Restaurant Manager

Prestonwood Country Club•Cary, NC

12d•$65,000 - $71,000

About The Position

Prestonwood Country Club, a premier private establishment located in beautiful Cary, NC is in search of an experienced and dynamic Restaurant Manager to lead our front of house restaurant operations. The Restaurant Manager will oversee our a la carte dining operations, including the Red Fox pub, patio, card room, and associated special events. This role is akin to managing a high-volume, full-service casual dining restaurant, with an emphasis on personalized member recognition. Key Responsibilities: Member Engagement: Personally acknowledge and interact with dining members, addressing them by name to enhance their experience. Team Leadership: Provide clear leadership to Servers, Hostesses, Server Assistants, and Bartenders by enforcing company policies and motivating staff through consistent training, reinforcement, and documentation. Staff Management: Oversee the hiring, training, scheduling, documentation, and, if necessary, termination of staff, ensuring all employee records are accurately maintained. Accident Reporting: Promptly report any accidents to Human Resources with proper documentation within 24 hours of the incident. Inventory Control: Maintain and update wine lists, coordinate with the Chef on menu development, and manage monthly wine inventory. Event Planning & Promotion: Collaborate with the Chef to plan menus and special events, ensuring promotions are executed effectively through newsletters and postings. Cost Management: Monitor and control pour costs (liquor at 22%, wine at 38%, beer at 24% for bottles and 20% for draft), linen expenses, and labor costs by observing staff practices and adjusting staffing levels in response to business fluctuations. Compliance & Safety: Ensure all serving areas comply with health department regulations, including proper stocking, rotation of goods, and cleanliness. Budgeting: Prepare and submit the annual budget for approval by November each year. Facility Maintenance: Maintain the appearance, cleanliness, and maintenance of all front-of-house and back-of-house areas to always be presentable for members. Security: Securely lock employee files, liquor, beer, wine, and the building when leaving the premises. Mentorship: Develop and mentor Assistant Restaurant Managers to foster professional growth.

Requirements

Minimum of 3 years of managerial experience in restaurants.
Bachelor’s degree in hospitality, business, or a related field; or an equivalent combination of education and experience.
Availability to work nights, weekends, holidays (including Thanksgiving, Mother’s Day, and Easter), Mondays, and additional times as requested by the Director of Food and Beverage.
Demonstrated ability to provide exceptional service to members and their guests.
Excellent oral and written communication skills.
Proficiency with POS systems, Microsoft Word, and Excel.
Attendance at all departmental and interdepartmental meetings to maintain effective communication across all areas of Food & Beverage and other departments.
Daily accounting of sales, cover counts, and labor.
The selected candidate MUST pass a background check, drug test, and be eligible to work in the US.

Responsibilities

Personally acknowledge and interact with dining members, addressing them by name to enhance their experience.
Provide clear leadership to Servers, Hostesses, Server Assistants, and Bartenders by enforcing company policies and motivating staff through consistent training, reinforcement, and documentation.
Oversee the hiring, training, scheduling, documentation, and, if necessary, termination of staff, ensuring all employee records are accurately maintained.
Promptly report any accidents to Human Resources with proper documentation within 24 hours of the incident.
Maintain and update wine lists, coordinate with the Chef on menu development, and manage monthly wine inventory.
Collaborate with the Chef to plan menus and special events, ensuring promotions are executed effectively through newsletters and postings.
Monitor and control pour costs (liquor at 22%, wine at 38%, beer at 24% for bottles and 20% for draft), linen expenses, and labor costs by observing staff practices and adjusting staffing levels in response to business fluctuations.
Ensure all serving areas comply with health department regulations, including proper stocking, rotation of goods, and cleanliness.
Prepare and submit the annual budget for approval by November each year.
Maintain the appearance, cleanliness, and maintenance of all front-of-house and back-of-house areas to always be presentable for members.
Securely lock employee files, liquor, beer, wine, and the building when leaving the premises.
Develop and mentor Assistant Restaurant Managers to foster professional growth.