Pool & In‑Room Dining Lead — Elevate Guest Experience

The Dunlin; 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

Kiawah River Hospitality Group LLC on Johns Island, SC seeks a dynamic Food & Beverage leader to oversee pool and in-room dining, directing service standards and motivating team members to deliver an exceptional guest experience.

Responsibilities include staff training, coaching, and maintaining quality; monitoring guest satisfaction trends; implementing marketing and upselling initiatives to maximize revenue; and preserving the Auberge Collection culture across operations.

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 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 revenue.
• Maintain and champion the Auberge Resorts Collection culture.

Skills

F&B ops mgmt

Profitability & P&L

Event planning

Financial analysis

Attention to detail

Communication

Job description

Kiawah River Hospitality Group LLC on Johns Island, SC seeks a dynamic Food & Beverage leader to oversee pool and in-room dining, directing service standards and motivating team members to deliver an exceptional guest experience.

Responsibilities include staff training, coaching, and maintaining quality; monitoring guest satisfaction trends; implementing marketing and upselling initiatives to maximize revenue; and preserving the Auberge Collection culture across operations.