Assistant Restaurant Manager

Jointly oversee a team of food and beverage professionals to ensure smooth operations between back of house and front of house to ensure delivery of an exceptional dining service..

• Lead and motivate FOH staff and BOH staff through all service types to be consistent in performing their jobs and to constantly do their best
• Receive and resolve complaints from club members, guests and employees
• Create and implement formal training to all new hires and update training for existing employees
• Supervise and facilitate on-the-job training to achieve maximum efficiency, development and member satisfaction
• Develop and continually updates and refines policy and procedure manuals for service staff to increase quality and to control costs
• Direct pre-meal meetings with dining room personnel; relays pertinent information such as house count and menu changes, special member requests, etc.
• Greet, seat and enhance member service by interacting daily with members and employees and recall member preferences and numbers
• Take reservations, checks table reservation schedules and maintains reservations log
• Design floor plans according to reservations and plan dining room set-up based on anticipated guest counts and client needs and make suggestions about improvements in dining room service procedures and layout
• Assure the correct appearance, cleanliness and safety of dining room areas, equipment and fixtures; checks the maintenance of all equipment in the dining room and report deficiencies and maintenance needs
• Ensure employees are in proper and clean uniforms at all times
• Assure that all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule
• Facilitate opening procedures and assure that the dining room and other club areas are secure at the end of the business day
• Organize all storage areas ensuring that they are adequately stocked and always maintained
• Maintain an inventory of dining room items including silverware, coffee pots, water pitchers, glassware, flatware and china, salt and pepper holders, sugar bowls and linen and ensures that they are properly stored and accounted for.
• Assists the Restaurant Manager in the recruitment, interviewing, and selection of Food & Beverage team members, helping identify candidates who align with the Club's service standards, culture, and operational needs.
• Work with Executive Chef to update, review and print weekly menu changes
• Assist in developing wine lists and beverage promotions
• Assure that local laws and the club’s policies and procedures for the sale of alcoholic beverages are consistently followed.
• Creates, maintains, and manages Northstar POS menu cards, ensuring all menu items are accurately configured and assigned the appropriate billing codes to support efficient and accurate point-of-sale operations.
• Work closely with the Finance team to identify and rectify any incorrect Food & Beverage charges reflected on members’ monthly statements
• Oversees wine ordering and inventory management for both the Clubhouse and Beach Pavilion to ensure consistent product availability.
• Works closely with suppliers to coordinate meetings and facilitate introductions to new products.
• Must comply with safe working practices as required by the Health & Safety at Work Act and the Mid Ocean Club Standards
• Leads and motivates the Pool & Beach team, working collaboratively with the Pool & Beach Supervisor and team to deliver seamless, exceptional service to members and guests throughout the Pool & Beach operation.
• Comply with the Safe Food Handling procedures as established by the Mid Ocean Club
• Ensure that any accidents to colleagues, guests or visitors are reported in accordance with the club’s procedures and standards
• Works with the Member and Guest Services Manager, Executive Chef, Clubhouse Manager, and Marketing Department on BEO meetings for function planning, costing and implementation.
• Acts as the primary liaison with the Engineering Department, coordinating, submitting, and monitoring departmental work orders through the Eptura system to ensure timely completion of maintenance requests.
• Perform other appropriate assignments and projects as required by the Restaurant Manager

• High school diploma or GED.
• Minimum of 3 years of experience in restaurant, banquet, or dining operations, preferably within a luxury club, resort, hotel, or high-end restaurant environment, with demonstrated supervisory or lead experience.
• Four-year college degree in Hospitality Management, Restaurant Management, or a related field preferred, or equivalent industry training and experience.
• First Aid and Adult CPR Certification would be an asset.
• ServSafe Certification, or the ability to obtain certification within a specified period of employment.
•  Strong proficiency in the English language, both written and verbal.
• Knowledge of various food service styles, service standards, and restaurant operations.
• Practical knowledge of Northstar, TimeForce, Microsoft Word, and Excel.
• Demonstrated ability to lead, coach, train, and motivate employees to successfully accomplish operational plans and goals.
• Demonstrated ability to assist with the daily operation of the restaurant while maintaining high standards of service, quality, cleanliness, and member/guest satisfaction.
• Ability to assist with staff scheduling, training, inventory, ordering, and maintaining appropriate labor and service levels.
• Strong communication, organizational, problem-solving, and customer-service skills.
• Demonstrated ability to effectively support the Restaurant Manager and assume responsibility for the operation in their absence.