Job Openings

Salary $70k’s
Full-Service

Strong reputation
Excellent quality of life
Seasoned staff

POSITION SUMMARY: The Director of Food & Beverage is responsible for delivering the expected Member experience, meeting/exceeding established performance metrics by operating all F&B outlets/ functions according to Club policies and procedures. Director works closely with Management to achieve short-term objectives and ensure the long-term viability of the Club. This is a hands-on position which requires daily interaction with the membership and staff.

ESSENTIAL DUTIES & RESPONSIBILITIES

Member Experience

• Key Elements: Focus on our four key elements of Food and Beverage: consistency, quality, diversity and variety.
• Club Ambassador: Maintain active and positive involvement with all Members. Work closely with the General Manager and the Management Team to ensure alignment on financial and operational priorities. Ensure that all Members experiences and outside functions reflect a world class operation.
• Operational Execution: Provide Members a great experience by ensuring that all food and beverage outlets deliver consistent high-quality products with high-quality service in every transaction or interaction with Members.
• Facilities Management: Provide Members, outside functions and employees an inviting and safe environment by ensuring all routine cleaning, preventative maintenance, repair work and safety processes are appropriate and completed expeditiously at all food and beverage production and serving areas.

People

• Hiring & On-Boarding: Conduct all recruiting, interviewing and hiring in compliance with state/federal labor laws and Club policies. Ensure all newly hired employees complete the new employee orientation program. Work closely with the Director of Human Resources with the entire recruiting and on-boarding process.
• Training and Development: Fully responsible for ensuring all new and current employees are properly trained and/or certified to successfully perform their duties including all Club standard operating procedures and weekly/monthly training schedules. Review the current training program and documentation and update as necessary. Identify high-potential employees and prepare development plans to foster their growth. Assist with coaching and counseling as needed.
• Staffing: Ensure the department is properly staffed to meet Member demand. Strive for 0% vacancy at department level. Identify internal and external candidates to key departmental positions. Fill key departmental vacancies as required. Responsible for writing the FOH Food schedule; review the Bartending schedule for proper staffing levels.
• Performance Management: Lead the performance management process including setting specific, measureable department objectives and administering annual performance appraisals.

Processes & Procedures

• Operational Execution: Ensure the department achieves established performance metrics and operate according to Club policies and procedures. Ensure the department consistently delivers food that is presented, great tasting, according to an exact recipe, served professionally in a clean, safe and inviting atmosphere.
• Budgeting: Develops annual budgeting recommendations and delivers to the Chief Financial Officer an annual operating budget that achieves both Member experience and performance metrics.
• Financial Management: Monitor and track department financial performance across the appropriate time horizons to ensure budgets are met. Analyze and present monthly financial results including variance analyses, monthly forecasts and recommendations for operating adjustments needed to achieve budget. Contributes necessary information regarding revenue, costs, usage, labor and other expenses to produce a P&L for each required event or function with 72 hours.
• Market Intelligence: Lead intelligence gathering to gain a solid understanding of Member and outside function wants and needs, competitor club offerings and pricing.
• Capital Management: Makes recommendations to the General Manager for capital projects needed for the department to meet its operational execution goals.
• Legal Compliance: Ensure all permits, licenses, fees, taxes and/or assessments, and necessary employee certifications comply with federal, state and local requirements.

Tools and Technology

• Current: Ensure available tools and technologies are current and being consistently used.
• Future: Keep current with and recommend new tools and technologies that could improve Member experience and operational execution.

Minimum Education Level

• Bachelor’s degree, preferably in Business or Hospitality Management.

Experience

• Minimum of 5 years Food and Beverage management experience with responsibility for departmental P/L, revenues of almost 2 million and 25+ employees.
• Golf, hospitality and/or service industry experience highly preferred.

General Manager
Salary upper $50k's
Polished Casual Restaurant

Independently-owned
Hands-on management with excellent growth opportunity
From-scratch menu

About the opportunity
Exciting, fast-paced and hands-on environment. Chief responsibilities include motivating and coaching a talented hourly staff to deliver outstanding customer experiences to guests and upholding top-notch standards in food and beverage quality in a high-volume atmosphere. Responsibilities also include other management tasks to ensure profitability and sound operations, such as inventory control and maintaining a clean, safe environment.

Responsibilities

• Controls day-to-day operations by scheduling labor, ordering food and supplies, and developing the restaurant team
• Ensures OSHA, local health and safety codes, and company safety and security policies are met
• Controls profit and loss by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions
• Recruits, interviews, and hires team members; motivates and trains team members; conducts performance appraisals; takes disciplinary action
• Ensures maintenance of equipment, facility, and grounds through the use of a preventative maintenance program
• Ensures food quality and 100% customer satisfaction
• Ensures complete and timely execution of corporate and local marketing programs
• Ensures a safe working and customer experience environment by facilitating safe work behaviors of the team

Qualifications

• Have high volume experience of $3 million or above
• Minimum 3 years experience as a salaried manager
• Must be at least 21 years old
• Must have full flexibility with your schedule

Sous Chef
Salary $50+k
Fine Dining

Growing restaurant group
Well-respected concept

Characteristics

• Professional attitude
• Works well with others
• Can lead, train, develop line cooks
• Attitude that aspires to bring out excellence in every aspect of the job

Qualifications

• 2-3 years prior sous chef experience
• Culinary training
• 50-55 hour work week
• Excel and Word knowledge

Sous Chef
Salary $60k+
Upscale Finer Dining

Financial rewards for creating menu items and specials
Excellent growth opportunity
From-scratch menu
Five-day work week
Health/Dental/Vision benefits
Long and short-term disability and life insurance
Competitive salary, quarterly and annual bonus progam

About the opportunity
A high-volume, from-scratch restaurant focused on great food, great service, and a great place for their employees to work. This is a place where your opinions matter, and you can make a direct impact on the business. The company is financially strong and growing yet small enough to avoid the corporate feel.

Responsibilities and Qualifications

• Oversee Daily operations of this high-volume, from scratch kitchen

• Create specials and menu items – and be rewarded financially for doing so!
• Ensure the highest level of food quality & its execution
• Coach and develop kitchen staff

• Must have 3+ years of Sous Chef experience high-volume, from scratch restaurant
• Must be passionate about food and committed to ongoing learning of food trends / cooking techniques
• Proven track record of leading a team in a high volume, positive kitchen
• No more than 3 jobs in five years, or 3 jobs in 9 years
• High school diploma. Culinary training is a plus!

General Manager
$70k’s
Upscale Casual Restaurant

Great team environment
Well-respected, award-winning concept
High volume
Bonus potential

Benefits

• Responsibilities
• Overall responsibility of running a high-volume, full-service, upscale casual restaurant
• Hire, train, coach and perform corrective action for all employees
• Hold regular staff meetings to keep employees informed of company policies, procedures and changes
• Provide the vision, leadership and strategy to inspire employees to deliver exceptional service and drive financial success
• Schedule employees to meet labor budgets
• Execute successful food and beverage marketing programs, artfully leverage revenue management within margins, driving profit to the bottom line with strong financial controls
• Coordinate with Executive Chef on menus and work with sales to create enticements that capture both in-house guests and local market
• Develop and implement creative strategies to increase revenues and average checks
• Build strong relationships with team members, vendors and guests
• Complete financial analyses and forecasting
• Ensures compliance with health, safety, sanitation and alcohol awareness standards and liquor laws

Qualifications

• Passion for quality and service
• Evidence of loyalty and personal accountability
• Proven ability to train and motivate a team
• High energy with the ability to make decisions quickly
• Proven track record in maintaining strong cost controls and quality standards
• Steady progression in restaurant management , including experience in both FOH and BOH
• Good communication and interpersonal skills
• Able to perform tasks several tasks simultaneously
• Must be able to work flexible days and hours, including weekends and holidays
• Must have command of the English language, written and verbal
• Basic mathematical skills for report/forecast preparation and other calculations
• Basic computer usage skills
• Good hearing and vision with or without corrective lenses
• Able to lift at least 20 pounds
• Involvement in local community a huge plus

General Manager
Salary $50k's
Quick Casual

Good quality of life
Fun team environment
Paid vacation
Health and life insurance

Key Contribution

The General Manager contributes to the success of the restaurant through the direction and control of restaurant operations to ensure a positive guest experience and company profitability. The General Manager’s responsibility is to direct the operation of the restaurant, attain sales and profit objectives, maintain the highest standards of food quality, service, cleanliness, safety and sanitation by directing and supervising managers and team members.

Reporting Relationship
The General Manager reports to the Area Director

Essential Functions

• Ensure a high-quality operation
• Maintain controls
• Manage team members
• Advocate a team environment
• Manage personal development

Ensure a High Quality Operation

• Provide team members, managers, and guests with a positive experience and atmosphere.
• Ensure prompt, friendly service according to restaurant guidelines.
• Ensure the production of high quality food on a consistent basis.
• Direct overall activities and performance of team members on a shift-by-shift basis.
• Drive positive Guest experience through a front door and floor presence and timely delivery of accurate food orders.
• Maintain the proper atmosphere through music and lighting levels for varying business periods.
• Promote an atmosphere of positive Guest relations. Build Guest relationships and respond to Guest complaints or concerns professionally and in a timely manner. Responsible for written communications with Guests.
• Establish a positive relationship with the local authorities and seek their help in managing regulatory and governance related issues.
• Responsible for assisting with the development of sales and marketing strategies and for implementing, advertising, and promoting campaigns. Responsible to support and implement Support Center - corporate initiatives.