SUMMARY
Ensures exceptional service to all members and resort guests by supervising the day-to-day Food & Beverage front-of-the-house Signature Dining outlets - Iris & Blue Bar, Coyote Lounge, and Ghost Tree Lounge. Performs additional essential duties effectively and efficiently.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Service and Operations Management:

Enforce and monitor established standards for service personnel. Hold pre-shift meetings regarding food, specials, service, VIPs on property, and in-house overnight accommodations. Monitor daily operations and systems of business. Perform server and/or bartender tasks such as taking orders, serving, and clearing tables whenever necessary; this is expected during off-seasons. Help in physical set-up, execution, and break-down of banquets, social functions, events, and tournaments. Maintain a clean and neat work environment. Able to effectively handle multiple tasks.

Inventory and Compliance:

Monitor use of and assist with ordering service supplies as necessary. Assist the F&B Manager in monitoring compliance with health, fire, and OLCC regulations regarding food and beverage preparation and service. Adhere to and enforce all company sanitation and safety procedures. Monitor employee and patron activities to ensure liquor regulations are obeyed.

Guest and Employee Relations:

Investigate and resolve complaints regarding F&B quality and/or service. Maintain a professional standard at Juniper Preserve, including appearance and interaction with members, associates, and guests. Avoid discussing work-related issues with members and resort guests. Maintain positive attitude and flexibility to take on new and different tasks as assigned. Foster a cooperative and harmonious working climate to maximize employee morale and productivity. Keep the F&B Manager informed of all personnel problems or unusual matters of significance and take corrective action when necessary.

Safety and Standards:

Uphold the standards and expectations of food quality and production. Incorporate safe work practices in job performance. Regular and reliable attendance is expected.

QUALIFICATIONS

Required Skills and Abilities:

Ability to work a flexible schedule, including weekends, holidays, and evenings. Must be dressed neatly and well-groomed in company-approved uniform at all times. Ability to operate a P.O.S. system, make change, and process credit card transactions accurately. Capable of calmly responding to angry guests and notifying a manager. Able to verbalize menu items clearly to guests and respond to requests. Must write or memorize orders efficiently. Able to balance end-of-shift financial transactions.

Physical Requirements:

Ability to deliver plates, clear tables, and lift up to 50 lbs. Hear well amidst loud background noise.

Additional Requirements:

Must pass server validation. Must card all guests appearing under age 30 for alcohol purchases and under age 25 for tobacco purchases.

Education and Experience:

High School graduate; some college training preferred. Completion of wine knowledge courses and 2-3 years of management experience and/or hands-on training in a restaurant, golf club house, or hotel/restaurant management.

Mathematical Skills:

Ability to add, subtract, multiply, and divide in all units of measure using whole numbers, common fractions, and decimals.

Communication Skills:

Effectively present information and respond to questions from members, guests,
management, and employees