Restaurant and Retail Manager

Description Job Title: Restaurant and Retail Manager Department: Restaurant FLSA Status: Full-Time, Non-Exempt, Hourly (40 hours/week) Reports To: Site General Manager Location: Marshall, Ca. Direct Reports: Retail and FOH employees, shared with the Guest Experience Manager and Site General Manager Works Closely With: Guest Experience Manager, Marshall team, Marketing Team, Maintenance Who We Are: Hog Island Oyster Co.

is one of the nation's leading producers of sustainable shellfish and a pioneer in bay-to-bar dining. With oyster farms on Tomales Bay and Humboldt Bay, restaurants throughout Northern California, retail operations, tours, events, and e-commerce partnerships, we're committed to creating exceptional guest experiences while protecting the environment and supporting our communities. We strive to cultivate a great farm-to-plate experience.

We help and take care of each other, our customers, our communities, and our planet—and we have a lot of fun doing it. Job Summary: The Restaurant & Retail Manager co-manages Retail and FOH employees with the Guest Experience Manager and Site General Manager while coordinating the daily execution of General Store operations and serving as manager on duty during assigned Boat Cafe shifts. This position independently leads assigned shifts; directs staff; implements approved retail plans; maintains inventory, merchandising, cash-control, service, and operational standards; and supports site-level projects.

The Guest Experience Manager retains ownership of Tours, Private Events, reservations, ongoing guest communications, and guest-experience program strategy. A satisfactory background check is required for this position. Role Boundaries: Owns the daily execution of approved General Store operating plans and shares responsibility for supervising Retail and FOH employees, while retail program strategy remains with the Guest Experience Manager and Site General Manager.

Supports Tours and Private Events only when operational coverage is assigned. Program ownership, planning, client communication, and program development remain with the Guest Experience Manager and other designated program leaders; the Restaurant & Retail Manager may supervise employees assigned to those shifts. When serving as manager on duty, has full authority to direct work, assign duties, manage breaks, uphold service and safety standards, address attendance or conduct issues, provide coaching and feedback, document performance concerns, and make real-time operational decisions.

Scheduling, formal corrective action, performance reviews, and employment decisions are coordinated with the Guest Experience Manager and Site General Manager under established company procedures. Leadership Responsibilities Culture: Teaches and demonstrates our guiding principles. Acts as a servant leader, creating a great customer and employee experience. Always ready to jump in, support, coach and assist.

Consistently willing to answer and/or assist people with their requests. Treats everyone with respect and handles all situations with integrity. Doing the extra, unexpected things. Leads and follows through change and adversity. Understands and strengthens the company culture. Teamwork: Co-manages Retail and FOH employees in collaboration with the Site General Manager and Guest Experience Manager and works closely with the Chef.

Independently leads daily General Store operations and assigned Boat Cafe manager-on-duty shifts. Provides operational support for Tours and Private Events only when specifically assigned, while participating fully in the larger HIOC Management Team. Encourages and embraces teamwork and collaboration both among Co-managers and Staff. Makes the team better. Attitude: Enjoys work, and helps make HIOC enjoyable for staff, co-workers and customers.

Maintains calm/positive attitude when dealing with difficult situations, makes the best of challenging situations. Willing to do whatever is necessary to create a great cu