Restaurant Manager

Primary Responsibilities

• Supervise the daily operations of all Dining room, Pavilion, Grille room, and Monmouth room service.
• Maintain a high standard of appearance, hospitality, and service of personnel.
• Monitor the cleanliness of dining room and kitchen facilities.
• Supervise, train, and schedule dining room staff within budgetary restraints.
• Implement programs to increase sales and achieve repeat business and higher check averages.

Yearly Accounting Activities

• Ensure maximum security and safety in all areas.
• Conduct regular inventories of the restaurant, bars, liquor room, and cage.
• Maintain a standard of professionalism, cleanliness, and courteous service to customers.
• Maintain company and statutory hygiene standards in all areas.
• Stay updated on industry trends and improve the operation.
• Aware of staffing levels and ensure they meet agreed standards.
• Promote and market the Club, both on and off premises.
• Train and supervise service staff members.
• Create and maintain an accurate list of employee information.

Weekly Accounting Activities

• Operate an effective table reservation system.
• Maintain a high customer and staff profile by circulating throughout all restaurants.
• Ensure prompt and efficient execution of food service orders.
• Facilitate and monitor regular On-the-Job Training according to set standards, including TIPS, CPR, Serve-safe.
• Tackle customer complaints.
• Complete table appointments and arrangements.
• Order needed inventory (linens, coffee, wine, liquor, beer, snack food products, supplies).
• Provide appropriate reports concerning food, beverages, or services.
• Create and update schedules according to weekly needs.
• Monitor dining room labor and supplies budget; make adjustments as necessary to achieve financial goals.
• Ensure that all employees have necessary uniforms, nametags, utensils, etc.
• Keep a log of inventory changes in restaurants, bars, liquor room, and cages.
• Check that credit card machines were properly batched.

Monthly Accounting Activities

• Suggest menu ideas and assist guests in planning menus in conjunction with the Chef.
• Aware of staffing levels and ensure they meet agreed standards.
• Maintain cleanliness and proper maintenance of all areas of the restaurants.

Daily Accounting Activities

• Schedule staff and plan room set up based on anticipated guest counts and client needs.
• Take reservations and check table reservation schedule.
• Develop and maintain the guest dining room reservation system.
• Greet and seat members and guests.
• Inspect all linens and tables daily for proper appearance.
• Carefully supervise wait-staff to ensure proper service; pour water, take orders, run food, and bus tables when necessary.
• Inspect dining room employees to ensure they are in proper and clean uniforms at all times.
• Hire, train, and supervise dining room staff.
• Issue and log any requested gift certificates for the restaurant.
• Tackle customer complaints.
• Ensure the correct appearance, cleanliness, and proper setup of the dining rooms.
• Inspect dining room and food pick-up areas for sanitation and safety concerns.
• Promote the club social event facilities to all members.
• Help guests arrange luncheons, meetings, dinners, and other social events; obtain pertinent information needed for guest planning.
• Coordinate with bar to determine which drinks and liquors are in the greatest demand.
• Assure that the dining room and other club areas are secure at the end of the business day.
• Keep an inventory of dining room items including silverware, coffee pots, water pitchers, salt and pepper holders, and sugar caddies.
• Develop and implement an ongoing marketing program to increase dining room business.
• Assure that all safety, accident, and emergency policies and procedures are in place and consistently followed.
• Perform lock up procedures.