BASIC FUNCTION:
Lead, manage, coordinate and supervise the overall guest services operations of the Fireside Dining Room with particular attention focused on guest satisfaction, revenue generation, bottom line achievement, adherence to industry standards, inventory and expense control and safety assurance. Demonstrate passion for quality hospitality experiences and memorable guest experiences. Model the behavior of professional hospitality through positive mentoring, upbeat attitude and appropriate conversations. Establish and deliver quality service and provide quality products that are in accordance with property standards and guest expectations. Establish appropriate vendor relationships and processes. Ensure that all health and safety standards of the Resort, State, Federal and Local governments are upheld and met including State Liquor Laws. Uphold the Mission, Vison and Values of the Company.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

• Must have High School Diploma or GED equivalent and meet minimum age requirements for jurisdiction (21). Strong preference/expectation of college degree with emphasis in business, hotel management, culinary expertise and leadership emphasis.
• Minimum 2-3 years’ experience as a restaurant manager, banquet manager or hotel manager required.
• Must have deep and broad knowledge of wine including inventory management, purchasing, pricing and delivery systems.
• Must have an ability to train staff in guest services skills, wine, beverage & bar management and inspire them to work as a team.
• Proficient in Microsoft Office and Micros (or similar POS). Strong computer skills required.
• Proficient in English with secondary languages a plus.
• Must have valid driver’s license and good driving record.
• Must have or be able to obtain Washington state food handlers permit and a Washington liquor service permit.

ESSENTIAL FUNCTIONS:

• Develop a “sense of place” with the Dining Room for all including locals, guests staying at the Inn, special occasions, loyalty clubs and special events, etc.
• Manage the dining room through presence and relationship building.
• Purchase, maintains and controls costs for wine program as well as assist with liquor and beer.
• Organize the wine cellar with special focus on wine with inventory control and appreciation for established wine program. Focus on storage, spoilage and organization.
• Train staff on wine and other beverages focus on pairing and the “How to “of upselling
• Plan, schedule and direct the dining department to meet the daily needs of the operation including staffing and equipment.
• Responsible for tableside wine sales and service.
• Manage daily bar operations with a focus on quality, consistency and cost.
• Fill in as server, bartender, banquet server, and host and /or buss as needed.
• Ensure cleanliness in all work areas, guest areas, and front of house.
• Develop a plan to exceed revenue while achieving anticipated beverage costs.
• Develop a pipeline of talent so that this is known as the “choice place to work.” Train all new hires in their respective positions. Process paperwork in a complete and timely manner.
• Develop training plans and conduct regular and ongoing training to insure all employees are fully competent in product knowledge, service techniques, upselling, policies and procedures.
• Work closely with Marketing Manager to generate “buzz” of events and promotions.
• Work closely with Catering Coordinator and Sales Manager on group/banquet events.
• Improve Micros reporting and use tools fully.
• Creating relationships with wine makers, vet the wineries to create wine maker dinners.
• Be available to cover all shifts, including holidays, and special events
• Perform duties as assigned by the General Manager. These will include, but are not limited to Special sales promotions, menu changes, daily specials and merchandising.

ENVIRONMENT:
Work is performed indoors and outdoors on various surfaces. Must be able to work with others and work independently as well.

ACCOUNTABILITY:
Responsible for ensuring guest experience is positive and enjoyable with an emphasis on developing and maintaining repeat business. Work areas must be clean & organized at all times. Inventory must be accurate and expenses, including labor, controlled. Must demonstrate leadership and teamwork.

PAY
$65,478.40 - $68,000 plus business-based incentive

BENEFITS

• Medical, dental, vision
• Life insurance
• Flexible spending account
• Employee Assistance Program
• Paid time off including vacation, holiday, sick
• Career Growth Opportunities
• Training and Development
• Retirement 401(k) Plan plus match
• Resort discounts: free golf, discounts for accommodations, dining and marina rentals

Job Type: Full-time

Pay: $65,478.40 - $68,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee assistance program
• Employee discount
• Flexible spending account
• Health insurance
• Life insurance
• Paid time off
• Referral program
• Vision insurance

Schedule:

• Day shift
• Evening shift
• Holidays

Work Location: One location

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