Dining Room Supervisor at St Ives Country Club

Johns Creek, Georgia, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Jul, 26

Salary

28.0

Posted On

18 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Staff training, Staff development, Inventory management, Customer service, Conflict resolution, Leadership, POS systems, Hospitality management, Scheduling, Food and beverage operations, Communication skills, Team management, Event coordination, Safety compliance

Industry

Hospitality

Description

JOB TITLE: Dining Room Supervisor DEPARTMENT: Food and Beverage REPORTS TO: Food and Beverage Assistant Director FLSA: Non-Exempt JOB SUMMARY: A St Ives Dining Room Supervisor oversees all aspects of St Ives Country Club’s restaurants, assuring the highest quality of standards. A Dining Room Supervisor is expected to be a leader of the F&B team while on the restaurant floor, with a strong visible presence and a primary focus on training and development of staff. A Dining Room Supervisor will assist in designing and executing not only a premium service program, but excellent social events and experiences. A Dining Room Supervisor will be spending much of their time interacting with St Ives members and guests around the property, making recommendations while building professional and personal connections. This is a management position within St Ives Country Club that is one of the key faces of Food and Beverage Leadership both to members and employees at St Ives. Essential Responsibilities: Serves as manager-on-duty 45-50 hours a week from Tuesday-Sunday. Helping with disputes and reconciliation. Ordering beverage products and monitoring inventory levels. Maintaining cleanliness and assuring that all side work gets accomplished at the beginning and end of each shift. Rotating shift opening/closing duties for club opening and evening closing, including completion of day/evening reports as required. Help to code invoices as they come in and keeping track of china, glassware, and silverware inventory levels. Establishing and maintain a welcoming and positive relationship with all St Ives members and employees. Assisting with F&B staff scheduling. Training and evaluating all F&B staff. Receiving and resolving complaints concerning food and beverage service. Serving as a liaison between the dining room staff and the kitchen staff. Conducting Pre-shift meetings for lunch and dinner service Making suggestions on improving service, hours of operations, menus, etc. Attending scheduled BEO staff meetings. Working knowledge of all menus and beverage programs. Assisting in hiring and retaining all F&B staff. Daily Food & Beverage operations in all club member dining outlets. Overseeing all implementation of St Ives policies and procedures for Food & Beverage Staff. Interacting daily with members and guests to assure maximum satisfaction by answering questions, solving problems, overseeing services and cleanliness. 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 or lift to 50 pounds. Continuous repetitive motions. REQUIRED QUALIFICAITONS: Johns Creek Pouring Permit. TIPS Alcohol Certification – will provide application upon employment. Good communication and people skills are required. Committed to providing a high level of service, to exceed the expectations of our members. Thoroughly understands specific state and local laws and statutes regarding pool safety and inspections. Private club experience preferred. Must be observant, safety conscious and able to react calmly and quickly to an emergency. Professional, displaying strong work ethics and working effectively as part of a team. Proficiency in hospitality POS platforms; Northstar Knowledge is a plus. Ability to fulfill assigned tasks quickly and efficiently. Holidays and Weekends Schedule required.

Responsibilities

The Dining Room Supervisor oversees daily restaurant operations, manages staff training and development, and ensures high-quality service standards for club members. They act as the manager-on-duty, handling inventory, scheduling, and resolving guest complaints to maintain a positive dining experience.