Assistant Restaurant Manager

Key Responsibilities:

• Service Excellence: Ensure that service and product quality consistently meet and exceed expectations, creating memorable experiences for members and guests.

• Operational Management: Oversee scheduling, staffing, and daily operations, ensuring all workstations are opened and closed properly and club operations management standards are adhered to consistently.

• Team Leadership: Provide continuous training and leadership support to the front-of-house team, fostering a culture of learning and development.

• Collaboration: Work effectively as a member of the club’s F&B team, contributing to a positive and professional work environment.

  
  

This is a management opportunity within our F&B department, a vital part of our club's operations. The successful candidate will be mentored by our highly skilled team of club professionals, gaining valuable experience in private club F&B operations. While previous management, serving and bar experience is preferred, we are open to training individuals who demonstrate a strong desire to excel in both public F&B and private club operations.

Skills and Abilities:

• Must actively contribute to floor operations, including bartending, serving, bussing, food running, expo, and engaging with guests to ensure a welcoming and attentive presence

• Strong problem-solving skills and the ability to effectively assist both guests and team members should issues arise

• Clear written and verbal communication skills are essential

• Hardworking and proactive approach to leadership

• Professional presence with the ability to lead by example

• Thrives in a fast-paced, high-volume environment

• Exceptional attention to detail with strong multitasking abilities

• Dedicated to delivering outstanding guest experiences

• Collaborative team player who fosters a positive work environment

Qualifications:

• Previous experience in the food and beverage industry, preferably in a golf club, country club, or similar hospitality setting but not required.

• Strong leadership, organizational, and communication skills.

• Ability to manage multiple tasks and projects in a fast-paced environment.

• Knowledge of food and beverage cost control, inventory management, and financial reporting.

• Proven excellent customer service skills and a commitment to ensuring an outstanding guest experience.

• Ability to work flexible hours, including: nights, weekends, and holidays, as needed.

• A minimum 2 years of experience in a supervisor or manager role.

Training:

3-4 weeks 

Reports to:

Food & Beverage Director

Benefits & Compensation:

We offer a competitive salary based on experience of $45,760 to $56,160 (Columbus, Ohio Average: ~$38,246 to $49,670). We also offer our staff a standard benefits package depending on part/ full-time, including:

• Medical insurance benefits

• Retirement/ 401K plan

• Paid vacation

• Sick pay

• Discounted meals & merchandise

• Complimentary golf