Job Summary: The Seasonal Restaurant Manager oversees all functions and activities related to the operation processes of multiple Restaurant outlets and banquets while collaborating with other managers in planning, directing, and coordinating restaurant operations. The restaurant manager is responsible for designing, maintaining, and controlling processes that support day-to-day operations.
Summer Operations are at Pool Deck Social Club, PJs at Gray's Crossing, and The Grove at Old Greenwood.
Winter Operations: are at Alpine Club Dining and Schaffer’s Camp – Northstar and Pool Deck Social Club at Tahoe Mountain Club Pavilion.
DUTIES INCLUDE BUT ARE NOT LIMITED TO THE FOLLOWING:
Essential Duties and Responsibilities:
- Prepares facilities for seasonal openings/closures.
-
Manages the day-to-day operations of the restaurant, including staff scheduling, inventory management, and daily financial reporting.
-
Conduct Pre shift Meeting before the beginning of service.
-
Monitor staff timecards to ensure compliance with the company Time Keeping Policy.
- Serve and bartend as needed. Therefore, all managers need to attend staff training to be able to lead by example and support as needed when staffing business needs require it.
- Effectively delegate tasks in a respectful manner.
-
Conduct quality control assessments throughout each shift to ensure side work is completed and restaurants are maintained at high level.
- Assists with hiring, training, and development of restaurant staff to ensure a high level of service and professionalism.
-
Implements and enforces company quality standards and procedures to ensure consistency and excellence in food and beverage service.
- Assist with the development and implementation of strategies to attract and retain customers, including marketing initiatives and special events.
- Collaborates with the culinary team to create and update menus, ensuring a diverse selection of high-quality dishes.
- Monitors and maintains the restaurant’s financial performance, including revenue, controlling labor costs, expenses, inventory management, and profitability.
- Handles guest and member complaints and resolves issues to ensure guest and member satisfaction.
-
Supports all co-workers and fellow managers (Back and Front of the house) and treats them with dignity and respect. Supports the team to attain company and department goals.
-
Monitors safety conditions and employee conformance with safety procedures; updates emergency plans and procedures and assures that effective training for these programs is conducted in all F&B venues.
-
Coordinates with F&B Director to arrange, and schedules appointments for equipment preventative and corrective maintenance and repair.
-
Builds on and sustains relationships with suppliers and vendors to ensure the availability of high-quality ingredients and products.
- Stays updated on industry trends and best practices, implementing innovative ideas and innovations to enhance the restaurant’s offerings.
- Adheres to and holds staff accountable for all club policies.
- Collaborates with Supervisor and lead servers and bartenders to ensure adequate coverage during service.
-
Submits daily reports to F&B Director.
- Assists in planning and implementing procedures for special events and banquet functions.
-
Responsible for the proper set up of Point-of-Sale systems.
-
Works with Events team and golf teams to coordinate, arrange, and execute logistical needs for banquets, luncheons, meetings, weddings, dances, and other social events. Organizes set up and break down of logistical needs.
-
Other job duties as assigned.\
FOH / BOH Oversight & Culinary Partnership:
- Supports culinary leadership in delivering a consistent, high-quality food program by reinforcing standards for execution, presentation, portion control, and service efficiency.
-
Oversees front-of-house and back-of-house operations in conjunction with the Executive Chef and Sous Chef to ensure seamless service execution and alignment between kitchen and service teams.
-
Partners with the Executive Chef and Sous Chef to uphold standards for plating consistency, portion control, presentation, and overall food quality during all service periods.
-
Conducts regular quality checks on plated food to ensure adherence to established recipes, specifications, and presentation standards prior to service delivery.
Food Quality & Consistency
-
Supports culinary leadership in maintaining consistent food quality by monitoring execution during service and addressing variances in real time.
-
Ensures portion control standards are followed to support food cost management and product consistency.
-
Verifies that menu items are executed as designed and communicated accurately to service staff.
-
Assists the Executive Chef and Sous Chef with menu rollouts by supporting tastings, gathering feedback, and ensuring front-of-house readiness prior to launch.
-
Collaborates with culinary leadership to ensure menus are operationally executable based on staffing levels, service flow, and volume demands.
-
Supports menu engineering efforts by providing feedback on guest preferences, ordering trends, and operational impact.
-
Executes tasting with Executive Chef
-
Helps ensure standardized recipes, plating guides, and portion specifications are followed consistently across all services and outlets.
-
Identifies and communicates inconsistencies or execution challenges to the culinary team and leadership.
-
Supports documentation and communication of menu and recipe updates to service leadership.
-
Acts as a communication bridge between FOH and BOH during service to support timing, accuracy, and guest experience.
-
Helps manage service pacing by aligning kitchen output with floor readiness during peak periods.
-
Reinforces respectful, solution-oriented communication between teams.
-
Supports culinary leadership in enforcing food safety, sanitation, and cleanliness standards in BOH areas.
-
Participates in internal walkthroughs and inspections to ensure BOH operational standards are consistently met.
-
Escalates product quality, storage, or handling concerns to culinary leadership promptly.
-
Supports food cost controls by reinforcing portion adherence and identifying recurring waste or overproduction trends.
-
Communicates service-related waste issues to culinary leadership to support ongoing improvement.
-
Assists in evaluating menu items that impact execution time, waste, or guest satisfaction.
-
Tracks Waste daily
- Accountable for the consistent execution of Tahoe Mountain Club hospitality standards through structured training, active leadership, and ongoing performance management.
-
Leads, executes, and upholds a consistent hospitality training program across all food and beverage outlets in alignment with Tahoe Mountain Club hospitality standards and service philosophy.
-
Ensures all team members fully understand and consistently deliver the TMC hospitality guidelines through ongoing coaching, training, and reinforcement.
-
Conducts hospitality-focused trainings, refreshers, and pre-shift discussions to reinforce service expectations, member engagement standards, and service behaviors.
-
Holds team members accountable to hospitality standards through active floor presence, observation, feedback, and corrective action when necessary.
-
Partners with leadership to support onboarding and continuous hospitality education for seasonal and returning staff.
-
Models exemplary hospitality behavior and reinforces a culture of warmth, professionalism, and service excellence at all times.
-
Evaluates service execution during service periods to identify training gaps and implement improvement initiatives that elevate the member and guest experience.
Because of the fluctuating demands of the Club’s operation, it may be necessary that each employee perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks, not specifically addressed above.
Education/Experience: Bachelor’s degree in hospitality management or related field preferred. Previous management or supervisory experience in a private club, high-end hotel, or resort setting is required.
Language/Communication: Ability to read and speak English is required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English). Must be able to work as part of a team and maintain open communication with managers and fellow coworkers. Maintain effective communication between all staff members in regard to course operations and human resource issues Ability to respond to common inquiries or complaints from guests or members of the community. Must display professional demeanor and communicate in professional language at all times.
Certificates/Licenses/Safety Training: California Food Handlers Card required, and Responsible Beverage Service Certification required.
KNOWLEDGE AND SKILL QUALIFICATIONS:
-
Genuine passion for anticipating and fulfilling the needs of others in a fast-paced, dynamic environment.
- Professional demeanor with a polished appearance and strong leadership presence.
- Excellent verbal and written communication skills.
- Strong interpersonal skills with a focus on delivering outstanding guest service.
- Bilingual (English/Spanish) preferred.
- Proficient with Microsoft Office Suite and related software.
- Exceptional organizational skills with an eye for detail and efficiency.
- Ability to build strong relationships across all levels of the organization.
- Must be available to work nights, weekends, and holidays as needed, with a flexible schedule.
- Must be ethical, solution-oriented, and detail-driven.
Physical Requirements of the Job: (see attached)
The physical demands and characteristics of the work environment described on the attached form are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation will be made to enable individuals with disabilities to perform the essential functions.
