Responsibilities 1.

Operational Leadership:

Oversee daily dining room, bar, terrace, patio, host stand, and service station operations to ensure smooth service, balanced pacing, proper setup, cleanliness, and readiness for each shift. 2.

Service Execution:

Lead the floor during service by greeting members and guests, monitoring reservations, table turns, food quality, ticket times, service flow, and overall member satisfaction. 3.

Team Leadership:

Train, coach, support, and hold front-of-house employees accountable for service standards, teamwork, appearance, professionalism, and performance expectations. 4.

Communication:

Coordinate clearly with culinary, bar, event, leadership, and support teams regarding reservations, member notes, menu updates, service priorities, special requests, and operational concerns. 5.

Member Experience:

Build rapport with members and guests, anticipate preferences, address concerns promptly, and ensure follow-through on service recovery or leadership follow-up needs. 6.

Administrative Accountability:

Maintain accurate floor plans, staffing assignments, tip pools, POS entries, checkout documentation, sales reports, operational notes, maintenance requests, and end-of-shift paperwork. 7.

Standards & Compliance:

Uphold Keowee Key standards for steps of service, food safety, alcohol service, workplace safety, uniform compliance, cleanliness, security, and company policies. 8.

Continuous Improvement:

Support recruiting, onboarding, training, scheduling, inventory communication, and process improvements that strengthen service quality, efficiency, and team development. 9.

Additional Duties:

Perform other duties as assigned by Food & Beverage leadership.