East Coast Golf Management, Inc.

ECG), is now hiring a full-time Front of the House Manager at our Sea Trail Golf Resort managed location in Sunset Beach, NC! As a company, we pride ourselves in building our employees' skills in the workplace and promoting from within.

When we see talent, we recognize it and we build it.

As an ESOP (Employee Stock Ownership Plan) company our employees are invested in the company, meaning that when you succeed, you're working towards both the company's future and your own.

We offer membership to our travel club as a benefit to every employee after their first few months.

This includes :

• Access to deeply discounted stays at our hotels and resorts
• Access to discounted stays at partner resorts and hotels
• Discounts on other travel-related expenses like airfare, car rental and more. Employees of ECG also enjoy the benefits of :
• Complimentary employee meal during your shift (certain restrictions may apply).
• Cost 10% off all Golf Shop merchandise excluding sale items.
• Complimentary Golf
• Booking window after 2pm the day before requested tee time
• Must be approved by the Head Golf Professional
• Up to three complimentary guests Full time employees can also look forward to a more comprehensive benefit plan including medical, dental, vision, company paid life insurance, 401(k), and more! POSITION SUMMARY Assist management in administering and managing the Food and Beverage operation, maintaining established costs and quality standards, assisting in menu development and scheduling food and beverage team members.

Responsible for all front of the house staff including servers, bar tenders and bar manager.

This includes hiring, training, overseeing staff, and ensuring a high-quality member and customer experience. ESSENTIAL FUNCTIONS Plan, organize, staff, direct and control the front of the house food and Beverage operation.

Develop maximum profit through cost and labor control; maintain the highest standard of services to the guests, including maintenance and cleanliness of the facilities;

and maintain the highest standards of quality and service in the Food & Beverage Department. Direct and coordinate the front of the house Food and beverage operations.

Carry out all policies and prepare reports established by the General Manager; conduct employee performance evaluations as prescribed and ensure that all employees are trained for their positions to maximize service, production and efficiency;

control staffing, maximize profits, control costs and ensure the security of the operation.

Clearly describe, assign, and delegate responsibility and authority for the operation under his / her supervision; conduct appropriate meetings and coordinate with the other department heads to ensure that proper communication leads to guest satisfaction and maximum profit and productivity.

Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department. Aggressively recruits and staffs department using company hiring standards.

Plan and administer a training and development program within the department which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development.

Conducts and / or schedules training classes relating to safety, proper procedures and service guidelines. Direct and coordinate the Food and beverage operations in conjunction with the management company to meet the daily needs of the location including, but not limited to, staffing, forecasting, controlling, and supervision.

Along with the management company, helps achieve budged revenues, controls costs (e.g., labor, food, maintenance), and maximizes profitability related to the Food & Beverage Operation.

Direct and coordinate with the management company to ensure that proper cleaning procedures are established to maximize production, regulate supplies and to ensure the cleanliness of the facility.

Direct and coordinate the Food & Beverage operation of the resort to ensure maximum profits, at the highest standard of food production, equipment use and control, restaurant and beverage service, and food and beverage purchasing Direct and coordinate with the engineering team to ensure the department is maintained and that all mechanical equipment is in good working order;

ensure the implementation of a preventative maintenance conservation program. Conducts regular F&B meetings, providing objective and constructive feedback to employees.

Takes time to listen to employee concerns and deals with challenges in a timely manner. Responds quickly to guest requests in a friendly manner.

Follows up to ensure guest satisfaction. Ensuring promptness, freshness, and quality of dishes. Purchasing of food and supplies from vendors approved by the company and monitoring of inventory.

Designing new recipes, planning menus, and selecting plate presentation along with the Chef. Obtain feedback on food and service quality and handling customer problems and / or complaints.

SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the General manager based upon the requirements of the resort :

• Monitor restaurant activities and troubleshoot problems.
• Ensure that guest satisfaction is consistently obtained and maintained
• Operate Microsoft program in computer.
• Perform any general cleaning tasks using standard established cleaning products to adhere to health standards.
• Participate in the development of short and long term financial and operational goods of the resort.
• Maintain compliance of all local, state and federal laws and regulations
• Additional duties as necessary and assigned.

Last updated : 2024-04-19