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Basking Ridge Country Club
Restaurant Manager
Career Insights for Restaurant / Food Service Manager
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Based on New Jersey data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$63,503 / year median in New Jersey
+9% projected growth
Job Description
Restaurant Manager Basking Ridge Country Club Position Summary Basking Ridge Country Club is seeking an experienced, service-focused Restaurant Manager to oversee the daily operation of the Club's dining venues. This leader will be responsible for delivering an exceptional Member and guest experience while leading, developing, and motivating the front-of-house team. The ideal candidate is a visible, hands-on leader who thrives in a hospitality environment, builds strong relationships with Members, coaches team members, and ensures efficient, high-quality restaurant operations. Essential Responsibilities Lead the daily operations of the Club's dining outlets, ensuring exceptional service and hospitality. Hire, train, coach, and develop front-of-house team members while creating a positive and accountable culture. Maintain a strong presence on the dining room floor, engaging with Members, guests, and team members throughout service. Ensure all food and beverage service standards are consistently executed. Create staff schedules that align with business needs while managing labor costs. Partner closely with the Executive Chef and culinary team to ensure seamless service and communication. Monitor Member satisfaction and proactively resolve service concerns. Assist with planning and executing Member events, private functions, and club activities. Maintain compliance with all health, sanitation, safety, and alcohol service regulations. Manage inventory, supplies, and operating expenses within established budgets. Support ongoing training initiatives and help foster a culture of continuous improvement. Qualifications 3+ years of restaurant or food and beverage management experience, preferably in a private club, resort, hotel, or upscale restaurant environment. Strong leadership, coaching, and team development skills. Passion for hospitality and delivering exceptional Member experiences. Excellent communication, organization, and problem-solving abilities. Experience managing labor, scheduling, and operational budgets. Ability to work a flexible schedule, including evenings, weekends, and holidays. Proficiency with point-of-sale and restaurant management systems preferred.