Job Overview
Compensation
Salary
Range $73,000.00 - $75,000.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
flexible schedule
Training and Development
Job Description
The Oak House, located within the vibrant Del Webb Oak Creek community, is a premier dining and event venue offering a unique blend of poolside bar services, quick service walk-up options, and catering for community and private functions. Known for its commitment to exceptional guest experiences and high-quality food and beverage offerings, The Oak House operates in a lively outdoor environment where guest satisfaction and operational excellence are paramount.
This establishment fosters a welcoming atmosphere where residents and guests can enjoy expertly crafted beverages, delicious food, and well-coordinated events. The Oak House is not only a place for casual enjoyment but also serves as a central hub for community gatherings, social events, and special celebrations, making it an integral part of the Del Webb Oak Creek lifestyle. With a focus on continuous improvement and high standards, The Oak House ensures its patrons receive friendly, prompt, and professional service every time they visit.
The role of Restaurant Manager at The Oak House is multifaceted and dynamic, demanding a blend of leadership, operational savvy, and superior customer service skills. Reporting directly to the Community Manager, this exempt position commands a competitive salary range of $73,000 to $75,000 per year. The manager oversees all facets of daily operations including the poolside bar, the walk-up service window, and the comprehensive catering services offered in partnership with the Lifestyle Director. This position requires proficiency in both front-of-house and back-of-house management to maintain smooth service delivery and operational compliance.
The Restaurant Manager is responsible for managing inventory, overseeing food preparation, ensuring food safety and sanitation compliance, and controlling costs through effective inventory and waste management. On the front end, the manager supervises all service staff to ensure excellent guest interactions, staffing coverage, and adherence to alcohol service policies to maintain a safe, clean, and pleasant environment. Additionally, this role involves close collaboration with the Lifestyle Director to design and execute catering for various community events and private functions, optimizing guest satisfaction and operational efficiency.
Operational and administrative duties include regular reporting on sales, labor, and inventory metrics to drive informed decision-making and enhance performance. The manager plays a crucial role in recruiting, training, and developing staff while adhering to company policies and fostering a team-oriented culture. This position is ideal for a seasoned hospitality professional who thrives in a fast-paced, outdoor environment and is passionate about delivering outstanding guest experiences in a dynamic community setting.
This establishment fosters a welcoming atmosphere where residents and guests can enjoy expertly crafted beverages, delicious food, and well-coordinated events. The Oak House is not only a place for casual enjoyment but also serves as a central hub for community gatherings, social events, and special celebrations, making it an integral part of the Del Webb Oak Creek lifestyle. With a focus on continuous improvement and high standards, The Oak House ensures its patrons receive friendly, prompt, and professional service every time they visit.
The role of Restaurant Manager at The Oak House is multifaceted and dynamic, demanding a blend of leadership, operational savvy, and superior customer service skills. Reporting directly to the Community Manager, this exempt position commands a competitive salary range of $73,000 to $75,000 per year. The manager oversees all facets of daily operations including the poolside bar, the walk-up service window, and the comprehensive catering services offered in partnership with the Lifestyle Director. This position requires proficiency in both front-of-house and back-of-house management to maintain smooth service delivery and operational compliance.
The Restaurant Manager is responsible for managing inventory, overseeing food preparation, ensuring food safety and sanitation compliance, and controlling costs through effective inventory and waste management. On the front end, the manager supervises all service staff to ensure excellent guest interactions, staffing coverage, and adherence to alcohol service policies to maintain a safe, clean, and pleasant environment. Additionally, this role involves close collaboration with the Lifestyle Director to design and execute catering for various community events and private functions, optimizing guest satisfaction and operational efficiency.
Operational and administrative duties include regular reporting on sales, labor, and inventory metrics to drive informed decision-making and enhance performance. The manager plays a crucial role in recruiting, training, and developing staff while adhering to company policies and fostering a team-oriented culture. This position is ideal for a seasoned hospitality professional who thrives in a fast-paced, outdoor environment and is passionate about delivering outstanding guest experiences in a dynamic community setting.
Job Requirements
- Minimum high school diploma or equivalent
- At least 3 years of supervisory experience in food and beverage management
- Knowledge of health and safety regulations including liquor licensing
- Strong organizational and multitasking abilities
- Excellent interpersonal and communication skills
- Ability to work flexible hours including nights weekends and holidays
- Experience with POS and inventory management systems
- Ability to lead a diverse team and resolve customer service issues effectively
Job 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
Job Duties
- 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
- 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
- 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
- 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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