Clubhouse Restaurant Manager

WESTWOOD COUNTRY CLUB OF AUSTIN•Austin, TX

4d•$70,000 - $75,000

About The Position

The Clubhouse Restaurant Manager manages the day-to-day operations of Westwood Country Club’s main restaurant, bar, and seasonal pool restaurant. The role oversees service and bar staff, coordinates with supervisors, employees, other departments, and leadership, and helps ensure high food and beverage quality, first-class service, and a professional, positive image of the club. The manager is expected to foster teamwork and member satisfaction while meeting revenue and financial objectives. This is a full-time, salaried, exempt position reporting to the Service Operations Manager and supervising Assistant Managers, front-of-house service staff, and bar staff. Hours vary with operational needs, events, and staffing requirements. The manager participates in staffing, training, payroll, personnel administration, budgeting, purchasing, inventory control, compliance, safety, marketing, menu development, and support of other food and beverage operations.

Requirements

Minimum 3 years of senior leadership experience in food and beverage or restaurant management.
Strong leadership, communication, and organizational skills.
Basic knowledge of Microsoft Office.
Experience with restaurant systems and cost controls, including scheduling, inventory, and profit and loss.
Texas Food Handler’s Certification and TABC certification required.
Ability to read, analyze, and interpret complex documents, including safety rules, operating instructions, and procedure manuals.
Ability to respond effectively to sensitive inquiries or complaints.
Ability to problem-solve, be flexible, establish and maintain effective working relationships, work quickly and accurately independently and as part of a team, exercise good judgment, and perform detailed tasks.
Follow associate handbook workplace-appearance guidelines and departmental uniform requirements.
Ability to meet the stated physical demands, including lifting up to 50 pounds.

Nice To Haves

Experience in a country club, resort, or hotel.

Responsibilities

Manage daily operations of the main restaurant, bar, and seasonal pool restaurant.
Create a positive, team-oriented work environment centered on mutual respect and member satisfaction while meeting revenue objectives.
Maintain high standards of food and beverage quality, service, and cleanliness.
Work a flexible schedule based on business demands, events, and staffing needs.
Participate in hiring, training, and ongoing development of food and beverage staff; implement orientation, training, and professional development programs.
Run semi-monthly payroll, including daily time edits and time-off approvals, and maintain accurate payroll records.
Conduct staff evaluations, document disciplinary actions, and oversee personnel records.
Ensure staff conduct, attitude, and performance meet club standards; report issues objectively and promptly.
Supervise staff productivity and adherence to policies; conduct and promote regular staff meetings and daily lineups.
Attend weekly department and property meetings and required training.
Follow club policies, rules, procedures, and standard operating procedures.
Maintain knowledge of state and federal employee and customer health and safety laws and keep records required by state and federal agencies.
Ensure compliance with TABC regulations for alcohol sales and inventory.
Maintain dining-area and equipment appearance, cleanliness, and safety; report maintenance issues and correct unsafe conditions promptly.
Coach staff in safety practices and ensure a safe work environment.
Participate in the annual budget process, monitor spending, and take corrective action to meet financial goals.
Manage purchasing and inventory of alcoholic and non-alcoholic beverages and monitor established cost of goods standards.
Oversee product ordering and receiving for quality, quantity, and pricing; maintain professional vendor relationships.
Recommend operational improvements and personnel management strategies to the Director of Service.
Develop and communicate departmental strategies and goals.
Collaborate with the food and beverage team on new menu content and programming.
Work with the Communications Coordinator to market programs through weekly eblasts and newsletters.
Support other food and beverage operations, including banquets, tournaments, and member events.
Handle complaints from members, guests, and employees; report issues and advise on corrective action.
Maintain a positive, professional demeanor and perform other duties as assigned.