3-5 years’ experience in fine dining or related professional area, OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 6-7 years’ experience in the F&B, culinary, event management, hotel management, or related professional area.
Skills and Knowledge Required
- Hospitality and personal service knowledge for providing peerless guest and personal services. This includes guest needs assessment, exceeding quality standards for service and personal attention, and evaluation of guest satisfaction.
- Expert knowledge of administration and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
- Applied business knowledge used to understand market dynamics, enterprise level objectives, and important aspects of the company's business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.
- Continued education - obtaining and seeking new information on service and hospitality, including trends and new techniques, needed to continue improving work.
Core Work Activities
- Delivering the highest level of hospitality and anticipatory service for all dining guests on property.
- Developing and maintaining F&B/culinary goals.
- Manages all service and staffing of FOH areas including, but not limited to, The Lodge, In-Room Dining, The Turn House, The Main House, public and private events, and owner needs.
- Works as a partner with all Congaree Golf Club departments to ensure excellence across all deliverables for Congaree Golf Club, its Team Members, Ambassadors, and guests.
- Sets expectations and holds F&B team accountable for demonstrating desired service behaviors and continued excellence in hospitality.
- Reviews financial reports and statements with General Manager to determine departmental health and opportunities.
- Makes recommendations for CapEx funding of F&B equipment and renovations in accordance with brand business strategy.
- Works with F&B leadership team to regularly identify areas of concern and develops strategies to improve the department's financial performance.
- Builds and executes an ongoing service training plan for all FOH positions across property.
- Builds a strategic recruiting and retainment plan to ensure proper staffing needed to deliver service and hospitality goals.
- Establishes challenging, realistic, and obtainable goals to guide operation and performance.
- Strives to improve service performance.
- Supports the development of, and manages, the F&B budget.
- Monitors the department's actual and projected sales to ensure revenue goals are met or exceeded, and opportunities are identified and addressed.
- Ensures beverage control policies are in place in F&B areas and followed by all related team members.
- Builds and develops vendor relationships to ensure best-in-class products are available at lowest costs.
- Focuses on maintaining profit margins without compromising Ambassador or guest satisfaction.
- Is expected to manage shifts in the restaurant, including one night as the closing MOD each week. Is also expected to support the FOH restaurant team during meal periods.
Leading F&B/Culinary Team
- Reports to Congaree Golf Club General Manager.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Achieves and exceeds KPIs including performance goals, budget goals, team goals, etc.
- Serves as a role model to demonstrate appropriate behaviors.
- Develops plans to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
- Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation, and driving necessary change.
- Ensures that regular, on-going communication occurs in all areas of F&B (e.g., pre-meal briefings, staff meetings, culinary team).
- Establishes and maintains open, collaborative relationships with direct reports and entire F&B team. Ensures direct reports do the same for their team.
- Develops an F&B operating plan that is aligned with the brand's business strategy and leads its execution.
- Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
- Stays aware of market trends and introduces new F&B products to meet or exceed Ambassador or guest expectations, generate increased revenue, and ensure a competitive position in the market.
- Ensuring exceptional guest service.
- Provides services that are above and beyond for Ambassador or guest satisfaction and retention.
- Improves service by communicating and assisting individuals to understand Ambassador and guest needs, providing guidance, feedback, and individual coaching when needed.
- Empowers team members to provide excellent guest service.
- Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.
- Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Coaches and supports F&B leadership team to effectively manage wages, F&B cost, and controllable expenses (e.g., restaurant supplies, uniforms, etc.).
- Trains F&B team members who demonstrate strong functional expertise, creativity, and entrepreneurial leadership to meet the business needs of the operation.
- Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
- Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.
- Brings issues to the attention of human resources as necessary.
- Ensures team members are treated fairly and equitably.
- Coaches team by providing specific feedback to improve performance.
Additional Responsibilities
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
- Order and purchase equipment and supplies.
Job Type: Full-time
Pay: From $80,000.00 per year
Benefits:
- 401(k)
- Health insurance
- Paid time off
Experience level:
Restaurant type:
Shift:
Weekly day range:
License/Certification:
- Driver's License (Preferred)
Shift availability:
- Day Shift (Preferred)
- Night Shift (Preferred)
Ability to Commute:
- Ridgeland, SC 29936 (Required)
Ability to Relocate:
- Ridgeland, SC 29936: Relocate before starting work (Required)
Work Location: In person