Restaurant Manager

Reports to: General Manager
Supervises: Restaurant staff

Job Summary
Woods Fort Golf Course and Restaurant is a fast-growing facility in Lincoln County managed by Walters Group Managment. We provide food and drinks in the Proshop as well as our dining room, bar and 2 banquet rooms in the clubhouse. We recently added a Catering and To-Go menu that has exceeded our expectations. The Restaurant Manager directs, implements, and maintains a service and management philosophy, which serves as a guide to respective staff and takes the necessary steps to achieve stated objectives in sales, cost environment, employee retention, cleanliness, and sanitation. This manager is responsible for managing the daily operations of our restaurant, including the selection, development, and performance management of employees.

Responsibilities and duties include but are not limited to:

• Foster and maintain positive guest relations at all times and resolve guest complaints, ensuring guest satisfaction.
• Anticipate guests’ needs, respond promptly, and acknowledge all guests
• Foster and promote a cooperative working climate, maximizing productivity and employee morale
• Ensure proper knowledge of all company policies and procedures, rules and regulations. Constantly evaluate managers, chefs and all staff.
• Ensure proper reporting of all revenue, and costs. Manage all the costs of the restaurant. Ensure they are in line with the budget and/or guidelines. Ensure reporting is timely.
• Oversee the processing of the payroll. Ensure the labor cost is accurate and up to date, and all employees are properly paid.
• Maintain a healthy, happy, and productive work environment to foster loyalty and dedication
• Keep VP of Operations promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and take prompt corrective action where necessary or suggests alternative courses of action
• Complete job responsibilities and performance objectives in a timely and effective manner
• Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate that will be conducive to maximum employee morale, productivity and efficiency/effectiveness
• Maintain low staff turnover rate and high morale
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs
• Responsible for ensuring that all financial and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas; ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances
• Responsible for ensuring consistent high quality of food preparation and service
• Ensure that proper security procedures are in place to protect employees, guests, and company assets
• Ensure a safe working and guest environment to reduce the risk of injury and accidents; complete accident reports promptly in the event that a guest or employee is injured
• Be physically present on the floor during service to ensure service standards
• Guide, direct, and train service staff; observe the flow of guests, and provide assistance
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards
• Ensure positive guest service in all areas; respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests
• Communicate with kitchen regarding pace of service, special needs, and general guest satisfaction
• Provide direction to employees regarding operational and procedural issues
• Direct hiring, supervision, development and, when necessary, and termination of employees
• Enforce disciplinary actions as needed
• Ensures company policies and procedures, safety and other laws, regulations and requirements are implemented and followed.
• Must be able to maintain a schedule availability flexible to the business demands.
• Performs other duties and responsibilities as required or requested

Special Requirements

• Requires a high school diploma, preferably a bachelor’s degree, and a minimum of 8 years of management experience in the hospitality industry
• Previous experience opening a full-service restaurant with a proven record of providing the highest level of guest and employee satisfaction
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports
• Strong analytical capabilities including budgetary and financial acumen
• Exhibits excellent verbal and written communication skills
• Possess strong interpersonal and collaboration skills to manage this diverse team; must support and advance a culture of committed action, excellence, and respect
• Must be a skilled leader who creates an inspiring vision, who communicates the vision well, and who leads by example through mentoring and coaching; must be results oriented and able to drive the process of converting an idea into production
• Self-disciplined, shows initiative, possess leadership ability, and is outgoing
• Goal-oriented with ability to demonstrate impeccable integrity and honesty.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems
• Demonstrate strong problem-solving skills through ability to diagnose and develop solutions
• Ability to work flexible hours; perform job functions with attention to detail, speed, and accuracy; prioritize and organize; follow directions thoroughly; understand guest’s service needs; work cohesively as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent company data; direct performance of staff and follow up with correction when needed
• Ability to perform the essential job functions consistent safely and successfully, including meeting qualitative and/or quantitative productivity standards.
• Ability to maintain regular, punctual attendance consistent
• Ability to lift and carry items weighing upto 30 pounds
• Ability to stand for the entire workday.

Benefits

• Paid insurance
• Signing bonus after 90 days
• Bonus program
• Vacation time
• Flexible work schedule
• Clothing allowance
• Continued training program
• Free shift meals
• Free Golf

Job Type: Full-time

Pay: $55,000.00 - $65,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 7 years

Physical setting:

• Casual dining restaurant

Restaurant type:

• Casual dining restaurant

Shift:

• Day shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Troy, MO 63379: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

• Restaurant: 5 years (Required)
• Management: 2 years (Required)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Work Location: One location

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