The Club at Ibis
  • F&B
  • West Palm Beach, FL, USA
  • Salary

Great compensation package, free employee meals, professional growth opportunities, employee perks and discounts, awesome work environment


Our Purpose: We each have a job title, but that is our function not our Purpose. Our Purpose is much bigger. It is not bound by an organizational chart or department lines. Our Purpose acts as our communal north star, guiding us collectively towards a common goal, Whatever it Takes to Deliver The Ibis Experience.

 

Our Values: Our story of success begins with an internal cultural of lateral service and acceptance. We have many voices, many faces, and many backgrounds, which are united by a shared vision. Our different perspectives and unique talents are balanced by our common Purpose, our Core Values (the Core4), and a bold commitment to service excellence.

Integrity              

Belonging           

Innovation          

Shared Vision

 

Summary

Manages all areas of The Bistro front-of-house operations; including staff supervision and development, overseeing day to day restaurant operations, and implementing creative solutions to assure Member and guest satisfaction. Promotes The Ibis Philosophy, while driving revenue, controlling expenses and payroll, and upholding Ibis service standards.

 

Essential Duties and Responsibilities

  • Responsible for the Bistro's financial success and meeting required budgetary guidelines.
  • Provides hands-on direction to all restaurant front-of-house employees.
  • Responsible for ensuring that payroll responsibilities are completed accurately, timely, and in accordance with Company policies and procedures.
  • Maintains an accurate and up to date staffing guide. Prepares employee schedules and ensures that the restaurant is appropriately staffed for all shifts.
  • Responsible for efficient inventory and ordering of supplies.
  • Investigates complaints concerning food quality or service.
  • Responsible for interviewing, hiring, supervising, and training all Bistro front-of-house employees. Participates in disciplinary and termination processes, as necessary.
  • Oversees new hire training and conducts ongoing employee training, incorporating The Ibis Philosophy.
  • Provides ongoing and timely employee feedback, communicates performance expectations and standards, and conducts performance reviews.
  • Facilitates positive communication and lateral service partnership with Bistro Chef and culinary team.

 

Other Functions

  • Exhibits a commitment to quality and genuine enthusiasm for enhancing The Ibis Experience for Members and guests.
  • Understands that the role is more than a job title and demonstrates the Ibis Common Purpose, "Whatever it Takes to Deliver The Ibis Experience."
  • Is fiscally responsible; consistently focusing on increasing sales, controlling expenses, and maximizing efficiencies.
  • Assures that nightly closing reports are completed accurately and timely.
  • Upholds all ServSafe guidelines and enforces sanitary practices for food handling, general cleanliness, and maintenance of the restaurant.
  • Maintains professional restaurant image, including cleanliness, proper uniforms, and appearance standards.
  • Mentors staff and promotes professional development.
  • Conducts daily pre-shift meetings and regular Bistro management meetings.
  • Encourages Member feedback through use of Humm Systems, Member surveys, and other service measurement tools.
  • Records Member preferences, dietary needs, and allergies in Jonas and OpenTable.
  • Ensures that proper security procedures are in place to protect employees, Members, guests, and Company assets.
  • Ensures a safe working and Member environment to reduce the risk of injury and accidents. Completes accident reports promptly.
  • Uses constructive conflict resolution skills to address Member and guest concerns; informs the Director of F&B and/or Director of Operations accordingly.
  • Attends Club Ops meetings, F&B management meetings, BEO meetings, and other assigned meetings and training sessions.
  • Creates a positive working environment, encourages lateral service, and actively promotes The Ibis Philosophy.
  • Acts as an Ibis Ambassador inside and outside of the Company.
  • Ensures compliance of operating guidelines related to all state and federal laws, rules and regulations relating to the Alcohol, Cigarette, and Tobacco Division, food safety and sanitation.
  • Operates within all Club guidelines, policies, standards, and constraints. Assists with implementation of Club mandatory standards of operations.
  • This position guide does not state or imply that the above are the only duties and responsibilities assigned to this position. Employees holding this position will be required to perform any other job related duties as requested by the Director of F&B and Director of Operations.

 

Supervisory Responsibility

Manages three restaurant supervisors, who oversee Bistro front-of-house employees. Is responsible for the overall direction, coordination, and evaluation of these employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

 

Competencies

To perform the job successfully, an individual should demonstrate the following competencies.

  • Problem Solving - Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Works well in group problem solving situations; Uses reason even when dealing with emotional topics.
  • Customer Service - Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance; Meets commitments.
  • Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
  • Safety and Security - Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.
  • Teamwork - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed.

 

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

Education and/or Experience

Bachelor's degree in hotel/restaurant management is preferred; or equivalent combination of education and experience. Knowledge of restaurant operations and state liquor laws as applied to food and beverage service. Private Club, resort and/or hospitality experience preferred.

 

Language Skills

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of organization.

                                               

Mathematical Skills

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.  Ability to apply concepts of basic algebra and geometry.

 

Reasoning Ability

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

 

Certificates, Licenses, Registrations

  • Valid driver's license
  • ServSafe

 

Other Qualifications

  • Must be about to demonstrate mastery in front-of-house line staff tasks, including bartending, serving, food running, barback duties, and host/hostessing
  • Proficient in use of MS Office, Jonas point-of-sale, and OpenTable.
  • Demonstrates Common Purpose and Core4 values.
  • Exhibits 20 Service Principles in daily work performance.
  • Demonstrates self-discipline, initiative, leadership ability, and outgoing demeanor.
  • Pleasant, polite manner and a professional appearance.
  • Ability to motivate employees to work as a team to ensure that food and service meet Company standards.
  • Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
  • Must possess good communication skills for dealing with diverse staff.

 

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel and talk or hear. The employee is frequently required to walk; reach with hands and arms and taste or smell. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 10 pounds and occasionally lift and/or move up to 25 pounds.

 

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is frequently exposed to wet and/or humid conditions.  The noise level in the work environment is usually moderate.





The Club at Ibis
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