DIRECTOR OF RESTAURANTS

Job Description: Director of Restaurants

The Director of Restaurants oversees ala carte dining operations.

They are responsible for the supervision, coaching and development of

Approximately 50 Service Staff Including but not limited to:

• Maitre D’s
• Servers
• Server Assistants
• Cocktail Servers
• Expeditors
• To Go Clerks
• Reservationists
• Poolside Service Staff
• Club Café & Tennis Café Service Staff
• Halfway House Service Team
• Red Room Service Team

The club offers 6 Distinct Dining Experiences:

• Red Room Lounge
• Wayside Dining Room & Patio
• Woodway Dining Room
• 1908 Dining Room & Patio
• The Grill (Formal Dining Room)
• Club Café (Seasonal Poolside Dining)

The D.O.R. is responsible for ensuring comfortable and outstanding service to HCC’s Members and their guests. This includes making sure the team is being consistently trained in the art of service. This includes Steps of Service in casual and formal settings, proper Wine Service and Knowledge, and familiarity of Spirits and best food pairings.

The D.O.R. works with an F&B Team, to include the Assistant General Manager, Director of F & B, Executive and Sous Chefs, Beverage Operations Manager, Director of Catering and Assistant Managers. They are consistently working to develop Member Engagement. This comes in the form of Regular Dining Programing, Member Events, Beverage Features, Holiday Features & Club Features. They are then responsible for the marketing to the membership, for these initiatives.

The D.O.R. will need to maintain an Annual Club Calendar as it relates to projected Food and Beverage traffic in the club. This will be influenced by seasonality, member events, local and national events, weather and other influences that will affect traffic in various outlets in different ways. A successful candidate should be familiar with financial reporting, including but not limited to Revenue and Labor Forecasting. They will need to be able to schedule staff weekly and keep track of payroll.

Qualifications for a successful candidate include but are not limited to:

• Being and Energetic, Tech Savy, Detail Oriented, Self-Motivated Professional
• Must be highly experienced and knowledgeable in proper food and beverage service techniques.
• Must be prepared to implement recurrent training programs for all service staff.
• Must be knowledgeable and passionate about Wine in order to support the Club’s large Wine Operations
• Ability to Lead and Enlist cooperation from a diverse work group.
• Must have a strong Work Ethic
• Must be able to communicate respectfully with Members and staff alike.
• Creativity and forward-thinking management style is desired.
• ·Must have a Strong Professional Presence

Educational Qualifications:

• Previous Quality Experience in Club Management and or Hotel & Restaurant Management
• A four-year degree in (Preferably in Hospitality Management)
• Level I Sommelier or above is a plus.
• Familiarity with Jonas, Excel, Word, Power Point, Canva, Paylocity all a plus

This position is currently available. A successful candidate needs to be ready to start ASAP.

Compensation Benefits Include:

• Competitive Salary based on Qualifications and Experience
• Annual Performance Bonus
• 401K
• Education Allowance for continued development in Club Management
• Paid Time Off Accrual Program
• Comprehensive Health, Vision & Dental Insurances
• Annual FSA account