• Provide direction to Servers, Busser/Runner/Expediters, and Bartenders.
• Supervise, schedule, and train dining room staff. 
• Oversee food service and beverage preparation.
• Coordinate timely service delivery of food and beverage in a la carte, banquet, and catering environments in a consistent manner.
• Conduct pre-staff lineup briefing before each service event.
• Research and recommend employee uniform specifications and assure proper compliance with uniform requirements.
• Design and create menus, table tents, seating charts, buffet cards, and marketing materials of dining events.
• Supervise and complete opening and closing of the Club and ensure that all related paperwork is completed.
• Maintaining quality and consistent service that adheres to established standards
• Hiring and training of servers and support staff
• Inspiring and educational daily shift meetings

Skills: Team Leadership, Staff Training, Event Coordination, Scheduling, Menu Design, Customer Service Excellence, Pre-Service Briefings, Operational Management

• Hire, train, supervise, and motivate team members
• Assure a high standard of appearance, hospitality, and professional service
• Impeccable organization skills, as well as cleanliness and sanitation standards
• Schedule staff at appropriate levels for volume, and manage according to financial performance expectations as prescribed by the annual operating budget
• Lead shift meetings, provide oversight during dining periods, direct flow of service, and prepare end of shift reports
• Ensure compliance with all health, safety, & alcohol control standards.
• Engage/interact regularly with member and guests in dining venues
• Responsible for protecting the club culture through training of staff and enforcement of rules and policies.
• Work closely with the clubhouse manager and executive chef to ensure maximum efficiency of transition between front of house and culinary staff.
• Daily dining room operations and guest satisfaction
• Impeccable cleanliness and maintenance of the dining room

Skills: Staff Recruitment, Customer Service Excellence, Organization and Sanitation, Staff Scheduling, Shift Leadership, Compliance Management, Guest Engagement, Collaborative Operations

• Oversees the operation of the dining room, lounge, deck and patio
• Interview, hire and train new employees
• Manage and coach staff 
• Develop consistent employee electronic schedules
• Create and maintain standard operating procedures
• Train Staff on all aspects of POS System (Jonas)
• Improve overall service and efficiency
• Adhere to all budgetary guidelines, controlling cost, labor and payroll
• Handle any member complaints promptly and professionally ensuring the same issue does not happen again
• Ensure adherence to all health codes. 
• Periodically checking compliance (state and local)

Skills: Operations Management, Staff Recruitment, Staff Coaching, Scheduling, SOP Creation, POS System Training, Budget Control, Customer Complaint Resolution

• Conduct frequent checks throughout the shift assisting the team and resolving problems
• Serve as a liaison between front and back of house maintaining good relationships between the two teams.
• Maintain adequate ticket times for member experience
• Ensure proper shift preparation including menus, specials, silverware and glassware, etc.
• Troubleshoot any equipment/ systems
• Ensure a well-maintained facility
• Oversee all opening, closing and side duties
• Directs pre-meal meetings with dining staff
• Relays pertinent information to staff (house count, menu changes, specials, requests, etc.)
• Make suggestions about improvements in dining room service and procedures
• Maintain dining room reservation system

Skills: Team Support, Front and Back of House Liaison, Ticket Time Management, Shift Preparation, Equipment Troubleshooting, Facility Maintenance, Opening and Closing Oversight, Staff Communication

• Develop and continually update and refine policy and procedure manuals for service staff.
• May serve as the club’s opening or closing manager or manager on duty.
• Maintain up-to-date credentials, certifications and licenses as applicable
• Commit to continuous professional development, keeping up with current industry trends, and technologies, attending conferences, seminars and workshops
• Ensure dining rooms are properly set 15 minutes before service.
• Follow proper sanitation guidelines and procedures for dining room and service areas.
• Conducts Pre-Meal meetings with Wait Staff
• Develop and manage a high-performing team of hosts, servers, and bussers
• Ensure a positive customer dining experience
• Develop and oversee effective processes within the dining room
• Develop and maintain the OPH Way

Skills: Policy Development, Managerial Leadership, Credential Maintenance, Professional Development, Dining Room Setup, Sanitation Compliance, Pre-Meal Meetings, Team Management

• Strong interpersonal and conflict resolution skills
• Experience as a Floor or Dining Room Manager, Lead Captain, Reservationist, Event Manager in a fine dining location. Michelin Star experience
• Experience in reservations, events and admin would be advantageous..
• Ability to maintain high standards for work areas and appearance.
• Ability to maintain a positive attitude.
• Ability to work a flexible schedule.
• Ability to comply with any dress code requirements.
• Excellent verbal and written communication
• Ability to foster the education of FOH staff
• Understanding of Microsoft Office operations (Word, Excel, etc.)
• Food, wine, and spirits knowledge

Qualifications: BA in Hospitality Management with 3 years of Experience

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. 
• Ability to write routine reports and correspondence. 
• Ability to speak effectively before groups of customers or employees of an organization.
• Ability to apply good judgment in understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.
• Ability to maintain a high energy level and is a self-motivator
• Experience in a commercial kitchen operation offering table service preferred
• Organization skills with the ability to multi-task in a fast-paced, team-oriented environment
• Able to read, write, and communicate effectively with residents, families, guests, and other associates in English
• Proven track record of successfully managing team members and the guest experience
• Excellent communication skills required

Qualifications: BS in Business Administration with 5 years of Experience

• Polished-casual, upscale, or fine-dining experience (preferred)
• Enjoys hands-on leadership in a scratch-kitchen restaurant
• Strong financial and computer skills
• Experience working with and an understanding of pandas and developing and managing budgets.
• Have a passion for exceptional dining experiences combined with substantial food and service knowledge.
• Possess exceptional communication skills and an ability to anticipate guest and employee needs.
• Maintain a professional and polished appearance and demeanor in high-volume situations.
• Ability to navigate and utilize Microsoft Office Suite programs including Word, Excel, PowerPoint, and Outlook, and point-of-sale systems.
• Proficiency in Toast POS
• Ability to multitask, problem-solving, and delegation
• Ability to work with a variety of staff and residents with differing values, attitudes, capabilities, and dispositions

Qualifications: BA in Culinary Arts with 4 years of Experience

• Extensive knowledge of food, wine and beverages
• Excellent tableside manner and customer service skills
• Knowledge of dining room standard operating procedures.
• Skills in providing excellent customer service.
• Skills in operating Microsoft Word, Excel, and Outlook.
• Ability to professionally and effectively communicate in both verbal and written forms.
• Ability to solve problems.
• Ability to think critically.
• Ability to balance multiple tasks.
• Ability to manage a team.
• Demonstrates good judgment, problem-solving and decision-making skills
• Experience working with seniors

Qualifications: BA in Restaurant Management with 3 years of Experience

• Knowledge of scheduling and training staff
• Excellent computer skills in Word, Excel and online systems
• Comprehensive onboarding program
• Experience with Microsoft Word and Excel 
• Able to obtain/hold any local, state and/or county-required food handling/sanitation licenses and/or certificates.
• Able to pass a criminal background check and drug test.
• Experience and/or training in safe food handling techniques and food service principles required.
• Experience in a restaurant setting and knowledge of plate presentation and front-of-house service preferred.
• Basic computer skills are desired for email and report development.
• Ability to provide and supervise food service to the elderly which meets or exceeds FVE hospitality and service standards.
• Ability to work effectively as an individual player of the dining services team as well as part of the facility-wide team.

Qualifications: BS in Food Service Management with 4 years of Experience