Job TitleEssential Job Functions:Deliver an elevated dining experience that exceeds member expectations.Build strong relationships with members and guests by providing personalized service.Ensure all dining venues maintain the highest standards of cleanliness, presentation, and hospitality.Address member feedback promptly and professionally while proactively seeking opportunities to enhance the member experience.Working on the floor when necessary to help fellow team members run food, serve tables and bartend.Operations Management:Oversee all daily food and beverage operations, including restaurants, bars, patios, halfway house, banquet events, pool service, and special events.Coordinate closely with the Executive Chef to ensure seamless execution of menus, special events, and seasonal offerings.Maintain exceptional standards of food quality, beverage presentation, and service execution.Ensure compliance with all health, sanitation, alcohol service, and safety regulations.Leadership & Team Development:Recruit, train, mentor, and develop a high-performing hospitality team.Foster a positive, professional, and service-oriented culture.Conduct regular staff meetings and ongoing service training.Schedule staff efficiently to meet operational demands while controlling labor costs.Lead by example through active floor presence during service periods.Financial Management:Develop and manage departmental budgets.Monitor labor costs, food costs, and beverage costs to achieve financial goals.Manage inventory, purchasing, and vendor relationships.Analyze sales trends and implement strategies to increase member participation and revenue.Review monthly financial reports and implement corrective actions when necessary.Events & Member Programming:Partner with club leadership to execute member events, golf tournaments, weddings, and private functions.Ensure flawless execution of banquet and event service.Assist in developing creative dining experiences, wine dinners, holiday events, and seasonal programming.Qualifications:Bachelor's degree in Hospitality Management, Business Administration, or related field preferred.Minimum of 5 years of progressive food and beverage management experience, preferably within a private club, luxury resort, or upscale hospitality environment.Strong knowledge of fine dining service standards and luxury hospitality.Proven leadership and staff development experience.Excellent communication and interpersonal skills.Strong organizational and financial management abilities.Knowledge of POS systems (Jonas preferred), inventory management, and Microsoft Office.Ability to work evenings, weekends, holidays, and special events.Core Competencies:LeadershipMember RelationsLuxury HospitalityFinancial AcumenTeam DevelopmentEvent ManagementAttention to DetailProfessionalismCommunicationProblem SolvingPhysical Requirements:Ability to stand and walk for extended periods.Ability to lift up to 40 pounds.Ability to work in both indoor and outdoor environments.Flexibility to work a varied schedule including evenings, weekends, and holidays.Benefits:401(k)Health insuranceDisclaimer:The above statements are intended to describe the general nature and level of work being performed by people assigned to this position. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.We maintain a drug-free workplace and perform pre-employment substance abuse testing.This position requires the final candidate to successfully pass an E-Verify Check.
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