Restaurant General Manager

Job Title

Donald Ross Pub Restaurant Manager

Food & Beverage

Director of Food & Beverage

Full-Time/Year-Round, Exempt

The Donald Ross Pub (DRP) Restaurant Manager oversees all à la carte dining operations within the Donald Ross Pub, Oak Hill’s casual dining venue. As a leader in food and beverage services, this role ensures the highest level of service, quality, and professionalism, consistent with Oak Hill’s Platinum standards. The DRP Manager is a hands‑on leader, fostering strong team culture and delivering an exceptional dining experience.

With a focus on innovation, organization, and member satisfaction, the manager works collaboratively with the Director of Food & Beverage and other departments to achieve operational success.

• Embody Oak Hill’s “Acorns of Excellence.”
• Present a professional, polished appearance in line with Club standards.
• Demonstrate excellent communication and interpersonal skills to build strong relationships with team members, members, and guests.
• Work harmoniously with colleagues and staff at all levels.
• Ability to work flexible shifts, including early mornings, late nights, weekends, holidays, and long hours as needed, typically 45+ hours weekly.
• Display leadership through commitment, honesty, creativity, and a positive attitude.

• Lead, coach, and inspire the DRP team by fostering a culture of excellence, recognition, and employee engagement.
• Oversee recruitment, training, and performance of DRP staff, ensuring all employees adhere to Club service standards and policies.
• Serve as the “face” of the Donald Ross Pub, maintaining visibility during service hours to support staff and engage with members.
• Conduct pre‑shift briefings to prepare staff for service and ensure compliance with Club appearance and service guidelines.
• Develop and implement standard operating procedures in collaboration with the Director of Food & Beverage, holding staff accountable for consistent execution.
• Monitor daily operations, ensuring cleanliness, organization, and a high‑quality dining experience.
• Assist in menu development, working with the Executive Chef, Sous Chef, and Communications Department on menu rollouts and updates.
• Collaborate with the Director of Food & Beverage to develop and manage operational budgets, ensuring financial goals are met through effective cost control and revenue generation strategies.
• Analyze dining trends and member feedback to identify opportunities for innovation and improvement.
• Manage inventory, including quarterly equipment counts and oversight of china, glassware, and flatware needs.
• Ensure compliance with all food safety, alcohol service, and health regulations.
• Maintain and update POS systems to optimize operational efficiency.
• Handle member and guest concerns, providing timely and professional resolutions to enhance satisfaction.
• Support Club events, working with the Catering and Banquet Teams on planning and execution.
• Contribute to departmental meetings, including BEO, event planning, and management discussions.
• Actively develop marketing strategies to increase revenue and member engagement in conjunction with the Communications Department.

• Six or more years of leadership experience in food and beverage; private club experience preferred.
• Degree in hospitality management, restaurant management, or a related field is preferred.

• Valid driver’s license.
• Food safety certification.
• Alcohol service certification.

• Regular exposure to moving mechanical parts and varying weather conditions.
• May occasionally work in wet, humid, cold, or hot environments.
• Moderate to loud noise levels.
• Frequent bending, lifting (up to 75 pounds), climbing, and pulling are required.
• Must have reliable transportation to and from work.

• Full‑time, year‑round position with flexible shifts, typically exceeding 45 hours per week.