• Establish and maintain a welcoming, professional relationship with all St Ives members and employees.
• Assist in creating and managing F&B staff schedules.
• Train, mentor, and evaluate all front-of-house F&B staff.
• Receive and appropriately resolve complaints concerning food, beverage, and service.
• Serve as a liaison between the dining room staff and the kitchen staff.
• Maintain open lines of communication with the culinary staff and all food outlets.
• Assure that side work gets accomplished at the beginning and end of each shift.
• Conduct pre-shift meetings for lunch and dinner service.
• Make suggestions on improving service, hours of operation, menus, etc.
• Attend scheduled Banquet Event Order (BEO) staff meetings.
• Have a strong working knowledge of all menus and beverage programs.
• Handle daily Food & Beverage operations in assigned dining outlets of St Ives.
• Be fully conversant with all statutory requirements regarding a Food & Beverage Operation, ensuring that applicatons for all licenses, including special licenses, are completed in a timely manner, and that the conditions affecting the issuance and maintenance of a liquor license are not jeopardized.
• Personally conduct and/or ensure that regular on-the-job training is taking place to the highest professional standards.
• Oversee the implementation of all St Ives policies and procedures for Food & Beverage staff.
• Interact daily with members and guests to assure maximum satisfaction by answering questions, solving problems, overseeing services, and cleanliness.
• Continuously improve members and guest satisfaction and loyalty by ensuring that all situations are dealt with politely, calmly, and with maturity and understanding.
• Carry out requests and instructions given by the Assistant F&B Director in a timely manner.
• Perform all other duties as assigned.

WORK ENVIRONMENT

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, and twist or reach. 
• Push, pull, and/or lift to 50 pounds.
• Continuous repetitive motions.
• Club & Restaurant Operating Hours:  7 a.m. until 11 p.m. Weekends, Holidays, and Weekdays (Closed Mondays)

• Must have honesty, integrity, ethics, and professionalism.Must have at least two years of Food and Beverage FOH experience in an active and high-volume environment. 
• Private club experience preferred.
• Previous Management experience is a plus.
• Must be physically able to perform job duties with good eyesight (with/without correction) and good hearing (with/without correction).
• Must fluently speak and read English using good grammar.
• Bilingual skills are a plus.
• Excellent people management skills.
• Good communication skills.
• Must hold a current Johns Creek Pouring Permit (MUST BE OBTAINED DURING ONBOARDING PROCESS IF NOT ALREADY IN POSSESSION)
• TIPS Alcohol Certification (WILL PROVIDE APPLICATION UPON EMPLOYMENT).
• NorthStar Systems & POS knowledge (or familiarity) is a plus.
• Must have a working knowledge of wine, beer, and spirits, along with their proper service.
• Must have at least two years of Food & Beverage FOH experience in an active and high-volume environment. 
• Private club experience preferred. 
• Previous management experience preferred.
• Strong interpersonal and communication skills, with the ability to engage effectively with staff, members, and guests.
• Must be alert, safety-conscious, and capable of responding calmly and swiftly in emergency situations. 
• Demonstrates professionalism, a strong work ethic, and the ability to work effectively as part of a team.
• Must be adaptable and flexible, with the ability to adjust to changing schedules, shifts, and priorities, including evenings, weekends, holidays, and special events as needed.
• Efficiently complete assigned tasks and consistently perform opening and closing duties as required.
• Demonstrate honesty, integrity, and professionalism, with a strong commitment to delivering exceptional service that exceeds member expectations.