The Manager of Restaurants supports the Director of Food & Beverage and is responsible for creating quality dining experiences and events for our residents, members and guests through a highly engaged, well trained and hospitable staff.

In addition, act in leadership capacity during General Manager's absence while coordinating, supervising and directing all aspects of Food & Beverage outlet's operations and banquet events, maintaining profitability, high quality of products and service levels. The Food & Beverage Director is expected to market ideas to promote business; reduce employee turnover; and maintain revenue and payroll budgets.

• Be committed to providing exceptional service to the residents, members, guests, and team members
• Support team member recognition program to award those who create exceptional experiences
• Consistently adhere to and enforce the policies and procedures of the Employee Manual

QUALIFICATION STANDARDS

Education & Experience:

• At least 4 years of progressive experience in a club or related field; or a 4-year college degree and at least 1 year of related experience; or a 2-year college degree and 3 or more years of related experience
• Must have knowledge of Food & Beverage preparation techniques, health department rules and regulations, liquor laws and regulations
• Must be proficient in Microsoft Office, POS, Jonas

Physical Requirements:

• Long hours sometimes required.
• Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects

Mental Requirements:

• Must be able to convey information and ideas clearly
• Must be able to evaluate and select among alternative courses of action quickly and accurately
• Must work well in stressful, high pressure situations
• Must maintain composure and objectivity under pressure
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary
• Must have the ability to assimilate complex information, data, etc., from disparate sources and considers, adjust or modify to meet the constraints of the particular need
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests
• Must be able to work with and understand financial information and data, and basic arithmetic functions

DUTIES & FUNCTIONS

Essential:

• Approach all encounters with residents, members and employees in an attentive, friendly, courteous, and service-oriented manner
• Maintain regular attendance in compliance with FSR standards, as required by scheduling which will vary according to the needs of the business
• Maintain high standards of personal appearance and grooming
• Comply at all times with FSR standards and regulations to encourage safe and efficient Food & Beverage operations
• Maintain a warm and friendly demeanor at all times
• Direct and supervise Food & Beverage personnel in all areas of F&B.
• Support and direct Restaurant Chef and culinary team, ensuring food quality production and processes are followed.
• Respond to residents and members complaints within 24 hours and report all issues to General Manager via Daily report.
• Ensure preparation of required reports, including (but not limited to) payroll, revenue, employee schedules, action plans
• Keep kitchen informed of accurate plating counts on banquet functions.
• Maintain up to date details on banquet functions and communicate to supervisors
• Ensure proper tabulation of all banquet checks
• Ensure compliance with all local liquor laws, and health and sanitation regulations
• Ensure compliance with requisition procedures
• Be visible on the floor and assist staff as needed during each meal period.
• Conduct staff performance reviews in accordance with FSR standards
• Ensure the training of employees on procedures and technical job tasks
• Interview candidates for front-of-house F&B positions and follow hiring standards
• Organize and conduct department meetings on a regular basis to include daily pre-shifts for lunch and dinner.
• Ensure F&B non negotiables and core values are all adhered to and followed daily.
• Monitor industry trends; take appropriate action to maintain competitive and profitable operations
• Perform other duties as assigned by the General Manager

Marginal:

• Conduct and/or attend all required meetings
• Complete sales and tip report accordingly
• Control and maintain all service equipment. Write service requests as necessary

DISCLAIMER: This is not an all-inclusive job description; therefore, management has the right to assign or reassign schedules, duties and responsibilities to this job at any time.

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