Job description
BASIC FUNCTION:
Lead, manage, coordinate and supervise the overall guest services operations of the Fireside Dining Room with particular attention focused on guest satisfaction, revenue generation, bottom line achievement, inventory, expense control, and safety assurance. Demonstrate passion for quality hospitality and memorable guest experiences. Manage Staff through positive mentoring, upbeat attitude and appropriate conversations. Maintain quality service and provide quality products that are in accordance with property standards and guest expectations. Maintain appropriate vendor relationships and processes. Ensure that all health and safety standards of the Resort, State, Federal and Local governments are upheld and met including State Liquor Laws. Uphold the Mission, Vison and Values of the Company.
EDUCATION, TRAINING, & WORK EXPERIENCE
- Must meet minimum age requirements for jurisdiction (21).
- Minimum 2-3 years’ experience as a restaurant supervisor/manager, banquet manager or hotel manager required.
- Must have general knowledge of wine with experience in selling
- Must have an ability to train staff in guest services skills, wine, beverage & bar and inspire them to work as a team.
- Proficient in Microsoft Office and Micros (or similar POS).
- Proficient in English with secondary languages a plus.
- Must have valid driver’s license and good driving record.
- Must have or be able to obtain Washington state food handlers permit and a Washington liquor service permit.
ESSENTIAL FUNCTIONS:
- Develop a “sense of place” with the Dining Room for all including locals, guests staying at the Inn, special occasions, loyalty clubs and special events, etc.
- Manage the dining room through presence and relationship building.
- Assist the Manager with purchasing, maintaining and controlling costs for wine program as well as liquor and beer.
- Train staff on wine and other beverages focusing on pairing and the “How to “of upselling
- Assist the Manager or Bar Supervisor in managing the daily bar operations with a focus on quality, consistency and cost.
- Adjust daily schedule and direct the dining department to meet the daily needs of the operation
- Fill in as server, bartender, banquet server, and host and /or buss as needed.
- Ensure cleanliness in all work areas, guest areas, and front of house.
- Assist with developing a pipeline of talent so that this is known as the “choice place to work.” Train all new hires in their respective positions.
- Work closely with Catering Coordinator and Sales Manager on group/banquet events.
- Creating relationships with wine makers, vet the wineries to create wine maker dinners.
- Be available to cover all shifts, including holidays, and special events
- Perform duties as assigned by the Fireside and/or General Manager. These will include, but are not limited to Special sales promotions, menu changes, daily specials and merchandising.
PAY RATE
$22/HR - $25/HR
BENEFITS
- Medical, dental, vision
- Life insurance
- Flexible spending account
- Employee Assistance Program
- Paid time off including vacation, holiday, sick
- Career Growth Opportunities
- Training and Development
- Retirement 401(k) Plan plus match
- Resort discounts: free golf, discounts for accommodations, dining and marina rentals
Job Type: Full-time
Pay: $22.00 - $25.00 per hour
Shift:
- 8 hour shift
- Day shift
Weekly day range:
- Monday to Friday
- Weekend availability
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