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Cora’s Biloxi, The Coast’s newest Restaurant located in it’s most Historic Hotel is looking for talented, passion-driven managers to add to our team. We are opening our restaurant this summer, 2014.

Position Overview: The Restaurant Manager is primarily responsible for all front-of-the-house (FOH) functions on an opening, mid- or closing shift, including guest relations, supervision of all FOH staff and staffing levels, proper restaurant ambience, housekeeping, and set-up, food & beverage quality, safety and pace. The Manager ensures that the shift is run in a smooth manner and attends to any unexpected problems or emergencies that may arise. The Manager is also responsible for Food Quality and may be asked to assist in the preparation and execution of the Kitchen’s performance in any addition or absence of the Kitchen Manager. The Manager is responsible for staffing, scheduling, financial goals and staff development of the entire restaurant and catering operation.

Key Duties & Responsibilities: People: The Manager sets the standard for service expectations by scrutinizing every aspect of the guest's experience from start to finish, and personally intervenes to correct below standard service issues and positively coaches and counsels staff to achieve the highest quality of service in all areas of the restaurant. Our Managers demonstrate and extend same "caring for the needs of the guests" attitude with staff, demonstrating skill and care when selecting, scheduling, training, developing, mentoring, managing and leading the team remembering: People are Our Greatest Resource.

Quality and Profitability: Without compromising food or beverage quality and service, our Managers set operational goals and plans to achieve or exceed written cost center budgets, then direct staff and utilizes restaurant systems, schedules, tools and procedures to attain those goals.

Operational Excellence: The Manager is responsible for ensuring food quality, recipe adherence and proper plate presentation, as well as maintaining a safe, clean and sanitary environment throughout the restaurant. Our Managers conduct daily line checks, manage expo, and correct any food or beverage problems before they reach the guest. Benefits: This position offers industry-leading benefits and an average 55 hour work week with 2 days off consecutively under normal circumstances.


• Minimum 2 to 5 years as a manager in a full service (table service with full bar) restaurant.

• Must possess strong leadership skills.

• Solid track record of success in previous assignments demonstrating upward career tracking.

• Strong communication skills

• Must be dependable, reliable and motivated.

• Able to work ten hour-plus shifts, with extensive standing/walking.

• May lift materials and/or product up to 50 pounds or more.


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