Bay Harbor Golf Club Restaurant Manager

Overview

We are seeking an experienced and passionate Golf Club Restaurant Manager to oversee the operations of our on-site dining facility. The ideal candidate will have a strong background in food and beverage management, a passion for delivering exceptional service, and the ability to create a welcoming environment for members and guests. As the Golf Club Restaurant Manager, you will be responsible for managing the daily restaurant operations, leading a dedicated team, and ensuring a high standard of service and dining experience.

Responsibilities

• Restaurant Operations Management:
• Oversee all aspects of the restaurant, including front-of-house, some back-of-house and events.
• Ensure efficient daily operations, including guest seating, food preparation, service flow, and cleanliness.
• Develop and maintain daily and weekly service schedules to ensure proper staffing levels.
• Ensure a high standard of cleanliness and hygiene throughout the club, following all health and safety regulations.
• Staff Management & Training:
• Hire, train, and manage a team of servers, bartenders, and support staff.
• Provide ongoing coaching and feedback to ensure high levels of service and performance.
• Foster a positive, motivated, and team-oriented environment, leading by example.
• Conduct regular performance reviews and support staff development opportunities.
• Customer Service & Member Relations:
• Ensure exceptional dining experiences for members and guests, addressing concerns or complaints with professionalism and care.
• Create and maintain a welcoming, friendly, and high-quality atmosphere in the restaurant.
• Handle reservations, special requests, and member inquiries efficiently.
• Engage with members and guests to gather feedback and continuously improve service.
• Financial Management & Budgeting:
• Manage restaurant budgets, track financial performance, and ensure cost control in all areas, including food, beverage, and labor.
• Monitor inventory levels, place orders for supplies, and ensure food and beverage cost efficiency.
• Prepare and analyze financial reports, including profit and loss statements, to meet or exceed financial goals.
• Menu Planning & Inventory Control:
• Collaborate with the executive chef and kitchen staff to design and update the menu based on seasonality, customer preferences, and profitability.
• Ensure inventory levels are maintained, and food and beverage stock is properly managed to minimize waste and maximize profitability.
• Oversee the preparation and presentation of food and beverages, ensuring consistent quality and adherence to health standards.
• Marketing & Member Engagement:
• Work with the marketing team to promote restaurant offerings, including daily specials, events, and new menu items.
• Plan and execute special dining events, holiday celebrations, and member-only activities to encourage member engagement and increase restaurant sales.
• Develop and implement programs to build regular clientele and enhance the restaurant’s reputation.
• Compliance & Health and Safety Standards:
• Ensure compliance with all food safety regulations and health codes.
• Maintain and enforce policies regarding sanitation, safety, and alcohol service.
• Train staff on the proper handling of food and beverages, as well as emergency procedures.

Qualifications

Proven experience in restaurant management, with a minimum of 3-5 years of experience in a similar role in a hospitality or food service environment.

Strong leadership skills with the ability to motivate, train, and manage a diverse team.

Excellent communication and interpersonal skills, with the ability to build relationships with both staff and members.

Strong organizational skills and attention to detail, with the ability to manage multiple tasks in a fast-paced environment.

Strong financial acumen, including experience with budgeting, cost control, and financial reporting.

Knowledge of food and beverage service, including dining etiquette, wine pairings, and menu design.

Ability to thrive in a customer-focused environment and anticipate the needs of guests.

Knowledge of health and safety regulations related to food handling, sanitation, and alcohol service.

Previous experience in golf club or country club restaurant management is a plus.

Employment start date is April 7th.