If you’re looking for growth and development, competitive compensation and benefits, and a fun place to work & grow your career, you’ve come to the right place! Seabrook Island Club is located on beautiful Seabrook Island, just south of historic downtown Charleston. With four weeks of PTO yearly and access privilege's to our island amenities, you won't have any trouble finding a work life balance. Our Club has 2 championship golf courses, 15 tennis courts, multiple pickleball courts, an Equestrian Center and dining venues as well!

Permanent Full-Time employees enjoy the following additional benefits:

4 Weeks of Paid Time Off

Holiday BONUS

Medical, Dental and Supplemental Health Benefits

401k with Employer Match

Use of the onsite gym and indoor lap pool

Golf & Racquet Club Privileges

Job Title: Director of Operations    FLSA Status: Exempt

Department: Executive Office   Date: October 22, 2024

Reports To: General Manager   Revised: November 1, 2024

Position Description:  The Director of Operations is a key leader responsible for the comprehensive management of the front-of-house Food and Beverage programs, working closely with the Executive Chef and culinary team. Reporting to the General Manager, the Director supervises the front-of-house management team and is tasked with the development, implementation, and maintenance of operational standards, policies, and procedures. This position emphasizes service excellence, financial controls, and staff accountability to ensure the Club achieves both high-quality service standards and financial targets aligned with its vision and budget.

Essential Job Functions: 

· Assists in the preparation of the current strategic plan and achieves the goals and targets therein.

· Actively purses opportunities to enhance service standards, ensuring exceptional experience for members and guests.

· Drives innovative promotions and special events, including concepts, programming for Club members.

· Develops an operating budget for each of the department’s revenue outlets; after approval, monitors and takes corrective action as necessary to help ensure that budgetary goals are met.

· Monitors purchasing and receiving procedures for products and supplies to ensure proper quantity, quality, and price for all purchases. 

· Tracks all expenses for the Food and Beverage division to include culinary in partnership with the Executive Chef.

· Ensure that all standard operating procedures related to revenue and cost control are established, adhered to, and consistently applied across operations.

· Oversee the hiring, onboarding, management and training of all front-of-house Food and Beverage employees. Provides guidance and regular feedback as well as conducts annual performance evaluations.

· Conducts weekly Food and Beverage Department Head meetings, focusing on an action-oriented agenda to drive accountability and progress on key initiatives. 

· Helps plan and approve the organizational chart staffing and scheduling procedures and job

description/specifications for all department staff.

· Ensure employees have the tools, training, and time necessary to achieve the Club’s goals.

· Establish regular and consistent practices with department employees to ensure expectations are clear and employees are up to date with Club activities and policies, while receiving employee feedback accordingly to maintain and improve positive employment experience.

· Stays apprised of industry trends and outside influences as they pertain to department operations.

· Regularly attends Department Head meetings, Leadership meetings, Manager retreats, and appropriate committee meetings.

· Supports and follows all safety policies.

· Resolves guest complaints that may arise.

· Leads by example and promote Seabrook core values, standards, and customer service model.

· Complete any other projects or tasks assigned.

Education:   Bachelor’s degree in hospitality or other related degree or any other combination of education and experience which provides the required skills. 

Experience:  Must have a minimum of at least five years of progressively responsible experience in a similar position within the hospitality industry.

Skills: Excellent communication, organization, leadership skills and a motivated work ethic are required. 

Supervisory Responsibilities: Supervises the Food and Beverage front-of-house management team.

Typical Physical Demands: Requires manual dexterity sufficient to operate standard food service equipment. Requires ability to stand and/or sit for extended periods of time. Requires bending, stooping, and reaching. Requires a normal range of hearing and vision. Requires the ability to lift and move heavy tables, chairs, and other objects. Requires ability to function professionally in an environment that is both physically and mentally stressful and challenging.