What are the responsibilities and job description for the Restaurant Manager position at Royal Oaks Country Club?
Job Type
Full-time
Description
Job Summary :
Responsible for leading and managing Bistro or The Oaks dining operation including all promotions, daily services, and concept events. Manage labor and operating budgets, hire, train, evaluate and supervise the team to ensure that the wants and needs of the club members and guests are consistently met or exceeded. Maintain all appearance and service standards in the Bar and Dining areas.
Interaction :
Frequent interaction with members and guests
Frequent interaction with a la carte staff and other food and beverage departments
Occasional interaction with vendors
Job Tasks :
Hire, train, and supervise all staff members to provide exceptional member experience.
Assure effective orientation, training, and coaching for the staff are planned and implemented.
Coordinate and supervise all dining and bar set-up and inspect and correct inappropriate procedures.
Plan and approve staffing, scheduling procedures and job descriptions for all departmental staff.
Implements, upgrades and or maintains all service standards within Bistro or The Oaks.
Will be knowledgeable on the golf component of the Golf Performance Center; understanding how lessons are booked, teaching bay policies, use of the simulators and all policies related to these operations.
Greet guests and oversees actual service.
Hold pre-function meetings with servers to ensure smooth and efficient service.
Ensures that staff is well groomed and in proper uniform according to policies and procedures - reflecting a neat and professional image.
Inspect service areas, rooms, and equipment to ensure that sanitation, safety, energy management, preventive maintenance and other standards are met before and after events.
Assist in managing other areas of the Food and Beverage operation as needed.
Receive and appropriately rectify complaints concerning food, beverages, or service.
Prepare feedback on events and dining experiences, then send them to appropriate managers.
Responsible for orderliness of all applicable service equipment and storage areas.
Collaborate with F&B managers on programs and marketing of Food & Beverage offerings.
Responsible for keeping the POS updated with accurate pricing and F&B items.
Collaborate closely with the Executive Chef and Wine & Beverage Manager to support initiatives and programs.
Consult with the Executive Chef, Catering Department, and other Club administrators to help assure the highest level of member satisfaction.
Serve as liaison between dining room and kitchen staff.
Assure that the dining room areas are secure at the end of the business day.
Ensure that all standard operating procedures for revenue and cost control are in place and consistently utilized.
Monitor and take corrective action as necessary to help assure that the budget goals are attained.
Assist in planning and implementing procedures for special Club events and banquet functions.
Maintain appearance of dining room equipment and facility
Ensure correct handling procedures to minimize loss of all service pieces - china, glass, and silver loss.
Make recommendations and prepare proposals for replacement and upgrade of service equipment and supplies.
Maintain an inventory of dining room items including silverware, coffee pots, water pitchers, salt and pepper holders, sugar bowls and linen, and ensure that they are accounted for, and stored properly.
Takes inventory of all silver service equipment and utensils on a quarterly basis.
Calculate loss ratios, prepare proposals for replacement, and maintains quarterly inventory log.
Responsible for the stocking, cleaning, and organization of service areas.
Maintain frequent "Manager Presence" in the dining areas of the club.
Oversee and manage all assigned functions.
When assigned as "Manager on Duty" he / she is expected to complete all daily responsibilities for this position and maintain presence in all areas of clubhouse operation.
Review of department time records and make any necessary adjustments for absences, missed punches, etc. Approves time records according to Club policies and procedures.
Ensure that weekly staffing schedules are published and sent out no later than Friday for the upcoming week.
Attend meetings when required.
Complete all objectives and special projects on a timely basis, as assigned by the Clubhouse Manager or Executive Chef.
Requirements
Working Conditions :
Restaurant setting
Occasionally exposed to hot or cold weather conditions
Special Requirements :
Ability to keep information confidential.
Must possess an outgoing personality.
Must possess honesty and integrity.
Must always be courteous and tactful.
Must treat others with kindness and respect.
Ability to effectively communicate in a professional manner to members, guests, and staff.
Ability to appear for work on time.
Ability to interact well with coworkers.
Ability to understand and follow rules and procedures.
Excellent communication and supervisory skills
Professional and personable demeanor
Ability to manage multiple functions simultaneously.
Food and beverage service knowledge
Self-motivated and work well independently.
Must be proactive.
Ability to follow directions from a supervisor.
Must maintain a "Sense of urgency."
Physical Functions :
The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance stoop, kneel, crouch, crawl and / or sit up to eight hours per day.
Use hands to finger, handle, or feel objects, tools and / or controls.
Reach with hands and arms.
Hearing and talking sufficiently to communicate with members, guests, vendors, and co- workers.
Specific vision abilities include close vision, vision sufficient to read, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
Must be able to push, pull or lift weights up to 50 lbs.
Independent mobility through campus.
Job Type : Full-time
Pay : $60,000.00 - $65,000.00 per year (depending on experience)
Keep a pulse on the job market with advanced job matching technology.
If your compensation planning software is too rigid to deploy winning incentive strategies, it’s time to find an adaptable solution.
Compensation Planning
Enhance your organization's compensation strategy with salary data sets that HR and team managers can use to pay your staff right.
Surveys & Data Sets
What is the career path for a Restaurant Manager?
Sign up to receive alerts about other jobs on the Restaurant Manager career path by checking the boxes next to the positions that interest you.
Sign up to receive alerts about other jobs with skills like those required for the Restaurant Manager.
Click the checkbox next to the jobs that you are interested in.
