Provides the highest quality service and product deemed necessary to satisfy Reynolds Lake Oconee clientele.
Actively participates in the restaurant operation providing continuous direction to staff and ensuring maximum member/guest interaction.
Communicate to all front of house staff all pertinent information including: special events, policies and guidelines, human resource topics, and other related topics.
Assures scheduled staff is present, knowledgeable in that day's duties, and is performing their duties in accordance with established standards.
Ensures equitable, timely, and complete opening and closing duties are accomplished.
Supervises and maintains service standards and adherence to company policies.
Ensures shift-closing paperwork is timely, complete, and processed according to policy.
Establishes good communication between all departments and Food and Beverage staff.
Ensures the facility, equipment and surrounding areas are well maintained and clean.
Continually provides member menu feedback to the culinary department.
Responsible for consistent training agenda for all service staff. Training will include regularly scheduled meetings and daily "line-ups" to discuss specials and other information.
Responsible for payroll and labor controls to achieve budgeted goals.
Will participate in annual budget preparations.
Responsible for the timely completion of employee evaluations and related personnel paperwork.
Maintains a daily log of operations including cover counts, staff levels, service issues and other relevant topic for future reference.
Oversee the ordering and maintaining par levels for beverages and other inventory.
Responsible for banking for Clubhouse operations as required.
Attends weekly Food and Beverage meeting and other special event meetings.
Responsible for all promotional and marketing information for weekly E-view, newsletter and website.
Qualifications:
Working knowledge of all areas of restaurant operations from front of the house to back of the house is required.
Minimum of 3-5 years progressive experience in a supervisory role in a food and beverage operation.
Previous experience in management position overseeing restaurant, banquet service to include expansive and administrative responsibilities.
Customer service oriented with ability to deal with people at all levels.
Demonstrated ability to lead and supervise.
Must be able to lift a minimum of 25lbs.
Must be able to lift and carry a service tray complete with dishes.
Benefits:
Medical, dental, vision and life insurance
10 days paid vacation at time of hire
Paid time off after 90 days: 10 holidays, 3 sick days and 3 personal days