RESTAURANT MANAGER REQUIRED

Marlborough Golf Club is looking for an experienced hospitality professional to manage our food operation. Our goal is to provide an exceptional guest experience, so we are seeking a candidate with a strong customer focus.
The Restaurant Manager reports to the General Manager and will be responsible for overseeing all aspects of the club’s dining services which include but are not limited to:
- Providing a food service 7 days a week to golf club members and visitors
- Catering for societies, member golf match dining and social events
- Managing the catering and front of house staff
- To manage and comply with all food health & safety standards
- Maintaining high standards of food quality
- Delivering excellent customer service to all our customers
- Achieving financial goals
Candidates must have experience of running an efficient food operation which provides a first-class experience for all our customers and enhances the Golf Clubs reputation.
As a member of the Management Team, you will be required to build strong pier to pier relationships with other managers on the General Manager team.
Whilst the club encourages all full-time staff to aim at achieving an average 40-hour week, due to the nature of the club operation, the Restaurant Manager will be expected to work hours as required to fulfil the role. As such, hours worked will vary day to day and from week to week which requires candidates to have a flexible approach to hours worked, with more hours worked during summer than winter.

GUEST EXPERIENCES

Ensure high standards of service and hospitality are met. Address guest inquires and complaints in a professional and timely manner.

SKILLSETS:

• Proficiency in financial management, inventory control, and food safety regulations.
• Functional knowledge of MS Office Suite. Intelligent Golf EPOS Management Software knowledge is a plus but not required.
• Personal Licence Holder: (desirable)
• Full UK Driving Licence

EXPERIENCE REQUIRED:

• Working in a hospitality environment in a supervisory capacity is a must with preferably a minimum of 2-3 years of experience in food and beverage management in the hospitality environment.
• Strong leadership, organizational, and interpersonal skills.
• Excellent customer service and communication abilities.
• Flexibility to work evenings, weekends, and holidays as needed.
• Ability to handle multiple tasks and work well in a dynamic environment.

KEY RESPONSIBILITIES

Key responsibilities will include but not be limited to the following:

EDUCATION, SKILLSETS & EXPERIENCE REQUIRED FOR THE ROLE:

Education: associate or bachelor’s degree in hospitality management, Culinary Arts, Business Administration, or related field preferred.