Unique Club/Facility Details

Golf Facilities

• 18 hole course, designed by Fred Finlay (Main 18)
• 10 hole course, designed by Coore & Crenshaw (East 10)

Racquet Facilities

• 18 outdoor lighted Har-Tru courts
• 3 indoor outdoor lighted Hard courts

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

State-of-the-art Fitness Center, Massage and Wellness Center

Dining Facilities

• 1 Casual Dining Room
• 1 Formal Dining Room
• 1 Men's Grill
• 1 Outdoor Dining
• 1 Ballroom
• 2 Meeting Room
• 2 Snack Bar
• 2 Lounge/Bar
• 4 Private Function Room
• Food Truck

Responsible for managing the daily operation of the Farmington Blue Ridge Room restaurant, to include hiring, training, and supervising service team members; service delivery; maintaining a clean, safe, and sanitary restaurant; preparing and managing the budget, developing, and implementing strategies to improve and enhance the dining experience; and developing and implementing employee incentive programs.

Responsibilities:

• Hire, train, and supervise the Blue Ridge Room service team members;
• Lead and mentor staff to cultivate a positive, energetic team culture;
• Work with the Assistant Food & Beverage Director to articulate and implement a department vision that aligns with the Club vision;
• Develop annual department and individual goals and take responsibility for their achievement;
• Participate in the development and management of the annual Blue Ridge Room budget;
• Ensure that Blue Ridge Room beverage service program goals are met, including beverage menu, TIPS training, controls, monthly inventory, requisitions, and adherence to state liquor laws;
• Maintain a strong presence on the floor during service hours;
• Serve as a knowledgeable sommelier when required;
• Manage team schedules and monitor time and attendance policy through Paycom;
• Maintain service standards consistently through staff training and accountability;
• Conduct periodic staff performance reviews;
• Ensure that the Blue Ridge Room restaurant is clean, safe, and sanitary at all times;
• Participate in weekly meetings with Blue Ridge Room Chef de Cuisine
• Lead the development of marketing and promotion plans for the Blue Ridge Room restaurant, to include monthly newsletter and website articles;
• Develop employee incentive programs that promote teamwork, achievement of member service, and financial goals;
• Cross-train in other Food and Beverage departments;
• Serve on the Club’s Safety Committee;

Expectations: 

• Maintain flexibility with work schedule in accordance with business needs 
• Effectively manage restaurant service while maintaining high standards of service and attention to detail 
• Build strong relationships with members, addressing them by name and ensuring their satisfaction 
• Be proficient with the daily administration and execution of restaurant service, and ensure the completion of assigned duties and responsibilities in a timely manner 
• Maintain positive, professional, and effective communication with your peers and other Club staff across all levels of the organization 
• Cultivate an enthusiastic, high-energy environment while modeling professionalism and leadership 
• Encourage teamwork, collaboration, and open communication within the team 
• Provide strong leadership and set high standards for team performance and behavior  
• Foster a positive working relationship with the culinary and pastry teams 

Educational Requirements

• A degree in Hospitality Management or Business is preferred
• Advanced knowledge of beverage and wine service; beverage certifications preferred;