Restaurant Manager - Rix Sports Bar, Disney's Coronado Springs Resort
Job Overview
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Exclusive Disney perks
Professional development opportunities
Job Description
Our company specializes in delivering an authentic Mexican dining experience that embraces and celebrates the rich culture and traditions of Mexico through our culinary offerings. We are proud to maintain a long-standing partnership with Walt Disney World, where we operate premier dining establishments at celebrated locations including Epcot, Coronado Springs Resort, and Frontera Cocina at Disney Springs. This relationship uniquely positions us at the intersection of world-class entertainment and exceptional hospitality, offering guests a memorable fusion of culture, cuisine, and service. We are deeply committed to delivering excellence in everything we do, ensuring that our guests experience the highest standards in food, service, and atmosphere. Our team enjoys a dynamic working environment along with exclusive Disney perks and comprehensive benefits, reinforcing our commitment to employee satisfaction and professional growth.
The role of Restaurant Manager is pivotal in upholding the integrity and success of our restaurant operations. This full-time position requires an individual with strong leadership capabilities, a thorough understanding of food and beverage management, and a passion for exceptional guest service. As the Restaurant Manager, you will be responsible for overseeing all front-of-house daily operations, leading a dedicated restaurant team to meet and exceed established goals and service standards. You will be expected to manage financial performance metrics, maintain compliance with local, state, and federal regulations including food safety and labor laws, and nurture a positive work environment that supports team development and high morale. Success in this role hinges on the ability to manage multiple priorities effectively, delegate responsibilities appropriately, and cultivate lasting relationships with guests, team members, and vendors. Our ideal candidate will have proven experience managing high-volume or upscale restaurant environments and possess strong communication and organizational skills. This role offers an excellent opportunity to advance your career in hospitality within a company that values cultural authenticity, operational excellence, and a guest-first philosophy.
The role of Restaurant Manager is pivotal in upholding the integrity and success of our restaurant operations. This full-time position requires an individual with strong leadership capabilities, a thorough understanding of food and beverage management, and a passion for exceptional guest service. As the Restaurant Manager, you will be responsible for overseeing all front-of-house daily operations, leading a dedicated restaurant team to meet and exceed established goals and service standards. You will be expected to manage financial performance metrics, maintain compliance with local, state, and federal regulations including food safety and labor laws, and nurture a positive work environment that supports team development and high morale. Success in this role hinges on the ability to manage multiple priorities effectively, delegate responsibilities appropriately, and cultivate lasting relationships with guests, team members, and vendors. Our ideal candidate will have proven experience managing high-volume or upscale restaurant environments and possess strong communication and organizational skills. This role offers an excellent opportunity to advance your career in hospitality within a company that values cultural authenticity, operational excellence, and a guest-first philosophy.
Job Requirements
- Minimum of three years of food and beverage experience
- Minimum of one year of leadership experience
- Previous restaurant leadership experience preferred
- Previous experience with high volume and/or upscale restaurants a plus
- Minimum of a high school diploma or equivalent
- Bachelor’s degree strongly preferred
- Must have or be able to obtain a Manager Food Safety certificate (ServSafe, FSP or equivalent)
- Must have a stable work history demonstrating continuous growth and strong work ethic
- Must have a past record of effectively developing and leading food and beverage teams
- Must have a past record of strong customer satisfaction metrics
- Must be able to demonstrate the ability to work under pressure and in stressful situations
- Must have a past record of financial responsibility, including creating and working within budgets, maintaining food and labor costs, managing purchasing and inventory, and driving restaurant revenue
- Must possess excellent written and verbal communication skills
- Must be well versed in food safety regulations, HACCP principles, food allergens/dietary needs, and OSHA guidelines
- Must be able to perform all necessary job functions
- Must be able to stand and be mobile for up to 4 consecutive hours
- Must be able to function in narrow spaces, such as those found in kitchens and dining rooms
- Must be able to lift and carry equipment/food up to 50 pounds
- Must be able to push and pull (carts, doors etc.)
- Must be able to reach, bend, kneel, stoop and crouch
- Must be able to perform repetitive tasks
- Must be able to complete work duties in a variety of environmental conditions, including coolers, freezers, kitchen environments and outdoors
- Must be able to work around foods containing various food allergens
- Must be able to communicate and interact politely and effectively with guests of all types
- Must be able to effectively satisfy guest demands
- Must be able to work effectively in a fast-paced environment
- Must be able to effectively communicate with, train, coach and lead other team members
- Must be fluent in the English language
- Must be available to work weekends and holidays
- Must be able to arrive for all assigned shifts on-time
- Must be able to comply company appearance guidelines
Job Qualifications
- Minimum of three years of food and beverage experience
- Minimum of one year of leadership experience
- Previous restaurant leadership experience preferred
- Previous experience with high volume and/or upscale restaurants a plus
- Minimum of a high school diploma or equivalent
- Bachelor’s degree strongly preferred
- Must have or be able to obtain a Manager Food Safety certificate (ServSafe, FSP or equivalent)
- Must have a stable work history demonstrating continuous growth and strong work ethic
- Must have a past record of effectively developing and leading food and beverage teams
- Must have a past record of strong customer satisfaction metrics
- Must be able to demonstrate the ability to work under pressure and in stressful situations
- Must have a past record of financial responsibility, including creating and working within budgets, maintaining food and labor costs, managing purchasing and inventory, and driving restaurant revenue
- Must possess excellent written and verbal communication skills
- Must be well versed in food safety regulations, HACCP principles, food allergens/dietary needs, and OSHA guidelines
Job Duties
- Lead all daily front-of-house restaurant operations
- Support, direct and coach the front-of-house restaurant team
- Ensure a high level of guest satisfaction is achieved daily
- Meet or exceed financial goals while achieving all food and beverage quality and customer satisfaction objectives
- Ensure high standards of cleanliness and safety within the restaurant are met
- Ensure high standards of customer service are met at all times
- Ensure food safety regulations and procedures are followed at all times
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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