Restaurant Manager

DUTIES

• Train and supervise dining room staff, providing guidance and support as needed
• Manage reservations and seating arrangements to optimize customer satisfaction and maximize seating capacity
• Maintain a clean and organized dining area, ensuring tables are properly set and stocked with necessary supplies
• Monitor food quality and presentation, addressing any issues promptly to ensure guest satisfaction
• Collaborate with kitchen staff to coordinate food preparation and ensure timely delivery of meals to guests
• Handle customer inquiries, complaints, and special requests, striving to provide exceptional customer service at all times
• Implement and enforce health and safety regulations, ensuring compliance with food handling and sanitation standards
• Assist in planning and executing special events or banquets, coordinating with other departments as necessary

Join our team at Royal Golf Club, operated by Par Caterers, a prestigious golf destination nestled in the picturesque landscapes of Minnesota. We pride ourselves on providing an exceptional golfing experience coupled with top-notch dining services. We are currently seeking a dynamic and experienced Dining Room Manager to oversee our dining operations and contribute to the overall excellence of our establishment.

• A.
  Leadership and Team Management: Provide leadership and direction to the dining room staff, fostering a positive and collaborative work environment. Recruit, train, and manage a team of servers, hosts, and support staff. Conduct regular staff meetings to communicate expectations, updates, and address any concerns.
• B.
  Guest Services: Ensure the highest level of customer service is maintained at all times, meeting or exceeding members' and guests' expectations. Oversee the reservation system to optimize seating arrangements and accommodate special requests. Resolve guest concerns and complaints promptly and professionally.
• C.
  Operational Excellence: Develop and enforce standard operating procedures to streamline dining room operations. Collaborate with the kitchen and bar staff to ensure seamless coordination between front and back-of-house activities. Monitor and manage inventory levels, ordering supplies as needed to maintain optimal stock levels.
• D.
  Event Coordination: Plan and execute special events, private parties, and member functions held in the dining room. Collaborate with event planners and vendors to ensure successful events. Maintain flexibility to accommodate varying event schedules.
• E.
  Quality Control: Uphold high standards of food and beverage quality, presentation, and service. Conduct regular inspections to ensure cleanliness and adherence to health and safety regulations. Implement improvements to enhance overall dining room experience.