Assistant 19th Hole Restaurant / Family Diner Manager

Assistant 19th Hole Restaurant / Family Diner Manager

Laredo Country Club provides a family oriented social setting devoted to 800 families, promoting exceptional sport, dining, and recreational experiences. With an 18 Hole golf course, driving range, eight tennis courts, a sports court, four banquet halls, a fitness center and three restaurants, Laredo Country Club is "Our Family's Second Home". In line with the club's mission and vision, the club is setting their sights in the future developing a club wide master plan including major upgrades to the club house and golf course.

Club Mission

"The premier private club experience, Laredo Country Club provides a family-oriented social setting devoted to promoting exceptional sport, dining, social and recreational member experiences. Our club is the place to be in Laredo with a warm friendly atmosphere for our family of members and staff."

Club Vision

"Our Family's Second Home"

Employee Mission

"To empower our family of employees through fostering a positive environment, we will provide the most vibrant atmosphere with quality amenities as the premier country club in South Texas, while enhancing the club experience by always striving for excellent service."

Position Description

The Restaurant Manager oversees the daily 19th Hole Restaurant and Family Diner operations of the Laredo Country Club (LCC), Waiters, Bussers and Bartenders. The Restaurant Manager works in collaboration with the Food and Beverage Director and the Executive Chef to ensure the success of all service times. The Restaurant Manager manages a collaborative team, and maintains member relations. The Restaurant Manager maintains a thorough knowledge of LCC and all its grounds, products and services as well as awareness of other roles and responsibilities throughout the organization. The Restaurant Manager provides a consistent product and experience achieving revenue targets, managing costs and ensures all staff under direct supervision are focused and demonstrating a Member Centric attitude and culture. In addition to maintaining our vision by adhering to our values, this position must provide the highest level of service to our members and guests.

Principle Duties and Responsibilities:

• Promote, work, and act in a manner consistent with the mission of the Laredo Country Club.
• Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.
• Conduct and/or participate in pre-shift meeting and training meetings with the service staff.
• Observe and evaluate workers and work procedures to ensure quality standards and service, and conduct corrective action when needed.
• Be responsive to members' requests for menu selections, event planning, etc., and strive to find creative ways to accommodate reasonable requests; have a belief in a service philosophy of "the answer is 'yes,' what is the question?"

Key Competencies:

Key competencies include time management, give clear and effective direction, verbal acuity and basic math aptitude, organized, customer service oriented and attention to detail. Adhering to our Core Values includes being guest-centric, teamwork, respect, pro-active, accountable, learning and sustainable.

As 19th Hole Restaurant / Family Diner Manager you will be responsible to:

• Lead a team in providing exceptional member services in preparation, during and following daily service.
• Interview, select, schedule, train, coach, counsel and evaluate the performance of the 19th Hole Restaurant / Family Diner Manager service team.
• Achieve company objectives in sales, service, quality, appearance of facility, sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Maintain budget and inventory for all beverage purchases; complete a monthly inventory.
• Graciously and quickly manage any employee or member issues; report issues to Director of Food and Beverage.
• Processes member billing; completes POS daily closeout.
• Make product suggestions to staff to increase sales and heighten member satisfaction.
• Engage and/or take a lead in regular, consistent meetings with employees, from one-to-one check-ins to pre-shift meeting, team and department meetings.
• Oversee and implement employee training and development adhering to the LCC Food and Beverage objectives, obtaining employee satisfaction standards and high-quality guest experience.
• Maintain the small-wares equipment inventory to give timely feedback on loss and reordering needs, manage physical inventory verification and provide updated information to the accounting department
• Step in for staff as needed in urgent circumstances.
• Attend staff and management meetings as needed.
• Maintains accurate payroll time records and reports.
• Suggests menu additions based on member and guest requests.
• Consult daily with Executive Chef or Sous Chef on duty on daily menus and to ensure all staff are aware of offerings and trained to exceed member expectations.
• Have a strong and highly visible and respectful presence with the membership, be an exceptional communicator, have adroit interpersonal skills, and the maturity to instinctively know how to treat members and guests with a high-level of service. He or she must be able to communicate these expectations to a staff with diverse backgrounds and motivate them positively to understand and execute to those expectations.
• Establish bar LTO's (Limited Time Offerings), seasonal bar menu composition and maintain wine menu program.
• Develops and maintains a bar product and supplies inventory system for alcoholic beverages including wines, non-alcoholic beverages and mixers glassware and paper and other bar supplies.
• Plans promotional strategies and materials; develops recipes to improve the beverage program for members and guests.
• Interacts with Purchasing Department personnel relative to the procurement and receiving of beverage products and supplies.
• Works with the Food and Beverage Director, Dining Room Manager and others to develop wine lists.
• Develops the budget for Beverage Department; monitors financial information and takes corrective action as necessary to help assure that financial goals are met.
• Schedules wine and beer samplings with distributors to continuously improve variety and quality of beverages available to club members and guests.

Benefits

• Extremely Competitive Salary
• Performance Bonus
• UHC Optional Vision & Dental Available
• 401(k) Match Program
• Paid Vacation with rollover or payout
• Sick, Family and Personal Time Off

Candidate Qualifications

To perform this job successfully, an individual must be able to perform each essential duty. The requirements listed above are representative of the knowledge, skill, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Minimum Requirements:

• Experience working in a luxury, upscale environment with strong hospitality focus preferred.
• A minimum of four to six years of Food & Beverage management experience in a private club or resort or an equivalent combination of related education and experiences.
• Bilingual (Spanish)
• Knowledge of beverage operations
• Food Handlers Certification
• Alcoholic Beverage Certification

Meet our Team

Mike Mainhart, PGA

General Manager

Originally a native of Ohio, Mike moved to Laredo in 2007 to pursue his bachelors in Fitness & Sports as TAMIU and play for the Dustdevils Baseball and Golf teams. During his senior year, Mike joined the golf staff at Laredo Country Club to learn more about the industry. Upon graduation in 2011, he entered the PGM program to pursue his Class A PGA membership while working as an Assistant Professional under Jeremiah Cabrera, PGA. After being elected to PGA membership in the fall of 2016, Mike was named the 6th Head Golf Professional of Laredo Country Club. In the summer of 2020, Mike was promoted as the 7th General Manager of Laredo Country Club.
He is currently pursuing his Certified PGA Professional status through the PGA of America as well as his Certified Club Manager certification through the Club Managers Association of America. Most importantly, Mike shares his joy with his beautiful family, wife Dr. Mery Cortes and their two young children Claire & Michael.

Miguel Riojas

Food & Beverage Director

Miguel is currently the Food and Beverage Director for Laredo Country Club. Miguel was born in San Angelo, Texas and raised in Eagle Pass, Texas. Growing up he wanted to be three things: a chef, a firefighter and rockstar. He was able to accomplish two and half of these careers as he never reached rockstar drummer status. He grew up helping his grandfather by selling eggs across the area but his first paying job in the hospitality business was at McDonald's. Prior to his current position, Miguel has over 24 years of culinary experience where he served as an executive chef at various club/resort style properties across the United States. On his time off he enjoys spending time with his family, writing about food and cooking with his children.

Nelson Eguia

Executive Chef

Nelson Eguia is currently the Executive Chef of Laredo Country Club. He was born in Houston, Texas and raised in Monterrey, Nuevo Leon, Mexico. Growing up as a child his lifelong dream was to cook and be a chef. His first paying job was at La Paletera here in Laredo, Texas. If Nelson had a superpower, it would be to breathe under water. A huge fan and a season ticket holder to Rayados de Monterrey, he also enjoys cooking under open fire similar to the Argentinian Chef, Frances Mallmann. He loves Christmas and hopes to visit Italy soon.

How to Apply

Apply online at www.laredocc.com under "Join Our Team" or via email to Mrs. Daniela Groogan, Human Resources Director at hr@laredocountryclub.net

Please attach a resume and references.