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A minimum of 4 years of progressive responsibility in food and beverage industry required.
A minimum of 2 years of personnel management, preferably in a club/golf/hospitality/service industry required.
Ability to work independently and proactively in a fast-paced environment.
Ability to communicate with customers and staff clearly and fluently.
Communicates with service and kitchen staff regarding reservations and/or special events.
Opens and closes dining room(s), bar, and/or other outlets on a regular basis. Responsible for ensuring is secure upon departure and that all lights, equipment, doors, etc. are turned off or locked.
Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events and by training staff on “up-selling”.
Maintains guests satisfaction by handing inquiries, concerns or comments and providing solutions; acquiring feedback from guests and co-workers in order to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business.
Maintain consistency of service by being aware of and prepared for all course events, large parties and reservations that may affect food and beverage service operations.
Ensures a pleasant dining experience in all outlets by collaborating with Executive Chef in the creation of menus and menu pricing as requested.
Good working environment
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