Orchard Manager

About the Role

• Work closely with Catering/Banquets/Events Managers on catering and banquet events for members. • Coordinate closely with the culinary team, service staff, and club departments to ensure flawless event execution. • Develop detailed timelines, staffing plans, and logistics for each event. • Maintain accurate menus and supplies/equipment for banquets and catering, including to‑go paper products, linens, plateware, flatware, and glassware. • Oversee day‑to‑day restaurant operations, including opening and closing procedures. • Analyze menus, prices, and product offerings with Culinary and F&B leadership to maximize profitability. • Organize the restaurant efficiently to handle daily covers and events. • Optimize seating capacity by monitoring reservations and allocating tables professionally. • Implement strategies to enhance the overall dining experience and customer satisfaction. • Manage inventory, order supplies, and control food and beverage costs to maximize profitability. • Maintain and update guest profiles daily. • Maintain floor presence and communicate with colleagues to actively manage the restaurant. • Assist members or guests with issues/concerns in a professional, courteous, and prompt manner. • Monitor guest feedback and adjust service quality as needed. • Establish procedures and training for fast, courteous, and efficient service while adhering to safety guidelines. • Complete daily cleaning schedules, temperature records, and opening/closing checklists. • Maintain all equipment and ensure proper handling by F&B staff. • Comply with all government, safety, health, and security standards at all times. • Maintain high standards of food quality, presentation, and consistency. • Conduct regular inspections to ensure compliance with food safety and sanitation standards. • Address food quality, service, or cleanliness issues promptly and effectively. • Recruit, train, and supervise restaurant staff, including servers, cooks, and other personnel. • Create and implement new training, development ideas, department objectives, and goals. • Schedule staff to ensure adequate coverage, monitor punctuality, and manage the labor budget. • Conduct daily briefings to communicate information and provide constructive feedback. • Listen to employee concerns and resolve challenges in a timely manner. • Ensure attendance at training programs and personally conduct key training for employees. • Recommend promotions and disciplinary actions for subordinates. • Ensure cost effectiveness of resources (material and staff) to achieve optimum profitability. • Prepare annual capital and operational budget for the restaurant. • Monitor inventory levels through regular checks and compare with budgeted costs. • Control pilferage and breakage to reduce operational costs. • Maintain a vision for quality and excellence in restaurant operations. • Work flexible hours, including evenings, weekends, and holidays; be prepared for long hours as business demands. • Meet physical demands, including standing, walking, and lifting items up to or exceeding fifty pounds for extended periods.

Key Responsibilities

• ▸event coordination
• ▸inventory management
• ▸cost control
• ▸staff scheduling
• ▸compliance
• ▸guest experience

What You Bring

• Hold a degree in Hospitality Management or Culinary studies. • Possess five or more years’ experience in a luxury full‑service environment. • Have experience in Food & Beverage Management or a similar role with international exposure. • Sommelier certification from an internationally recognized institution (preferred). • Prior experience in a similar capacity with exposure to international food and beverage standards. • Experience in private dining events. • Demonstrate strong leadership abilities to train others and maintain staff accountability. • Be knowledgeable of HACCP and local food safety standards. • Exhibit strong leadership, communication, and organization skills with the ability to train others. • Possess exceptional time‑management skills and familiarity with discerning international clientele. • Know various operations and POS software (JONAS, TEI, etc.). • Display a positive attitude, professional demeanor, and exceptional communication and interpersonal skills. • Stay calm and focused during the busiest periods. • Read, write, speak, and understand English; additional languages are preferred.

Requirements

• ▸hospitality degree
• ▸5+ years
• ▸f&b management
• ▸sommelier
• ▸haccp
• ▸pos software

Benefits

Gozzer Ranch offers the perfect setting for living life to its fullest amid the grandeur and undisturbed beauty of the great Northwest, providing opportunities such as teaching children to bait a hook, enjoying spa treatments, unforgettable rounds of golf, or sailing in the summer breeze, creating cherished memories for generations.

Work Environment

Onsite