Restaurant Manager

Position Summary

The Restaurant Manager oversees all front-of-house operations, ensuring exceptional guest service, efficient daily operations, strong financial performance, and a positive work environment. This individual works closely with the General Manager and Executive Chef to deliver outstanding dining experiences while maintaining the highest standards of hospitality, cleanliness, and operational excellence.

Primary Responsibilities

Leadership & Team Development

• Recruit, hire, train, coach, and develop front-of-house staff
• Foster a positive, professional, team-oriented culture
• Schedule employees to meet business demands while managing labor costs
• Conduct pre-shift meetings and ongoing staff training
• Monitor employee performance and provide coaching and feedback
• Ensure all staff maintain professional appearance and service standards

Guest Experience

• Deliver exceptional hospitality to every guest
• Welcome and engage guests throughout service
• Resolve guest concerns quickly and professionally
• Maintain a welcoming dining atmosphere
• Build relationships with members, guests, and event clients

Restaurant Operations

• Oversee daily front-of-house operations
• Coordinate dining room service with kitchen operations
• Manage reservations and table flow
• Maintain high standards of cleanliness and organization
• Ensure compliance with health, sanitation, and safety regulations
• Monitor opening and closing procedures

Financial & Administrative

• Assist with inventory management and ordering
• Monitor food and beverage costs
• Review daily sales and labor reports
• Assist with payroll and scheduling
• Support budgeting and revenue goals
• Help identify opportunities to improve efficiency and profitability

Marketing & Business Development

• Support promotional events and seasonal programming
• Assist with restaurant marketing initiatives
• Help grow restaurant traffic through exceptional guest experiences
• Collaborate on special events, golf outings, and private functions

Collaboration

1. Work closely with the Executive Chef on seasonal menus and service improvements
2. Coordinate with golf operations and banquet staff for tournaments and events
3. Participate in management meetings and planning sessions

Qualifications

Required

• 3 years of restaurant management or hospitality leadership experience
• Excellent customer service and communication skills
• Proven ability to lead, motivate, and develop teams
• Strong organizational and multitasking skills
• Ability to thrive in a fast-paced environment
• Experience with restaurant scheduling and labor management
• Availability to work evenings, weekends, and holidays as needed

Preferred

• Restaurant, country club, golf club, or hospitality experience
• Experience managing high-volume dining operations
• Experience with POS systems
• TIPS Certification (or ability to obtain)
• Food Safety Certification (or ability to obtain)

Skills We're Looking For

• Positive leadership style
• Strong work ethic
• Excellent problem-solving abilities
• Attention to detail
• Professional appearance and demeanor
• Team-first attitude
• Ability to remain calm under pressure
• Passion for hospitality

Physical Requirements

• Ability to stand and walk for extended periods
• Ability to lift up to 40 pounds
• Ability to work in a fast-paced environment

Bistro on the Green is located at Somers National Golf Club in Somers, NY. We offer casual upscale dining, seasonal menus, private events, golf outings, weddings, and community gatherings in a welcoming atmosphere. Our mission is simple: provide outstanding food, exceptional hospitality, and memorable experiences for every guest.