Restaurant Manager

Restaurant ManagerSpring Mill Country Club is seeking an experienced and energetic Restaurant Manager to lead the daily operations of Judd's and Jackson's, our casual family-friendly restaurant. The Restaurant Manager is responsible for delivering exceptional member and guest experiences, overseeing front-of-house operations, developing and leading service staff, and ensuring efficient and profitable restaurant performance. This position works closely with the Executive Chef, Clubhouse Manager, Banquet Team, and ProShop Staff to maintain high service standards, drive member engagement, and support the club's food and beverage initiatives.Essential Responsibilities:Restaurant Operations:Oversee the daily operation of Judd's and Jackson's, ensuring exceptional service, hospitality, cleanliness, and efficiency.Serve as Manager on Duty as needed, including opening and closing responsibilities and securing the facility at the end of service.Ensure all dining room areas are properly maintained, organized, and presented to club standards.Monitor service flow and make adjustments to maximize guest satisfaction and operational efficiency.Plan dining room layouts and staffing levels based on anticipated business volumes and reservations.Member & Guest Experience:Develop strong relationships with members and frequent guests to enhance the dining experience.Ensure consistent delivery of outstanding service and hospitality.Address member and guest concerns professionally and effectively, resolving issues in a timely manner.Actively seek feedback and identify opportunities to improve service standards and guest satisfaction.Staff Leadership & Development:Recruit, hire, train, schedule, supervise, and develop all front-of-house staff.Conduct ongoing coaching and performance evaluations.Lead daily pre-shift meetings to communicate menu updates, service expectations, special events, and operational priorities.Train employees on POS systems, service standards, wine service, responsible alcohol service, and club policies.Foster a positive, team-oriented culture focused on professionalism, accountability, and member service.Financial & Administrative Management:Manage labor scheduling to meet service needs while controlling labor costs.Assist with budgeting and cost-control initiatives.Maintain inventory levels of dining room supplies, service equipment, beverages, and operating materials.Support purchasing activities and maintain strong relationships with vendors and suppliers.Food & Beverage Coordination:Partner with the Executive Chef and kitchen staff to ensure seamless communication between front-of-house and kitchen operations.Assist with menu rollouts, promotions, and seasonal offerings.Ensure proper food safety, sanitation, and service standards are maintained at all times.Promote wine, cocktails, and specialty beverage offerings through staff training and guest engagement.Assist with beverage promotions and wine program development in collaboration with club leadership.Private Events & Special Functions:Coordinate private dining events and restaurant functions.Prepare and communicate Banquet Event Orders (BEOs) to ensure successful execution.Work closely with banquet and event teams to deliver exceptional experiences for club events, member functions, and private parties.Assist with restaurant promotions, themed dinners, wine tastings, and special events.Reservations & Guest Management:Manage and maintain restaurant reservation systems.Utilize reservation platforms such as OpenTable to optimize seating and guest flow.Monitor reservations and dining room capacity to maximize service efficiency.Facility Maintenance & Compliance:Ensure dining room areas, furnishings, fixtures, and equipment are maintained in excellent condition.Identify maintenance concerns and coordinate repairs with appropriate departments.Ensure compliance with all local, state, and federal regulations regarding food safety, sanitation, and alcohol service.Maintain and update service procedures, training materials, and departmental policies.Promote a safe and clean working environment for employees and guests.Marketing & Member Engagement:Collaborate to develop dining promotions, member events, and restaurant programming.Support initiatives designed to increase member participation and restaurant revenue.Assist in creating unique dining experiences that enhance member satisfaction and club engagement.Qualifications:Education & Experience:Minimum of three (3) years of restaurant or dining room supervisory experience required.Private club, country club, hotel, or upscale dining experience preferred.Bachelor's Degree in Hospitality Management or a related field preferred.Skills & Knowledge:Strong leadership, organizational, and interpersonal skills.Excellent communication and guest-service abilities.Knowledge of restaurant operations, food service, wine service, and hospitality standards.Experience with budgeting, inventory management, labor scheduling, and cost controls.Proficiency with Microsoft Office, POS systems, reservation software, and event management systems.Experience with OpenTable and Banquet Event Orders (BEOs) preferred.Certifications:ServSafe Certification preferred.Alcohol Beverage Certification preferred.Physical Requirements:Ability to stand and walk for extended periods.Ability to reach, bend, stoop, and lift moderate weight.Ability to work a flexible schedule including days, evenings, weekends, and holidays.Benefits:Competitive Salary Based on Experience.401(k) with Company Match.Paid Time Off and Paid Holidays.Health, Dental, and Vision Insurance.Life Insurance.Short-Term and Long-Term Disability Insurance.Employee Discounts.About Spring Mill Country Club:Spring Mill Country features a private 18-hole golf course, Judd's and Jackson's Restaurant, banquet and event facilities, and a vibrant membership community. The club hosts weddings, showers, tournaments, corporate events, and member functions throughout the year while providing exceptional hospitality and service to members and guests.