The Assistant Director of Food and Beverage is responsible for ensuring a high level of execution for all daily front of house operations of their assigned property. This includes all restaurant outlets, wine and beverage outlets, IRD outlets and any catering outlets. This position works with the General Manager, the Group Sales team and Reservations teams to ensure planning of events on their property for best possible outcomes. This position also ensures all dining and reservation policies are adhered to. This position recommends changes in concept to the VP of Food and Beverage and/or General Manager of their property.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
Must comply with all company policies and procedures.
To perform the essential functions of this position regular and consistent attendance is required.
Must be able to work well with other Team Members, Managers and interact with our guests.
EDUCATION and/or EXPERIENCE
About High Hampton
High Hampton, listed on the National Register of Historic Places, has inspired residents and guests to connect with nature and each other for 96 years. Amenities at this 3,600-foot elevation, 1,400-acre property include a myriad of seasonal events, a scenic mountain golf course being redesigned by Tom Fazio, five tennis courts, 15-miles of hiking trails, a 35-acre private lake for swimming, boating, fishing, and other water-related activities and top-notch high country cuisine. The historic Inn is undergoing an exciting transformation elevating service, comfort and amenities for a grand re-opening in 2021.
The family and team behind Blackberry are bringing their passion for hospitality to Cashiers with a full renovation of High Hampton’s beloved Inn, cottages and restaurants, as well as a revitalized approach to managing the inn’s accommodations and restaurants. High Hampton’s new leadership team is committed to investing in the future the destination’s rich heritage deserves.
High Hampton is an Equal Opportunity Employer.
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