age or older
three or more years of front-of-house operations and/or experience as an assistant manager in the service or food and beverage industry
able to understand and speak the predominant language(s) of guests
excellent basic mathematical skills and fundamental accounting principles, including understanding P&Ls
able to handle money and operate a point-of-sale system
competency in the Microsoft Office platform
able to work in a standing position for long periods of time (up to 5 hours)
able to reach, bend, stoop, and frequently lift up to 60 pounds
stamina and availability to work 55 hours per week
ability to work a flexible schedule to include days, evenings, weekends, and holidays
ServSafe certified or contingent within three months from the date of hire
must be eligible to work in the United States

Job Qualifications

Must be 21 years of age or older
three or more years of front-of-house operations and/or experience as an assistant manager in the service or food and beverage industry
able to understand and speak the predominant language(s) of guests
excellent basic mathematical skills and fundamental accounting principles, including understanding P&Ls
able to handle money and operate a point-of-sale system
competency in the Microsoft Office platform
ServSafe certified or able to become certified within three months from the date of hire
able to work in a standing position for long periods of time (up to 5 hours)
able to reach, bend, stoop, and frequently lift up to 60 pounds
stamina and availability to work 55 hours per week
ability to work a flexible schedule to include days, evenings, weekends, and holidays
eligible to work in the United States

Job Duties

Promote, work, and act in a manner consistent with the mission of The SERG Restaurant Group
ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis
monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance
achieve company objectives in sales, service, quality, appearance of facility and sanitation through training of employees and creating a positive, productive working environment
monitor food preparation methods, portion sizes, garnishing, and presentation of food to ensure acceptable standards
ensure compliance with all federal, state, county and municipal regulations pertaining to health, safety, and labor requirements of the restaurant, employees, and guests
control cash and other receipts by adhering to cash handling and reconciliation procedures
count money and make bank deposits
investigate and resolve complaints regarding food quality, service, or accommodations
coordinate assignments of cooking personnel to ensure economical use of food and timely preparation
ensure that all products are received in the correct unit count and condition and that deliveries are performed according to the restaurant’s receiving policies and procedures
review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement
schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
monitor budgets and payroll records, and review financial transactions to ensure expenditures are authorized and budgeted
maintain food and equipment inventories, and keep inventory records
schedule staff hours and assign duties
establish standards for personnel performance and customer service
perform some food preparation or service tasks when necessary (e.g., cooking, clearing tables, serving food and drinks)
plan menus and food utilization based on anticipated guests, nutritional value, palatability, popularity, and costs
keep records required by government agencies regarding sanitation or food subsidies
test cooked food by tasting and smelling to ensure palatability and flavor conformity
organize and direct worker training programs, resolve personnel problems, hire and terminate decisions, and evaluate employee performance
be knowledgeable of restaurant policies regarding personnel
administer prompt, fair and consistent corrective action for violations of company policies, rules and procedures
continually strive to develop staff in managerial and professional development
order and purchase equipment and supplies
review work procedures and operational problems to determine ways to improve service, performance, or safety
assess staffing needs and recruit staff
arrange for equipment maintenance and repairs, and coordinate services such as waste removal and pest control
record the number, type, and cost of items sold to determine profitability
review menus and analyze recipes to determine labor and overhead costs, and set prices for menu items
attend scheduled employee meetings and offer suggestions for improvement
coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant
fill in for fellow employees to ensure guest service standards and efficient operations
monitor employee and guest activities to ensure liquor regulations are obeyed
schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details with clients
develop, plan, and implement restaurant marketing, advertising, and promotional activities and campaigns
estimate food, liquor, wine, and other beverage consumption to anticipate purchase quantities
establish and enforce nutritional standards for dining establishments, based on industry standards
take dining reservations