Country Club Restaurant Manager

Description

Introduction:

Seabreeze Management Company is a full-service property management firm with a diverse management portfolio of over 150,000 residential and commercial properties. Based in Aliso Viejo, California, Seabreeze has offered an unrivaled client experience to commercial common-interest developments and homeowners’ associations for over 35 years. With offices throughout California, Nevada, Arizona, Idaho, and Washington Seabreeze and its family of companies has expanded its mission to be a trusted advisor and collaborative partner with developments to build thriving associations through superior service and integrity.

At Seabreeze, people are at the heart of what we do.? Our philosophy, “Passion when combined with commitment, makes anyone unstoppable”?is carried out by enthusiastic and customer-centric teams who serve the communities where we work and live.

Summary

At Seabreeze Management Company, our motto is “People, Performance, Passion,” and we live that motto every day. By continually improving the service we offer our customers and providing our team with the resources they need, we have the power to create communities wherever we go. Through sound judgement and analytical decision-making, the Director of Food & Beverage acts as a compass of our motto and, under the guidance of the General Manager, oversees the entire dining experience for members and guests.

With a deep knowledge of dining room operations, the Restaurant Manager is a dedicated leader committed to creating exceptional experiences for members and guests. From overseeing staff and ensuring superior service to managing budgets and coordinating special events, the Restaurant Manager ensures smooth and efficient operations while maintaining the highest standards of quality. This role requires expertise in fine dining, staff management, and event coordination to consistently deliver an outstanding dining experience that enhances the overall prestige of the club.

Essential Duties And Responsibilities

Team Management & Leadership

• Hire, train, and supervise the dining room team to ensure excellent service and smooth day-to-day operations.
• Create staff schedules, assign responsibilities, and make sure shifts are properly covered.
• Lead regular team meetings and training sessions to keep everyone aligned and performing at their best.
• Provide clear expectations, consistent feedback, and performance reviews twice a year (May 1 and October 1), with additional check-ins as needed.
• Handle onboarding and orientation, introducing new staff to our mission, culture, and guest service standards.
• Keep training materials and manuals up to date and develop tests to ensure staff know their roles.
• Build a positive team environment where people are supported, accountable, and motivated to do great work.
  
  

Guest Experience & Service Standards

• Make sure guests and club members always have a high-quality dining experience.
• Quickly address and resolve any service issues or concerns.
• Work closely with the kitchen and bar teams to make sure food and drinks go out on time.
• Oversee the setup and service of special events, private parties, and banquets, stepping in as the event contact when needed.
• Follow standard ticket times and ensure our service meets Desert Princess expectations.
  
  

Operations & Daily Oversight

• Handle dining room inventory—place orders, track supplies, and maintain strong vendor relationships.
• Do a full inventory at the end of each month.
• Step in on the kitchen line during busy times to keep things moving.
• Keep the dining room clean, organized, and properly set up for each service—everything from linens and cutlery to decor.
• Make sure we’re meeting all health and safety requirements.
  
  

Financials & Reporting

• Send a daily end-of-shift email with sales numbers and key notes from service.
• Track and forecast labor costs with each schedule and share labor data for events with the Food & Beverage Director.
• Review monthly food and beverage costs and suggest ways to cut waste and improve efficiency.
• Double-check incoming orders to make sure quantities and prices are correct.
• Stay on top of all financial and payroll-related admin work—accurate, on time, and in line with company policies.
• Monitor overall expenses and work within budget goals to keep operations running efficiently.
  
  

Teamwork & Compliance

• Work with other departments—like marketing, events, and facilities—to keep operations smooth and guest experiences seamless.
• Make sure all sanitation and safety standards are followed throughout the dining area.
  
  

Other duties as assigned

Requirements

Knowledge, Skills and Experience:

• Bachelor’s degree in hospitality management, Culinary Arts, or a related field preferred.
• Minimum of 5-7 years of experience in food and beverage management, preferably in a country club or similar high-end setting.
• Proven leadership and team management skills, with experience in hiring, training, and staff development.
• Strong financial management skills, including budgeting, forecasting, and cost control.
• Excellent communication and interpersonal skills, with a focus on member satisfaction and service excellence.
• Proficiency in restaurant management software, point of sale (POS) systems, and Microsoft Office Suite.
• Knowledge of food safety regulations, health codes, and liquor laws.
  
  

Minimum Education

• High School Diploma or equivalent required. Bachelor’s degree preferred.
  
  

Language Skills

The individual must have strong written and verbal communication skills in order to communicate effectively with employees and clients at all levels of the organization.

Availability

Regular business hours, holidays, and after regular business hours, as necessary.

Work Environment

The work environment is a restaurant setting. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.