BLUE RIDGE ROOM RESTAURANT MANAGER

Farmington Country Club; Charlottesville (VA); On-site; USD 50,000 - 70,000; Full time

Job summary

A leading hospitality establishment in Charlottesville is seeking a dedicated Human Resources Professional to manage the Blue Ridge Room restaurant. This role involves overseeing daily operations, hiring and training staff, and ensuring exceptional service standards. The ideal candidate will have supervisory experience in a restaurant or similar environment and a degree in Hospitality Management or Business. Join a team that values diversity, equity, and inclusion while fostering a high-energy work atmosphere.

Qualifications

• 2-3 years of supervisory experience in hospitality settings.
• Ability to obtain TIPS trainer certification.

Responsibilities

• Manage daily operations of the Blue Ridge Room restaurant.
• Hire, train, and supervise service team members.
• Ensure high standards of service and cleanliness.

Skills

Customer Service

Communication

Teamwork

Organizational Skills

Education

Degree in Hospitality Management

Tools

Microsoft Office

Job description

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Human Resources Professional | Veteran | Volunteer | Diversity, Equity, & Inclusion

Reports To: Assistant Food & Beverage Director, Food & Beverage Director

Supervises: Servers, Hosts, Bussers, Runners, Bartenders, and Blue Ridge Room Intern

Job Summary:

Responsible for managing the daily operation of the Farmington Blue Ridge Room restaurant, including hiring, training, supervising service team members; service delivery; maintaining a clean, safe, and sanitary environment; managing budgets; developing strategies to improve the dining experience; and developing employee incentive programs.

Responsibilities:

• Hire, train, and lead the Blue Ridge Room service team members.
• Collaborate with the Assistant Food & Beverage Director to align department goals with the Club's vision.
• Develop and achieve annual department and individual goals.
• Manage the Blue Ridge Room budget annually.
• Ensure beverage service goals are met, including menu management, TIPS training, inventory, and compliance with liquor laws.
• Maintain a strong presence during service hours.
• Serve as a knowledgeable sommelier when required.
• Manage staff schedules and monitor attendance via Paycom.
• Ensure consistent service standards through staff training and accountability.
• Conduct staff performance reviews periodically.
• Maintain cleanliness, safety, and sanitation standards in the restaurant.
• Participate in weekly meetings with the Chef de Cuisine.
• Lead marketing and promotional efforts, including newsletters and website content.
• Develop employee incentive programs to promote teamwork and achieve goals.
• Cross-train in other Food and Beverage departments.
• Serve on the Club’s Safety Committee.
• Maintain flexibility with work schedule based on business needs.
• Manage restaurant service effectively, ensuring high standards of service and attention to detail.
• Build strong relationships with members, addressing them personally and ensuring satisfaction.
• Oversee daily restaurant administration and ensure timely completion of duties.
• Communicate professionally across all organizational levels.
• Foster an enthusiastic, professional, and high-energy environment.
• Encourage teamwork, collaboration, and open communication.
• Provide leadership and set high standards for team performance and behavior.
• Collaborate positively with culinary and pastry teams.

Qualifications:

• 2-3 years of supervisory experience in a restaurant, resort, hotel, or club setting.
• Degree in Hospitality Management or Business preferred.
• Advanced knowledge of beverage and wine service; certifications preferred.
• Proven ability to deliver outstanding customer service.
• Proficiency in Microsoft Office (Word, Excel, Outlook).
• Ability to obtain TIPS trainer certification (training provided).
• Strong interpersonal and communication skills, with team and member service focus.
• Excellent organizational skills and multitasking ability in a fast-paced environment.
• Ability to walk and stand for extended periods.
• Ability to lift and carry up to 50 pounds.

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Management

Industries

• Hospitality