Job Summary:  The Restaurant Manager oversees all functions and activities related to the operation processes of multiple Restaurant outlets and banquets while working with other managers in planning, directing, and coordinating restaurant operations. He or she is responsible for designing, maintaining and controlling processes that support the day-to-day operation.

Winter Operations are at Alpine Club & Schaffer’s Camp – Northstar, Bearfoot – TMC Pavilion

Summer Operations are at PJs – Gray’s Crossing, Bearfoot – TMC Pavilion, Old Greenwood & Gray’s Crossing Golf Outlets

Education/Experience: Bachelor’s degree in Business Administration or related field preferred. Minimum of two (2) years experience in full service restaurant, with enphasis in restaurant management required. One (1) year supervisory experience, two (2) years experience in banquets required. Strong understanding of restaurant processes desired, both in the service front as well as the back of the house. Strong understanding of restaurant processes desired, both in the service front as well as the back of the house.

Language/Communication: Ability to read and speak English is required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English). Must be able to work as part of a team and maintain open communication with managers and fellow coworker. Maintain effective communication between all staff members in regards to course operations and human resource issues Ability to respond to common inquiries or complaints from guests or members of the community.Must display professional demeanor and communicate in professional language at all times.

Certificates/Licenses/Safety Training:  California Food Handlers Card required,

DUTIES INCLUDE BUT ARE NOT LIMITED TO THE FOLLOWING:

• Prepares facilities for seasonal openings/closures.
• Supports all co-workers and fellow managers (Back and Front of the house) and treats them with dignity and respect. Supports the team to reach common goals.
• Monitors safety conditions and employee conformance with safety procedures; updates emergency plans and procedures and assures that effective training for these programs is conducted in all F&B venues.
• Arranges, coordinates, contracts and schedules appointments for equipment preventative and corrective maintenance and repair.
• Assists in planning and implementing procedures for special events and banquet functions.
• Responsible for the proper set up of Point of Sale systems.
• Works with Special Events and Sales Manager to coordinate and arrange for logistical needs for banquets, luncheons, meetings, weddings, dances and other social events. Organizes set up and break down of logistical needs.
• Other job duties as assigned

Because of the fluctuating demands of the Club’s operation, it may be necessary that each employee perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks, not specifically addressed above.