Home › Companies › Harrison Group General › Restaurant Manager - 32 Palm
Restaurant Manager - 32 Palm
Harrison Group General · Ocean City, MD, United States · On Site · Active · $50,000–$65,000 / year · Rippling ATS
Job facts
| Field | Value |
|---|---|
| Company | Harrison Group General |
| Title | Restaurant Manager - 32 Palm |
| Normalized title | - |
| Department / team | F&B Management - 21 |
| Location | Ocean City, MD, United States |
| Work model | On Site |
| Employment type | Full Time |
| Salary | $50,000–$65,000 / year |
| Status | active |
| ATS provider | Rippling ATS |
| Posted / first seen | 2026-03-05 / 2026-05-29 |
| Changed / last seen | 2026-06-20 / 2026-06-20 |
Related slices
| Page | What it contains | Open |
|---|---|---|
| Company jobs | Active postings from Harrison Group General. | Open |
| Company breakdowns | Role, location, ATS, and work model facets for this company. | Open |
| ATS provider jobs | Active postings observed through Rippling ATS. | Open |
| Provider filtered search | The same provider as a filtered job collection. | Open |
| City jobs | Active postings in Ocean City. | Open |
| Department jobs | Active postings in F&B Management - 21. | Open |
| Work model jobs | Active On Site postings. | Open |
| Lifecycle events | Open, update, close, and reopen events for this posting. | Open |
| Original posting | Canonical source or apply URL captured from the ATS. | Open |
Linked records
| Company | Harrison Group General |
| Source | 51d900c9-853c-4428-9e66-ac8d99e57b74 |
| ATS provider | Rippling ATS |
Description
company
32 Palm is a contemporary coastal restaurant located inside the Hilton Ocean City Oceanfront Suites, offering a refined yet approachable dining experience. Known for its fresh seafood, elevated American cuisine, and polished service, 32 Palm serves breakfast, lunch, and dinner in a dynamic resort environment. The restaurant caters to hotel guests, vacationing families, and local patrons seeking quality cuisine and exceptional hospitality.
32 Palm operates within a high-volume, seasonal beachfront market, requiring strong operational leadership, attention to detail, and a commitment to guest satisfaction.
32 Palm is proudly operated by The Harrison Group, a multi-property hospitality organization with over 50 years of experience in Ocean City and surrounding coastal markets. The Harrison Group is committed to operational excellence, financial performance, and developing hospitality professionals who lead with accountability, service, and integrity.
role
Job Title: Food & Beverage Manager Location: Hilton – 32 Palm
Reports to: Food & Beverage Director
Basic Purpose:
The Food & Beverage Manager is responsible for overseeing and managing the daily operations of 32 Palm to ensure exceptional guest experiences, operational efficiency, and financial performance. This role provides leadership to front-of-house and back-of-house teams, ensures compliance with company standards and regulatory requirements, and supports revenue growth while maintaining cost control. The Food & Beverage Manager plays a key role in driving service excellence, team development, and overall restaurant profitability.
Organizational Scope:
32 Palm is a full-service restaurant operating within a high-volume resort hotel environment. The Food & Beverage Manager oversees daily restaurant operations, including staffing, food and beverage service, cost control, inventory management, compliance, and guest satisfaction. This position works closely with the Food & Beverage Director and culinary leadership to ensure seamless coordination between operational departments and alignment with hotel objectives.
Essential Functions:
1. Oversee and manage daily restaurant operations to ensure smooth, efficient service.
2. Organize and oversee staff scheduling to align labor with business demand.
3. Supervise and support both front-of-house and back-of-house teams to ensure performance standards are met.
4. Ensure compliance with all health, safety, food handling, hygiene, and sanitation standards.
5. Conduct daily inspections of the restaurant and equipment to ensure operational readiness and regulatory compliance.
6. Ensure compliance with alcoholic beverage regulations and responsible beverage service standards.
7. Monitor guest satisfaction and proactively resolve guest concerns in a professional and diplomatic manner.
8. Estimate food and beverage costs and monitor expenses to maintain budgeted targets.
9. Manage inventory levels and oversee purchasing of food, beverage, and operational supplies.
10. Evaluate restaurant equipment for repair and maintenance needs; coordinate service as necessary.
11. Maintain sales records, track cash receipts, and ensure proper cash handling procedures.
12. Prepare and submit operational reports and documentation as requested by the General Manager.
13. Participate in hiring, onboarding, performance management, discipline, and termination processes in accordance with company policy.
14. Complete assigned projects and initiatives accurately and efficiently.
15. Perform other duties as assigned.
Education:
High school diploma or equivalent required; hospitality or restaurant management coursework preferred.
Experience:
1. 2–5+ years of progressive experience in a full-service restaurant environment.
2. Demonstrated experience managing staff schedules, inventory, and operational budgets.
3. Experience in high-volume, seasonal resort operations strongly preferred.
4. Demonstrated ability to handle guest service recovery and conflict resolution effectively.
Skills & Abilities:
1. Strong leadership presence with the ability to direct and motivate team members.
2. Excellent customer service and guest engagement skills.
3. Strong organizational and time-management abilities in fast-paced environments.
4. Proficient in POS systems, cash handling procedures, and shift reporting.
5. Excellent communication skills and ability to collaborate effectively with culinary and senior F&B leadership.
6. High attention to detail and ability to manage multiple operational priorities simultaneously.
7. Ability to work evenings, weekends, and holidays as required.
8. Ability to remain calm and decisive during high-volume service periods.
9. Knowledge of alcohol service laws and responsible beverage service standards.
10. Commitment to safety, cleanliness, and hospitality excellence.
No. of Employees Supervised:
Varies by season; includes front-of-house and back-of-house team members.
Travel Required:
Limited travel for training or company meetings may be required.
Hours Required:
Forty to fifty hours per week over a five-day period; flexibility required based on business needs, seasonal volume, and special events. Evening and weekend shifts are required.
Physical Requirements:
Ability to traverse all areas of the restaurant quickly and efficiently. Prolonged periods of standing and walking are required, with occasional desk and computer work. Must be able to lift up to 40 pounds.
Full job record
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| Org ID | c6e6caf4-8803-40bf-912d-c7bc70724347 |
| Source ID | 51d900c9-853c-4428-9e66-ac8d99e57b74 |
| Board ID | 51d900c9-853c-4428-9e66-ac8d99e57b74 |
| Provider | rippling |
| Provider Job Key | 945c8b48-df72-401b-a425-6a6a0f901a5f |
| Title | Restaurant Manager - 32 Palm |
| Normalized Title | — |
| Status | active |
| Active | yes |
| Location Text | Ocean City, MD, United States |
| Department | F&B Management - 21 |
| Team | — |
| Employment Type | full_time |
| Workplace Type | on_site |
| Remote Policy | — |
| Country | United States |
| Region | MD |
| City | Ocean City |
| Salary Raw | USD 50000-65000 YEAR |
| Salary Min | 50,000 |
| Salary Max | 65,000 |
| Salary Currency | USD |
| Salary Period | year |
| Source URL | https://ats.rippling.com/harrison-group/jobs/945c8b48-df72-401b-a425-6a6a0f901a5f |
| Apply URL | https://ats.rippling.com/harrison-group/jobs/945c8b48-df72-401b-a425-6a6a0f901a5f |
| First Seen At | 2026-05-29 07:08:47Z |
| Last Seen At | 2026-06-20 09:09:17Z |
| Last Checked At | 2026-06-20 09:09:17Z |
| Last Changed At | 2026-06-20 09:09:17Z |
| Inactive At | — |
| Source Posted At | 2026-03-05 20:28:13Z |
| Source Updated At | — |
| Raw Payload Uri | s3://job-postings-prod-raw-590183727216/raw/provider=rippling/board=harrison-group/date=2026-06-20/2026-06-20T09-09-13-295Z-507f7216d1f7a37ee539dace41db7a9902054347c04669a6d9a6342510b97578.json |
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"role": "<meta><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><br></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><b><strong style=\"font-size:12pt;white-space:pre-wrap;\">Job Title:</strong></b><span style=\"font-size:12pt;white-space:pre-wrap;\"> Food & Beverage Manager </span><span style=\"white-space:pre-wrap;\">\t</span><b><strong style=\"white-space:pre-wrap;\">\t</strong></b><b><strong style=\"font-size:12pt;white-space:pre-wrap;\">Location:</strong></b><span style=\"font-size:12pt;white-space:pre-wrap;\"> Hilton – 32 Palm</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><br></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><b><strong style=\"font-size:12pt;white-space:pre-wrap;\">Reports to:</strong></b><span style=\"font-size:12pt;white-space:pre-wrap;\"> Food & Beverage Director</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><br></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><b><strong style=\"font-size:12pt;white-space:pre-wrap;\">Basic Purpose:</strong></b></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">The Food & Beverage Manager is responsible for overseeing and managing the daily operations of 32 Palm to ensure exceptional guest experiences, operational efficiency, and financial performance. This role provides leadership to front-of-house and back-of-house teams, ensures compliance with company standards and regulatory requirements, and supports revenue growth while maintaining cost control. The Food & Beverage Manager plays a key role in driving service excellence, team development, and overall restaurant profitability.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><br></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><b><strong style=\"font-size:12pt;white-space:pre-wrap;\">Organizational Scope:</strong></b></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">32 Palm is a full-service restaurant operating within a high-volume resort hotel environment. The Food & Beverage Manager oversees daily restaurant operations, including staffing, food and beverage service, cost control, inventory management, compliance, and guest satisfaction. This position works closely with the Food & Beverage Director and culinary leadership to ensure seamless coordination between operational departments and alignment with hotel objectives.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><br></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><b><strong style=\"font-size:12pt;white-space:pre-wrap;\">Essential Functions:</strong></b></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">1. Oversee and manage daily restaurant operations to ensure smooth, efficient service.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">2. Organize and oversee staff scheduling to align labor with business demand.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">3. Supervise and support both front-of-house and back-of-house teams to ensure performance standards are met.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">4. Ensure compliance with all health, safety, food handling, hygiene, and sanitation standards.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">5. Conduct daily inspections of the restaurant and equipment to ensure operational readiness and regulatory compliance.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">6. Ensure compliance with alcoholic beverage regulations and responsible beverage service standards.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">7. Monitor guest satisfaction and proactively resolve guest concerns in a professional and diplomatic manner.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">8. Estimate food and beverage costs and monitor expenses to maintain budgeted targets.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">9. Manage inventory levels and oversee purchasing of food, beverage, and operational supplies.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">10. Evaluate restaurant equipment for repair and maintenance needs; coordinate service as necessary.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">11. Maintain sales records, track cash receipts, and ensure proper cash handling procedures.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">12. Prepare and submit operational reports and documentation as requested by the General Manager.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">13. Participate in hiring, onboarding, performance management, discipline, and termination processes in accordance with company policy.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">14. Complete assigned projects and initiatives accurately and efficiently.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">15. Perform other duties as assigned.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><br></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><b><strong style=\"font-size:12pt;white-space:pre-wrap;\">Education:</strong></b></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">High school diploma or equivalent required; hospitality or restaurant management coursework preferred.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><br></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><b><strong style=\"font-size:12pt;white-space:pre-wrap;\">Experience:</strong></b></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">1. 2–5+ years of progressive experience in a full-service restaurant environment.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">2. Demonstrated experience managing staff schedules, inventory, and operational budgets.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">3. Experience in high-volume, seasonal resort operations strongly preferred.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">4. Demonstrated ability to handle guest service recovery and conflict resolution effectively.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><br></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><b><strong style=\"font-size:12pt;white-space:pre-wrap;\">Skills & Abilities:</strong></b></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">1. Strong leadership presence with the ability to direct and motivate team members.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">2. Excellent customer service and guest engagement skills.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">3. Strong organizational and time-management abilities in fast-paced environments.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">4. Proficient in POS systems, cash handling procedures, and shift reporting.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">5. Excellent communication skills and ability to collaborate effectively with culinary and senior F&B leadership.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">6. High attention to detail and ability to manage multiple operational priorities simultaneously.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">7. Ability to work evenings, weekends, and holidays as required.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">8. Ability to remain calm and decisive during high-volume service periods.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">9. Knowledge of alcohol service laws and responsible beverage service standards.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">10. Commitment to safety, cleanliness, and hospitality excellence.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><br></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><b><strong style=\"font-size:12pt;white-space:pre-wrap;\">No. of Employees Supervised:</strong></b></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">Varies by season; includes front-of-house and back-of-house team members.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><br></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><b><strong style=\"font-size:12pt;white-space:pre-wrap;\">Travel Required:</strong></b></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">Limited travel for training or company meetings may be required.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><br></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><b><strong style=\"font-size:12pt;white-space:pre-wrap;\">Hours Required:</strong></b></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">Forty to fifty hours per week over a five-day period; flexibility required based on business needs, seasonal volume, and special events. Evening and weekend shifts are required.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><br></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><b><strong style=\"font-size:12pt;white-space:pre-wrap;\">Physical Requirements:</strong></b></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">Ability to traverse all areas of the restaurant quickly and efficiently. Prolonged periods of standing and walking are required, with occasional desk and computer work. Must be able to lift up to 40 pounds.</span></p>",
"company": "<meta><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">32 Palm is a contemporary coastal restaurant located inside the Hilton Ocean City Oceanfront Suites, offering a refined yet approachable dining experience. Known for its fresh seafood, elevated American cuisine, and polished service, 32 Palm serves breakfast, lunch, and dinner in a dynamic resort environment. The restaurant caters to hotel guests, vacationing families, and local patrons seeking quality cuisine and exceptional hospitality.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><br></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">32 Palm operates within a high-volume, seasonal beachfront market, requiring strong operational leadership, attention to detail, and a commitment to guest satisfaction.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><br></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">32 Palm is proudly operated by The Harrison Group, a multi-property hospitality organization with over 50 years of experience in Ocean City and surrounding coastal markets. The Harrison Group is committed to operational excellence, financial performance, and developing hospitality professionals who lead with accountability, service, and integrity.</span></p>"
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