Golf Facilities

• 18 hole course, par 72, designed by Tom Fazio

Tennis Facilities

• 2 outdoor Hard courts

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

Private boat marina with access to Lake Coeur d'Alene Red Barn with kids camp, and fitness gym

Dining Facilities

• 3 Formal Dining Room that seats 170
• 0 Lounge/Bar that seats 60
• 2 Casual Dining Room that seats 100

Special Club Features

JOB DUTIES AND TASKS:

In order to provide the highest level of service to the members at Gozzer Ranch, the Dining Room Manager will perform in the following areas:

1. Service
   1. Manage the overall operation of the restaurant and surrounding area.
   2. Oversee floor coverage during all meal services.
   3. Build and maintain positive relationships with the member community, management, employees, and vendors. Resolve problems to the satisfaction of involved parties.
   4. Organize and conduct pre-shift and departmental meetings; communicate pertinent information to the staff, such as menu changes and daily reservations.
   5. Closely monitor members/guests dining experiences.
   6. Complete daily log book with comments and follow up on member concerns.
   7. Seek, receive and resolve comments or complaints concerning food, beverages, and service; communicates all complaints with Clubhouse Manager, MOD, COD, and Executive Chef when necessary.
   8. Brainstorm and implement improvements in dining room service procedures that is concentrated on modern advancements of the food and beverage domain; Institutes all new service requirements and techniques in conjunction with the service managers.
   9. Coordinate with staff in managing a well-stocked, clean and aesthetically refreshing restaurant and surrounding property 
   10. Assures that service personnel are in designated restaurant area to greet and seat and initiate service of members/guests.
   11. Make sure that staff are prepared and staged at their designated stations during service.
   12. Institutes all new service requirements and techniques in conjunction with the service managers.
   13. Works closely with Front of House assistant managers, chef on duty, executive sous chef, and executive chef to ensure high and consistent food presentation and quality.
   14. Assist Clubhouse Manager and Beverage Manager in providing consistent beverage ingredients and preparation throughout the Clubhouse and its outlets. Focus consists of cocktail recipes.
   15. Oversees all floor plans for daily reservations, banquets and club events, and implements a distribution of staff duties.
2. Leadership
   1. Leading and coaching the restaurant team towards achieving exceptional member and guest service as well as employee satisfaction results.
   2. Responsible in employing an effective utilization and productivity of all resources including staff planning, training and development.
   3. Work closely with service managers to apply firm, fair and consistent disciplinary measures to ensure club and departmental policies are followed by all staff members.
   4. Effectively coach and mentor employees; proactively support employee involvement and development; Counsel employees on performance standards; Provide feedback to Clubhouse Manager for performance reviews.
   5. Inspecting all service staff to ensure they are following the company uniform policy; ensure employees are in clean and proper uniforms at all times
   6. Assist with responsibility for all nonfood F&B storage area organization and cleanliness.
   7. Nurture a positive working environment.
3. Administration
   1. Preparing, posting and distributing weekly work schedules for dining room staff, distributing every Monday for a week in advance 
   2. Maintain rapport with all departments and attend relevant meetings.
   3. Oversee lunch and dinner daily reports and cover counts; update pertinent messages along with cover counts to season spread sheet.
   4. Supervise the completion of daily report emails and ensure we summarize concerns that will be distributed to director team. Coach concerns to management and staff on a daily basis.
   5. Manage the Jonas POS system; updating descriptions, modifications, specials and pricing on a daily basis.
   6. Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves such as ordering/receiving of beverage products. Develop and implement cost saving and profit enhancing measures.
   7. Responsible for maintaining a clean and safe working environment, with continual emphasis on promoting employee health and safety. Assists in training colleagues in proper Safety techniques.
   8. Conduct monthly silver, glass, and china inventories and recommend replenishment.

It is inevitable that other duties will arise from time to time.  This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job.  While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or require that other or different tasks be performed when necessary.

Educational Requirements

Preferred:

Bachelor’s degree in hospitality management, business or related field preferred or equivalent knowledge and work experience.

Salary Range