SENIOR RESTAURANT MANAGER

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Job Summary : The Senior Restaurant Manager oversees all functions and activities related to the operation processes of assigned Restaurant outlets and banquets while collaborating with other managers in planning, directing, and coordinating restaurant operations. He or she is responsible for designing, maintaining, and controlling processes that support the day-to-day operation.

Winter Operations are at Alpine Club & Schaffer's Camp Northstar, Bearfoot TMC Pavilion

Summer Operations are at PJs - Gray's Crossing, Bearfoot TMC Pavilion, Old Greenwood & Gray's Crossing Golf Outlets

DUTIES INCLUDE BUT ARE NOT LIMITED TO THE FOLLOWING:

• 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's 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, restaurants are maintained at high level and all staff are compliant with company dress codes.
• Assists with hiring, training, and development of restaurant staff to ensure a high level of service and professionalism.
• Implements and enforces company hospitality 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 cuisine.
• 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 General Manager 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, lead servers and bartenders to ensure adequate coverage during service.
• Submits daily reports to General Manager.
• Assists in planning and implementing procedures for special events and banquet functions.
• Responsible for the proper set up and use 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, other social events, daily golf, and group golf events. Organizes set up and break down of logistical needs.
• Other job duties as assigned.

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 business administration or related field preferred. Minimum of four (4) years' experience in full-service restaurant, with enphasis in restaurant management required. Two (2) years supervisory experience, two (2) years' experience in banquets required. Strong understanding of restaurant processes required, both in the service front as well as the back of the house.

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.