Restaurant Manager - Great Waters Overlook
Reynolds Lake Oconee, Greensboro, GA, United States
Overview
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.
Responsibilities
Communicate to all front of house staff all pertinent information including: special events, policies and guidelines, human resource topics, and other related topics.
Assure scheduled staff is present, knowledgeable in that day's duties, and performing their duties in accordance with established standards.
Ensure equitable, timely, and complete opening and closing duties are accomplished.
Supervise and maintain service standards and adherence to company policies.
Ensure shift-closing paperwork is timely, complete, and processed according to policy.
Establish good communication between all departments and Food and Beverage staff.
Ensure the facility, equipment and surrounding areas are well maintained and clean.
Continually provide member menu feedback to the culinary department.
Responsible for a consistent training agenda for all service staff, including regularly scheduled meetings and daily line-ups to discuss specials and other information.
Responsible for payroll and labor controls to achieve budgeted goals.
Participate in annual budget preparations.
Responsible for the timely completion of employee evaluations and related personnel paperwork.
Maintain a daily log of operations including cover counts, staff levels, service issues, and other relevant topics for future reference.
Oversee the ordering and maintaining par levels for beverages and other inventory.
Responsible for banking for Clubhouse operations as required.
Attend weekly Food and Beverage meetings 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 a management position overseeing restaurant and banquet service with 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 25 lbs.
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
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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.
Responsibilities
Communicate to all front of house staff all pertinent information including: special events, policies and guidelines, human resource topics, and other related topics.
Assure scheduled staff is present, knowledgeable in that day's duties, and performing their duties in accordance with established standards.
Ensure equitable, timely, and complete opening and closing duties are accomplished.
Supervise and maintain service standards and adherence to company policies.
Ensure shift-closing paperwork is timely, complete, and processed according to policy.
Establish good communication between all departments and Food and Beverage staff.
Ensure the facility, equipment and surrounding areas are well maintained and clean.
Continually provide member menu feedback to the culinary department.
Responsible for a consistent training agenda for all service staff, including regularly scheduled meetings and daily line-ups to discuss specials and other information.
Responsible for payroll and labor controls to achieve budgeted goals.
Participate in annual budget preparations.
Responsible for the timely completion of employee evaluations and related personnel paperwork.
Maintain a daily log of operations including cover counts, staff levels, service issues, and other relevant topics for future reference.
Oversee the ordering and maintaining par levels for beverages and other inventory.
Responsible for banking for Clubhouse operations as required.
Attend weekly Food and Beverage meetings 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 a management position overseeing restaurant and banquet service with 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 25 lbs.
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
#J-18808-Ljbffr