The Restaurant Manager is a key member of the management team and is directly responsible for the oversight of restaurant operations on the property. The Restaurant Manager will apply all their experience and knowledge to assuring that the wants and needs of guests are consistently met and/or exceeded.

Assists in direction and overseeing all food and beverage facets including, but not limited to; guest satisfaction, and customer service, inventory and catering functions.

• Must have 3-5 years of related experience in F&B management
• College degree preferred

• Nights, weekends and Holidays availability a must

• Knowledge of pertinent health regulations and liquor laws
• Must have food and beverage and restaurant operations experience
• Must have proven management experience
• Must have strong business aptitude
• Must have strong service orientation
• Must possess excellent written and verbal communication skills
• Must be highly organized, efficient, and detail-oriented
• Must have exceptional interpersonal skills
• Assist with special events with the F&B Department

• Sets and implement schedules for the restaurant and banquet department
• Assists in completion of all month end inventories
• Manages table service standards for both banquets and the restaurant
• Assists in managing the floor during service and seating members and their quests
• Conduct training and refresher classes for all restaurant employees in the correct procedures
• Maintaining cost controls and conducting a monthly inventory
• Implement and maintain restaurant sales/marketing programs
• Quality assurance, guest service and training of all restaurant employees
• Uphold Pearl CC Food and Beverage policies
• Institute and implement all Troon Human Resources guidelines
• Coordination between all departments
• Responsible for overall guest satisfaction
• Ensure all employees are conducting themselves in a professional manner
• Perform daily walk-through to ensure full compliance with the Department of Health regulations
• Complies with applicable health, alcoholic beverage, fire and other local/state laws
• Closing procedures and appropriate cash handling practices
• Perform other duties as assigned by supervisor or manager

• Physical activity including long periods (6-8 hours) of standing, walking, bending, and scooping.
• The employee will be required regularly to reach with arms and hands
• The employee occasionally will be required to lift up to 30lbs
• Use of sight, reading, wrist movement to serve meals and beverages, operate food service equipment and clean food service areas
• Specific vision abilities include close, distance, color, and peripheral vision, and depth perception
• Noise level is typically moderate to loud
• Work extended hours during golf and holiday season
• Work weekends and holidays