Summary:

Responsible for the efficient and professional operation of the restaurant. Manages the front of the house staff. Responsible for the overall satisfaction of members and guests dining experience attained through hands on supervision, continuous training and development of staff, quality control, and achieving goals of profitability through budgeted labor, supplies, and other cost goals.

Highly visible and present role where building positive rapport with members and staff is essential to the success of the restaurant.

Essential Duties and Responsibilities include, but are not limited to the following:

• Effectively communicates with all front and back of house staff, members, their guests, and management, in the interest of keeping all parties updated of all pertinent information.
• Ensures the execution, timelines and standards of all departmental SOP, and continuously strives to develop efficiencies within the department.
• Ensures that the venue is properly set up and ready for an efficient shift, conducts daily line ups with staff and ensures all daily specials have been appropriately entered into the POS system.
• Handles member and guest questions and comments, resolves issues as they arise.
• Oversees all front of house staff including service captains and dining room supervisors and ensures all departmental guidelines are followed. Coordinates the timely execution of tasks as assigned to each employee.
• Monitors staff shifts and break periods, ensures staff arrives on time, wearing the proper uniform and groomed to Club standards.
• Motivates staff by reinforcing the concept of team work in leading by example.
• Develops effective working relationships with staff and encourages continued growth through training and development to ensure higher performance standards.
• Conducts coaching sessions and disciplinary actions as necessary, follows the established guidelines and provides appropriate documentation to the Human Resources Department in a timely manner.
• Ensures processing of daily reports and information logs. Upholds proper closing of the dining venue procedures by performing a walk through at the end of the shift. Communicates with the assigned shift leaders to confirm all tasks have been completed to standard.
• Attends weekly meetings, delivers pertinent information to the staff and ensures such information is clearly understood.
• Maintains a proper line of communication with the culinary team.
• Keeps the F&B Director up-to-date of all relevant information and situations arising during the shift.
• Follows up on all communications with members, reservations team and culinary team to ensure a smooth shift.
• In response to a complaint received by a member or guest, may have to sample (defined as tasting a small portion) food or beverage which may contain alcohol, to ensure product quality.
• Work schedule will vary and will be assigned based on business volume and department needs. Occasionally, management will be asked to work six days a week dependent on business volume and staffing levels. Nights, weekends, and holidays are part of the required work schedule. Completing the work week in accordance to the departmental expectations is an essential requirement for this position.
• Communicates with members, co-workers, management and the general public in a courteous and professional manner.

• Conforms with and abides by all regulations, policies, work procedures and instructions.
• Exhibits and maintains a professional demeanor to reflect a positive image of The Polo Club.
• Performs other duties as assigned by Director of Food & Beverage.

Knowledge, Skills and Abilities:

• Must have excellent customer service skills.
• Must have strong leadership, people management, and conflict resolution skills.
• Ability to analyze, interpret data and prepare reports.

• Ability to communicate well in English verbally and in writing.
• Ability to understand and carry out verbal and written instructions in English.
• Ability to interact professionally and maintain effective working relationships with management, co-workers and members.
• Must be able to multi-task and work in a fast-paced environment.
• Previous club experience preferred.

Supervisory Responsibilities:

Is responsible for the overall direction, coordination and evaluation of supervisors, captains, and staff in the assigned venue within the Food & Beverage department. Carries out supervisory responsibilities in accordance with the organization policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; conducting performance appraisals; rewarding and disciplining employees; addressing complaints and resolving issues.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

High school diploma or general education degree (GED); plus five years related experience and/or training; or equivalent combination of education and experience in front-of-the house operations.

Language Skills:

Ability to communicate well in English. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, members, and the general public.

Mathematical Skills:

Ability to calculate figures and amounts such as discounts, interest, commissions, and percentages.

Reasoning Ability:

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Computer Skills:

To perform this job successfully, an individual should have knowledge of Microsoft Office Suite, Internet, Outlook and point-of-sale (POS) system.

Certificates, Licenses, Registrations:

Serve Safe Food Handler certificate.

Alcohol Awareness certificate.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The employee must regularly lift and/or move 10 to 25 pounds. Specific vision abilities required by this job include close vision, color vision, distance vision, peripheral vision, depth perception and ability to adjust focus. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; talk or hear and taste or smell. The employee is frequently required to reach with hands and arms; climb or balance and stoop, kneel, crouch, or crawl. The employee is occasionally required to sit.

Work Environment: