Job Description:

East Coast Golf Management, Inc. (ECG), is now hiring a full-time Front of the House Manager at our Sea Trail Golf Resort managed location in Sunset Beach, NC!

As a company, we pride ourselves in building our employees' skills in the workplace and promoting from within. When we see talent, we recognize it and we build it. As an ESOP (Employee Stock Ownership Plan) company our employees are invested in the company, meaning that when you succeed, you're working towards both the company's future and your own.

We offer membership to our travel club as a benefit to every employee after their first few months. This includes:

• Access to deeply discounted stays at our hotels and resorts




• Access to discounted stays at partner resorts and hotels




• Discounts on other travel-related expenses like airfare, car rental and more.

Employees of ECG also enjoy the benefits of:

• Complimentary employee meal during your shift (certain restrictions may apply).




• 20% discount on F&B excluding alcohol, tobacco, and food specials.




• Cost +10% off all Golf Shop merchandise excluding sale items.




• Complimentary Golf

• Booking window after 2pm the day before requested tee time




• Must be approved by the Head Golf Professional




• Up to three complimentary guests

Full time employees can also look forward to a more comprehensive benefit plan including medical, dental, vision, company paid life insurance, 401(k), and more!

POSITION SUMMARY

Assist management in administering and managing the Food and Beverage operation, maintaining established costs and quality standards, assisting in menu development and scheduling food and beverage team members. Responsible for all front of the house staff including servers, bar tenders and bar manager. This includes hiring, training, overseeing staff, and ensuring a high-quality member and customer experience.

ESSENTIAL FUNCTIONS

Plan, organize, staff, direct and control the front of the house food and Beverage operation. Develop maximum profit through cost and labor control; maintain the highest standard of services to the guests, including maintenance and cleanliness of the facilities; and maintain the highest standards of quality and service in the Food & Beverage Department.

Direct and coordinate the front of the house Food and beverage operations. Carry out all policies and prepare reports established by the General Manager; conduct employee performance evaluations as prescribed and ensure that all employees are trained for their positions to maximize service, production and efficiency; control staffing, maximize profits, control costs and ensure the security of the operation. Clearly describe, assign, and delegate responsibility and authority for the operation under his/her supervision; conduct appropriate meetings and coordinate with the other department heads to ensure that proper communication leads to guest satisfaction and maximum profit and productivity.

Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department.

Aggressively recruits and staffs department using company hiring standards.

Plan and administer a training and development program within the department which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development. Conducts and/or schedules training classes relating to safety, proper procedures and service guidelines.

Direct and coordinate the Food and beverage operations in conjunction with the management company to meet the daily needs of the location including, but not limited to, staffing, forecasting, controlling, and supervision.

Along with the management company, helps achieve budged revenues, controls costs (e.g., labor, food, maintenance), and maximizes profitability related to the Food & Beverage Operation.

Direct and coordinate with the management company to ensure that proper cleaning procedures are established to maximize production, regulate supplies and to ensure the cleanliness of the facility.

Direct and coordinate the Food & Beverage operation of the resort to ensure maximum profits, at the highest standard of food production, equipment use and control, restaurant and beverage service, and food and beverage purchasing

Direct and coordinate with the engineering team to ensure the department is maintained and that all mechanical equipment is in good working order; ensure the implementation of a preventative maintenance conservation program.

Conducts regular F&B meetings, providing objective and constructive feedback to employees. Takes time to listen to employee concerns and deals with challenges in a timely manner.

Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction.

Ensuring promptness, freshness, and quality of dishes.

Purchasing of food and supplies from vendors approved by the company and monitoring of inventory.

Designing new recipes, planning menus, and selecting plate presentation along with the Chef.

Obtain feedback on food and service quality and handling customer problems and/or complaints.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the General manager based upon the requirements of the resort:

• Monitor restaurant activities and troubleshoot problems.

• Ensure that guest satisfaction is consistently obtained and maintained

• Operate Microsoft program in computer.

• Perform any general cleaning tasks using standard established cleaning products to adhere to health standards.

• Participate in the development of short and long term financial and operational goods of the resort.

• Maintain compliance of all local, state and federal laws and regulations

• Additional duties as necessary and assigned.

POSITION QUALIFICATIONS/REQUIREMENTS

Education/Credentials
Four (4) year degree or equivalent of education and work experience

Experience

• Three (3) years of previous Food & Beverage management experience is required.




• Industry Certifications are a plus.




• Advanced knowledge of food profession principles and practices.

• Proficient knowledge of back of house (BOH) systems, ordering, and inventory.




• Staying current on restaurant industry trends.




• Serve Safe Certification

ECG’s Core Competencies

Accountability: Ability to accept responsibility and account for his/her actions.
Adaptability: Ability to adapt to change in the workplace.
Customer-Oriented: Ability to take care of the customers’ needs while following company procedures.
Enthusiastic: Ability to bring energy to the performance of a task.
Ethical: Ability to demonstrate conduct conforming to a set of values and accepted standards.
Honesty/Integrity: Ability to be truthful and be seen as credible in the workplace.
Interpersonal: Ability to get along well with a variety of personalities and individuals.
Responsible: Ability to be held accountable or answerable for one’s conduct.
Safety Awareness: Ability to identify and correct conditions that affect employee safety.

Tolerance: Ability to work successfully with a variety of people without making judgments.

Knowledge & Skills
Active listening: Ability to actively attend to, convey, and understand the comments and questions of others.
Autonomy: Ability to work independently with minimal supervision.
Oral Communication: Ability to communicate effectively with others using the spoken word.
Energy: Ability to work at a sustained pace and produce quality work.
Friendliness: Ability to exhibit a cheerful demeanor toward others.
Judgment: The ability to formulate a sound decision using the available information.
Organization: Possessing the trait of being organized or following a systematic method of performing a task.

Problem-Solving: Ability to find a solution for or to deal proactively with work-related problems.
Reliability: The trait of being dependable and trustworthy.

Other Requirements

Must possess a valid driver’s license

PHYSICAL REQUIREMENTS

N (Not Applicable)	Activity is not applicable to this occupation.
O (Occasionally)	Occupation requires this activity up to 33% of the time (0 - 2.5+ hrs/day)
F (Frequently)	Occupation requires this activity from 33% - 66% of the time (2.5 - 5.5+ hrs/day)
C (Constantly)	Occupation requires this activity more than 66% of the time (5.5+ hrs/day)

Physical Demands	Lift/Carry
Stand F Walk F Sit O Handling / Fingering F Reach Outward F Reach Above Shoulder F Climb N Crawl N Squat or Kneel O Bend F	10 lbs. or less F 11-20 lbs. C 21-50 lbs. O 51-100 lbs O Over 100 lbs N
Push/Pull
12 lbs or less O 13-25 lbs O 26-40 lbs O 41-100 lbs O

WORK ENVIRONMENT
The Front of the House Manager works at restaurants, bars, clubs, hotels, and other food service establishments. During busy hours, they are under pressure to ensure customers receive quick and efficient service.

Apply Now