Assistant Restaurant Manager | Ryder Cup Grille & Club 1916

Corporate Office•Frisco, TX

8h•Onsite

About The Position

Omni PGA Frisco Resort is seeking a passionate Assistant Restaurant Manager | Ryder Cup Grille & Club 1916 to join our team. Omni Frisco PGA Resort will provide North Texas with 127,000 square feet of event space, 13 new food and beverage outlets, an extravagant spa and a full entertainment district. Featuring two championship 18-hole golf courses along with a third short course, we will provide incredible options for our guests and local community for dining, events, and entertainment. Ryder Cup Grille & Club 1916 Member Lounge both feature all day dining, honest fare, and friendly service. It is the place for an “after round” dose of Texas charm and comfort. The Assistant Manager will provide proper training and supervision of all associates in the department. He/She will ensure prompt, courteous service and the overall success of the restaurant by guest satisfaction surveys and utilizing financial controls.

Requirements

Previous Restaurant Manager Experience required
Flexible schedule including evenings, weekends, and holidays
Understanding of financial statements and labor productivity
Must have unexpired Food Handlers and TABC – or obtain upon hire.
Must be able to stand and walk for an extended period of time or for an entire shift.
Must be able to move, lift, carry, push, pull, and place objects of moderate weight without assistance.
Working in interior of hotel, dining room and restaurant kitchen, with occasional travel around resort property as needed.
Exposure to various cleaning chemicals.
Exposure to food items and beverages.

Responsibilities

To consistently ensure the maximum guest satisfaction while dining in the restaurant.
Pre-meal meeting conducted with service staff on a daily basis.
Supervision of floor during operation.
Ensure that service personnel follow service protocol including steps of service.
Handle all complaints to the guests' satisfaction.
Make the staff weekly schedule.
Ensure Kitchen, stewarding and cashier staff are on duty as scheduled.
Ensure the side-stations are fully stocked with equipment.
Making sure the beverage machines are functioning properly.
Ensure station rotation in seating.
Assist in seating or service of guests as necessary.
Monitor productivity of service staff.
Monitor the quality and consistency of the food product.
Making sure special boards and/or descriptions posted accurately.
To be familiar with clients so that there is constant recognition of all repeat guests.
Review reservations on a daily basis and check against the VIP list from the front desk.
All special attention details handled properly.
Maintain the physical atmosphere and cleanliness of the restaurant.
Ensure the staff’s uniforms and appearances meet specifications.
Make sure tabletops are set to specifications, and during service, constantly inspect tabletops, side-stations and tray stands.
Make sure all equipment in good condition and clean.
All lights and music adjusted appropriately for each meal period.
Constantly perform positive up-selling techniques with service staff.
Be familiar with all beverage-related procedures and equipment and assist the cashier when needed.
Know and adhere to all company policies and procedures.
Know emergency procedures and work to prevent accidents.
Be familiar with and enforce all policies related to liquor liability laws.
Perform any and all other duties assigned and/or required by management.