Premium Manager-Clubs (National Parks)

Compass Group•Washington, DC

3d•$67,000 - $72,000

About The Position

The Premium Manager - Clubs leads operations across select club locations within a unionized venue, ensuring exceptional guest experience through best-in-class service while maintaining strong labor relations, operational discipline, and financial accountability. This role partners closely with culinary, supply chain, operations, and union leadership to deliver seamless events that align with Levy's hospitality standards, service culture, and contractual obligations.

Requirements

2 years of fine dining restaurant or premium club leadership experience is required.
1 year of experience managing premium club or food and beverage operations, including overall beverage and front-of-house operations.
Strong knowledge of large-scale premium food and beverage service operations.
Excellent communication skills with the ability to align clients, staff, and internal partners.
Strong organizational skills with the ability to manage multiple priorities.

Nice To Haves

Experience in sports, entertainment, convention, or large-venue hospitality settings.
Comprehensive food and wine knowledge.
Operations management experience with purchasing knowledge.
Excellent communication and computer skills, including knowledge of Microsoft Office products.
ServSafe Alcohol and Food Manager Certified.

Responsibilities

Lead daily premium location operations in a unionized venue, ensuring seamless execution of service, experience, and premium operations functions.
Partner with culinary, supply chain, and operations teams to deliver consistent, high-quality experiences.
Operate in full alignment with collective bargaining agreements and labor standards.
Collaborate with union representatives to foster a respectful, inclusive, and productive workplace.
Translate client needs into clear, actionable direction for internal teams.
Secure menus and service details in advance to support flawless execution.
Lead, coach, and develop supervisors and frontline leaders.
Hold teams accountable to professional service standards and hospitality expectations.
Execute menus, programs, and promotions in alignment with Levy standards.
Maintain strong knowledge of food, beverage, and service offerings.
Oversee equipment, inventory, safety, and sanitation compliance.