Job Description

This position is responsible for managing front of house staff and dining room operations for several food and beverage outlets.  This position will be accustomed to delivering 5-star service, and accountable for driving strong team performance to exceed the member’s expectations.  The ideal candidate will be comfortable working in a highly collaborative and communicative team environment and foster an environment of continued professional development for the staff. 


  • Exhibit strong service standards and set/maintain an appropriate service approach to exceed member satisfaction with each and every interaction
  • Display a polished, professional and high-touch dining room presence; routinely conduct table visits and build strong rapport with members
  • Manage member feedback and provide timely updates to the Executive Chef and General Manager         
  • Successfully on-board new hires to ensure alignment with service approach and philosophy, and provide proactive leadership in times of change
  • Provide professional development opportunities for the staff and foster an environment of continued coaching and mentoring to maintain a high-performance work team
  • Manage all F&B operations including purchasing, pricing, inventory, storage, cost control, and POS systems, and work closely with the Executive Chef on menu development and planning
  • Assist with the annual budget development, monitor and track variances, and maintain scheduling in accordance with budgeted labor cost guidelines
  • Ensure that all safety, sanitation, and other operations standards are consistently met.                  
  • Complete ad-hoc and reoccurring duties as requested

Experience and Education

  • Bachelor’s Degree with a concentration in culinary and/or hospitality
  • Previous management experience in a private club setting or fine dining establishment
  • Obtain required local and state licenses or certifications

 Skills Needed

  • A polished, professional, and positive approach in any situation
  • Strong relationship, communication and collaboration skills to effectively partner with co-workers, the Culinary team and Front of House staff
  • Demonstrated leadership skills that understand staff motivations, and provide effective coaching techniques that yield high performance
  • Strong verbal and written communication skills
  • Strong desire, and familiarity with, working in an environment with changing and competing priorities
  • Flexible approach, based on business demand, and able to work varying working hours, nights, weekends and holidays as needed
  • Possess a high level of self-motivation, accountability, use of sound judgement and willingness to do what it takes to get the job done
  • Neat and polished appearance
  • Demonstrated confidentiality, honesty, and integrity in all situations
  • Intermediate-to-advanced Excel skills and ability to perform essential math calculations used for budgeting and cost analysis projects
  • Knowledge of fine wine and spirits highly desirable

Please visit this link to apply!