Front of House Manager- Mulligan's Pointe

Bobby Jones Links•Georgetown, DE

5d•$48,000•Onsite

About The Position

Established in 2000 and based in Atlanta, Georgia, Bobby Jones Links is a club management and development company serving private, resort, daily fee, and public courses. At the heart of our work is a commitment to serving people and creating exceptional experiences for members, guests, and employees. We live by our core values: Make People Happy, Do What You Say, Strive for Excellence, Be Driven, and Grow Every Day. These principles shape our culture and drive our success. As Bobby Jones said, “The secret of golf is to turn three shots into two.” That same pursuit of excellence defines everything we do. Mulligan's Pointe, located in Georgetown, Delaware and managed by Bobby Jones Links, is a public 18-hole championship golf course that offers affordable unlimited golf memberships, a full-service event venue, and a restaurant with indoor and outdoor seating. The bar and grill is a local favorite, serving great food and beverages. The club also features live music for much of the year. The golf course measures 6,677 yard (par 72) PGA Instruction, Driving Range, Chipping & Putting Green! Mulligan's Pointe is hiring for a Front of House Manager.

Requirements

Strong leadership and people management skills.
Proficiency in Excel, Word, and club point of sales systems.
Familiarity with food handling, safety, and other restaurant guidelines.
Significant experience in the food and beverage industry.

Responsibilities

Operates the food and beverage department within the budgeted payroll and adjusts it as sales increase or decrease.
Periodically evaluates restaurant equipment for repairs and maintenance.
Handles customer complaints, resolving issues in a diplomatic and courteous manner.
Plans the weekly schedule for all the food and beverage department’s employees.
Works closely with the kitchen to ensure expedient ticket times, excellent food quality, and proper plate presentation.
Plans, promotes, and directs all restaurant activities.
Manages the sale, operation, billing and collection of all banquet functions.
Along with the Executive Chef, ensures that the ordering of food and beverage is accurate based on inventory needs and menu items listed.
Develops food and beverage sales and promotions as the business dictates.
Incorporates safe work practices and safe food handling standards.