Overview
The Golf Club at Champions Run is launching The American Grill, a new upscale casual restaurant concept that will serve both our valued golf club members and the public. We are seeking an experienced, hands-on Restaurant Manager and Executive Chef to lead all restaurant and bar operations and help shape this exciting new dining destination. Your passion for culinary creations and hospitality will drive the success of our restaurant while fostering a positive work environment.
Responsibilities
- Lead all day-to-day restaurant and bar operations serving golf club members and the public.
- Collaborate with golf club management to create and refine the new restaurant concept and overall upscale casual vibe.
- Create daily and seasonal menus and oversee all food preparation to ensure exceptional quality and consistency.
- Recruit, hire, train, schedule, and supervise restaurant staff while working closely with golf club team members.
- Coordinate food and beverage service for tournaments, banquets, and special events.
- Communicate and collaborate with golf club staff to develop special event menus and coordinate food and beverage needs.
- Supervise daily kitchen operations, ensuring food preparation, presentation, and service adhere to high standards of quality and safety.
- Manage all aspects of food safety procedures, including sanitizing protocols, proper food handling, and compliance with health regulations.
- Control food, beverage, and labor costs while managing purchasing, inventory, and budgeting.
- Supervise and mentor kitchen staff and front-of-house team members, fostering teamwork, training, and professional growth.
- Ensure the facility remains clean, organized, and fully compliant with all health codes. Attention to detail and cleanliness of the facility is a top priority.
- Drive profitability, operational excellence, and continuous improvement across all restaurant functions.
- Ensure a welcoming environment by managing customer service standards and resolving guest concerns promptly.
- Perform other duties as assigned by management.
Skills and Experience
- Minimum 5+ years of progressive restaurant management experience.
- Chef/culinary experience with proven menu creation and development skills is required.
- Strong knowledge of bar operations/liquor laws, beverage management, and cost control practices.
- Excellent leadership, team-building, and interpersonal communications skills.
- Demonstrated commitment to maintaining clean, organized, and health-code compliant facilities.
- Experience managing banquet services, catering events, and large-scale food production operations.
- Familiarity with restaurant management software is strongly preferred.
- Must be able to work flexible hours including mornings, evenings, weekends, and holidays.
- Familiarity with hospitality standards including serving etiquette, bartending skills, and customer engagement.
- Must be able to stand for extended periods and safely lift up to 40 lbs.
Certifications
- Valid TABC (Tennessee Alcoholic Beverage Commission) server permit required.
- ServSafe Certified Food Protection Manager (CFPM) certificate preferred.
- Valid Tennessee Food Handlers Certificate preferred.
Pay: $60,000.00 - $72,000.00 per year
Benefits:
Work Location: In person
