Job Details
BASIC FUNCTION
Responsible for total management of The Pinnacle Club, exceeding member expectations and growing membership. Provide an integrated applied learning experience venue for culinary students through Helms College.
PRINCIPLE ACCOUNTABILITIES
Demonstrate core values of Goodwill Industries by modeling service, ownership, accountability, and respect.
Grow the efficiency of existing organizational processes and procedures to ensure consistency in quality of employee and member experience.
Develop an annual business plan and budget, ensuring operational activities, and promotions remain within a defined budget and plan.
Ensure optimal and profitable performance including fiscal sustainability through revenue growth and resource management (labor, cost of goods, and other controllable) with year-over-year improvement in all these areas.
Prepare weekly and monthly reports on operat5ional and membership status.
Foster partnerships with the business community, community organizations, and the public that promote The Pinnacle Club brand and lead to exceeding a sustained membership of 700 plus.
Build recip4rical relationships with other private clubs in the southeast and beyond.
Enhance brand awareness and advancement with members and guests ensuring the Goodwill-Helms College story is told daily and where diners and event guests are transformed into philanthropic donors who support Goodwill s life-changing mission.
Work with SVP of Hospitality and Marketing to build a comprehensive and mission integrated Sales and Marketing plan for The Pinnacle Club.
Establish and lead QMS at The Pinnacle Club.
Under the direction of the SVP of Hospitality, collaborate with Helms College leadership and instructors to make Edgars Hospitality Group venues a vibrant learning environment for Helms College.
Develop front of the house (FOH) training manuals and programs for EHG venues.
Responsible for developing and leading wine and beverage programming and education initiatives in Edgar s Hospitality Group and Helms College.
SUPERVISOR: Senior Vice President of Hospitality Operations
JOB SPECIFIC COMPETENCIES
Strong prioritization skills, task completion, and follow-through are required with multiple projects occurring concurrently.
Proficiency and skill in creating department operating/capital budgets and in P&L evaluation including sales forecasting, budgeting costs, utilization, and analysis.
Ability to engage others in the importance of educating and training.
Strong organizational team building and collaboration skills.
QUALIFICATIONS
Bachelor s in hospitality or business degree.
Minimum of 7 to 10 years of high-end restaurant full service/club management experience in the hospitality industry.
Superior wine and spirits knowledge, with advanced sommelier certifications.