• Job Description

  Req#: CLUBH007966

  Directly responsible for the Club’s Dining, Catering, Events, Housekeeping and Maintenance Departments. Provides Members and Guests a personal and memorable experience. Creates, directs and implements Member events, Catering programs and diverse dining experiences. Responsible for F&B operational strategies, budget preparation, P&L statements, financial forecasting, and team member development. Interacts with the Members and Guest during daily service with the goal of developing long term Member relationships. Creates a culture of excellence and unity with the team.

  Minimum Requirements:

  • High school diploma or GED required
  • A four-year college degree in Hospitality is preferred
  • Three years of dining room supervisory experience in private club preferred
  • Maintains a high level of member contact throughout service hours
  • Knowledge of and ability to perform required role during emergency situations

  Tasks/Responsibilities:

  • Develops annual F&B, Housekeeping and Maintenance budget; monitors and modifies operation plans to ensure financial and operational goals are met.
  • Provides monthly revenue and expense forecasts.
  • Recruits, hires, and assists with the onboarding of new team members. Trains, provides professional development, evaluates, supervises, schedules, and terminates team members. Manages the department’s long range staffing needs. Helps plan and approve the organizational chart, staffing and scheduling plans.
  • Lead and develop F&B Managers; consistently hold the team accountable for delivering the highest standards. Celebrate and recognize great performance.
  • Ensures all legal requirements are consistently followed, including wage/ hour and federal, state, or local laws for food safety and the sale/consumption of alcoholic beverages.
  • Ensures Team Members receive the appropriate safety instructions and training; establishes and implements all safety policies and procedures including OSHA regulations.
  • Assures that all applicable Club Policies and Procedures are followed.
  • Establishes, updates, and maintains written standards and procedures for Departments.
  • Assures that all standard operating procedures for revenue and cost controls are in place and consistently followed.
  • Establishes quality and quantity standards for F&B Service, Housekeeping and Maintenance
  • Implement and monitor sanitation, cleaning, and side duty schedules.
  • Monitors employee records to minimize overtime and keep labor costs within budget.
  • Confirms team member time, attendance, hours worked, and service charge distribution. Approves bi-weekly department payroll prior to submitting to the Payroll Office.
  • Maintains F&B, Housekeeping, and Maintenance personnel records.
  • Conduct weekly meetings with managers to review operations, BEO’s, performance opportunities, special events, promotions, marketing, scheduling, sales and expenses per operating budget and any other pertinent items that need to be addressed.
  • Develop Beverage program (Wine, Spirits, beer) and operations plans for all bars.
  • In coordination with the F&B Management team, develops a monthly social calendar and creative programing to stimulate member activities and events.
  • Ensure timely correspondence with the Events/Catering Manager for all catering events including inquiry, follow-up, contracts, billings, and thank-you letters.
  • Direct and maintain the weekly, monthly, and annual Events and Banquet Calendar.
  • Coordinate the design, procurement, and display of decorations for a holidays and Club functions.
  • Coordinates entertainment for Member Events and Restaurants.
  • Design floor plans and dining room set-up according to BEO’s and Reservations. Directs set up Team.
  • Assists with external and internal marketing activities for the Club.
  • Research new products and evaluates their cost and profit benefits.
  • Works with the Executive Chef in approving new menu items, pricing, and menu designs for all outlets, special events and banquet events.
  • Monitors F&B purchasing and receiving procedures to ensure proper quantity, quality, and price.
  • Establishes and maintains professional business relations with vendors.
  • Ensures that an accurate member dining reservation system is in place.
  • Consults daily with the F&B and Culinary Teams to provide the highest level of member satisfaction by creating personalized and memorable experiences.
  • Directs pre-Dining/Banquet meetings with F&B Team.
  • Monitors employee dress codes according to policies and procedures.
  • Monitors appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
  • Greets members and guests while overseeing service on a routine basis.
  • Addresses member and guest complaints. Advises the General Manager about appropriate corrective actions taken.
  • Approves all product invoices before submitting to the Accounting Department.
  • Monitors or manages physical inventory verification and provides updated information to the Accounting Department.
  • Responsible for the proper accounting and reconciliation for the point-of-sale including daily closeout of the system, guest check analysis, ticket controls.
  • Maintains records of special events, house counts, food covers and daily business volumes.
  • Recommends operating hours for all food and beverage outlets.
  • Ensures all legal requirements are consistently followed, including wage/ hour and federal, state, or local laws for food safety and the sale/consumption of alcoholic beverages.
  • Ensures Team Members receive the appropriate safety instructions and training; establishes and implements all safety policies and procedures including OSHA regulations.
  • Assures that all applicable Club Policies and Procedures are followed.
  • Establishes, updates, and maintains written standards and procedures for Departments.
  • Assures that all standard operating procedures for revenue and cost controls are in place and consistently followed.
  • Establishes quality and quantity standards for F&B Service, Housekeeping and Maintenance
  • Implement and monitor sanitation, cleaning, and side duty schedules.
  • Monitors employee records to minimize overtime and keep labor costs within budget.
  • Confirms team member time, attendance, hours worked, and service charge distribution. Approves bi-weekly department payroll prior to submitting to the Payroll Office.
  • Maintains F&B, Housekeeping, and Maintenance personnel records.
  • Conduct weekly meetings with managers to review operations, BEO’s, performance opportunities, special events, promotions, marketing, scheduling, sales and expenses per operating budget and any other pertinent items that need to be addressed.
  • Develop Beverage program (Wine, Spirits, beer) and operations plans for all bars.
  • In coordination with the F&B Management team, develops a monthly social calendar and creative programing to stimulate member activities and events.
  • Ensure timely correspondence with the Events/Catering Manager for all catering events including inquiry, follow-up, contracts, billings, and thank-you letters.
  • Direct and maintain the weekly, monthly, and annual Events and Banquet Calendar.
  • Coordinate the design, procurement, and display of decorations for a holidays and Club functions.
  • Coordinates entertainment for Member Events and Restaurants.
  • Design floor plans and dining room set-up according to BEO’s and Reservations. Directs set up Team.
  • Assists with external and internal marketing activities for the Club.
  • Research new products and evaluates their cost and profit benefits.
  • Works with the Executive Chef in approving new menu items, pricing, and menu designs for all outlets, special events and banquet events.
  • Monitors F&B purchasing and receiving procedures to ensure proper quantity, quality, and price.
  • Establishes and maintains professional business relations with vendors.
  • Ensures that an accurate member dining reservation system is in place.
  • Consults daily with the F&B and Culinary Teams to provide the highest level of member satisfaction by creating personalized and memorable experiences.
  • Directs pre-Dining/Banquet meetings with F&B Team.
  • Monitors employee dress codes according to policies and procedures.
  • Monitors appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
  • Greets members and guests while overseeing service on a routine basis.
  • Addresses member and guest complaints. Advises the General Manager about appropriate corrective actions taken.
  • Approves all product invoices before submitting to the Accounting Department.
  • Monitors or manages physical inventory verification and provides updated information to the Accounting Department.
  • Responsible for the proper accounting and reconciliation for the point-of-sale including daily closeout of the system, guest check analysis, ticket controls.
  • Maintains records of special events, house counts, food covers and daily business volumes.
  • Recommends operating hours for all food and beverage outlets.

  Physical Requirements:

  • Ability to kneel, crouch, squat, climb, stand, sit, balance, reach, bend, push, pull and walk for prolonged periods.
  • If applicable, must have the ability to work for extended time periods in an outdoor environment, including sun, heat, cold, wind, rain, and higher than normal noise levels.
  • Ability to perform repetitive tasks with accuracy.
  • Ability to lift, carry, pull, and push up to 50 lbs. intermittently throughout a shift.
  • Ability to read, write and communicate effectively in English, both written and verbal
  • May be exposed to mechanical, electrical, chemical and fume hazards.
  • Maintain compliance with Company Resort Professional Image Policy

  Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

  The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)

• About the company

  Guests at the Sea Island Resort enjoy Forbes Five-Star accommodations, world-class dining, spa, and fitness facilities, three championship golf courses &

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