The Clubhouse Restaurant Manager is responsible for the delivery of 5-star food and beverage services at The Dunes Restaurant & Bar. This is a hands-on service delivery and management role.
The clubhouse lies at the heart of the resort and is the centre point of activities. This is a vital hospitality role that requires a high level of organisational and cross-departmental communication and leadership skills, and a strong working relationship with the golf operations team as well as the estate wide food and beverage services teams.
The Clubhouse Restaurant Manager is required to work closely with the Head of Operations, Bars Manager, Head Chef and Bookings & Sales teams on planning and executing 5-star guest experiences at the Clubhouse for golfers, members, residents, visitors and guests.
The role operates on a shift-based system including evening and weekend working in line with the seasonal needs of the business.
Reports to: Head of Operations
Key Duties & Responsibilities:
Day-to-day management and delivery of Clubhouse restaurant services
Induction, training and on-the-floor development of food and beverage service staff
Management of opening set-up and closing procedures including flower dressing, tableware, lighting, heating and cashing-up protocols
Management of crockery, cutlery, restaurant furnishings and service equipment registers
Maintenance of health and safety, and hygiene standards to the high level always
Assisting the Head of Operations with the management and review of supplier agreements and external service providers
Ensure all restaurant amenities are always serviced to the highest standard
Work with the Resort Bars Manager and Head Chef on waste management registers and mitigation procedures
Work with Head of Operations and Resort Bars Manager to manage stock levels effectively and efficiently
Work closely with the wider management team on golf events, private events and clubhouse functions
Assisting with rota management in line with the needs of the business
Oversee reservations platforms and bookings to maximise table capacity and revenues
In agreement with the Head of Operations and Resort Bars Manager, lead the restaurant team in driving daily, weekly and monthly up-selling initiatives (special dishes, cocktails, wines and so forth) to maximise customer spend
Adapt services throughout the year in line with the seasonal needs of the business
Support the wider hotel and resort services team, as necessary
Any other duties requirement by management to ensure the delivery of exceptional visitor experiences
Qualifying Criteria:
Relevant management experience, ideally in a four- or five-star environment
Demonstrable passion for customer service and delivering first-class guest experiences
Excellent communication and organisational skills
Proven ability to lead, train and manage a team
High standard of personal presentation and meticulous eye for detail
Ability to multitask and work in a busy, fast-paced, customer-facing environment
Positive and flexible approach to work including weekend and evening shifts
Relevant food and drink training and certifications