Restaurant Manager

Manages the service of members, guests and families in Casual Dining, Island, and Beverage Cart. Supervise and coach service staff; assure that speed of service standards are achieved, and member satisfaction standards are consistently attained. Assures a high standard of appearance, hospitality and service personnel and cleanliness in all areas. Assists Beverage Director with monitoring inventory levels of beverage products.

• Inspect Main Dining Room/Bar area, Beverage Cart and Island, prior to and during service
• Greet members and guests entering the Main Dining Room by name and seat them whenever possible.
• Make brief stops at all Member tables to ensure service progression and Member satisfaction
• Provide a “Hands on Approach” to assisting the servers during periods of high activity
• Handle complaints diplomatically and promptly. Inform Director of Member Dining immediately if any additional action needs to be taken.
• Assign stations and side duties to staff, rotating responsibilities and assignments to make the workload equal for all
• Hold mandatory line up meetings prior to lunch and dinner service with staff, to check appearance, cleanliness, grooming and equipment.
• Check function sheets to ensure proper set up and staffing of any special function in areas of responsibility.
• Responsible for the proper staffing levels for all areas of responsibility, anticipate and plan for peak service hours and wait staff absenteeism. Monitor hours of staff with respect to controlling overtime.
• Responsible for the hiring of all personnel within the casual dining department, Beverage card and Island, ensuring that all proper paperwork is completed in both a thorough and timely fashion.
• Create and maintain individual records for each employee and make sure any and all disciplinary actions are recorded and filed. Both compliments and complaints should be placed in the individual’s file.
• Ensure that all Lakeside Country Club policies, procedures and standards are followed in compliance with the employee handbook
• Establish a par stock for supplies such as linen, silver, and glassware and ensure these are maintained
• Responsible for the proper training of all Casual dining, Island and beverage cart staff together with comprehensive written documentation of all training performed.
• Audit server’s checks on a nightly basis to ensure proper Member signature and accuracy of charges
• Responsible for updating daily and weekly specials and menu pricing
• Responsible for training staff on Point-of-Sale system to include periodic checks to ensure proper menu inputting
• Attends weekly staff & function meetings
• Performs other duties as assigned

• Operate and program a Point-of-Sale system
• Strong computer skills including Microsoft Word and Excel
• Ability to supervise and lead others
• Ability to interact well with members
• Must be able to work a flexible schedule