Restaurant Operations Manager

I. POSITION PURPOSE

Responsible for the management of dining room service in a manner that is most pleasing to members and their guests while ensuring a high standard of appearance, hospitality, and service by personnel and cleanliness of the dining room. Responsible for supervising, training, and motivating dining room staff, while managing within established budgetary guidelines.

The position manages all aspects of restaurant operations within the Ocean Clubhouse, ensuring exceptional dining experiences for members and their guests. The ideal candidate will leverage prior hospitality management experience to provide strong leadership, a commitment to service excellence, and a passion for staff development through daily training, mentorship, and team engagement.

This role requires a blend of traditional hospitality values and forward-thinking innovation. The Restaurant Operations Manager will introduce creative service strategies, enhance member engagement, and help elevate the club's reputation for high-quality dining.

II. ACCOUNTABILITIES

Member Service

•  Foster a warm and responsive atmosphere where member satisfaction is prioritized
•  Manage the daily food and beverage service operations in The Amelia Island Club 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 and high-volume periods, particularly weekends and holidays

Staff Supervision & Training

•  Lead outlet training and supervise dining staff on procedures, policies, regulations, cleanliness protocols, service standards, and hospitality skills
•  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
•  Provide input and assist in the overall training, onboarding, and continued development of F&B associates, fostering a culture of excellence and teamwork
•  Manage the dining room staff to ensure proper service and provide 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
• 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
• Ensure the proper appearance, cleanliness, and safety of the dining room areas, equipment, and fixtures; verify that all equipment is maintained and report any deficiencies and maintenance concerns

Procedural Support

• Serve as the Club’s opening or closing manager on duty
• Collaborate with club leadership on long-term strategies for elevating the food and beverage brand within the club
• Consistently monitor scheduling, payroll, and labor resource allocations to ensure they are in line with financial forecasting and goals.
• Produce daily or meal-period revenue recaps and other reports from point-of-sale systems used in the dining room
• Assist in the planning and execution of special events and private dinners
• Bill special orders, as necessary
• Takes beverage inventory, updates beverage list, and orders, as needed
• Updates menus, signage, and other club information periodically
• Ensures 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

III. 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
•  Demonstrated ability to hire, supervise, and train employees, including organizing, prioritizing, and scheduling/planning, and demonstrated leadership skills in managing issues at all levels
•  Ability to manage food and beverage cost controls and operating procedures
•  Demonstrated accounting skills
•  Demonstrated polished, professional appearance and presentation
•  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
•  Excellent internal and external customer service

IV. 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 50 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 near moving machinery
•  Independent mobility
•  Flexible schedule