OVERVIEW
We are seeking an energetic and dedicated Restaurant Manager to lead our dynamic food service team at a private club/community. Your leadership will inspire staff, optimize efficiency, and foster a welcoming environment that keeps residents coming back. The Restaurant Manager is responsible for managing the daily operations of our onsite restaurant, including the selection, development, training, and performance management of employees. The Restaurant Manager creates and implements systems to oversee the inventory and ordering of food and supplies, management of the budget, and ensure that guests receive a positive dining experience.
SUPERVISORY RESPONSIBILITY
Hires and supervises the restaurant chef, bartenders, and service staff.
DUTIES & RESPONSIBILITIES
The Restaurant Manager shall:
- Implement industry best practice.
- Create weekly and monthly reports related to agreed-upon operational benchmarks.
- Ensure that the standard operating procedure manual is up to date.
- Ensure that the operation and facility is in compliance with local and state laws, rules and regulations including appropriate licenses and certifications.
- Ensure that proper safety and security procedures are in place to protect employees, guests, and company assets.
- Plan and coordinate with other departments regarding food service needs for special events.
- Manage shifts which include daily decision making, scheduling, planning while upholding standards, product quality, and cleanliness.
- Investigate and resolve complaints concerning food quality and service.
FINANCIAL
- Adhere to company standards and service levels to increase sales and minimize costs including food, beverage, supply, and utility and labor costs.
- Is responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time, and in accordance with company policies and procedures.
- Manage requirements of approved budget.
- Make budget recommendations.
PERSONNEL
- Creates a positive work environment with perceived value by the employees.
- Implements all aspects of the company’s wage and salary system.
- Conducts orientation and oversees training of new restaurant employees.
- Provides direction to employees regarding operational and procedural issues.
- Develops employee direct reports by providing ongoing feedback, establishing performance expectations, and conducting timely performance reviews.
- May promote and/or terminate staff as determined by company policy.
- Maintains an accurate and up-to-date plan of restaurant staffing needs. Prepares schedules and ensures that the restaurant is staffed for all shifts.
- Ensures compliance with company's policies and procedures.
FOOD SAFETY & PLANNING
- Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensures compliance with operational standards, company policies, federal/state/local laws, and ordinances.
- Ensures consistent high-quality food preparation and resident service experience.
- Maintains professional restaurant image including restaurant cleanliness, proper uniforms, and appearance standards.
- Works with the chef to estimate food and beverage costs. Works with corporate office staff for efficient provisioning and purchasing of supplies. Supervises portion control and quantities of preparation to minimize waste.
- Works with the chef to estimate food needs, places orders with distributors, and schedules the delivery of fresh food and supplies.
GUEST SERVICE
- Ensures positive guest service experience in all areas. Designs and implements services and events that will create a high level of perceived value by the residents. Responds to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
WORKING CONDITIONS
- Be available if the manager must fill in for his/her employees or if emergencies arise (typical work week = 50 hours).
- Ability to perform all functions at the restaurant level.
- Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
- Work with hot, cold, and hazardous equipment as well as operate all available office equipment.
EDUCATION, CERTIFICATION, EXPERIENCE & TRAINING
- High school diploma or GED required.
- A college degree in hospitality services is preferred.
- Three (3) years of dining room management experience in private club/community required.
- Maintain high level member/resident contact through service hours.
- Expertise in food and beverage pairings.
- Good safety and alcoholic beverage certifications required.
- Must possess a valid driver’s license.
- Must be eligible to work in the United States.
- Must agree to background and credit check.
- Performs other duties and responsibilities as required or requested by the general manager.
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
