Marigold by Jean-Georges Assistant Food and Beverage Manager

Overview History and spectacular landscapes come together, at the foot of the Blue Ridge Mountains. Celebrated landmarks, including Thomas Jefferson's Monticello and the University of Virginia, are clustered here among swathes of the East Coast's most beautiful scenery. The region is also home to over 25 wineries, breweries and cideries. This is the setting for Keswick Hall, an impressive 80-room luxury boutique hotel nestled on 600 acres which recently re-opened in 2021 after renovations. Home to the prestigious Keswick Golf Club, Marigold Restaurant, by Jean-Georges, a new luxury spa and sports and aquatics center. Salary: DOE ESSENTIAL DUTIES & RESPONSIBILITIES • Assist the Restaurant Manager in overseeing daily restaurant operations to ensure exceptional guest service, food quality, and cleanliness standards • Supervise, train, coach, and motivate front-of-house and/or back-of-house team members to maintain high performance and engagement • Lead shifts by managing staff assignments, workflow, and service execution to ensure smooth operations during all meal periods • Ensure compliance with all company policies, health and safety regulations, sanitation standards, and local/state/federal laws • Support hiring, onboarding, scheduling, and performance management of restaurant staff, including conducting coaching conversations and contributing to evaluations • Monitor guest satisfaction by actively engaging with guests, addressing concerns, and resolving complaints promptly and professionally • Assist with inventory management, ordering, receiving, and cost control to minimize waste and support budget goals • Maintain accurate records related to sales, labor, cash handling, and operational reporting • Collaborate with culinary and leadership teams to ensure menu knowledge, product consistency, and service standards are upheld • Step in as Manager-on-Duty when needed, assuming full responsibility for restaurant operations in the absence of the Restaurant Manager • Support training initiatives and ensure all team members are properly certified (e.g., food safety, alcohol service, and brand standards) • Promote a positive, inclusive, and professional work environment that reflects the organization's values and service culture • Perform other duties as assigned. QUALIFICATIONS The qualifications listed below are representative of the minimum knowledge, skill, and/or ability required. KNOWLEDGE Proficiency in the use of Microsoft Office (Excel, Word). Strong knowledge of food handling and sanitation requirements of the Department of Health. Knowing of P&L system is necessary. A flair for creativity and entrepreneurship. Proven record of building strong relationships with team members, patrons and managers. Sense of style, flair, eye for detail and creative. Passionate Food & Beverage operator, following the current trends. SKILLS AND ABILITIES Outstanding communication and presentation skills. High degree of analytical abilities. Ability to work a variety of shifts as will involve days, evenings, weekends and holidays. Must possess the ability to organize and prioritize. Solid communication and organization skills. Strong interpersonal and team player skills. Strong leadership and management skills. SUPERVISION Position functions autonomously. Position directly supervises sixty employees. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities may include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. EDUCATION/ EXPERIENCE Minimum of a high Bachelor's degree (or equivalent) and 2-4 years of experience managing volume restaurants. However, a combination of experience and/or education will be taken into consideration. At this time, Keswick will not sponsor a new applicant for employment authorization for this position.