Restaurant Manager

Summary: Responsible for overseeing the daily operations of the restaurants. Duties include hiring and training restaurant staff following company policies, speaking with customers to address concerns or solve problems and creating work schedules for restaurant staff.  Works close with culinary to ensure high quality food and beverage products are consistent with management cost objectives.   

Essential Job Functions: Include the following. Other duties may be assigned.

Supervise all food and beverage areas to ensure compliance with hotel management objectives and health and safety of employees and guests. 

Supervise training programs, merchandising and quality / cost control of all food and beverage

Interview, hire, review performance and coach associates

Supervise budget and forecast preparation, scheduling, payroll control and data gathering

Supervise inventory control and purchase of food and beverage equipment

Devise new approaches to increasing food and beverage business and revenues

Complete other projects as assigned by Director of Food & Beverage and GM of Restaurants

Directly supervises all food and beverage employees in respective outlets

Ability to deal effectively with all departments, regular communication with Food & Beverage Director, GM of Restaurants and other F & B Managers 

Ability to maintain a high level of service and discipline with all food and beverage departments.

Responsible for high quality food and beverage product in purchase, preparation and delivery.

Responsible for economical purchase and control of china, glass, silver, linens and all other food and beverage equipment.

Full-Time Management position that requires a flexible schedule and the ability to work day/night shifts, weekends, and holidays. A varied schedule.

       Must have Florida Food Handlers and Alcohol compliance certifications or obtain within 30 days of hire

Assist with food and beverage profitability. Achieve budgeted revenues and control expenses and budget for Food & Beverage department.

Education and Experience: Associates Degree (A.A.) or equivalent from two-year College or technical school; and three years Food & Beverage supervision with one year restaurant experience.  Knowledge of restaurant / kitchen operation supervision. Basic office skills, experience with POS system, Microsoft Office suite, and general office equipment.

Language Skills: Excellent verbal and written communication skills.

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

Other Skills and Abilities: Ability to communicate and work well with fellow employees and other departments. Maintain a presentable appearance, behavior and manner at all times. Ability to process administrative work. Ability to resolve guest and employee conflicts. Ability to manage multiple tasks effectively.

Physical Demands: While performing the duties of this job, the employee regularly is required to stand; use hands to finger, handle, or feel; reach with hands and arms; and talk or listen. The employee frequently is required to walk. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. The employee must occasionally lift, push, carry, pull, or move up to 50 pounds. Repetitive motion, including utilizing telephone/computer for an extended period or for an entire shift.

Work Environment: Work is generally performed in kitchen area, restaurant, or office.

PGA National Resort is an Equal Opportunity Employer:

Minorities / Females / Veterans / Individuals with Disabilities / Sexual Orientation / Gender Identity