Restaurant Manager

Position Summary:

The Restaurant Manager at the Beach Club is responsible for overseeing the operations of the dining room and bar services. This role involves supervising and training dining room staff and bar staff, while collaborating closely with Food & Beverage management on planning, financial oversight, and employee relations. The manager ensures that the restaurant adheres to company standards for service and culture and provides a high-quality experience for guests.

Responsibilities:

• Oversee and direct restaurant and bar managers, bartenders, host/hostesses, servers, and bus staff.
• Collaborate with food and beverage managers to recruit, train, evaluate, and lead both hourly staff and managers. Ensure that company cultural and service standards are consistently met.
• Communicate effectively with employees and managers to address operational needs and promote coordination between different departments of the hotel and clubs.
• Plan dining room setups based on anticipated guest counts and specific needs.
• Assist with reservations and manage large party groups.
• Greet members and guests with professionalism and courtesy. Work with the Hostess to optimize table assignments and seating arrangements.
• Ensure proper service standards are maintained. Assist staff as needed and monitor their appearance to ensure adherence to uniform standards.
• Provide detailed reports on employee hours, schedules, pay rates, job changes, tip pools, and other relevant information. Audit and control the Point of Sale (POS) system and sales records.
• Address and resolve any complaints related to food and service. Be attentive to guests’ needs and speak with all departing guests, addressing them by name when possible.
• Act as a liaison between dining room and kitchen staff to ensure smooth service operations.
• Ensure all side work and cleaning tasks are completed as scheduled.
• Assist with pre-meal meetings to discuss service aspects and familiarize staff with menus and specials.
• Oversee the maintenance of dining room equipment and report any deficiencies.
• Coordinate with restaurant managers to ensure accurate sorting of daily sales chits for accounts receivable.
• Secure dining room and beverage inventory at the end of each business day.
• Manage inventory of restaurant and bar supplies, including silverware, glassware, China, linen, and other essential items.
• Develop and adhere to a budget for dining room labor and supplies, making adjustments as needed to meet financial goals.
• Manage scheduling and administrative tasks, ensuring smooth operations and efficient support for the service team.
• Oversee beverage management, including inventory control and maintaining quality standards.
• Utilize Microsoft Office proficiently for reporting, communication, and administrative tasks.

Qualifications:

• Associate’s degree in business administration, Hotel and Restaurant Management, or a related field; 3-4 years of experience in restaurant management.
• Strong communication and team management skills.
• Knowledge of sales techniques and effective planning and organizational skills.
• Proficiency in Microsoft Office and POS systems.
• Service Safe Manager Certified.
• Excellent customer service skills with a thorough understanding of the alcohol beverage industry, including wine, beer, and spirits.
• Ability to manage inventory effectively.

Working Conditions and Physical Requirements:

• Flexibility to work long hours, including weekends, nights, and holidays as needed.
• Regularly stand, walk, speak, and listen throughout the workday.
• Ability to lift up to 50 lbs as required.