Restaurant and Banquet Manager

Key Responsibilities

• Supervise and lead the front-of-house team, ensuring a professional and polished dining experience.
• Recruit, train, and mentor staff in fine dining etiquette, customer service, and wine pairings.
• Foster a positive work environment, motivating staff to provide top-tier service.
• Conduct regular performance evaluations and provide coaching to improve service standards.
• Ensure a seamless and memorable dining experience, maintaining the highest levels of hospitality.
• Engage with Members & guests to provide expert wine recommendations and food pairings.
• Handle Member & guest inquiries, feedback, and concerns with professionalism and efficiency.
• Maintain professional, working relationships with Membership & guests to enhance loyalty and patronage.
• Oversee daily restaurant operations, ensuring efficiency and adherence to service standards.
• Manage control costs, and optimize profitability through strategic planning with the Executive Chef & Director of Food, Beverage & Events.
• Monitor inventory levels and coordinate ordering with vendors and suppliers.
• Ensure compliance with health, safety, and alcohol service regulations.
• Implement and maintain restaurant policies, procedures, and service protocols.
• Collaborate with the department heads on marketing initiatives, special events, and wine tastings to drive revenue.
• Develop strategies to attract and retain customers, enhancing the restaurant’s reputation.
• Analyze guest feedback and industry trends to improve service offerings.

Qualifications & Experience

• Minimum 3-5 years of restaurant management experience in a fine dining and private club setting.
• Strong wine knowledge, preferably with prior training.
• Proven leadership skills with the ability to train and motivate a team.
• Exceptional hospitality, communication, and problem-solving abilities.
• Experience in inventory control.
• Knowledge of restaurant technology, including POS systems and reservation platforms.
• Ability to work flexible hours, including evenings, weekends, and holidays.

Preferred Skills & Certifications

• Formal training in hospitality management or culinary arts.
• Experience in menu development and food & beverage pairing.
• Certification in food safety and alcohol service (e.g., ServSafe, TIPS).