JOB STATEMENT/PURPOSE:

The Restaurant and Events Operations Manager at Anchorage Golf Course is a full-time leadership role responsible for overseeing all aspects of the restaurant's operations, with a focus on executing strategic plans to enhance offerings for customers all year long. This position requires a dynamic, innovative leader who can assist in revitalizing the restaurant's and event offerings, create and maintain a positive team culture. A leader who drives consistency and best in class operations through meticulous attention to detail and excellent customer service.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

· Oversee daily restaurant operations, ensuring immaculate service and cleanliness

· Implement strategies to increase restaurant patronage, particularly during off-peak golf seasons

· Create and manage staff schedules, ensuring appropriate coverage during all operating hours

· Assist in recruiting and hiring for all F&B operations

· Train and mentor restaurant staff, fostering a culture of excellence and teamwork

· Collaborate with the kitchen staff to enhance event offerings and ensure best-in-class execution

· Monitor and manage inventory- ensure all counts are correct and order guides are updated as necessary

· Ensure compliance with all health, safety, and liquor regulations

· Provide exceptional customer service and handle customer complaints with grace and ease as they arise

· Work closely with other departments to coordinate events and promotions that benefit both the restaurant and the golf course

· Analyze financial reports and key performance indicators, adjusting strategies to meet or exceed goals

OTHER RESPONSIBILITIES:

· Maintain relationships with local suppliers and vendors

· Coordinate with the marketing team to promote the restaurant and special events

· Implement and maintain quality control and food safety systems

· Assist in planning special events and banquets, point of contact on-site to ensure flawless execution

· Stay informed about industry trends and implement innovative ideas to keep the restaurant competitive

· Participate in budget planning and financial forecasting for the F&B department

· Conduct regular staff meetings and performance reviews

· Ensure proper maintenance and cleanliness of restaurant facilities and equipment

QUALIFICATIONS:

• · Bachelor's degree in Hospitality Management, Business Administration, or related field
• · Minimum 5 years of experience in restaurant management, preferably in a golf course or resort setting
• · Proven track record of increasing restaurant profitability and patron satisfaction
• · Strong leadership and team-building skills
• · Excellent communication and interpersonal abilities
• · Proficiency in restaurant management software and point-of-sale systems
• · Knowledge of food and beverage trends, cost control, and inventory management
• · ServSafe certification and thorough understanding of health and safety regulations
• · Ability to work flexible hours, including evenings, weekends, and holidays
• · Creative problem-solving skills and a proactive approach to challenges
• · Financial acumen and experience with budgeting and P&L management
• · Valid Anchorage Food Handlers Permit
• · Valid TAPS alcohol servers permit
• · Valid driver's license and ability to operate a golf cart