The Lookout Mountain Club is seeking a dynamic leader to elevate our Food & Beverage team. The ideal candidate brings at least five years of front-of-house and private club management experience, strong P&L and inventory management expertise, and a track record of delivering exceptional service in both à la carte dining and banquet settings, from intimate gatherings to large events. This role oversees all front-of-house staff and is key to ensuring a seamless, high-quality member experience.
Perched atop Lookout Mountain with sweeping views of Chattanooga and North Georgia, our Club combines timeless tradition with modern amenities. Members enjoy a Seth Raynor–designed golf course, two elegant clubhouses, tennis and fitness facilities, and a brow-side pool. The Fairyland Clubhouse features a recently renovated dining space offering both family-friendly and adults-only experiences, while the new poolside grille serves guests from Memorial Day through Labor Day. At the Golf Clubhouse, members can choose from intimate dining rooms or a classic men’s grill. Throughout, we take pride in providing an upscale yet welcoming environment where members and guests truly feel at home.
Please submit a cover letter with your resume.
JOB SPECIFICATION
OPERATIONS
- Oversee all F&B service staff within the Club and ensure minimum service standards in line with established Lookout Mountain Club (“LMC”) SOP’s, Best Practices and Member expectations.
- As the “face” of the dining rooms. Member engagement and interaction is a huge part of success in this position.
- Ensure that documented SOPs exist for all aspects and job functions for the front of house service staff (“FOH”); dining, banquet/private event, and bar staff.
- Ensure necessary staffing for the overall operations while maximizing efficiency by promoting cross training and cross utilization of the service team.
- Conduct regular training and development over all operational expectations and assist management with the training and development over all service excellence” standards for all FOH staff.
- Work with the Executive Chef to conceptualize and prepare outlet and private event dining menus.
- Work with the General Manager and Marketing team to design regular and timely promotional communication for the F&B related Club events and activities.
- Control, monitor and track expenses and breakages and manage them to align to operating budget respective to actual revenues.
- Manage payroll expense to be in line with budget respective to actual revenues while maximizing the dining experience delivered to our members.
- Conduct and/or participate in weekly F&B operational meetings to ensure the F&B team are informed of upcoming events, menus, training, and other things necessary to ensure an exceptional dining experience from our members and guests.
- Ensures all F&B outlets are maintained in pristine condition and standards consistent with a premier private club and ensure to coordinate with the housekeeping and maintenance department to ensure all equipment is in working order.
- Ensures that hygiene standards are always maintained and strictly followed.
- Attend weekly Department Head and General Employee staff meetings. When asked, to attend other Department weekly meetings.
- Participate and assist with other Club requirements and duties as necessary.
PERSONALIZED SERVICE / MARKETING
- Utilize and establish systems to collect and reference Member profiles and personal preferences to ensure this information is shared with all service staff and the service delivered is personalized to members expectations and preferences.
- Enhance Member recognition by ensuring the team monitors and recognizes members’ birthdays, anniversaries, and other special occasions to find opportunities to recognize members and make them feel special.
- Develop, train and promote a mentality among the service team that they are all selling membership by delivering an exceptional experience.
- Be able to successfully handle member complaints and feedback to a standard that members are happy and content with the way the situation was handled while also complying with club standards, rules and regulations.
QUALIFICATIONS AND COMPETENCIES
EDUCTION & EXPERIENCE
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College graduate of Hotel and Restaurant Manager or equivalent,
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At minimum 5 years’ hospitality / service experience in a private club, restaurant or hotel,
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Knowledgeable in F&B service standards at all levels of dining from casual to fine dining.
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Up to date with newest food and health trends
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Good leadership skills
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Must have strong computer skill - word processing, spreadsheet and management/costing systems
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Knowledge of inventory management and outside systems
COMPENSATION/BENEFITS
The Director of Food & Beverage is a key department head and is part of the senior management team. Salary is open and is commensurate with qualifications and experience. The Club offers an excellent benefits package, which include two tiers of health insurance, dental, and vision insurance, supplemental insurance options through AFLAC, 401(k), PTO, meals, continuing education, and industry association membership.
