JOB STATEMENT/PURPOSE:

The Restaurant and Events Operations Manager at Anchorage Golf Course is a full-time leadership role responsible for overseeing all aspects of the restaurant's operations, with a focus on executing strategic plans to enhance offerings for customers all year long. This position requires a dynamic, innovative leader who can assist in revitalizing the restaurant's and event offerings, create and maintain a positive team culture. A leader who drives consistency and best in class operations through meticulous attention to detail and  excellent customer service.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

·        Oversee daily restaurant operations, ensuring immaculate service and cleanliness

·        Implement strategies to increase restaurant patronage, particularly during off-peak golf seasons

·        Create and manage staff schedules, ensuring appropriate coverage during all operating hours

·        Assist in recruiting and hiring for all F&B operations

·        Train and mentor restaurant staff, fostering a culture of excellence and teamwork

·        Collaborate with the kitchen staff to enhance event offerings and ensure best-in-class execution

·        Monitor and manage inventory- ensure all counts are correct and order guides are updated as necessary

·        Ensure compliance with all health, safety, and liquor regulations

·        Provide exceptional customer service and handle customer complaints with grace and ease as they arise

·        Work closely with other departments to coordinate events and promotions that benefit both the restaurant and the golf course

·        Analyze financial reports and key performance indicators, adjusting strategies to meet or exceed goals

OTHER RESPONSIBILITIES:

·        Maintain relationships with local suppliers and vendors

·        Coordinate with the marketing team to promote the restaurant and special events

·        Implement and maintain quality control and food safety systems

·        Assist in planning special events and banquets, point of contact on-site to ensure flawless execution

·        Stay informed about industry trends and implement innovative ideas to keep the restaurant competitive

·        Participate in budget planning and financial forecasting for the F&B department

·        Conduct regular staff meetings and performance reviews

·        Ensure proper maintenance and cleanliness of restaurant facilities and equipment