Assistant Restaurant Manager

Our Mission: To fulfill our PROMISE to our employees, members and guests in order to create a reimagined Country Club life.

Passionate – We love what we do and have fun doing it!

Refined – We strive for excellence in our communication.

Ownership – We are proactive and accountable in any task, challenge or opportunity presented to us.

Mindful – We are present, patient, and aware so that we can best anticipate the needs of those around us.

Innovative – We are eager and open to seek ways to improve Country Club life.

Safe – We take responsibility for creating a safe environment.

Empathy – Every concern, suggestion, or feedback is a welcomed opportunity to understand the feelings and needs of others.

Overview: The Assistant Restaurant Manager assists with supervising and developing team members, coordinating restaurant service, addressing member and guest needs, and maintaining a positive and productive work environment. The ideal candidate is a hands-on hospitality professional with strong leadership skills, attention to detail, and a commitment to delivering outstanding service in a private club environment.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

·   Assist the Restaurant Manager with overseeing daily restaurant operations to ensure efficient service and compliance with Club standards.

·   Ensure the dining room and service areas are properly prepared, clean, organized, and ready for service.

·   Monitor service execution and assist with resolving operational challenges as they arise.

·   Coordinate with culinary and other Food & Beverage team members to maintain smooth and timely service.

·   Assist with opening and closing procedures, side work assignments, and daily operational checklists.

·   Ensure employees follow established procedures for food safety, sanitation, cleanliness, and workplace safety.

·   Help maintain appropriate inventory levels of restaurant supplies, service equipment, and other operational materials.

COMPETENCIES - To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required.

·         Responds to requests for service and assistance.

·         Contributes to building a positive team spirit.

·         Treats people with respect.

·         Works with integrity and ethically.

·         Follows policies and procedures.

·         Supports organization's goals and values.

·         Adapts to changes in the work environment.

·         Is consistently at work and on time.

·         Follows instructions, responds to management direction.

·         Asks for and offers help when needed.

·         Includes appropriate people in decision-making process.

·         Treats others with respect and consideration regardless of their status or position.

·         Demonstrates accuracy and thoroughness.

·         Completes work in timely manner.

·         Observes safety and security procedures.

·         Reports potentially unsafe conditions.

·         Use equipment and materials properly.

EDUCATION, EXPERIENCE, and TRAINING:

·         Proven leadership experience in a luxury or high-volume restaurant setting.

·         Strong understanding of restaurant operations, safety, and sanitation standards.

·         Excellent interpersonal, communication, and customer service skills.

·         Ability to manage multiple priorities effectively under pressure.

·         Financial acumen, including budgeting and cost management.

·         Hospitality management degree or equivalent preferred.

·         Previous experience in restaurant supervision, food and beverage operations, or a comparable hospitality role.

·         Excellent communication, interpersonal, and organizational skills.

·         Ability to lead by example, motivate employees, and maintain a professional work environment.

·         Strong problem-solving skills and the ability to manage multiple priorities in a fast-paced setting.

·         Familiarity with point-of-sale systems, scheduling software, and basic administrative applications.

·         Food safety certification, such as ServSafe, preferred or required as applicable.

PHYSICAL DEMANDS - The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

·         The employee must frequently lift and/or move up to 5 pounds.

·         While performing the duties of this job, the employee is frequently required to walk, sit, stand, use hands to finger, handle or feel reach with hands and arms, talk, hear, climb or balance, stoop, kneel, crouch or crawl.