Restaurant Manager - Full-time / Part-time

POSITION PURPOSE

Plan, organize, direct, and coordinate the staff and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages. Responsible for management of restaurant service in the manner most pleasing to members and guests. Ensures a high standard of appearance, hospitality and service in personnel and cleanliness. The Restaurant Manager will work closely with the Food & Beverage Manager, Event Coordinator and Executive Chef to see that high standards of service and food and beverage will be monitored and upheld.

ESSENTIAL DUTIES

• Ensures that restaurant guests receive the best possible service by staff that is energetic and passionate about customer satisfaction. Carefully supervises to help ensure proper service
• Works with the Food & Beverage Manager and the Food & Beverage team to plan menus that are flavorful and popular with customers. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service.
• Supervises operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
• Works with other food and beverage supervisors to plan marketing, advertising, and any special restaurant functions.
• Investigates and resolve complaints concerning food quality and service.
• Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Complies with all health and safety regulations.
• Inspects personnel to ensure that they are in proper and clean uniforms at all times
• Interviews, hires, coaches and maintains adequate staffing levels for operations. Works with seasonal calendars and create a history from which to determine future staffing levels.
• Works with food and beverage supervisors to review schedules and oversee in their absence.
• Cross trains in other food and beverage areas of the clubhouse in order to support continuity of service.
• Implements and maintains an effective training plan, including training manuals and ensure that staff is trained properly before being held responsible for their station
• Develops and implements standards for service and expectations for personnel
• Reviews and approves payroll for restaurant personnel
• Ensures that work areas are clean, secure and well maintained
• Conducts performance reviews for restaurant personnel in such a manner that effective, open, two-way communication is maintained and desired performance is achieved.
• Solicits feedback from members, guests, and staff, as well as suggestions for future offerings
• Attends and plans management and staff meetings as necessary and scheduled.
• Complete special projects as assigned

QUALIFICATIONS

• Hospitality degree from accredited University, or equivalent job experience
• Serve-Safe, TIPS, CPR, First Aid, AED certifications required
• Knowledge of Dining trends and execution is critical
• Management and mentoring of multiple staff levels
• Knowledge of front of the house operations in a club or restaurant
• Experience in the private club industry is a plus
• Management of a restaurant and/or kitchen is a plus
• Ability to foster and work within a cooperative fast paced environment
• Skills in organizing resources and establishing priorities
• Ability to communicate effectively, both orally and in writing
• Ability to read, understand, follow and enforce recipes and safety procedures
• Ability to use computer and Point of Sales System

PHYSICAL REQUIREMENTS

• Work while standing and walking for up to six (6) hours
• Bend and lift up to 30 pounds
• Carry, push and pull objects of up to 30 pounds
• Walk up and down stairs while carrying trays, equipment and supplies up to 30 pounds
• Work in an environment involving some exposure to hazards or physical risks, which require following basic safety precautions
• Read, hear and speak English to follow instructions, recipes and safety manuals