Food & Beverage Fine Dining Manager - Hearth

PROMONTORY CLUB MASTER•Park City, UT

4d•Onsite

About The Position

Elevated above the Distractions Promontory has received universal acclaim as a destination where life’s greatest moments naturally play out thanks to its unrivaled depth and breadth of extraordinary family experiences. This established community – which spans more than 11 square miles – features an investment of more than $400 million in exceptional and award-winning amenities for every season. No other community comes close. The Promontory Club, located just outside of Park City, Utah is seeking a full-time Food and Beverage Fine Dining Manager – Hearth Restaurant to join our team. The duties of a Fine Dining Manager are to deliver service in an upscale atmosphere demonstrating the grace and hospitality indicative of a superior quality restaurant. Getting to know the membership of Promontory and their preferences and making the Hearth Restaurant the Members’ home dining room. The ideal candidate will have experience in management of casual to fine dining outlets. Strong background in wine and beverage is preferred. Additional experience in events is a plus.

Requirements

A broad background from fast food to fine dining.
Basic computer skills and competency in the following Microsoft Office including Word, Excel, and Outlook; and POS software.
Must have and maintain TIPS and ServeSafe certifications.
Must be at least 21 years or older and authorized to work in the United States without sponsorship.

Nice To Haves

Experience in management of casual to fine dining outlets.
Strong background in wine and beverage is preferred.
Additional experience in events is a plus.
College Degree in Hospitality preferred.

Responsibilities

Ensure the highest sanitation standards and cleanliness standards are always maintained.
Conduct daily walk through of outlet to check condition of facility. Notify department head of any areas needing service or repairs.
Training of service staff to present a professional image.
Scheduling of staff for maximum efficiency meeting both service and financial standards.
Expected to work an active shift daily, lending support to all other staff.
Expected to work weekends, nights and holidays unless otherwise excused.
Maintain oversight of F&B product purchasing monitoring usage and margins of profitability.
Consistently strive for the highest quality in delivery and product.
Meet budgeted expectations by month and for the year.
Maintain security of inventories and ensure proper levels are maintained to minimize waste and minimize tying up working capital.
Maintain an in-depth knowledge of financial results including food cost, labor, and miscellaneous serving supplies.
Balance budget requirements with excellent product and service.
Meet with Director of F&B on concerns and future projects.
Contribute to the design of all future Food & Beverage outlet construction.
Final review of all inventories and transfers prior to submission to accounting.
Assist in preparation of annual budgets and monthly/yearly budget analysis with Director of Food & Beverage.
Meet with members as necessary to plan upcoming events.
Billing of functions and distribution to be done in a timely fashion.
Provide input in the planning of annual special events.
May be required to produce cost analysis of events for billing and budgeting purposes.
Work with Culinary staff to prepare a recap of functions to remain on file.
Must attend weekly Food & Beverage and Operations meetings.
Follow all company safety and security policies and procedures; report accidents, injuries and unsafe work practices to management; complete safety training and certifications.
Maintain files of Safety Data Sheets and follow safe work practices.
Other duties as assigned.