Restaurant Beach Club Manager - id-233

Restaurant Beach Club Manager

The Restaurant Beach Club Manager is responsible for overseeing the day-to-day operations of the Beach Club, ensuring efficient service and exceptional customer experiences. This role requires strong leadership skills, attention to detail, and excellent communication abilities.

JOB RESPONSIBILITIES

1. Manage Beach Club Day & Night operations to deliver an exceptional Guest and Member experience.
2. Train staff and work within budgeted guidelines.
3. Oversight of daily operations, including efficient service and compliance with financial and legal requirements.
4. Responsibility for performing tasks to the highest standards.

KEY OBJECTIVES

1. To effectively oversee and direct the Beach Club in a smooth and operational manner.
2. Manage all staff members in the agreed standard of food & beverage service during shift.
3. Liaise and co-operate effectively with all other associated members of staff in relation to all aspects of the production and service of food.
4. Promote the safe use of the Club, its equipment and building under the Health and Safety at Work acts, Hygiene and other regulations.
5. Able to meet financial targets.
6. Ability to comply with all Food and Beverage brand standards.
7. Ability to work under pressure.
8. Excellent grooming standards.

RESPONSIBILITIES

• CUSTOMER SERVICE
• Provide a friendly, courteous and professional service at all times.
• Ensure the agreed standards of food service are adhered to at all times.
• Manage employees ensuring that the correct standards and methods of service are maintained.
• Ensure the efficient flow of service and standards are constantly met during service periods.
• Positively deal with and learn from all customer complaints and comments.
• PEOPLE MANAGEMENT
• Build and maintain an efficient team of employees, driving the team towards the objectives of the business.
• Ensure that the restaurant's personnel budgets are strictly adhered to.
• Recruit and select employees to the agreed staffing levels.
• Develop a learning culture and to ensure that all team members feel valued and rewarded.
• Assess staff performance against the agreed skills and standards.
• COMMUNICATION
• Provide a clear handover during shift changes.
• Notify your staff to all menu changes, specialties, event menus and changes to standards prior to the commencement of service.
• Develop an open culture of communication, both formal and informal.

REQUIREMENTS

1. Maintain high customer awareness.
2. Be financially aware of costs involved in the operations.
3. Be motivated and committed to personal development.
4. Be adaptable and respond quickly to changing requirements.
5. Maintain a high level of teamwork.
6. Take personal responsibility and initiative to resolve issues.