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.