Restaurant Manager

The Club at Ibis; West Palm Beach (FL); On-site; USD 65,000 - 90,000; Full time

Job summary

The Club at Ibis in West Palm Beach, FL is seeking an experienced Dining Room Manager to oversee service quality for members and guests, maintain appearance and hospitality standards, and supervise staff.

You will manage floor plans, scheduling, training, budgeting, and adherence to regulations; contribute to events and banquet operations, and collaborate with the Director of Food & Beverage.

Qualifications

• Bachelor's degree in hospitality or related field preferred.
• Experience in country club, resort, hotel or similar hospitality role.
• Strong leadership, budgeting, and guest service skills.

Responsibilities

• Oversee dining room service to meet member and guest expectations.
• Supervise staff, training, scheduling, and floor operations.
• Ensure compliance with regulations and club policies.
• Assist with budgeting, menus, and events coordination.
• Coordinate with Director of Food & Beverage on staffing and operations.

Skills

Staff management

Budgeting

Customer service

Training

Education

Bachelor's degree in hospitality

Tools

Jonas POS

MS Office

Job description

Job Details

Job Location: The Club at Ibis - West Palm Beach, FL 33412

Summary

Responsible for management of dining room service in the manner most pleasing to members and their guests. Assures a high standard of appearance, hospitality and service in staff and cleanliness of dining room. Supervises and trains dining room staff. Manages within budgetary guidelines.

Essential Duties and Responsibilities

• Ensures staffing levels by reviewing the schedule prior to shift and making necessary adjustments with Director of Food & Beverage. Sacrifices should not be made to member service but decisions should be budget conscious.
• Assists Director of Food & Beverage with hiring, disciplinary actions, terminations, training, uniforms, weekly topic sheets, and staff evaluations.
• Ensures compliance of operating guidelines as it relates to all state and federal laws, rules and regulations relating to Alcohol, Cigarette, and Tobacco Division.
• Creates daily floor plans, requisition sheets, and work orders. Enforces opening/closing procedures, club policies, and proper uniform requirements.
• Supervises the daily operations of the dining rooms, bar facilities, or specified events with striving to exceed the members/guests expectations. Ensures a high standard of appearance, hospitality, and service of staff and cleanliness of dining room.
• Communicates to staff the club policies, procedures, and weekly topic sheets on an ongoing basis. Communicates with Director of Food & Beverage concerns that may arise that clarification may be needed.
• Provides outstanding service to members and their guests in a professional and courteous manner and promote activities, functions, and updated hours of operation offered throughout the club.
• Completes special projects as directed by Director of Food & Beverage.
• Anticipates needs, identifies potential problems, and implements solutions before problems become issues. Acts as liaison between staff, Director of Food & Beverage and the members.
• Supports the Food & Beverage operation with the following: assists with scheduling and staffing levels, JONAS issues, additional assistance to management as needed, overall clubhouse cleanliness, and possesses a positive energy when interacting with staff, members, and guests. Assists in the development of all staff and in particular the development of Captains and Supervisors.

Other Functions

• Ability to visually inspect table display, interpret banquet event order forms and ensures that orders comply with the customer's request.
• Greets members and guests in all areas of club and dining rooms with a warm smile, eye contact, and use of member's last name.
• Familiar with menus and bar items. Ensures employees accurately takes orders by asking all the proper questions, sends orders properly to the kitchen, ensures correct table and seat numbers are used, and that all items are accurately charged.
• Ensures staff follows work schedule, calling out procedure, properly clocks in/out for shift, and properly clocks in/out for breaks or leaving property.
• Reads and understands the daily topic sheets as well as the Weekly Update and Culinary Corner and that these communications are posted in the service stations.
• Displays teamwork and 'Whatever it Takes' for the members and guests.

Supervisory Responsibility

Manages subordinate supervisors (Dining Room Supervisors and Captains) who supervise front line Food & Beverage employees. Is responsible for the overall direction, coordination, and evaluation of these employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Competencies

To perform the job successfully, an individual should demonstrate the following competencies.

• Problem Solving - Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Works well in group problem solving situations; Uses reason even when dealing with emotional topics.
• Customer Service - Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance; Meets commitments.
• Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
• Safety and Security - Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.
• Teamwork - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed.

Qualifications

Education and/or Experience

• Bachelor's degree (B. A.) from four-year college or university; or three years of related experience and/or training; or equivalent combination of education and experience.
• Prior country club, resort/hotel or hospitality experience in a similar role preferred.

Language Skills

• Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents.
• Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community.
• Ability to write speeches and articles for publication that conform to prescribed style and format.
• Ability to effectively present information to top management, public groups, and/or boards of directors.

Mathematical Skills

• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
• Ability to apply concepts of basic algebra and geometry.

Reasoning Ability

• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Computer Skills

• Point of Service software (Jonas)
• Proficiency with computers including MS Office

Certificates, Licenses, Registrations

• ServSafe Certification, or ability to obtain upon hire
• Valid driver's license

Other Qualifications

• Demonstrates and upholds the Ibis Common Purpose, Core Values, and Service Principles.
• High level of demonstrated integrity and ethical standards, with a strong sense of urgency, operational focus, and results driven.
• Prior experience preferred managing large banquets (500+ attendees), as well as small events, such as private dinners.
• Knowledgeable on multiple styles of event service, such as plated, buffet, and passed hors d'oeuvres.
• Shares ideas in response to the needs of an ever-changing, diverse membership.
• Carries out multiple tasks such as beverage and labor cost, while maintaining required standards of operation in banquet/event activities.
• Articulates with excellent interpersonal skills to establish and maintain professional rapport with vendors, executives, board members, and members.
• Demonstrates a professional demeanor and appearance; acting as an ambassador of the Club, on and off property.
• Highly organized and self-directed.
• Energetic and an innovative problem solver.