Restaurant Manager – The Oak House Location: Del Webb Oak Creek
Reports To: Community Manager
FLSA Status: Exempt Job Summary The Restaurant Manager oversees daily operations of the poolside bar, walk-up service window, and coordinates catering services in collaboration with the Lifestyle Director. This role requires strong expertise in both back-of-house (inventory, prep, compliance) and front-of-house (guest service, staff supervision) functions, ensuring fast, efficient, and friendly service to guests while supporting successful event catering and execution. Key Responsibilities Back-of-House (BOH) Management: - Manage inventory, ordering, receiving, and storage of food, beverage, and supplies for poolside bar, walk-up window, and catering operations
- Oversee preparation areas to ensure food and beverage items meet quality and safety standards
- Ensure compliance with all health, sanitation, and liquor licensing regulations
- Train BOH staff on food safety, beverage preparation, and proper handling
- Control costs through waste reduction and efficient inventory use
Front-of-House (FOH) Management: - Supervise bartenders, servers, and walk-up window attendants, ensuring prompt, courteous service
- Manage staffing schedules for The Oak House and catering events to optimize coverage during peak hours and special functions
- Monitor guest satisfaction and resolve service-related issues promptly and professionally
- Ensure all team members follow responsible alcohol service policies and maintain a safe environment
- Maintain cleanliness and presentation standards .
Catering Coordination: - Collaborate closely with the Lifestyle Director to plan, prepare, and execute catering for poolside events, private functions, and community activities
- Assist in menu planning, staffing, and logistics for catering orders related to poolside and clubhouse events
- Oversee catering setup, service, and breakdown to ensure smooth operation and high guest satisfaction
- Manage inventory and supplies specific to catering needs and track catering revenues and costs
- Provide feedback and reporting to the Lifestyle Director and General Manager regarding catering performance and opportunities
Operational & Administrative Duties: - Generate daily/weekly sales, labor, and inventory reports; analyze performance and implement improvements
- Assist in recruiting, hiring, onboarding, and training staff for poolside bar, walk-up window, and catering teams
- Collaborate with General Manager and Lifestyle Director on promotions, seasonal events, and marketing efforts targeting poolside, walk-up, and catering customers
- Enforce company policies, operational procedures, and safety protocols
- Conduct regular team meetings and training refreshers
Qualifications - Minimum 3 years of experience managing food and beverage operations, including bar service, quick service/window operations, and catering
- Strong knowledge of beverage services, food safety, inventory management, and catering logistics
- Proven leadership skills with ability to motivate and manage a diverse team
- Excellent customer service and communication skills
- Understanding of health, safety, and liquor licensing regulations
- Ability to multitask in a fast-paced outdoor environment
- Flexible availability including nights, weekends, and holidays
Proficient with POS, scheduling, and inventory management systems
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