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Work With Us

Restaurant and Catering Manager

As the Restaurant and Catering Manager, you will be responsible for overseeing the operations and management of the front of the house lunch/brunch operations. Additionally, you will coordinate and execute all catered events. Your primary objectives will include ensuring exceptional customer service, efficient operations, and seamless execution of both restaurant and catering services. In this role, you will supervise staff, coordinate with various departments, and maintain high standards of service and professionalism.

Our restaurant operates daily from 11:30 a.m. to 4:30 p.m. and is available for special and private events in the evenings. The number of events per month varies by season, with an average of 2-3 evening events per week.

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Key Responsibilities:

Restaurant Operations:

  • Train and supervise the front of the house staff to ensure excellent customer service.

  • Maintain a welcoming atmosphere for guests at all times while addressing guest inquiries, concerns, and feedback promptly and professionally.

  • Oversee daily restaurant operations, including opening and closing procedures.

  • Manage reservations, seating arrangements, and table turnovers to optimize capacity.

  • Ensure that the restaurant remains clean and well-maintained during all periods of operation.

  • Manage inventory of front of the house supplies, including glassware, silverware, and linens.

  • Oversee equipment maintenance and repairs to ensure functionality.

  • Ensure compliance with health and safety regulations, including food handling and sanitation standards.

Catering Operations:

  • Client Relationship Management: Serve as the main point of contact for clients, addressing inquiries in a timely manner, providing venue information, coordinating walk-thrus, negotiating contracts, handling payments, and ensuring client satisfaction.

  • Event Planning and Coordination: Collaborate with clients to understand their event needs and provide guidance on venue setup, catering, and available services. Coordinate with clients, event planners, and vendors to ensure smooth event execution within the venue.

  • Marketing and Business Development: Collaborate with the Marketing Director to promote the venue and attract new clients. Participate in industry events, network with event planners, and develop strategic partnerships to drive venue bookings and revenue growth.

  • Venue Operations: Ensure that the venue is well-maintained, functional, and ready to host events at all times. Oversee and assist in room layout, set-up, and breakdown.

  • Team Coordination: Effectively coordinate with event set-up team, bar staff, and kitchen staff, delivering information, assigning tasks, providing guidance, and ensuring effective collaboration to deliver successful events.

  • Perform other duties as assigned by management.


Qualifications and Skills:

  • Proven experience in restaurant management, preferably in both front of the house and event management.

  • Strong leadership skills with the ability to motivate and manage a diverse team.

  • Excellent communication and interpersonal skills to interact with guests, staff, and clients.

  • Exceptional organizational and multitasking abilities to handle multiple events simultaneously.

  • Familiarity with event planning and execution, including logistics and staffing requirements.

  • Proficiency in using restaurant POS systems.

  • Ability to work flexible hours, including evenings, weekends, and holidays, based on business needs.

  • Familiarity with food health and safety regulations.


Job Type: Full-time

Pay: $40,000 - $45,000, plus commissions and performance bonuses


  • Competitive performance-based bonus structure

  • Health, Vision, and Dental insurance after 90 days

  • Paid time off

  • Aquarium family membership

Visit our event website to see our amazing space and the services we offer our clients.

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