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 efficientlyEnsures 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.