SUMMARY:
The Restaurant Manager is responsible for overseeing the daily operations of Payne’s Restaurant while ensuring excellent service, member satisfaction and well-organized workflow. Must be willing and able to work various/multiple outlets and shifts within the Food and Beverage Division.
EDUCATION and EXPERIENCE:
Associates degree and a minimum of three years related experience; or equivalent combination of education and experience.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
- This position involves driving a company vehicle and/or company insured vehicle. A valid driver’s license is required, along with successful completion of a pre-employment Motor Vehicle Report (MVR) and annual MVRs, according to company guidelines. Follow safe, defensive driving practices at all times, obey all traffic laws, regulations, signals and markings, use a seat belt, and follow Company policies and procedures, including the Substance Abuse Policy. Never drive while under the influence of drugs, alcohol or medications that may impair your ability to operate a vehicle safely, report any accidents immediately and cooperate fully with insurance claims investigations.
- Oversee the day to day operations of the Members Club Restaurant.
- Actively present on the restaurant floor during service hours to monitor operations
- Ensure prompt and efficient table turnover while maintaining a high level of service
- Foster a warm and welcoming environment for all members/guests
- Implement and maintain high standards for service, food quality and presentation
- Forming a relationship and working with the PCC Sous Chef
- Ensures the restaurant complies with all local, state and federal regulations regarding food safety, health standards and labor laws
- Ensures Member/Guest satisfaction in their dining experience.
- Ensure all Employees are trained in accordance with Pinehurst Way.
- Conform the Dining Room, Bar, Outside Veranda, before and after service for cleanliness, and maintenance needs and proper set-up.
- Complete paperwork promptly (i.e. deposits, tips sheets and schedules)
- Inputs Schedule for outlet in Ceridian weekly.
- Meeting with the PCC Administrative Assistant weekly to make sure all product is ordered and we have plenty of (beer, wine, liquor)
- Making sure that we are in compliance with the Resort Required Yearly Alcohol Programing
- Maintain inventory of liquor, beer, wine, and food for the outlet.
- Counting monthly inventory (Period End).
- Conduct daily line-ups. Service training and Safety training.
- Perform bartending, serving and expediting duties.
- Participate in the performance review process.
- Participate in disciplinary counseling.
- Ensure proper supplies are on hand at all times in order to effectively service the guest.
- Ensure that all products are purchased, requisitions, and inventoried properly in EATEC.
- Maintain Heath Standards including all staff.
- Handles emergency situations calmly and effectively.
- Ensures Standard of Operations and company policies are being followed.
- Ensures that all of the department’s allocate the service stations for meal periods
- Responsible for handling all member/ guest concerns that arise in dining outlet
- Assist with payroll and expense control associated with dining outlet
- Responsible for the development of staff in the Members Club (busser to server, etc.)
- Assumes total accountability for dining outlet activities
- Assist with shift scheduling, manage time-off requests, and ensure appropriate staff coverage for shifts.
- Complete weekly schedule by Friday for Review on Saturday with F&B Asst. Manager.
- Reviews reservation book daily to make sure everything is in line
- Greet and seat members, monitor the consistent use of the standards of service
- Proficient with Info Genesis and required paperwork
- Is familiar with pertinent NC ABC laws
- In this position you will be expected to be available to work in various locations of Food and Beverage outlets depending on business levels. In addition, you will be expected to work holidays wherever needed even if your primary outlet is closed.
SUPERVISORY RESPONSIBILITIES:
Manages hourly staff, a total of 30-40 Employees in the Members Club. Is responsible for the overall direction, coordination, and evaluation of the Members Club. Also directly supervises various non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems both front and heart of the house. You will be expected to work holidays wherever needed even if your primary outlet is closed.
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to stand, walk, and talk or hear. The Employee is occasionally required to sit; use hands to finger, handle, or feel; and taste or smell. The Employee must frequently lift and/or move up to 25 pounds or more.
WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.
