Job Summary: The Restaurant Manager is the leader of all bar and restaurant activities for the Duluth Curling Club. They play a crucial role in enhancing the overall experience for club members and guests, contributing to the success and reputation of the curling club. The Restaurant Manager is responsible for achieving strategic and financial goals set by the Board of Directors, in partnership with the Club s other Managers, and for the betterment of our Member experience. They are responsible for developing our daily foodservice approach for both front- and back-of-house kitchen operations. They are also responsible for exceeding all health and quality regulations. Responsibilities: Purchasing and Inventory Management: Procure food, beverages, and supplies necessary for operations. Managing inventory levels to ensure adequate stock without excess waste. Staff Hiring, Training, and Scheduling: Recruit, hire, train and schedule kitchen and bar staff. Ensure all employees understand food safety regulations and provide ongoing training as needed. Menu Planning: Design menus that cater to the needs and preferences of club members and visitors. This may include considering dietary restrictions, offering a variety of options, and incorporating seasonal and healthy ingredients. Food Safety and Sanitation: Oversee compliance with health and safety regulations, including proper food handling, storage, and sanitation practices. Maintain cleanliness in all food preparation and service areas. Customer Service: Provide excellent customer service to club members and guests. Address any concerns or complaints promptly and professionally. Financial Management: Manage budgets for the restaurant, monitoring expenses and revenue to ensure profitability goals are met. Menu Pricing: Set prices for food and beverages that balance profitability with affordability for club members, adjusting prices as needed to reflect changes in food costs or market trends. Quality Control: Monitoring the quality of food and beverages served to ensure consistency and customer satisfaction, addressing any issues that arise and implementing improvements as needed. Maintaining Equipment: Ensuring all kitchen equipment is properly maintained and in good working condition. Scheduling regular maintenance and repairs as necessary. Sustainability Initiatives: Implementing environmentally friendly practices such as reducing waste, recycling, and sourcing locally-produced ingredients when possible.