Marigold by Jean-Georges Food and Beverage Supervisor

Keswick Hall and Club•Charlottesville, VA

About The Position

History and spectacular landscapes come together, at the foot of the Blue Ridge Mountains. Celebrated landmarks, including Thomas Jefferson's Monticello and the University of Virginia, are clustered here among swathes of the East Coast's most beautiful scenery. The region is also home to over 25 wineries, breweries and cideries. This is the setting for Keswick Hall, an impressive 80-room luxury boutique hotel nestled on 600 acres which recently re-opened in 2021 after renovations. Home to the prestigious Keswick Golf Club, Marigold Restaurant, by Jean-Georges, a new luxury spa and sports and aquatics center. The Marigold by Jean-Georges Assistant F&B Manager is responsible for assisting in all aspects of the restaurant including but not limited to, managing, planning, organizing and directing the work of employees.

Requirements

Experience in fine dining or luxury hospitality preferred.
Strong knowledge of food, beverage, and wine service.
Excellent communication and leadership skills.
Strong attention to detail and commitment to service excellence.
Ability to remain calm and professional in a fast-paced environment.
Flexible availability including evenings, weekends, and holidays.
Minimum of a high school diploma (or equivalent) and 2-4 years of experience managing volume restaurants.
However, a combination of experience and/or education will be taken into consideration.
TIPS Certification
Certified in CPR, First Aid AED
Must be able to go up and down staircase as well as stoop and bend.
Must be able to lift up to 25 pounds.
Ability to stand and walk for extended periods.
Professional business attire required.

Responsibilities

Support daily front-of-house operations to ensure seamless service and exceptional guest experiences.
Supervise and guide service team members during service periods.
Uphold and enforce fine dining service standards and brand expectations
Assist with staff training, onboarding, and ongoing coaching.
Monitor guest satisfaction and proactively address guest concerns.
Collaborate with culinary and management teams to ensure smooth coordination of service.
Maintain strong knowledge of menu offerings, wine selections, and restaurant promotions.
Assist with opening and closing duties, including shift preparation and service readiness.
Ensure cleanliness, organization, and compliance with health and safety standards.
Support leadership with scheduling, inventory awareness, and operational efficiency.
Perform other duties as assigned.