Restaurant Manager – Yacht Club Restaurant

Description

Restaurant Manager – Yacht Club Restaurant

About the Role

Lead one of the resort’s premier dining experiences at the Yacht Club Restaurant. This role offers the opportunity to drive guest satisfaction, build a high-performing team, and operate a dynamic restaurant and bar within a scenic waterfront setting overlooking Lake LBJ.

About the Outlets

Yacht Club Restaurant & Y BarThe Yacht Club delivers a clubhouse-style dining experience with both casual and upscale offerings, featuring views of the lake, pool, and gardens. Guests enjoy chef-driven cuisine, an extensive wine list, and signature cocktails. The Y Bar adds energy with live music and dancing on weekends.

Signature Residences Exclusive Yacht Club AccessGuests of the Signature Residences Condos enjoy exclusive access to the Yacht Club, a private lakefront venue. Amenities include a lagoon-style pool, a 27-person premier hot tub, and a white sandy lakeside beach complemented by a full-service Beach Bar. Access is reserved for guests of the Signature Residences Condos, Private Homes, and members of The Club at Horseshoe Bay Resort.

Yacht Club BallroomA versatile event venue ideal for conferences, weddings, and special events, featuring natural light, resort views, and elegant architectural details.

Job Summary

Responsible for overseeing the daily operations of the Yacht Club Restaurant and associated outlets, ensuring strong leadership, efficient operations, and exceptional service quality.

Key Responsibilities

• Oversee daily operations in partnership with the Director of Food & Beverage and hotel leadership.
• Manage short- and long-term planning for the restaurant, lounge, and related outlets.
• Lead hiring, training, coaching, and performance management of team members.
• Foster a culture of exceptional guest service and high employee engagement.
• Develop and execute strategies to drive revenue and control costs.
• Prepare and manage budgets, marketing plans, and operational goals.
• Plan and execute special events and holiday functions.
• Operate the outlet with autonomy as a stand-alone business unit.

Minimum Qualifications

• Food Handler’s Certificate, TABC Certification, and TIPS training required
• Valid driver’s license with insurable record
• 2+ years food & beverage experience, including 1+ year in a supervisory role
• Microsoft Office proficiency; POS experience (Agilysys preferred)
• Inventory and ordering experience
• OSHA Hazard Communication training encouraged

Additional Qualifications

• Strong leadership, coaching, and team-building skills
• Banquets and event execution experience; resort background preferred
• Knowledge of food, beverage, wine, and spirits service
• Excellent communication, organization, and problem-solving abilities
• Ability to manage schedules, inventory, and operations efficiently
• Detail-oriented, self-motivated, and adaptable
• Flexible availability, including weekends and holidays
• Professional appearance and adherence to safety and uniform standards

Benefits & Resort Perks

Core Benefits

• Medical, dental, and vision insurance
• Short- and long-term disability coverage
• Accident and critical illness insurance
• Associate Relief Fund access
• 401(k) with employer match
• Competitive salary with performance reviews
• Paid vacation and holidays

Resort Perks & Opportunities

• Subsidized associate housing, transportation, and meal support
• Access to resort amenities, including dining, retail, and golf (based on availability)
• Travel discounts through Crescent Hotels & Resorts and partner properties
• Career growth within a global hospitality network

Qualifications

Supervised front-of-house operations, ensuring exceptional guest service and consistent adherence to brand standards. Coached and developed team members to improve service quality and upselling performance. Maintained compliance with health, safety, TABC, and food handling regulations. Assisted with employee scheduling, POS system management (including Agilysys or similar), daily reporting, and operational support.

Education

• Bachelors (Preferred)
• Bachelors (Preferred)
• High School (Required)

Licenses and Certifications

• Required

  Certified Food Handler

Experience

• Required

  Supervised front-of-house operations, ensuring exceptional guest service and consistent adherence to brand standards. Coached and developed team members to improve service quality and upselling performance. Maintained compliance with health, safety, TABC, and food handling regulations. Assisted with employee scheduling, POS system management (including Agilysys or similar), daily reporting, and operational support.

• Required

  Supported multi-outlet operations including restaurant, lounge, and banquet services within a luxury resort environment. Coordinated and executed large-scale events, private dining experiences, and holiday functions, ensuring seamless service delivery. Partnered with leadership to implement training programs that improved service standards and operational efficiency. Monitored financial performance and contributed to budgeting, forecasting, and cost-control efforts.

• Required

  Managed daily operations of a high-volume waterfront restaurant and bar, consistently achieving guest satisfaction scores above brand standards. Led the hiring, onboarding, and development of a team of 30+ associates, improving retention and engagement. Increased revenue through strategic promotions, cost control initiatives, and menu optimization while maintaining high-quality service. Oversaw inventory management, ordering, and labor scheduling to meet financial and operational targets.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

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