Reports To: F&B Director

Supervises: Servers, Bartenders, Bussers, Food Runners, Banquet Staff

Summary of Position:

Oversees all aspects of the dining room including set-up, breakdown, and food presentation. Focuses on detail and member satisfaction. Responsible for all aspects of supervision of FOH Staff to include, training, coaching, discipline and reviewing.

Duties & Responsibilities:

• Approaches all encounters with members and guests in a friendly, service-oriented manner.
• Maintains constant communication with members and guests and on-site contact to ensure all expectations are met.
• Maintains constant contact with kitchen staff to ensure effective.
• Enforce Club policies and procedures regarding staff, Members, and guests.
• Maintain a desired ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement. Closely monitor food preparation and presentation.
• Reviews inventory of all china, glass and silverware and makes requisition replacement to the F&B Director.
• Ensures proper service standards and sequence of service.
• Monitors all dining room staff to ensure all operating procedures are followed.
• Maintains a clean and organized back area, and storage area.
• Assures all items used during service are cleaned and returned to their proper storage area.
• Conducts regular staff meetings to build rapport and ensure all are well informed.
• Provide staff schedules which have been approved by the F&B Director.
• Clearly projects the vision of the SYC Management and Board of Directors.
• Conducts regular meetings with the F&B Director, and Executive Chef to continually evaluate ideas for enhancements to benefit members and guests.
• Reviews schedules and labor needs to meet member and guest expectations as well as to maximize efficiency.
• Obtain or exceed targeted budget.
• Attending meetings and training as required by management.
• Other duties assigned by Management.

Requirements:

A degree in Hospitality or Business Management or Work History equivalent to as determined by the SYC Management.

• 3 years supervisory experience is required, preferably with well-established leaders in the catering industry.
• Knowledge of F&B operations.
• The ability to work well with a large group of people in a team environment.
• Excellent communication, leadership, and training skills.
• Must be ServeSafe Certified.
• Must be able to work well in high pressure, stressful situations including the ability to handle member and guest complaints and disputes and resolve them to satisfactory results.
• Must be able to listen, understand and clarify concerns and issues raised by team members, members, and guests.
• Ability to work a flexible schedule including nights, days, weekends, and holidays.
• Be able to lift, reach, and bend.
• Be able to work in a standing position for long periods of time (up to 5 hours).

Work Environment:

• The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job, the employee is occasionally exposed to wet or humid conditions (non-weather).
• The noise level in the work environment is usually moderate.

Note:

Nothing in this job specification restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Critical features of this job are described under various headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. The above statements are strictly intended to describe the general nature and level of the work being performed. They are not intended to be construed as a complete list of all responsibilities, duties and skills required of employees in this position.