The Club at Ocala Preserve

**Benefits:** - Bonus based on performance - Health insurance - Opportunity for advancement Restaurant Manager · **Education and/or Experience** 1. Four-year college or university degree in Hospitality Management or Culinary Arts preferred 2. Minimum of 3 years as a Restaurant Manager 3. Private Club experience is a plus · **Salary and bonus potential commensurate with experience** · **Outstanding Health Benefits** **Job Knowledge, Core Competencies, and Expectations** - Food and beverage cost controls and operating procedures. - Menu design. - Marketing and promotions. - Wine, spirits, and bar operations. - Point-of-sales systems. - Strong interpersonal and organizational skills. - Polished, professional appearance and presentation. - Build a team, train, and maintain the F&B, and ensure a positive culture. - Effective communication. - Knowledge of and ability to perform the required role during emergencies. - Oversee Event Booking and Execution **Job Tasks/Duties** - Develops an operating budget for each of the department’s revenue outlets; monitors and takes corrective action as necessary to help assure that budgeted sales and cost goals are attained. - Develops a capital budget for all necessary food and beverage equipment and recommends facility renovation needs. - Ensures that adequate member charge procedures are followed and that documentation is reported accurately and promptly. - Responsible for proper charge procedures, guest check analysis, ticket control,s and daily sales reports and analysis. - Oversee all recruitment, training, supervision, and termination of F&B staff. - Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented. - Monitors employee records to minimize overtime and keep labor costs within budget. - Assures that all standard operating procedures for revenue and cost control are in place and followed. - Assures that all applicable club policies and procedures are followed. - Assists with planning of external and internal marketing and sales promotion activities for the department’s outlets and special club events. - Assists the Chef with approving menu items for all outlets, special events, nights, and banquet events. - Establishes quantity and quality output standards for personnel in all positions within the department. - Ensures all legal requirements are consistently followed, including wage-and-hour and federal, state, and local laws governing food safety and the sale/consumption of alcoholic beverages. - Ensures that all new employees receive appropriate safety instructions and training; establishes and enforces all safety policies and procedures, including OSHA regulations, and ensures that appropriate proof of training is documented in employees’ personnel files. - Researches new products and evaluates their cost and profit benefits. - Consults daily with the Executive Chef, Event Manager, and other club administrators to help assure the highest level of member satisfaction at minimum cost. - Helps develop wine lists and wine sales promotion programs. - Establishes, updates, and maintains all written standards and procedures for the department as needed. - Addresses member and guest complaints and advises the General Manager about appropriate corrective actions taken. - Monitors the appearance, upkeep, and cleanliness of all club facilities. - Monitors employee dress codes in accordance with policies and procedures. - Approves all invoices before submitting to the Accounting Department. - Responsible for the proper accounting and reconciliation of the point-of-sale and member revenues. - Maintains records of special events, house counts, food covers, and daily business volumes. - Audits and approves weekly payroll. - Works with the club’s Controller to identify and develop operating reports and for ongoing control of the department. - Recommends operating hours for all food and beverage outlets.…