RRE Portfolio Careers

Located just 45 minutes from Manhattan, The Seawane Club is a scenic, 120+ acre property offering the ultimate member experience in the beautiful community of Hewlett Harbor on the South Shore of Long Island. Founded in 1927, Seawane’s goal is excellence in service to our members and guests. The Club is built on the pillars of family, friends, functions, fitness, food, fun and “fore.” That is why our members call it their, “home away from home.” Featuring 6,800-yard, Devereux Emmet designed links style championship golf course and an expansive practice area, the club also showcases a state-of-the-art, indoor golf simulator and entertainment room. Not just home to an outstanding golf program, The Seawane Club provides a broad array of racquets sports and an Olympic sized pool. Along with our sports, our member amenities include salon services, fitness center, and a full-service restaurant and bar. Our beautiful events’ space and facilities are available for bookings by members and non-members. We are proud to host numerous charitable organizations here at The Seawane Club throughout the year. Summary:

Responsible for managing all dining room service in the manner most pleasing to members and their guests. Assures a high standard of appearance, hospitality and service in personnel and cleanliness of dining rooms. Supervises and trains dining room staff, manages budgetary restraints, develops/implements programs to increase sales.

Essential Duties and Responsibilities include the following:

• Directs the hiring, training, performance coaching, and disciplining department employees within all approved Club policies and compliance with all governmental agencies.
• Administers budget, plans expenses, handles employee issues and ensures compliance with governmental regulations and Club policies.
• Oversees all dining areas ensuring smooth operations, quality food products and exemplary service in conjunction with coordination of kitchen operations with the Executive Chef.
• Implements and executes training programs for all service staff.
• Develops and implements an ongoing marketing program to increase dining room, lounge, banquet, and general membership participation.
• Develops and maintains ongoing relationships and dialogue with members through name recognition, personal communication and follow through to ensure maximum member satisfaction.
• Addresses and resolves member complaints and suggestions.
• Maintains a positive and effective working relationship with the Executive Chef.
• Cooperates with the General Manager, Clubhouse Manager, Executive Chef, Beverage Manager, Event and Dining Coordinator and Outside Operations Supervision for special events, parties and catered activities and ensures that all events meet
• Monitors the budget and directs the taking of corrective action as necessary to ensure the budget goals are Monitors internal cost controls.
• Ensures that all bars are stocked, staffed, and operating efficiently to the standards of the Club.
• Ensures all dining rooms and bars are always kept clean and contacts maintenance or housekeeping on issues that need attention.
• Participates in ongoing facility inspections throughout the Club to ensure that cleanliness, safety, and other standards are consistently attained.
• Monitors payroll and Adjusts staffing accordingly.
• Maintains records of personnel performance and conducts performance appraisals as per Club policy.
• Functions as an administrative link between departments.
• Works with a purchasing agent to ensure that liquor and supply inventory is maintained and controlled.
• Will be required to select, purchase and taste (taste is defined as sampling a small portion of an item) alcoholic beverages when meeting with alcoholic beverage purveyors prior to purchasing new products or suitable products for maintaining an appropriate alcoholic beverage list.
• May be required to sample (a small portion of an item) alcoholic beverages at functions such as wine tastings or wine dinner functions.
• Maintains and updates point-of-sale information.
• Ensures that the General Manager has all information required to efficiently run the operation and is always informed to address the members professionally and with the correct information.
• Provides recognition and personal attention to members to show that management cares about their health well-being and handling all their needs.
• Communicates with members, co-workers, management, and the general public courteously and professionally.
• Conforms with and abides by all regulations, policies, work procedures and instructions.
• Performs other duties as assigned by the General Manager.

Knowledge, Skills, and Abilities:

• Possesses extensive knowledge of back of the house and front of the house operations and security, housekeeping, facilities, and common area maintenance.
• Ability to think and act clearly under stress while maintaining a professional manner.
• Ability to direct, counsel and motivate staff.
• Must be able to understand and adhere to budgets.
• Must have excellent communication skills.
• Ability to analyze, interpret data and prepare reports.
• Previous club experience is preferred.
• Ability to interact professionally and maintain effective working relationships with superiors, co-workers, and members.
• Must be able to multi-task and work in a fast-paced environment.

Supervisory Responsibilities:

Manages subordinate supervisors who supervise line employees in the Food & Beverage department. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities following 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.

Qualifications:

To perform this job successfully, an individual must perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skill and ability required.

Education and/or Experience:

Bachelor’s degree (B.A.) (Hospitality Management preferred) or two to a four-year degree from an Accredited School plus a minimum of four to six years of Food & Beverage management experience in a high-volume facility or any equivalent combination of related education and experience.

Language Skills:

Ability to communicate well in English. Ability to read, analyze, and interpret financial reports. Ability to respond to common inquiries or complaints from members, regulatory agencies, or business community members. Ability to effectively present information to top management, public groups and/or boards of directors. Ability to write reports, business correspondence, and procedure manuals.

Mathematical Skills:

Ability to calculate figures and amounts such as discounts, interest, and percentages. Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals.

Reasoning Ability:

Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret a wide variety of technical instructions and deal with several abstract and concrete variables.

Computer Skills:

To perform this job successfully, an individual should be proficient with Word Processing, Spreadsheet software, Inventory software, Outlook, and Internet software.

Certificates, Licenses, Registrations:

Serve safe manager’s certification or equivalent required.

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 enable individuals with disabilities to perform the essential functions.

The employee must frequently lift and/or move up to10pounds and occasionally lift and/or move up to 25 pounds.

This job's specific vision abilities include close vision,distance vision,peripheral vision, depth perception, and ability to adjust focus.

While performing the duties of this job, the employee is regularly required to use hands to finger, handle, feel and talk or hear. The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance and taste or smell. The employee is occasionally required to stoop, kneel, crouch.

Work Environment:

The work environment characteristics described here represent those employee encounters while performing the essential functions of this job. Reasonable accommodations may enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate.

This position description states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employee(s) will be required to follow any other job-related instructions and perform any other job-related duties requested by the General Manager.

This position description has excluded the marginal functions of the position that are incidental to the performance of the essential job duties. All duties and responsibilities are essential job functions and requirements and are subject to possible modification to accommodate individuals with disabilities. To perform this job successfully, the employee will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, and abilities.

Compensation and Benefits:

The club will provide a compensation and benefits package commensurate with experience and qualifications. This includes but is not limited to:

• Competitive base salary
• Comprehensive benefits package including health insurance, vacation, and other benefits per company policies.
• 80% Company paid health insurance for employee, plus company sponsored Health Reimbursement Account (HRA) for deductibles and prescriptions.
• Dental and Vision Plans.
• Flexible vacation schedule, plus additional days during off season. (Plus, sick days).
• Company provided employee meals from our restaurant.
• Access to the golf course during off hours.

Please send your resumes to [email protected]. We look forward to meeting you!

The Seawane Club is proud to be an equal opportunity workplace that seeks to recruit and develop a diverse pool of talented team members from a variety of backgrounds, perspectives, and skills. We encourage applications from all genders, races, religious, ages, sexual orientations, as well as parents, veterans, people with disabilities and any other group that can help continue to build our diverse perspectives on our business.