Marigold by Jean-Georges Food &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.

The Restaurant Manager is responsible for the smooth operation of the restaurant.

ESSENTIAL DUTIES & RESPONSIBILITIES To perform this job successfully, an individual must satisfactorily perform each essential duty. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.

Select, train, evaluate, lead, motivate, coach, and discipline employees and managers in multiple Food & Beverage operations and outlets to ensure that established cultural and core standards are met. Ensure guests receive the highest level of food quality and service. Manage and develop the restaurant team. Monitor and strive for the annual budget. Manage labor cost and operating expenses of the restaurant.

Develop relationships with guests, key suppliers and industry associates. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while focusing on creative revenue generation solutions to maximize profit. Lay out goals and develop strategies to accomplish said goals. Forecast necessary staffing and its related dollar expenditure to get the job done. Continually be aware of