Pool & In‑Room Dining Experience Lead

The Dunlin, Auberge Collection; Johns Island (SC); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Free Parking

Free Team Member Cafeteria

Holiday Pay

Team Member Stay Program

50% off F&B + Spa

Job summary

The Dunlin, Auberge Collection, on Johns Island near Kiawah River, seeks a dynamic leader to oversee and influence the service and culture of our dining operations, ensuring an excellent guest experience through direction, implementation, and maintaining service standards.

You will plan and execute pool and in-room dining, provide ongoing training and coaching, monitor guest satisfaction trends, and implement marketing and up-selling strategies to maximize revenue while upholding the Auberge

Qualifications

• Two years’ experience in managing food and beverage operations.
• Proven experience in driving a profitable operation and managing F&B teams.
• Experience executing events in a variety of settings with a keen eye for detail.
• Aptitude for financial management, financial reports and analysis.
• Demonstrated track record of strong attention to detail and effective communication skills.

Responsibilities

• Plan and execute all aspects of pool and in-room dining service and oversee day-to-day operations.
• Ensure high standards are maintained by providing the team with ongoing training, coaching and guidance.
• Monitor and assess quality, service and guest satisfaction trends and make adjustments accordingly.
• Initiate and implement marketing strategies and up-selling techniques to promote satisfaction and maximize overall revenue.
• Maintain and champion the Auberge Resorts Collection culture.

Skills

F&B operations management

Financial management

Team leadership

Job description

The Dunlin, Auberge Collection, on Johns Island near Kiawah River, seeks a dynamic leader to oversee and influence the service and culture of our dining operations, ensuring an excellent guest experience through direction, implementation, and maintaining service standards.

You will plan and execute pool and in-room dining, provide ongoing training and coaching, monitor guest satisfaction trends, and implement marketing and up-selling strategies to maximize revenue while upholding the Auberge