About Wilderness Ridge Country Club

Wilderness Ridge is the most unique golf course in the state of Nebraska. With its granite, boulder-lined ponds and streams, bent grass fairways, and more than 6,000 trees throughout the 18 hole championship course and 9 hole executive track, it’s truly a resort-style golfing experience. Wilderness Ridge also offers a casual restaurant featuring steaks and seafood, as well as private banquet spaces for events of any occasion and size.

A Day in the Life

The Assistant Restaurant Manager is responsible for assisting with all food and beverage service for the club. Directly supervises all food and beverage staff including service staff and beverage cart staff. Hires, trains, and supervises subordinates. Applies relevant marketing principles to assure that the wants and needs of guests are consistently exceeded.

Essential Duties and Responsibilities

• Plan and implement staffing schedules to ensure customer service standards are achieved with minimum employee cost. Monitor activities to ensure compliance with Company payroll policies and procedures.
• Ensure maintenance of all appropriate sanitation standards including, but not limited to, employee hygiene and uniforms, kitchen food service equipment and preparation areas, food storage areas, receiving areas, washing areas, dining areas, patio, snack bar areas, bar areas, restrooms, and beverage carts.
• Monitor the purchase ordering and receiving program to maintain par-stock levels on food and beverage inventories and ensure proper quantity and price on all purchases.
• Monitor internal cost controls for the department. Ensure quality levels of food and beverage products and maintain standards in production, presentation, services, facilities, and guest satisfaction.
• Interact positively with guests and promote all facility services.
• Maintain communication with all departments to ensure guests needs are met.
• Manage employment activities for applicable staff members, including but not limited to, personnel recruitment and selection, performance evaluations, training, compensation, discipline and termination, enforcement of all company polices, etc.
• Maintain knowledge of current and projected industry developments through continuous attention to industry periodicals and participation in relevant trade associations and organizations.
• Work with the Director of F&B to ensure efficient and timely submission of all required operational, financial, budgetary, and related reports.
• Perform other duties as appropriate.

Qualifications

• High school, college degree, preferred.
• 1 year restaurant management experience.
• 2 years applicable functional, supervisory and/or management experience, preferably in the hospitality industry.
• Demonstrated experience and capability in the areas of budget development, fiscal management, strategic planning, staff management.
• Demonstrated quality written, verbal, and interpersonal communication skills.
• Analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work nights/weekends.
• Positive attitude, professional manner, and appearance in all situations.
• Perform other duties as assigned.

Benefits

• Medical Insurance
• Dental Insurance
• Vision Insurance
• Paid Time Off
• Holiday Pay
• 401k
• Life Insurance
• Short – Term Disability
• Long – Term Disability
• Employee Assistance Program