Restaurant Manager - F&B

Summary:The Restaurant Manager must assure the most efficient operation of their assigned outlet, offering superb service to our members and guests, through leadership, advance planning and good coordination and cooperation with overlapping departments. Be available to work any and all shifts and to perform other duties as requested per direction of your immediate supervisor.Essential Duties and Responsibilities To insure that the restaurant is run in an efficient manner, that proper and friendly service is offered at all times and the physical plant is kept in the best possible condition.To ensure that staff's physical appearance and their uniforms are to standard.To train, supervise and motivate the entire staff at all times according to our standards of service, quality and cleanliness.To implement "the Steps of Service" as outlined in the training manual and assure that all team members have a solid food and beverage product knowledgeTo ensure that channels of communication are always open by conducting effective line-ups on a daily basis, a formal monthly communications meeting that is effective and focused, and keeping immediate supervisor informed of relevant operational changes and member feedbackTo achieve and exceed departmental sales and profit goals as specified in the approved budget.To accurately forecast sales and covers, adhere to staffing guidelines; establish and maintain proper financial relationship between forecasted revenues and projected labor costsTo ensure that payroll management is done efficiently through staffing and daily time editsTo maintain a logbook and other records as directed to provide historical data as to cover counts, sales in all revenue categories, specials, weather, events and payroll expensesTo assure proper ordering for all daily food and beverage requirements, maintaining par stocksTo continuously supervise all delegated duties and ensure completion in a timely fashionThrough leadership, maximize the skill set of fellow management staff, host/hostess, supervisors and fellow associates to increase overall job satisfaction and productivityDevelop associates to their maximum potential for possible advancement. Establish short- and long-term goals, potential career paths, and facilitate continued training and education programs to reduce turnover ratios and increase retention for the Club.Assist with the development of food and beverage budget by preparing an improvement plan that addresses growing revenues, cost-saving recommendations, new ideas and trends, etc.To conduct "coach and counsel" sessions fairly and disciplinary action in a consistent manner in conjunction with human resources to ensure that club policy is followed.To maintain a favorable working relationship with other departments and associates to foster a team-orientated workplace and project and uphold a professional environment at all times. OTHER RESPONSIBILITIES:Perform other duties as requestedTo work Holidays as needed or any other designated time as requested To report any unusual or suspicious activities in the work environmentTo report all work related accident, misconduct or possible harassmentTo keep a high level of confidentiality on sensitive subject and matters as requested and neededTo follow posted work schedule and report to work on timeTo lead by example promoting teamwork, organization and respect among all associatesTo clean and maintain all equipment in proper working condition, and to report all in need of repair equipment in the engineering binder book and producing order requestQualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Extensive service and product knowledge of food and its preparation.Extensive product knowledge of wines and spirits and their storage.System oriented management skills required for Micros Point of Sale, FoodTrak and Data Pro ordering systems.Thorough knowledge of food products, standard recipes, presentation and proper preparationGood knowledge of menu development, cost, payroll management and inventory controlHearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture, preparation and presentation Education and/or ExperienceHigh School diploma required. Hotel/Restaurant degree preferred and/or minimum 5 years supervisory experience in upscale dining environment. Language SkillsAbility to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.Mathematical SkillsBasic math and accounting skills at a very minimum. Reasoning AbilityBe able to work under stress without losing control of emotions. Capable for long term planning. Physical DemandsThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Sample physical requirements might include:Must be able to stand for long periods of time.Must be able to reach, grab and lift objects over shoulder heightMust be able to squat and kneel down on regular basisMust be able to bend & twist upper body to reach up, down or side-ways on regular basisMust be able to carry up to 25 poundsMust be able to stand for long periods of time Work Environment:The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Be a team player and provide lateral service.Follow Ocean Reef Club Associate Handbook and Quality Job Standards.Be able to endure outside weather conditions; heat, rain, cold, and at times high winds.Be willing and able to work when needed, including weekends & holidays.Attendance, Appearance and Conduct:Regular attendance in conformance with the standards, which may be established by Ocean Reef Club from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment.Due to the cyclical nature of the hospitality industry and report deadlines, associate may be required to work varying schedules to meet the business needs of the Club and report deadlines.Proper grooming is required by all associates and is described in detail in the Associates Handbook. Associates should review this policy and make sure that at all times they present themselves for shifts looking clean, neat and professional.As a condition of employment, all associates agree to fully comply with Ocean Reef Club rules and regulations for the safe and efficient operation of Club facilities. Associates who violate Club rules and regulations will be subject to disciplinary action, up to and including termination of employment. If you have any questions or doubts you should seek clarification from your supervisor. Job descriptions are not intended and should not be construed to be exhaustive lists of all responsibilities, skills, efforts or working conditions associated with a job. While this job description is intended to be an accurate reflection of the requirements of the job, management must reserve the right to add or remove duties from particular jobs when circumstances (e.g. emergencies, change is workload, rush jobs or technological developments) dictate.