RESTAURANT MANAGER

Now Hiring – Restaurant ManagerRaritan Valley Country Club is seeking an energetic, hands-on hospitality professional to join our leadership team as Restaurant Manager. This role oversees the Club's food and beverage operations, including member dining, bars, pool operations, banquet service, and beverage cart operations. The ideal candidate is a hospitality leader who excels in team development, operational excellence, and delivering an exceptional experience for members and guests.Salary: $55,000–$60,000 annually, depending on experienceBenefits & PerksCompetitive salary based on experienceFull healthcare benefits, including medical, dental, and ancillary insurance401(k) with company matchPaid time offA collaborative and professional team cultureAbout Raritan Valley Country ClubEstablished in 1911, Raritan Valley Country Club is one of New Jersey's premier private clubs. Located in Bridgewater, the Club offers an exceptional member experience featuring an impeccably maintained 18-hole championship golf course, a stunning 30,000-square-foot clubhouse, premier racquet sports facilities, a resort-style swimming pool, outstanding dining, and a vibrant calendar of social events.Our team takes pride in creating memorable experiences for members and their guests through exceptional service, personalized hospitality, and a commitment to excellence.Our Culture and Values provide Team Members with a rewarding lifestyle and work/life balance.Job title: Restaurant ManagerReports to: General ManagerClassification: Hourly Full-time, Part-time, Non-Exempt / Salary, ExemptWorking Hours: According to shift assignmentsJob purpose: The Restaurant Manager is responsible for the overall management and daily operations of the front-of-the-house, including bar and service teams to ensure exceptional service, product quality, and a welcoming atmosphere for members and guests. This role involves overseeing all aspects of front-of-house staffing, including hiring, training, counseling, and, when necessary, separation of team members. The Restaurant Manager also manages inventory, cost control, compliance, and contributes to menu development and promotional initiatives—all in alignment with the Club's standards of excellence.Duties and ResponsibilitiesOversee all operational aspects of the bar, including staff supervision, inventory management, and guest service.Hire, train, coach, and, when necessary, conduct corrective actions or terminations of front of house team members in accordance with Club policies and HR guidance.Create and manage effective staff schedules to ensure appropriate coverage during peak hours and events.Maintain an up-to-date liquor license and ensure all regulatory compliance is met.Monitor inventory, place orders, and maintain supplier relationships while managing costs and minimizing waste.Prepare and serve beverages according to Club standards and member/guest preferences when needed.Ensure bar cleanliness, safety, and sanitation standards are consistently upheld.Develop and implement quality and safety control measures, including staff training and regular compliance checks.Lead by example to maintain a fun, professional, and guest-focused environment.Collaborate with the culinary team and management to create seasonal drink menus and plan bar promotions or events.Other duties as assigned.QualificationsProven experience in bartending and bar management, preferably within a country club, hotel, or upscale hospitality environment.Strong leadership and team management skills, with experience in hiring, coaching, and managing performance.Excellent interpersonal and communication skills with the ability to resolve conflicts calmly and professionally.Thorough knowledge of bar operations, beverage trends, and cost controls.Willingness to work during peak hours, including nights, weekends, and holidays.Ability to multitask and work effectively during high-volume service periods.Ability to walk, stand, and occasionally carry heavy items in a fast-paced environment.Working conditions: Work is primarily indoors with some outdoor exposure. Potential exposure to sharp and rapid equipment movement, sharp utensils, harmful chemicals and/or being exposed to flying golf balls.Physical requirements: Good organizational and verbal skills. Ability to use logical and rational thinking to resolve issues. Ability to perform basic mathematical skills, monitors and develops subordinates, visually monitor the operation areas, write and read member communication.Must have the ability to perform moderate physical work and may be required to lift up to 40 lbs., up to 30 lbs. frequently and up to 20 lbs. constantly. Perform activities such as bending, kneeling, crouching, climbing, reaching, standing, pushing, lifting and grasping for up to 5 hours without sitting. Ability to consistently lift, carry and load equipment that may weigh 40 or more pounds, and sustain aerobic activity for 20 consecutive minutes.Direct reports: FOH team members