Director of Service Full Time, Salary $65,000 - $85,000 (DOE) Currently seeking a Food and Beverage Front of House Floor Manager who is passionate about managing food and beverage operations while delivering outstanding experiences to our Members. This role is for a natural-born leader who will excel at impeccable delivery of service. Working closely with other F&B managers, Executive Chef, Sous Chefs, and our Catering team you will be responsible for the day-to-day general operations and overall member satisfaction in all dining outlets. Reports directly to the Clubhouse Manager. Directly supervise front-of-house staff, while ensuring the needs and wants of all Club Members are met.
Skills Members' first philosophy – go beyond expectations to satisfy needs and provide the highest quality service. Ability to train, mentor, and develop the front-of-house team to provide exemplary service. Experience in effective rostering to meet business requirements and ensure efficient productivity levels. Ability to spot and resolve opportunities swiftly and efficiently. Working knowledge of various computer software. Proven food and beverage management experience. Must be up to date with food and beverage trends and best practices.
Responsibilities Manage all aspects of food and beverage needs from Cradle to Grave (BLD, Breakfast, Lunch, Dinner) within budgeted guidelines and to the highest standard. Lead front-of-house team through Inspiration and development while attracting, considering retention, recruiting, Training, and appraising talented personnel. Provide two-way communication and always nurture an ownership environment with an emphasis on motivation and teamwork. Hire, train, supervise, and lead all food and beverage staff to ensure their performance adheres to the highest standard for our club. The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns, or special requests for guests and Members. Describe and ensure the quality of all food items, ingredients, and preparation methods, as well as provide expert knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for breakfast, lunch, or dinner. Establish targets, KPIs, schedules, policies, and procedures. Provide two-way communication and nurture an ownership environment with an emphasis on motivation and teamwork. Comply with all health and safety regulations. Evaluate and regularly report on member satisfaction and advise on improvements. Qualifications Must be able to acquire and maintain Food Handler's Manager Certification. Minimum 3-5 years of Restaurant Management experience in fine dining,4 or 5-star hotels, or similar esteemed Club-like atmosphere. High school diploma or equivalent, Associate degree in HRIM or Event hospitality management preferred. Extensive knowledge of the current culinary landscape and understanding of standard portion and plating standards. Must understand Farm-to-table and seed-to-fork. Knowledge of food safety practices, and procedures as per Utah Serve Safe protocol and HACCP. Club/Country Club experience preferred but hotels with 4/5 diamond will suffice. Guest-oriented and service-minded. What we offer Reasonable Hours and support of a good work life balance Competitive Salaries / Bonuses Paid Vacation Health Insurance, Dental and Vision Insurance Life Insurance 401k with match Clothing allowance Continuing Education Full time position (year round) Phone allowance Please send your resume as an attachment to be considered. No recruiters.
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