Seasonal Clubhouse Manager

Important note:

If you are an internal applicant, please log into Workday and submit your application via the Jobs Hub. Please  to apply internally.

• Restaurant Operations – Oversee day-to-day operations of the restaurant, including opening and closing procedures.
• Works with Culinary and F&B leadership team to continuously analyze menus, prices, and overall product offering to ensure maximum profitability.
• Organize the restaurant and make preparations in an efficient manner to cope with the daily restaurant covers and events.
• Optimize seating capacity by constantly monitoring reservation status and professionally allocating tables.
• Implement strategies to enhance the overall dining experience and customer satisfaction.
• Manage inventory levels, order supplies, and control food and beverage costs to maximize profitability.
• Ensures guest profiles are maintained and updated on a daily basis.
• Actively manage the restaurant through observance and teamwork, ensuring floor presence and communication with colleagues.
• Assist with all member or guest issues/concerns in a professional, courteous, and prompt manner.
• Monitor guest feedback and make necessary adjustments to improve service quality.
• Responsible for establishing procedures and training to ensure fast, courteous, and efficient service, and adherence to safety and service guidelines.
• Ensure all cleaning schedules, temperature records, opening/closing checklists are completed and recorded daily.
• Maintain all equipment and be sure it is properly handled and maintained by all F&B staff.
• All government, safety, health, and security standards are complied through the department at all times.
• Quality Control
• Maintain high standards of food quality, presentation, and consistency.
• Conduct regular inspections of the restaurant to ensure compliance with food safety and sanitation standards.
• Address any issues related to food quality, service, or cleanliness promptly and effectively.
• Staff Management
• Recruit, train, and supervise restaurant staff, including servers, cooks, and other personnel.
• Continuously create and implement new ideas for training & development, department objectives, and goals.
• Scheduling of staff to ensure F&B outlets are staffed adequately along with monitoring punctuality and monitoring the department labor budget.
• Conducts/attends daily briefings to communicate necessary information and to provide objective and constructive feedback to employees.
• Listen to employee concerns and deal with any challenges in a timely manner.
• Ensures attendance on behavioral and vocational training programs, and personally conducts key training for employees in the outlet.
• Recommends promotions and disciplinary action for subordinates.
• Financial Management
• Ensures cost effectiveness of resources (material & staff) to achieve optimum profitability.
• Prepares annual capital and operational budget for the restaurant.
• Monitor inventory levels through regular inventory checks and compare with budget allotment and costs.
• Ensures cost effectiveness of resources (material & staff) under his/her control to achieve optimum profitability to comply with and enforce Discovery Land’s rules and policies.
• Controls pilferage and breakage to cut down operational cost.
• Any and all other duties deemed necessary by a member of management.

• A degree in Hospitality Management or Culinary Degree.
• Five (5) or more years’ experience in a luxury full service environment.
• Experience in Food & Beverage Management or similar capacity role with exposure in food and beverage standards in an international setting.
• Sommelier Certification from an internationally recognized institution, preferred.
• Prior experience in a similar capacity with exposure in food and beverage standards in an international setting.
• Experience in private dining events.
• Strong, proven leadership abilities to effectively train others and maintain accountability of staff.
• A vision for quality and excellence in restaurant operations.
• Knowledgeable of HACCP & local food safety standards.
• A great personality with strong leadership, communication and organization skills with the ability to train others.
• Exceptional time…