Restaurant Manager

BallenIsles Country Club

53d

About The Position

Westerfield is seeking a Restaurant Manager! Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service. General Purpose: Develops, implements and maintains quality standards for restaurant facility, including supervision and direction of service staff. Ensures excellent customer service standards are maintained.

Requirements

Associate’s degree (AA); or six months to one year related experience and/or training; or equivalent combination of education and experience.
ServSafe Certified Food Manager (Food & Alcohol) or TIPS equivalent
Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English)
Must meet state age requirements for handling alcoholic beverages
Working knowledge of wine, spirits and regional cuisines
Demonstrates Leadership ability including skills to communicate and express ideas and directives clearly to associates
Strong problem analysis and problem resolution skills
Strong multi-tasking, organizational and time management skills to ensure a quick response to client needs.
High level of active listening skills and strong client service skills which includes the ability to resolve issues/complaints with tact and diplomacy
Strong written and verbal communication skills Strong leadership and people management skills
Professional and courteous demeanor
Ability to create high performance teams and to be a strong team player
Demonstrate a strong commitment to company values
Organizational development abilities with a strong focus on individual and team advancement
Computer proficiency in Microsoft products such as Word, Excel, PowerPoint and Microsoft Outlook
Ability to maintain effective financial accountability to the company and to the ownership
Complete and comprehensive understanding of the physical infrastructure, food and beverage controls and financial back-office systems of a hospitality/food service environment
Working knowledge of food and beverage service equipment and current trends.
Exceptional personal hygiene and positive representation of the organization to Troon employees, clients and vendors

Responsibilities

Organizes and conducts pre-shift meetings to review specials, menu changes, house counts, etc.
Ensures that the restaurant and restaurant facilities are kept clean, well-stocked and organized. Checks the maintenance of all equipment in the restaurant and schedules needed maintenance and repair.
Circulates throughout the restaurant facilities and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
Greets guests at tables to ensure complete customer satisfaction attention to guest needs.
Ensures established cash handling procedures are utilized to accurately charge customers.
Creates revenue forecasts and reports. Monitors restaurant budget.
Oversees daily restaurant activities to include: serving tables, bussing tables, seating guests, room service and general clerical/cashier duties.
Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
Manages department members that may include, but is not limited to: Food and Beverage Supervisor, Host, Server, Cashier.
Assures that effective orientation and training are given to each new associate. Develops ongoing training programs and tests for comprehension.
Regular and reliable attendance.
Incorporates safe work practices in job performance.