Restaurant Manager

The Peninsula Golf & Country Club is excited to announce the exceptional career opportunity of a Restaurant Manager. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service. General Purpose Develops, implements, and maintains quality standards for restaurant facility, including supervision and direction of service staff. Ensures excellent customer service standards are maintained. Leads in creating memorable guest moments. Essential Duties Organizes and conducts pre‑shift meetings to review specials, menu changes, house counts, etc. Ensures that the restaurant and restaurant facilities are kept clean, well‑stocked, and organized. Checks the maintenance of all equipment in the restaurant and schedules needed maintenance and repair. Circulates throughout the restaurant facilities and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Greets guests at tables to ensure complete guest satisfaction and attention to guest needs. Ensures established cash handling procedures are utilized to accurately charge customers. Creates revenue forecasts and reports. Monitors restaurant budget and takes action to minimize expenses. Reports on financial performance, inventory, and personnel. Tracks stock levels of food, china, glassware, silverware, and other supplies and equipment, forecasts needs, and oversees ordering as necessary. Conducts regular inventory counts and implements procedures to monitor assets. Oversees daily restaurant activities to include: serving tables, bussing tables, seating guests, room service, and general clerical/cashier duties. Responsible for training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems. Manages department members that may include, but are not limited to: Food and Beverage Supervisor, Host, Server, Cashier. Assures that effective orientation and training are given to each new associate. Develops ongoing training programs and tests for comprehension. Adheres to and enforces employee compliance with health, safety, and sanitation standards. Regular and reliable attendance. Incorporates safe work practices in job performance. Minimum Requirements Associate's degree (AA); or six months to one year of related experience and/or training; or equivalent combination of education and experience. Preferred Requirements Bachelor's Degree in Hospitality or Business Administration, or a related field. Previous managerial experience. Experience in restaurant point‑of‑sale (POS) systems (e.g., EZSuites and MICROS) and online reservation systems, inventory control, schedule/labor management, and financial forecasting. Experience in purchasing, inventory management, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. Physical Demands Frequently stands, walks, talks, and listens. Regularly uses hands, reaches with hands and arms. Occasionally sits, climbs, balances, stoops, kneels, crawls, crouches, tastes, or smells. Frequently lifts up to 25 pounds and occasionally lifts up to 50 pounds. Environment/Noise Occasionally works in extreme heat, wet, or humid conditions (non‑weather). Occasionally works in outdoor weather conditions. Noise level is moderate. Available to work flexible hours/schedule as required. Certificates/Licenses ServSafe Certified Food Manager (Food & Alcohol) Job Knowledge, Skill, and Ability Preferences Ability to read and speak English may be required in order to perform the duties of the job (e.g., associates may be required to communicate with English‑speaking customers or coworkers, and the manuals for the equipment associates may use are in English). Must meet state age requirements for handling alcoholic beverages. Working knowledge of wine, spirits, and regional cuisines. Demonstrates leadership ability including skills to communicate and express ideas and directives clearly to associates. Strong problem analysis and problem resolution skills. Strong multi‑tasking, organizational, and time management skills to ensure a quick response to client needs. High level of active listening skills and strong client service skills which includes the ability to resolve issues/complaints with tact and diplomacy. Strong written and verbal communication skills.Strong leadership and people management skills. Professional and courteous demeanor. Ability to create high performance teams and to be a strong team player. Demonstrates a strong commitment to company values. Organizational development abilities with a strong focus on individual and team advancement. Computer proficiency in Microsoft products such as Word, Excel, PowerPoint, and Outlook. Ability to maintain effective financial accountability to the company and to the ownership. Complete and comprehensive understanding of the physical infrastructure, food and beverage controls, and financial back office systems of a hospitality/food service environment. Working knowledge of food and beverage service equipment and current trends. Exceptional personal hygiene and positive representation of the organization to Troon employees, clients, and vendors. This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time. #J-18808-Ljbffr