This club uses CMAA's General Manager/Chief Operating Officer Concept.
Special Club Features
Hermitage Country Club is a traditional, family oriented private club. Our focus is to consistently provide exceptional service to all Hermitage members and their guests. Our objective is to ensure continuous improvement in providing excellent well-maintained facilities featuring: quality golf, tennis, athletic activities, superb dining venues and a variety of family programs and social events; All for the benefit and camaraderie of our members in a home away from home atmosphere.
Club is open
6
days per week,
12
months per year.
Supervises:
Dining room manager, Banquet manager, Assistant F/B Manager, Pool manager
Essential functions:
Because of the fluctuating demands it may be necessary that each Employee perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the need arises, just as other team members are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.
· Responsible for training, development and supervision of the food and beverage staff team members.
· Assist in day-to-day floor supervision including payroll control, hiring/termination, performance evaluations, training workshops, orientation/onboarding, and employee discipline.
· Responsible for strict enforcement and upgrading of Standards of Operation for A la carte and Banquets.
· Explore innovative avenues for increasing Food & Beverage Gross and Net dollars to plan on a per month/period basis by concentrating strongly on increasing covers and check averages as they apply to: A la carte and Banquets.
· Inspection of the service staff and ensure that they understand all daily events, specials and featured items.
· Explore innovative avenues for increasing Food & Beverage Gross and Net dollars to plan on a per month/period basis by concentrating strongly on increasing covers and check averages as they apply to: A la carte and Banquets.
· Supervise the Food & Beverage service staff team by directing the flow of service in the various dining venues of the club.
· Attend and lead all daily line-up meetings, weekly staff meetings, weekly F&B BEO and service meetings, and attend all House Committee meetings.
· Inspection of the service staff and ensure that they understand all daily events, specials and featured items. A la carte, banquet and bars)
· Evaluate and meet with the service staff 1 on 1 on a monthly basis (informal reviews and mentorship).
· Approve all schedule changes and ensure that the club is properly staffed on a daily basis.
· Inspect the dining room so its appearance level is according to Club Standards and is ready
· Inspect banquet and events prior to start for member/guest usage.
Educational Requirements
Hospitality degree preferred but not necessary. 2-5 years in club setting preferred
