Lead, Hospitality Operations

Under the direction of the Hospitality Operations Manager, the Hospitality Operations Lead will oversee the operation of our premiere hospitality venues. This oversight includes food and beverage, guest services, and outside services. The Lead, Hospitality Operations is responsible for assuring the absolute highest level of service in all areas, while maintaining the utmost level of integrity and strictest confidentiality of all Club business.Essential Functions of the JobEffectively manages front of house operations.Assists with the recruitment, interviewing, selection, training, scheduling, and supervision of Tournament employees.Provides the highest quality service and products to our members and patrons.Promotes a workplace culture that fosters a positive and inclusive environment, encourages collaboration and innovation, values employees' well-being and emphasizes a strong sense of service and excellence.Directly supervises all tournament leadership, ensuring they possess knowledge of our processes, products, and standards and perform in accordance with all Club expectations.Assures the appearance, standards, cleanliness, temperature, and proper set-up of all areas.Oversees the set-up, breakdown, ordering, and inventory management of Map & Flag and Berckmans Place.Assists with the planning, research, and analysis of hospitality objectives, long-range planning, continuous improvement opportunities, and development.Assists with developing, forecasting, and implementing financial objectives.Responsible for compliance with responsible alcohol service and local health department policies.Interfaces with the members and patrons, always assuring maximum satisfaction.Participates in on-going facility inspections, ensuring that cleanliness, safety, and other standards are met.Leverages advanced IT skills to efficiently manage common software applications, perform accurate data entry, create and maintain data portals, and operate industry-specific software.Demonstrates in-depth knowledge of all menus, service offerings, and patron policies and procedures.Accountable for the daily scheduling and determination of staff allocation.Develops efficiencies and makes improvements to current processes and service standards.Assists with the New Hire Orientation and developing new training processes.Trains others on ownership areas by clearly demonstrating responsibilities, procedures and best practices on task accomplishment.Ensures effective running of processes, programs, and projectsPerforms all other duties as required.Physical demands are outlined immediately below.Physical DemandsAcceptable level of hearing and vision to perform job dutiesOccasionally required to walk and work with hands and arms, lift up to 50 pounds and/or drive a golf cart.Occasionally required to sit and use their hands and fingers to operate a computerConstantly required to walk, talk, hear, and see.Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functionsOther Duties and ResponsibilitiesPerforms all other duties deemed by management to be an integral part of the job.Qualifications:Skills/Knowledge/Attributes:A consummate professional with a tremendous eye for detail.An overriding sense and appreciation for quality.An extremely strong work ethic.Effective written and verbal communication skills.Effective time management skills with the ability to prioritize multiple tasks.Ability to select, motivate, and develop a service-driven team of professionals.Working knowledge of Microsoft Office programs.Relative Experience/Education:2-4 years’ hospitality management experience in a prestigious hotel, club, restaurant, or resort.Bachelor’s degree in hospitality management or related field preferred.Related professional certification is preferred.Required License(s):Possess a valid driver’s license and/or successfully completes the Club’s internal motor vehicle training program.Projected Work Schedule:Must be available for a varying work schedule to include days, evenings, weekends, holidays, and overtime as required. #J-18808-Ljbffr