Fairways: Restaurant Manager

Priority Dispatch Corp.; Brainerd (MN); On-site; USD 10,000 - 60,000; Full time

Job summary

A leading resort in Minnesota is seeking a seasonal full-time Fairways Restaurant Manager to oversee dining operations, ensure guest satisfaction, and manage staff training. The role requires excellent communication and organizational skills, along with a high school diploma and relevant experience. Join a team dedicated to providing exceptional service in a beautiful setting.

Qualifications

• Minimum of 3 years related experience and/or training.
• High school diploma or general education degree (GED).

Responsibilities

• Ensure dining room is set and organized appropriately.
• Responsible for managing liquor inventory and providing end of month reports.
• Conduct pre-shift briefing, reviewing the day’s specials.

Skills

Organized

Communication

Decision-Making

Time Management

Education

High school diploma or GED

3 years related experience

Job description

Job Details

Job Location: Brainerd, MN

Position Type: Seasonal Full-Time

Salary Range: $24.00 - $26.00 Hourly

Job Overview

Madden'sis an award-winning resort, located on more than 1,000 acres, that anticipates the wishes and desires of vacationers and offers them fantastic golf, upscale dining, lakeside spa, tennis, activity programs for children, biking, shopping, and art gallery with painting classes and almost every kind of on-the-water recreation possible in Minnesota, including fishing. Madden’s has distinguished itself by an emphasis on gracious hospitality, quality, and diversity. Our philosophy is simply to provide the best that Minnesota has to offer. Madden’s is currently seeking a seasonal full-time FairwaysRestaurant Manager.

Duties and Responsibilities

• Ensure the dining room is set and organized appropriately.
• Responsible for keeping a comfortable environment in the dining room ie. Lights, temperature, music, cleanliness.
• Ensure menus are correct and in good condition.
• Check out desserts and bread from the Bakery.
• Be aware of house count and any group functions.
• Manage the reservations book and build floor plan based on reservations booked.
• Ensure all supervisors and staff are aware of any VIPs, special occasions, dietary restrictions, etc.
• Maintain proper cash handling process.
• Responsible for managing liquor inventory and providing end of month reports.
• Responsible for managing all FOH inventory.
• Conduct pre-shift briefing, reviewing the day’s specials, 86’d items, and any notes needed for the shift.
• Ensure the shift is ready 15 minutes before opening.
• Monitor service flow and adjust as necessary.
• Verify that guests are receiving top tier service.
• Responsible for the training and development of all staff members.
• Continue to evaluate the performance of all staff, ensuring that they maintain high professional standards.
• Assists in budget monitoring.
• Attends weekly BEO meetings.
• Maintaining and ensuring a safe and clean working environment.
• Reportsany unusual occurrences or requests to the designated manager.
• Retain knowledge of all safety and emergency procedures.
• Understands that business demands sometimes result in different shift patterns.
• Regular and reliable attendance.
• All other duties as assigned.

Skills and Abilities:

• Organized, great communication, decisive & flexible.
• Excellentlistening, speaking, and writingskills.
• Great decision-making skills.
• Must be able to work alongside other people and independently.
• Time management.

Education/Experience:

• High school diploma or general education degree (GED)
• A minimum of 3 years related experience and/or training

Supervisory Responsibilities:

This position does not require any supervisory responsibilities.

Work Environment:

Work is performed in multiple outlets and facilities.

Physical Demands:

Primarily walking or standing for prolonged periods of time. Must have the ability to stand, walk, talk/hear, both in person and by telephone, occasionally required to stoop, kneel, bend, crouch and lift up trays of plates and drinks repeatedly.

Expected Hours of Work:

Variable schedule with nights and weekend required.

Travel:

Less than 10% travel required.