Seasonal Clubhouse Manager

Discovery Land Company•Coeur d'Alene, ID

About The Position

Gozzer Ranch offers the perfect setting for living life to its fullest amid the grandeur and undisturbed beauty of the great Northwest. Whether you choose to spend these moments teaching your son or daughter to bait a hook, pampering yourself with a spa treatment, enjoying an unforgettable round of golf, or sailing in the summer breeze, these are the kinds of moments that create memories that will be cherished for generations to come - http://gozzerranchclub.com Discovery Land Company is a U.S.-based real estate developer and operator of private residential club communities and resorts with a world-renowned portfolio of domestic and international properties. The mission of Discovery Land Company is to create one-of-a-kind environments that provide individuals and families the freedom, security, and resources to learn, grow, and play in some of the most beautiful places in the world. For more information about our company, please visit: http://www.discoverylandco.com. Discovery Land Company is a U.S.-based real estate developer and operator of private residential club communities and resorts with a world-renowned portfolio of domestic and international properties. The mission of Discovery Land Company is to create one-of-a-kind environments that provide individuals and families the freedom, security, and resources to learn, grow, and play in some of the most beautiful places in the world. For more information about our company, please visit: http://www.discoverylandco.com.

Requirements

A degree in Hospitality Management or Culinary Degree.
Five (5) or more years’ experience in a luxury full service environment.
Experience in Food & Beverage Management or similar capacity role with exposure in food and beverage standards in an international setting.
Strong, proven leadership abilities to effectively train others and maintain accountability of staff.
A vision for quality and excellence in restaurant operations.
Knowledgeable of HACCP & local food safety standards.
A great personality with strong leadership, communication and organization skills with the ability to train others.
Exceptional time management skills and be familiar with discerning and demanding international clientele.
Knowledge of various Operations and POS Softwares (JONAS, TEI, etc).
Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members.
Must be able to work flexible work hours/schedule including evenings, weekends, and holidays. Long hours may be required due to business demands.
Ability to work in a team environment.
Ability to stay calm and focused during the busiest of times.
Ability to read, write, speak, and understand English; additional languages preferred.
Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds.

Nice To Haves

Sommelier Certification from an internationally recognized institution, preferred.
Prior experience in a similar capacity with exposure in food and beverage standards in an international setting.
Experience in private dining events.

Responsibilities

Restaurant Operations
Oversee day-to-day operations of the restaurant, including opening and closing procedures.
Works with Culinary and F&B leadership team to continuously analyze menus, prices, and overall product offering to ensure maximum profiablity.
Organize the restaurant and make preparations in an efficient manner to cope with the daily restaurant covers and events.
Optimize seating capacity by constantly monitoring reservation status and professionally allocating tables.
Implement strategies to enhance the overall dining experience and customer satisfaction.
Manage inventory levels, order supplies, and control food and beverage costs to maximize profitability.
Ensures guest profiles are maintained and updated on a daily basis.
Actively manage the restaurant through observance and teamwork, ensuring floor presence and communication with colleagues.
Assist with all member or guest issues/concerns in a professional, courteous, and prompt manner.
Monitor guest feedback and make necessary adjustments to improve service quality.
Responsible for establishing procedures and training to ensure fast, courteous, and efficient service, and adherence to safety and service guidelines.
Ensure all cleaning schedules, temperature records, opening/closing checklists are completed and recorded daily.
Maintain all equipment and be sure it is properly handled and maintained by all F&B staff.
All government, safety, health, and security standards are complied through the department at all times.
Quality Control
Maintain high standards of food quality, presentation, and consistency.
Conduct regular inspections of the restaurant to ensure compliance with food safety and sanitation standards.
Address any issues related to food quality, service, or cleanliness promptly and effectively.
Staff Management
Recruit, train, and supervise restaurant staff, including servers, cooks, and other personnel.
Continuously create and implement new ideas for training & development, department objectives, and goals.
Scheduling of staff to ensure F&B outlets are staffed adequately along with monitoring punctuality and monitoring the department labor budget.
Conducts/attends daily briefings to communicate necessary information and to provide objective and constructive feedback to employees.
Listen to employee concerns and deals with any challenges in a timely manner.
Ensures attendance on behavioral and vocational training programs, and personally conducts key training for employees in the outlet.
Recommends promotions and disciplinary action for subordinates.
Financial Management
Ensures cost effectiveness of resources (material & staff) to achieve optimum profitability.
Prepares annual capital and operational budget for the restaurant.
Monitor inventory levels through regular inventory checks and compare with budget allotment and costs.
Ensures cost effectiveness of resources (material & staff) under his/her control to achieve optimum profitability to comply with and enforce Discovery Land’s rules and policies.
Controls pilferage and breakage to cut down operational cost.
Any and all other duties deemed necessary by a member of management.