Restaurant Manager

Lead and manage daily restaurant and clubhouse dining operations to ensure exceptional service and seamless execution. Supervise and coach front-of-house staff while maintaining high standards of professionalism, hospitality, and teamwork. Conduct daily shift meetings and ensure staff are well trained in service standards, food handling, and safety procedures. Participate in recruiting, hiring, onboarding, scheduling, and payroll management for restaurant staff. Oversee service during dining hours, including expediting food and beverage service to maintain quality and efficiency. Monitor guest satisfaction and respond promptly to concerns or service issues. Maintain high standards of food safety, sanitation, and compliance with health regulations. Manage inventory control, ordering, stock management, and waste reduction. Utilize POS systems for sales tracking, reporting, and operational analysis. Develop and manage food and beverage budgets while monitoring financial performance and controlling costs. Collaborate with members and clients to plan weddings, banquets, and catered events. Create promotions and initiatives to increase food and beverage sales. Foster a positive workplace culture through strong leadership, training, and mentorship.