Front of House Operations Manages the front-of-house operations and systems for all food and beverage outlets. Investigates and resolves complaints regarding food and beverage quality, service, and accommodations. Organizes and directs worker training programs, resolves personnel problems, assists in hiring new staff, schedules staff, and evaluates employee performance. Manages the sequence of service in outlets, ensuring standards are always upheld. Capable of performing the essential duties of all front-of-house positions if necessary. Inventory, Cost Control, and Budgeting Assists in the completion of all month-end inventories. Conducts monthly liquor, beer, and wine inventory and ensures cost controls. Assists with budget development and cost analysis. Controls waste in all areas, including labor, food, beverage, alcohol, and other controllable expenses. Beverage Program Possesses proficient knowledge of liquor, beer, and wine quality, drink preparation, and stays updated on new and revised beverage recipes. Assists with monthly beverage inventory, and cost control of all beverage items. Responsible for waste management of all beverages in GTL & Iris. Event and Service Coordination Oversees member events taking place in GTL. Occasionally helps with the physical setup of banquets, dining rooms, social functions, events, and tournaments. Conducts and attends regularly scheduled staff meetings and training seminars. Holds pre-shift meetings to discuss food, specials, service, and members on property. Sanitation and Compliance Enforces proper cleaning standards for all equipment and service areas to adhere to company and state sanitation and safety procedures. Assists in monitoring compliance with health, fire, and OLCC regulations regarding food and beverage preparation, service, and building maintenance. Leadership and Communication Properly follows through with initiatives set forth by the Director of Outlets. Keeps immediate supervisor promptly informed of significant problems or unusual matters and takes corrective action where necessary. Maintains a favorable working relationship with company employees and purveyors to promote a cooperative and harmonious working environment. Creates a warm and welcoming atmosphere for guests and employees. Standards and Expectations Upholds the standards and expectations of food quality and production. Maintains a clean and neat work environment. Demonstrates the flexibility to take on new tasks as assigned by the Director of Operations. Maintains a professional standard, including appearance, interaction with members, associates, and guests. Avoids discussing work-related issues with members and resort guests. Regular and reliable attendance. Availability to work weekends and holidays as needed to meet business needs. Support Food & Beverage teams by providing assistance in various areas as needed to ensure smooth operations. QUALIFICATIONS Required: Minimum 3-5 years of experience managing multiple outlets, with a preference for elevated service dining. Ability to work a flexible schedule, including weekends, holidays, and evenings. Strong skills in POS systems, cash handling, and credit card transactions. Ability to lift up to 50 lbs. and calmly resolve guest complaints. Knowledge of menu items and the ability to verbally communicate them clearly. Ability to effectively manage alcohol and tobacco sales compliance. High School diploma required, with a two-year degree preferred. Wine knowledge courses preferred Strong presentation and communication skills. Ability to handle basic mathematical calculations. SUPERVISORY RESPONSIBILITIES Manage the front of house staff, ensuring high service standards and performance. CERTIFICATES, LICENSES, REGISTRATIONS Must maintain a current Food Handlers Card and OLCC Servers Permit.