Job Summary:
The Restaurant Manager is responsible for the management of food and beverage service at this new social venue which will include our State of the Art Golf Performance Center and sport simulator spaces. This is a satellite operation on our Club campus. RM will manage schedules, hire, train, coach, evaluate and supervise the service team. Promotes and assures high service levels and a sense of hospitality in the dining and social areas.
- Assures that effective orientation and training for the staff are planned and implemented.
- Coordinates and supervises all dining room set-up and inspects and corrects inappropriate procedures.
- Helps plan and approve staffing, scheduling procedures and job descriptions for all departmental staff.
- Serves as liaison between dining room and kitchen staff.
- Assures that the dining room areas are secure at the end of the business day.
- Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, salt and pepper holders, sugar bowls and linen and ensures that they are properly stored and accounted for.
- Assists in service throughout The Oaks and other areas.
- Assist in Banquet service as needed.
- Helps to develop policies and procedures
- Collaborates with F&B managers on programs and marketing of F&B offerings.
- Responsible to keep the POS updated with accurate pricing and F&B items.
- Work closely with Chef and Wine Manager to support initiatives and programs.
- Consults with the Chef, Catering Department and other Club administrators to help assure the highest level of member satisfaction.
- Ensures correct handling procedures to minimize china, glass and silver loss.
- Greets guests and oversees actual service
- Assists in planning and implementing procedures for special Club events and banquet functions.
- Maintains appearance of dining room equipment and facility.
- Holds pre-function meeting with servers to insure smooth and efficient service.
- Ensures that staff is well groomed and in proper uniform according to policies and procedures.
- Receives and appropriately rectifies feedback concerning food, beverages or service.
- Inspects service areas, rooms, and equipment to assure that sanitation, safety, energy management, preventive maintenance and other standards are met before and after events.
- Implements, upgrades and or maintains all service standards within the Dining operation.
- Prepares feedback on events and dining experiences and send to appropriate managers
- Responsible for orderliness of all applicable service equipment and storage areas.
- Maintains frequent “Manager Presence” in the dining areas of the club.
- May also cover as “Manager on Duty”, Completes all daily responsibilities for this position and maintain presence in all areas of clubhouse operation.
- Review of department time records and make any necessary adjustments for absences, missed punches, etc. Approves time records according to Club policies and procedures.
Job Type: Full-time
Pay: $60,000.00 - $70,000.00 per year
Benefits:
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Schedule:
- Day shift
- Evening shift
- Monday to Friday
- Weekends as needed
Work Location: In person