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

QUALIFICATIONS:

• ·Bachelor's degree in Hospitality Management, Business Administration, or related field
• ·Minimum 5 years of experience in restaurant management, preferably in a golf course or resort setting
• ·Proven track record of increasing restaurant profitability and patron satisfaction
• ·Strong leadership and team-building skills
• ·Excellent communication and interpersonal abilities
• ·Proficiency in restaurant management software and point-of-sale systems
• ·Knowledge of food and beverage trends, cost control, and inventory management
• ·ServSafe certification and thorough understanding of health and safety regulations
• ·Ability to work flexible hours, including evenings, weekends, and holidays
• ·Creative problem-solving skills and a proactive approach to challenges
• ·Financial acumen and experience with budgeting and P&L management
• ·Valid Anchorage Food Handlers Permit
• ·Valid TAPS alcohol servers permit
• ·Valid driver's license and ability to operate a golf cart