Restaurant/Outlet Manager

Troon Golf, L.L.C.•Palm Beach Gardens, FL

50d•$70,000 - $85,000

About The Position

BallenIsles Country Club is excited to announce the exceptional career opportunity of Restaurant/Outlet Manager. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to private country club members and their guests.

Requirements

Bachelor's degree (BA) or five or more years of related experience and/or training; or equivalent combination of education and experience.
Must have previous experience in a food and beverage management role in country club or luxury hospitality environment.
Strong leadership qualities and the ability to thrive in a fast-paced environment.
Excellent written and verbal communication skills and strong attention to detail.
Ability to regularly lift 25 lbs. and occasionally lift 50 lbs. is required.
Ability to work evenings, weekends and holidays as required.
Ability to read and speak English is required to perform the duties of this position.
Valid Florida Driver's License and a driving history to meet the standard of insurability is required.

Responsibilities

Oversees 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, service standards, and Health Department requirements are met.
Greets guests at tables to ensure complete customer satisfaction attention to guest needs.
Ensures established payment handling procedures are utilized to accurately charge customers.
Creates revenue forecasts and reports. Monitors restaurant budget. Communicates with Chef de Cuisine, any comments from the members.
Oversees kitchen preparation for service.
Maintains Jonas POS up to date.
Manages staffing levels for the week to ensure proper service and control payroll expenses.
Ensures accurate food and beverage inventory. Spot checks throughout the month.
Ensures pars of china, glass and silverware are at the correct levels for service.
Plans 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.
Assures that effective orientation and training are given to each new associate. Develops ongoing training programs and tests for comprehension.
Regular and reliable attendance with an open schedule.
Incorporates safe work practices in job performance.