Restaurant Manager

Reports to: Director of Food and Beverage.

Primary Responsibilities Restaurant manager is responsible for supervising the daily operations of all Dining room, Pavilion, Grille room, and Monmouth room service, assuring a high standard of appearance, hospitality and service of personnel. This includes monitoring the cleanliness of dining room and kitchen facilities, supervising, training, and scheduling dining room staff within budgetary restraints; and parameters of the law, and ultimately developing and implementing programs to increase sales with the goal of achieving repeat business and higher check averages.

Yearly Accounting Activities

• Ensures maximum security and safety in all areas.
• Ensures that regular inventories are conducted of the restaurant, bars, liquor room and cage.
• Sets standard of professionalism, cleanliness and ensures courteous service to customers.
• Ensures that company and statutory hygiene standards are maintained in all areas.
• To be fully aware of trends in the industry and improvement of the operation.
• Ensures that staffing levels are correct and to agreed standards.
• Assists in promoting and marketing of the Club, on or off premises.
• Ensures that service staff members are well trained, and are correctly dressed.
• Maintains an accurate list of employee’s and employee information.

Weekly Accounting Activities

• Ensures that an effective table reservation system is in operation.
• Circulates throughout all restaurants maintaining high customer and staff profile.
• Ensures that food service orders are executed promptly and efficiently
• Ensures that regular On-the-Job Training is taking place according to the set standards including TIPS, CPR, Serve-safe.
• Attends to customer complaints.
• Ensures that table appointments, including table arrangements are completed.
• Orders any needed inventory (linens, coffee, wine, liquor, beer, snack food products, supplies).
• Provides appropriate reports concerning food, beverages or services.
• Collects staff availability and creates schedule according to weekly needs.
• Monitors dining room labor and supplies budget; makes adjustments as necessary to achieve financial goals.
• Ensures that all employees have uniforms, nametags, utensils, etc necessary for their position.
• Maintains log of inventory changes in restaurants, bars, liquor room and cages.
• Check that credit card machines were properly batched.

Monthly Accounting Activities

• Suggests menu and helps guests plan menu in conjunction with the Chef.
• Ensures that regular inventories of bars, restaurant and liquor cage are conducted and that rules regarding procedure and maintenance are followed.
• Ensures that staffing levels are correct and to agreed standards.
• Ensures that all areas of the restaurants are clean and well maintained.

Daily Accounting Activities

• Schedules staff and plans room set up based upon anticipated guest counts and client needs.
• Takes reservations and checks table reservation schedule.
• Develops and maintains the guest dining room reservation system.
• Greets and seats members and guests.
• Inspects all linens and tables daily for proper appearance.
• Carefully supervises wait-staff to help assure proper service; pours water, takes orders, runs food, and busses tables when necessary.
• Inspects dining room employees to ensure that they are in proper and clean uniforms at all times.
• Hires, trains and supervises dining room staff.
• Issue and log any requested gift certificates for the restaurant.
• Receives and handles complaints concerning food, beverages or services.
• Serves as liaison between the dining room and kitchen staff.
• Assures that all side work is accomplished, and all cleaning of equipment and storage areas is completed according to schedule.
• Directs pre-meal meetings with dining room personnel. Relays information and policy changes and briefs personnel. IE: Menu changes, Specials, Etc.
• Assures the correct appearance, cleanliness and proper set up of the dining rooms. Checks the maintenance of all equipment in the dining room and reports deficiencies.
• Promotes the club social event facilities to all members.
• Helps guests arrange luncheons, meetings, dinners, and other social events; obtains pertinent information needed for guest planning.
• Transmits necessary information to and conducts event planning with production, serving and housekeeping staffs; arranges for printing of menu, specials, drink specials and procuring decorations and entertainment.
• Prepare a floor plan for room set-up for special functions, oversees personnel scheduling for special functions and help supervise service personnel.
• Oversees scheduling of periodic food and beverage service employee meetings to assure correct interpretation of club policies.
• Makes suggestions about improvements in dining room procedures and layout.
• Maintains control of food and beverage checks. Checks dining tickets.
• Coordinates with bar to determine which drinks and liquors are in the greatest demand.
• Assures that the dining room and other club areas are secure at the end of the business day.
• Keeps an inventory of dining room items including silverware, coffee pots, water pitchers, salt and pepper holders and sugar caddies.
• Develops and implements an ongoing marketing program to increase dining room business.
• Assures that all safety, accident and emergency policies and procedures are in place and consistently followed.
• Inspects dining room and food pick-up areas for sanitation and safety concerns.
• Performs lock up procedures.