Restaurant Manager

Description

Reports ToFood & Beverage DirectorPosition Summary

Responsible for the management of all aspects of Restaurant and Beverage departmental functions and work areas, in accordance with the Hotel standards. Directs implements and maintains a service and management philosophy which serves as a guide to respective staff.

Staff Management & Development

Hands-on supervision of management team and line staff as necessary, in order to ensure all standards are met in applicable areas and outlets of responsibility under this position.

• Recruitment, hiring and retention of required staff- the goal is that we are fully-staffed with well-trained team members
• Fully Staffed defined: In the hotel F & B outlets, we have the appropriate amount of people on the floor during every shift including, but not limited to, maintaining server section sizes to be no larger than six tables. “Maintain these maximum section sizes” always deliver the experience!
• Ensure Members Lounge is fully staffed with a minimum of 1 Bartender
• Ensure Beverage Cart is in Operation accordingly to business level on the course
• Daily line-ups, including communication of all pertinent operational and service issues- positive, motivating and uplifting.
• Written and verbal communications of daily and overall expectations of staff
• Development and adherence to applicable staffing levels (see Staffing Guide for details)
• Management of staff scheduling, maximizing staff retention while at the same time, maintaining minimum staffing levels
• Development, management and conducting of Training programs
• Weekly training as required, including checklists, applicable testing, follow-up shadowing and accountability methods
• Training to include outlet/position requirements, guest communication opportunities, product knowledge, service delivery standards, table maintenance, dress and appearance standards and up-selling techniques
• Ensure satisfactory completion of all training is met prior to staff promotions and transfers
• Ongoing training in each outlet as necessary in order to meet required standards
• Training to be developed and approved in conjunction with HR, the Executive Chef and the Director of Food and Beverage
• Research and document results of staff development efforts through measurable tools available, such as guest comment cards, mystery shoppers, internal critiques, lift in average checks, staff retention levels, testing opportunities of staff knowledge and management input.
• Management of staff relations within the department, including counseling notes, corrective action plans, disciplinary actions and terminations as necessary.
  
  

Brand Standards

Ø Follow all Brand Standards

• Beverage compliance
• Food Offerings – work closely with Executive Chef
• Steps of Service
• Monthly Promotions
  
  

Ø Brand Compliance

• Maintain compliance in regards to Company Standards
• Maintain compliance for all Audit Standards
  
  

Requirements

QUALIFICATIONS & SKILLS: 4-5 years’ experience as an Restaurant Manager, preferably in a 4 star hotel. Knowledge of various food service styles, Inventories and the ability to communicate in English for concise communication are essential qualifications. Computer skills are essential for effective and efficient management of staffing and payroll. Health and Alcohol Certifications.

This profile outlines the expected standards to be met by the individual in the position of Club House Restaurant Manager. Reviews and evaluations, as dictated by policy and management, are based on the required achievement levels, as well as on observations by management.

Essential Roles

• Lead, Manage & Accountibility
• Restaurant and Bar Service Standards
• Sports Programming
• Financial Responsibility including Revenue, Cost, Daily and Weekly Payroll
• Customer Relations including Floor Management, Inquiries
• Public Relations and Marketing and Brand Management
  
  

Communications

• Participate in all meetings as dictated by management
• Ongoing communication of all reports, meetings and applicable issues to the Director of Food and Beverage,
• Creation, handling and accountability of action plans for managers and supervisors, including standards, dated expectations, specific areas of responsibility and methods of accountability
• Creation and handling of newly established program of overall outlet responsibility/ownership, with program and necessary training/components.
• Ensure that management and staff are aware of various offerings, schedules, F&B opportunities seasonal discounting programs
  
  

Customer relations

• Development and relationship building with Golf Club Members
• Development and integration of an accessible and user-friendly database system which will track use and preferences of frequent guests - OpenTable
• Maintenance, communication and maximized use of guest database information
• Creation of standards and train on customer recognition procedures, along with maintaining of applicable accountability requirements
• Ø Integration and use of greeter/server communication via chits to be used in the dining room for Lunch and Dinner