Job Posting
Lighthouse Restaurant Manager
POSITION TITLE: Restaurant Manager
REPORTS TO: Assistant General Manager
STATUS: Open
EFFECTIVE DATE: December 21, 2021
CLOSING: Open Until Filled
The Canyon Lake Property Owners Association (Canyon Lake POA) is currently accepting applications to fill a full-time position for a restaurant manager. The ideal candidate should manage the personnel and operations of the restaurant.
Position Details
POSITION TYPE: Full time with 5-day week, variable shifts, duration indefinite
STARTING PAY RATE: DOE
BENEFITS: Eligible
Basic Functions & Duties
Manages the dining room and bar facilities and personnel, including related financials. Recommends new hires, discipline, and terminations to the Assistant General Manager. Supervises and trains servers, bartenders, and bussers to ensure employee engagement, high morale, and superior customer service. Schedules work hours and maintain time records, coordinating with the Assistant General Manager to ensure proper payroll. Opens and closes the restaurant and makes the receipt drops daily. Prepares tip reports and forwards them to Payroll bi-weekly.
Manages the profitability and effective functioning of the dining room and bar, and reports any discrepancies to the Assistant General Manager with recommended action to correct deficiencies.
Preparation and recommendations of the department budget, including projected revenues and expenditures for labor, supplies, and equipment. Manages expenses on a monthly basis to ensure conformance with a plan, and reports upon sources of variance.
Monitors beverage inventory, check average, and sales trends. Maintain effective cost and inventory control per the established budget for labor, bar supplies, liquor, and other front-of-the-house expenses.
Monitors and orders Front of House supplies; prepares, processes and tracks purchase requisitions for services and materials; receives vendor invoices; prepares requests for payment for approval. In addition, orders office and related supplies.
Maintains expert awareness of menu items and wine options, and makes recommendations to guests. Gently up-sells as appropriate to enhance sales without irritating guests.
Coordinates table assignments for the servers, takes and controls reservations, and seats guests as they arrive or supervises the Host or Hostess (if any) in seating guests.
Monitors dining room aesthetics and recommends changes and improvements as appropriate to maintaining a superior dining experience for the guests.
Works with the Assistant General Manager and the Chef in developing menu items, presentations, recipe development, and procedures based on intimate knowledge of guest attitudes and comments.
Interacts with guests regularly to ensure great service, satisfaction with the meal, and a dining experience that is first class. Provides assistance with guest comments and concerns.
Schedules meetings, functions, events, and other activities as they relate to booking food and beverage events.
Performs the long and short-term strategic planning for the Restaurant operations with the Assistant General Manager.
Coordinates and supervises banquet events with Banquet Supervisor at the Country Club, oversees set-ups of banquets and sanctioned club events. Works with Banquet Supervisor to ensure time records and tips records are properly maintained and forwarded to Payroll.
Report to the Assistant General Manager with all front-of-the-house proposals and any changes directly related to the front of the house, including menu planning, pricing, aesthetics, and forecasts. Provides daily reports of activity, customer feedback, problems, and project progress.
Assists with communications in providing updates, edits, and modifications to the CLPOA website as they relate to the food and beverage operations.
Complies with all food and beverage health and safety regulations, as well as federal, state, and local laws, as applicable. Trains staff in safe practices and presents safety topics at staff meetings. Maintains a safety vigilance, coaching servers, bussers, and bartenders on a real-time basis.
May make emergency supply runs to pick up needed materials for the day’s operations.
Performs other tasks as assigned.
Requirements
- High school diploma or equivalent; AA or BA preferred
- One year minimum preferred Front-of-the-House management experience
- One year minimum preferred culinary management experience
- Two-year minimum customer service management/trainer experience
- Knowledge of Microsoft Office
- Ability to read profit and loss statements
- Knowledge of point of sale system/MICROS
- Able to stand up to six hours consistently
- Able to lift up to 30 pounds
- California Food Handlers Certificate / TIPS training certified
- Able to read and write English
- Possesses a valid California Drivers License and reliable automobile
- Must successfully pass a substance abuse screening and background check