Restaurant Operations Assistant Manager

POSITION PURPOSE

Responsible for management of dining room service in a manner that is most pleasing to members and their guests. Assure a high standard of appearance, hospitality and service in personnel and cleanliness of dining room. Supervise and train dining room staff. Manage within budgetary restraints.

The Restaurant Operations Assistant Manager is responsible for delivering exceptional dining experiences for members and their guests by assisting in the oversight of all aspects of evening restaurant operations within the Ocean Clubhouse. This position plays a key leadership role in ensuring service excellence, team development, and member satisfaction, while also driving innovation in dining experiences, operational efficiency, and service delivery.

This role requires a balance of traditional hospitality values and a forward-thinking approach, with the ability to introduce creative service strategies, enhance member engagement, and elevate the club’s reputation for high-quality dining.

ACCOUNTABILITIES

Member Service

• Foster a warm and responsive atmosphere where member satisfaction is prioritized
• Assist in the daily food and beverage service operations for the Ocean Clubhouse dinner restaurants, ensuring all members receive prompt, professional, and high-quality service
• Create and maintain strong member relations through personal engagement, anticipating needs, and resolving any service issues promptly and professionally
• Act as a visible presence during peak dining hours, particularly weekends and holidays
• Takes reservations, checks table reservation schedules, and maintains reservation logs

Staff Supervision & Training

• Assist with training and supervising Ocean Clubhouse dining staff on procedures, policies, regulations, cleanliness protocols, service standards, and hospitality skills for all dining areas
• Provide leadership and mentorship, ensure high performance and professionalism across all team members
• Oversee and confirm the completion of all side work, cleaning duties, and maintenance of equipment and storage areas according to schedule
• Assist in the training, onboarding, and continued development of F&B associates, fostering a culture of excellence and teamwork
• Supervises the dining room staff to ensure proper service and provides direct support during service, as needed

Operational Oversight

• Conduct pre-shift meetings and participate in regular department meetings to communicate updates, recognize achievements, and reinforce service goals
• Inspect dining room employees to ensure they are always in proper uniforms and present a professional appearance
• Effectively communicates with the front and back-of-the-house, serving as a liaison between the dining room and the kitchen
• Lead and inspire a high-performing front-of-house team to deliver exceptional and personalized service
• Monitor and uphold service standards, proactively addressing areas for improvement to enhance the member and guest experience
• Assign dining room floor plan and responsibilities based on scheduled staff level and anticipated volume
• Ensures the proper appearance, cleanliness, and safety of the dining room areas, equipment, and fixtures; verifies that all equipment is maintained and reports any deficiencies and maintenance concerns

Procedural Support

• May serve as the Club’s opening and closing manager or manager on duty
• Collaborate with club leadership on long-term strategies for elevating the food and beverage brand within the club
• Produces daily or meal-period revenue recaps and other reports from point-of-sale systems used in the dining room
• Assist in planning and executing special events, private dinners, and wine tastings
• Bills special orders, as necessary
• Takes beverage inventory, as needed
• Updates menus, signage, and other club information periodically
• Ensure that all local and state laws and the Club’s policies and procedures for the food safety and service of alcoholic beverages are consistently followed 
• Other duties as assigned

MINIMUM REQUIREMENTS

• High school diploma or GED preferred
• 3+ years of experience that is directly related to the duties and responsibilities specified or any similar combination of education and experience
• Experience in service techniques as well as general-to-advanced food and beverage knowledge
• Demonstrated ability to supervise and train employees, including organizing, prioritizing, planning and demonstrated leadership skills in managing issues 
• Ability to compile reports and analyze results
• Demonstrated polished, professional appearance and presentation
• Demonstrated organization and coordination skills and ability to meet deadlines
• Ability to maintain quality and safety standards
• Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures or governmental regulations
• Demonstrated strong oral and written communication skills to a wide variety of constituents
• Excellent interpersonal/relationship-building skills
• Proven record of providing excellent internal and external customer service

Physical Demands and Work Environment

• Must be able to sit, stand, walk, squat, kneel, reach, bend, stoop, twist, climb, clean, walk on rough ground and lift up to 30 pounds
• Must be able to handle hot and cold interior and exterior conditions and exposure to dust, fumes or gases
• Must be able to work in close proximity to moving machinery
• Independent mobility
• Ability to work a flexible schedule, including evenings, weekends, and holidays as required.