Restaurant Manager Tournant

Duties:

• Provides the highest quality service and product deemed necessary to satisfy Reynolds Lake Oconee clientele.
• Actively participates in the restaurant operation providing continuous direction to staff and ensuring maximum member/guest interaction.
• Communicate to all front of house staff all pertinent information including: special events, policies and guidelines, human resource topics, and other related topics.
• Assures scheduled staff is present, knowledgeable in that day's duties, and is performing their duties in accordance with established standards.
• Ensures equitable, timely, and complete opening and closing duties are accomplished.
• Supervises and maintains service standards and adherence to company policies.
• Ensures shift-closing paperwork is timely, complete, and processed according to policy.
• Establishes good communication between all departments and Food and Beverage staff.
• Ensures the facility, equipment and surrounding areas are well maintained and clean.
• Continually provides member menu feedback to the culinary department.
• Responsible for consistent training agenda for all service staff. Training will include regularly scheduled meetings and daily "line-ups" to discuss specials and other information.
• Responsible for payroll and labor controls to achieve budgeted goals.
• Will participate in annual budget preparations.
• Responsible for the timely completion of employee evaluations and related personnel paperwork.
• Maintains a daily log of operations including cover counts, staff levels, service issues and other relevant topic for future reference.
• Oversee the ordering and maintaining par levels for beverages and other inventory.
• Responsible for banking for Clubhouse operations as required.
• Attends weekly Food and Beverage meeting and other special event meetings.
• Responsible for all promotional and marketing information for weekly E-view, newsletter and website.

Qualifications:

• Working knowledge of all areas of restaurant operations from front of the house to back of the house is required.
• Minimum of 3-5 years progressive experience in a supervisory role in a food and beverage operation.
• Previous experience in management position overseeing restaurant, banquet service to include expansive and administrative responsibilities.
• Customer service oriented with ability to deal with people at all levels.
• Demonstrated ability to lead and supervise.
• Must be able to lift a minimum of 25lbs.
• Must be able to lift and carry a service tray complete with dishes.

Benefits:

• Medical, dental, vision and life insurance  
• 10 days paid vacation at time of hire
• Paid time off after 90 days: 10 holidays, 3 sick days and 3 personal days
• 401(k) with company match 
• Flexible spending and health savings accounts
• LTD and STD
• Employee discounts: food, retail merchandise, boat rentals
• Golf privileges