Restaurant Manager

BallenIsles Country Club • Buckeye, AZ

13d

About The Position

Copper Canyon Golf Club in Buckeye, Arizona, is hiring a full-time Restaurant Manager. As part of Troon, a golf, hospitality, and community management company, the manager develops and maintains restaurant quality standards, supervises service staff, and ensures excellent customer service. The role oversees daily restaurant operations, staffing and training, equipment and facility upkeep, food and service quality, cash handling, and budget monitoring. Annual compensation is $60,000.

The position involves frequent interaction with guests and associates, including addressing service issues and complaints. It requires regular attendance and incorporating safe work practices. The work environment may occasionally include extreme heat, wet or humid conditions, and outdoor weather; noise is moderate. Physical activity includes frequent standing and walking, use of hands and arms, and lifting up to 25 pounds frequently and up to 50 pounds occasionally.

An Associate’s degree (AA), six months to one year of related experience and/or training, or an equivalent combination is specified. ServSafe Certified Food Manager (Food & Alcohol) or TIPS equivalent is required. Benefits may include medical, dental, and vision coverage; a 401(k) with employer match for employees age 19 and older; PTO and leaves of absence subject to eligibility; and eligibility for bonuses, commissions, and employee meals. Benefits and terms are governed by applicable plan documents and company policies.

Requirements

• Associate’s degree (AA), six months to one year of related experience and/or training, or an equivalent combination of education and experience.
• ServSafe Certified Food Manager (Food & Alcohol) or TIPS equivalent.
• Meet state age requirements for handling alcoholic beverages.
• Ability to read and speak English may be required to perform the job duties.
• Leadership and people-management skills, including the ability to communicate ideas and directions clearly.
• Strong problem analysis and resolution skills.
• Strong multitasking, organizational, and time-management skills.
• Active listening and client-service skills, including resolving issues and complaints tactfully and diplomatically.
• Strong written and verbal communication skills.
• Ability to build high-performance teams and work effectively as a team player.
• Commitment to company values and organizational development, with a focus on individual and team advancement.
• Computer proficiency with Microsoft Word, Excel, PowerPoint, and Outlook.
• Ability to maintain effective financial accountability to the company and ownership.
• Comprehensive understanding of hospitality/food-service physical infrastructure, food and beverage controls, and financial back-office systems.
• Working knowledge of food and beverage service equipment and current trends.
• Professional and courteous demeanor, exceptional personal hygiene, and positive representation of the organization.
• Physical ability to frequently stand, walk, talk, and hear; regularly use hands and reach with hands and arms; occasionally sit, climb, balance, stoop, kneel, crawl, crouch, taste, or smell; frequently lift up to 25 pounds and occasionally lift up to 50 pounds.

Nice To Haves

• Restaurant management experience with private club and event sales experience.
• Working knowledge of wine, spirits, and regional cuisines.

Responsibilities

• Organize and conduct pre-shift meetings to review specials, menu changes, house counts, and related information.
• Keep the restaurant and its facilities clean, well-stocked, and organized.
• Check restaurant equipment maintenance and schedule maintenance and repairs as needed.
• Monitor restaurant and kitchen areas to ensure food quality and service standards are met, and take action when needed.
• Greet guests at tables and attend to their needs to ensure satisfaction.
• Ensure established cash-handling procedures are followed to charge customers accurately.
• Create revenue forecasts and reports, and monitor the restaurant budget.
• Oversee daily restaurant activities, including serving and bussing tables, seating guests, room service, and clerical and cashier duties.
• Interview, hire, train, plan, assign, and direct work; evaluate, reward, and discipline associates; and address complaints and resolve problems.
• Manage department members, which may include a Food and Beverage Supervisor, Host, Server, and Cashier.
• Provide effective orientation and training for new associates, and develop ongoing training programs and comprehension tests.
• Maintain regular and reliable attendance.
• Incorporate safe work practices into job performance.

Benefits

• Medical, dental, and vision coverage.
• 401(k) with employer match for employees age 19 and older.
• Paid time off and leaves of absence, subject to applicable law and eligibility criteria.
• Eligibility for bonuses and commissions.
• Employee meals.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree