Restaurant Manager

Job Title: Restaurant Manager

Reports to: Director of Food & Beverage

FLSA Category: Exempt/Salary Position

Compensation: $70,000 to $90,000 commensurate with experience

Relocation: Relocation Assistance Provided

Location:
Woodfield Country Club

3650 Club Place

Boca Raton, Florida 33496

About the Club and Golf Course:

For over 30 years, Woodfield Country Club has proudly embraced its reputation as a private country club community of choice. Woodfield is an exclusive private member-owned country club offering amenities, including an 18-hole championship golf course, a 20-court tennis complex, and a recreation Complex featuring pickleball courts, a basketball court, and a recreation field.

Woodfield has a variety of dining venues and dining options that include poolside bites, family fare, elaborate buffets, and elegant dinners.

Position Summary:

Responsible for managing and serving the Club’s food and beverage dining areas in a manner that meets and exceeds member and guest expectations. The Restaurant Manager ensures service is of the highest standards, including appearance, hospitality, knowledge of the service staff, and the cleanliness of all dining areas. Responsibilities will include leading, overseeing, training, managing, coaching, motivating and assisting the staff, assisting and managing the F&B budget, and developing and implementing programs to increase sales.

Essential Job Responsibilities:

• Lead, oversee, train, manage, coach, motivate, and assist the service staff, including greeters, servers, bartenders, and service assistants in performing exceptional a la carte services.
• Develop professional service-based relationships with members and guests, including remembering and addressing them by their surnames, knowing preferences, and being regularly present and available during dining service.
• Be visible to members and guests by greeting and visiting tables to ensure a welcoming environment and that the dining experience meets or exceeds expectations. If issues do arise, ensure necessary corrective action is taken.
• Investigate and resolve complaints and communicate resolutions.
• Prepare or assist in developing restaurant floor plans, seating, and diagrams based on anticipated reservation counts and member/guest needs.
• Conduct or oversee pre-dining meetings with food and beverage staff to relay information and policy changes, brief staff on all pertinent club/dining-related information on a daily basis, and inspect service staff, ensuring proper and clean appearance, including full uniform adherence.
• Ensure proper set-up of dining areas and suggest improvements in dining room procedures and layout and ensure side-work is accomplished and cleaning of equipment and storage areas is completed before, during and after dining according to scheduled assignments.
• Produce daily meal sales analysis and other reports from the POS computer system.
• Assist in developing, recommending, and monitoring the F&B budget, analyze and explain variances, and recommend adjustments as needed.
• Develop and implement procedures, processes and training that will ensure consistent and exceptional standards of service, a knowledgeable staff and a professional appearance.
• Communicate necessary information to the chef, Food & Beverage Director, and other Club personnel on a timely basis, reviewing details and changes for the preparation and execution of events.
• Assist with monthly inventories, including liquor and dry goods.
• Manage or assist, as needed, with small catering/banquet events.

  Experience, Skills, Abilities, Knowledge, and Education:

• Leadership experience in the club or hospitality industry, with an emphasis in a la carte service.
• Experience in developing and implementing training programs on standards of service in delivering exceptional service.
• Working knowledge of beers, wines, and spirits.
• Experience in training, coaching, and leading food service and bartending staff.
• Engaging personality and willingness to be present with members, guests, and employees.
• Proficient in Microsoft Office, including Word, Outlook, Excel, PowerPoint, and POS systems.
• A college degree in hospitality, business, or related degree or commensurate experience is required.