Full Job Description

We are looking for a polished Restaurant Manager to lead our dining service team in delivering exceptional experiences. Our club serves a family-oriented membership base that enjoys our close-knit, social atmosphere. Our ideal candidate will have finesse for tapping into membership needs through empathetic, customer-centric dialogue.

High-energy, a conscientious work ethic, and an exacting ability to drive profitability are must haves to be successful. Leveraging our food and beverage expertise to meet member needs, and staying on top of dining trends will also be important.

This role will promote our food and beverage offerings, and have the opportunity to offer creative input on future seasonal, event, and catering menus. Responsibilities also include maintaining the restaurant’s revenue, profitability, and quality goals.

Front of the House experience and management skills are essential to: ensure efficient restaurant operations; oversee the dining room; check-in with customers; and balance seating capacity. This role will maintain high productivity, quality, and customer-service standards.

Back of the house management experience is essential to: hire qualified Cooks and Wait Staff; set work schedules; oversee food prep; and ensure restaurant health and safety regulations compliance.

We’ll expect this role to lead by positive example and uplift our staff during high-stress, fast-paced shifts.

Summary

Assist in the management of all dining rooms, banquet, a la carte operations, and training of the Food and Beverage Staff for front of house operations. Reports directly to the Director of Food and Beverage. Under the Direction of the Food and Beverage Director, assists in creating operating procedures, and implements and checks all cost and revenue control. Applies relevant marketing principles to ensure that the wants and needs of club members and guests are consistently exceeded.

Job Duties

• Ensure that effective orientation and training for new staff and professional development activities are maintained for existing staff.
• Inspects to ensure that all safety, sanitation, energy management, and preventive maintenance programs are developed and maintained.
• Ensure that all standard operating procedures for sales and cost control are in place and consistently utilized.
• Help in the planning of staffing and scheduling procedures as needed
• Help establish quantity and quality output standards for personnel in all positions within the department.
• Ensure that all legal requirements are consistently adhered to, including wages, hours worked, and federal, state, and/or local laws pertaining to alcoholic beverages.
• Research new products and develop an analysis of the cost/profit benefits
• Implement policies and procedures for food and beverage personnel.
• Greet guests and oversee actual service on a routine, random basis.
• Develop ongoing training programs for food and bar service
• Develop interesting ways of promoting club functions in the dining room and pool service
• Help implement Club Social and Private events at the club.
• Help Bartend at special events and step in wherever needed in the service of the Club.
• Assist with other Front and Back of house operations as needed

Supervises:

• Servers, Banquet Servers, Service Captains, A la carte servers, Bussers, Food Runners and Bartenders.

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Evaluate staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils, and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly, and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience through marketing and member-based initiatives
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

Skills

• Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role
• Proven customer service experience as a manager
• Extensive food and beverage knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
• Familiarity with restaurant management software
• Strong leadership, motivational, and people skills
• Acute financial management skills

Job Type: Full-time

Pay: $36,027.61 - $47,044.55 per year

Benefits:

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

Experience level:

• 3 years

Restaurant type:

• Bar
• Casual dining restaurant
• Fast casual restaurant
• Fine dining restaurant

Shift:

• 8 hour shift

Weekly day range:

• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Champaign, IL 61822: Reliably commute or planning to relocate before starting work (Required)

License/Certification:

• Driver's License (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: One location

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