A premier private club is seeking a polished and experienced Service Manager to lead dining room and event service operations. This leadership role is responsible for delivering exceptional member experiences while overseeing all front-of-house service staff.
The Service Manager serves as Maître d’ during lunch and dinner service, leads the service team, and ensures seamless coordination between service, culinary, and beverage operations for both daily dining and private events.
Reports to:
Primarily – President/CEOGeneral Duties:
Maintains daily contact with the membership and ensures membership satisfaction.Serves as the Maitre d’ during lunch and dinner service.The Service Manager will develop short-term and long-term plans and goals for the service team. These goals should be focused on improving and refining the skills of the staff and should be measurable and clearly outlined.Hire and train club service staff to a standard of excellence.Manage labor costs without compromising service standards.Develops and motivates a strong team of workers, Coronado Club employees and Contract Staff.Implements service policies/standards and reviews employee performance. This is not limited to a semi-annual review and should be done daily by recognizing positive behavior and coaching behavior that needs improvement.Closing manager 2 to 3 times per week or as needed.Creates a warm environment where staff are encouraged to discuss issues or challenges in the execution of their duties.Communicates regularly with the President/CEO to ensure that employees follow club procedures as outlined in the employee handbook. This includes but is not limited to monitoring time and attendance, adherence to the club cell phone policy, approving time off requests, etc.Front of the House Duties:
Define standards of service for each event and serve as a point of contact for the hostSupervise the execution of the event by managing the service, beverage, and culinary teams By example, build a culture of hospitality, friendless and goodwill within the service and culinary staffPrerequisites:
Background:
5 years of fine dining or catering experience in upscale venues is preferredEducation:
Bachelor’s Degree Preferred but not RequiredPersonal Characteristics:
Excellent organizational skills and the ability to develop, create, and implement logistical systemsClear and versatile communicatorEloquent and articulate Creative yet practicalTasteful and personally engagingPolished and poised in appearanceThis job description should not be construed to imply that any of the duties, responsibilities or requirements outlined herein are exclusive. Employees are expected to execute any other additional assignments that may be specified. Further, this job description does not represent a complete list of all the performance expectations and characteristics of individuals required to perform a job adequately. The club’s management reserves the right to change this description from time to time as may be required. Additionally, other duties may be assigned as required by the club.
We are currently hiring a butcher for our culinary team. The position requires the candidate to butcher all primal cuts of beef, whole carcass, wild game and whole and filets of fish/shellfish. If you are in search of a new home offering a professional culture or just looking for a more refined atmosphere with greater work-life balance, then look no further.
The Coronado Club, a hidden gem in downtown Houston, serves some of the most discriminating palates in the state. We are in search of professional culinarians who espouse to the same ethos as our culture provides each day. Positive working environment, self-driven disciplines, opportunities of personal growth/education.
For the right candidate we are willing to develop basic culinary skills to adopt these principles for even greater success. Some of these basic tenants are refined knife skills, experience in butchery, basic cooking techniques and charcuterie a plus.
Job Description:
Report on time promptly at 7:00 am on Monday and 8:00 am Tuesday - Friday or as scheduled.This station is designed for chefs-in-training who exhibit exceptional standards and capabilities. Primary responsibilities include whole fish butchery, primal and sub-primal meat fabrication, sausage-making, applying by-products for minimal wasteLogging and applying HACCP protocols by taking daily temps of coolers, proteins and maintaining proper food safety standards in all areas.Organization and cleanliness of butcher shop, Walk-in freezer and meat/fish walk in.Follow standardized recipes.Keep the station book up to date, organized and maintained and stored in an accessible location for all culinary staff to access.Assist the banquet department with preparation for events as needed.Attention to food safety, a clean working environment, and an overall attention to safe cooking practices are vital. Clear and concise communication to Chef and immediate supervisors before, during and after a la carte and banquet services is critical. Other responsibilities as requested by your supervisors.Job Requirements:
Refined knife skillsRundamental cooking techniquesSense of urgencyTeam-first approachOrganization/cleanlinessInventoryCharcuterie/sausage makingPhysical Functions:
The physical demands and work environment characteristics described here represent those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance, stoop, kneel, crouch, crawl and/or sit…up to and sometimes more than eight hours per day.Use hands to handle or feel objects, tools and/or controls.Reach with hands and arms.Hearing and talking sufficient enough to communicate with members, guests, vendors and staff.Specific vision abilities include close vision, vision sufficient enough to read, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.Must be able to push, pull or lift up to 50 pounds.Must possess independent mobility throughout the club.Successful function of this position requires employee to lift 50 lbs without struggle and be physically capable to work on their feet for long hours at a stretch. Read LessThe A La Carte Sous Chef reports to the Executive Chef and Executive Sous Chef. The A La Carte Sous Chef should be driven and passionate about creating exquisite food from scratch. We pride ourselves on building recipes and menus from the ground up, showcasing some of the best ingredients in the world. The Coronado club can be somewhat of a "chefs playground" with most holidays and weekends off, a theoretical open canvas, creative freedom & flexibility, and a Rockstar team in place. Although the position can be mentally & physically demanding at times, it is especially rewarding to a motivated chef that's looking to take that next step.
Job Requirements:
Effective communication, organization and participation in the training of the culinary staff are core responsibilities. This position requires an individual who holds himself to the highest culinary standards and is motivated, creative, technically skilled and able to inspire others to excellence.
Uniform:
Uniform must be clean and pressed. All kitchen personnel involved in food preparation wear the following regulation uniform:
White chef's coat Black chef's trousers Black non-skid shoes Hair restrainer (provided by the club) Black chef’s hat White or grey plain undershirtJob Description:
Report to work promptlyCommunicate clearly and develop strong working relationships with the front-of-the-house staff working events each day. Have a clear understanding of each station in the kitchen. Adhere to standardized recipes.Keep event/batch recipes in a place accessible to all kitchen staff.Responsible for all food production from start to finish, including cleaning and organizing all walk-in and reach-in refrigerators.Focus on food safety, a clean working environment, and carefully consider safe cooking practices. Consistently check the temperatures of foods and follow proper procedures regarding chilling, re-heating, and holding food.Costing of all standardized recipes and dishesMinimize waste and spoilageMenu development and plate designCreate a positive working environmentMaintain all standards as laid out in the Coronado Club Handbook.Additional Responsibilities:
Assist Executive Chef and Executive Sous Chef with the development and training of culinary staff.Maintains cleaning standard checklists and aids supervisors in the final inspection of all side duties and closing responsibilities.Fulfills the role of liaison between chefs de partie and supervisors, giving all necessary communication.Inventory management, ordering, labor, food costing, and employee developmental skills training. Aid sous chefs in developing daily specials and menu offerings focusing on creativity and cross-utilization of inventory.Job Requirements:
Effective communication, organization and participation in the training of the culinary staff are core responsibilities. This position requires an individual who holds himself to the highest culinary standards and is motivated, creative, technically skilled and able to inspire others to excellence.
Additional Requirements:
Proficient in butchery, meat, and fish fabrication.Foundation in baking methods, unit conversions, standardized recipes, and strong knife skills.ServSafe CertifiedExperience in high-volume productionPhysical Requirements:
The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance, stoop, kneel, crouch, crawl and/or sit…up to and sometimes more than eight hours per day.Use hands to handle or feel objects, tools and/or controls.Reach with hands and arms.Hearing and talking are sufficient enough to communicate with members, guests, vendors, and staff.Specific vision abilities include close vision, vision sufficient enough to read, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.Must be able to push, pull or lift up to 50 pounds.Independent mobility through the club.The successful function of this position requires employees to lift 50 lbs without struggle and be physically capable of working on their feet for long hours at a stretch. Read LessThe Coronado Club, a hidden gem in downtown Houston, serves some of the most discriminating palates in the state. We are in search of professional culinarians who espouse to the same ethos as our culture provides each day. Positive working environment, self-driven disciplines, opportunities of personal growth/education.
For the right candidate we are willing to develop basic culinary skills to adopt these principles for even greater success. This position is designed for chefs-in-training who exhibit exceptional standards and capabilities. Ideally, this position will spend time rotating throughout the kitchen to develop competency in all stations.
Responsibilities:
Uniform:
Uniform must be clean and pressed. All kitchen personnel involved in food preparation wear the following regulation uniform:
White chef's coat Black chef's trousers Black non-skid shoes (supplied by employee) Hair restrainer Black chef’s hat White or grey plain undershirt Pens Thermometer (supplied by employee) Knives (supplied by employee)Requirements:Requirements:
Proficient in fish and meat fabricationComprehensive understanding of sauce makingAdvanced knife skillsAbility to focus and complete task on a specific timelinePerform well under pressurePhysical Functions:
The physical demands and work environment characteristics described here represent those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance, stoop, kneel, crouch, crawl and/or sit…up to and sometimes more than eight hours per day.Use hands to handle or feel objects, tools and/or controls.Reach with hands and arms.Hearing and talking sufficient enough to communicate with members, guests, vendors and staff.Specific vision abilities include close vision, vision sufficient enough to read, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.Must be able to push, pull or lift up to 50 pounds.Must possess independent mobility throughout the club.Successful function of this position requires employee to lift 50 lbs without struggle and be physically capable to work on their feet for long hours at a stretch. Read LessResponsible:
For operation, care and upkeep of dish machine in front of kitchen.Proper use of all chemicals in the kitchen as outlined in Ecolab Safety video. Organization and cleanliness of all small wares, pots/pans, china and kitchen equipment on a daily basis.Arrive to work on time to shift in proper uniform and with a positive attitude and demeanor.A focus on food safety, proper food storage, a clean working environment, and an overall attention to safe cooking practices. Assist chefs with light food production.Communicate clearly to peers and supervisors.Ability to process information quickly in order to seamlessly execute job responsibilities in an extremely fast-paced environment.Follow scheduled heavy cleaning details as outlined in Steward Closing Checklists.Working diligently and with a sense of pride and teamwork is of paramount importance.Additional tasks as assigned by your supervisors.Requirements:Uniform:
Uniform must be clean and pressed. All kitchen personnel involved in food preparation wear the following regulation uniform:
Black pants Steward shirt Black non-skid shoes (paid by employee) Hair restrainer/Hat White or grey plain undershirtPhysical Functions:
The physical demands and work environment characteristics described here represent those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance, stoop, kneel, crouch, crawl and/or sit up to and sometimes more than eight hours per day.Use hands to handle or feel objects, tools and/or controls.Reach with hands and arms.Hearing and talking sufficient enough to communicate with members, guests, vendors and staff.Specific vision abilities include close vision, vision sufficient enough to read, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.Must be able to push, pull or lift up to 50 pounds.Must possess independent mobility throughout the club.Successful function of this position requires employee to lift 50 lbs without struggle and be physically capable to work on their feet for long hours at a stretch.This job description should not be construed to imply that any of the duties, responsibilities or requirements outlined herein are exclusive. Employees are expected to execute any other additional assignments that may be specified. Further, this job description does not represent a complete list of all the performance expectations and characteristics of individuals required to perform a job adequately. The club’s management reserves the right to change this description from time to time as may be required. Additionally, other duties may be assigned as required by the club.
Job Purpose and Primary Accountability:
Members of the Coronado Club service team must hold themselves to the highest standards of personal behavior and adhere to the fine dining steps of service that are set forth during orientation and training. They are expected to lead by example through their actions and more importantly their behaviors.
Servers are expected to provide efficient, clean, and member-driven service. Servers must have a clear understanding of the club's menus and be able to describe and sell food and wine to the club's members and their guests. They are committed to keeping the member dining rooms clean and providing the highest level of service throughout every shift with a positive attitude. Servers must always be moving with a sense of urgency and anticipate the needs of members and staff
Essential Functions:
Servers must be able to perform at or above fine dining standards.Servers must have strong menu knowledge and understand menu items and be able to communicate that information to members and communicate orders to the kitchen. This is imperative to meet the individual and unique needs of our members.Servers must maintain dining rooms and tables per Coronado Club standardsServers must communicate effectively with managers, staff, and other servers. Communication with the Service Manager before, during, and after a la carte and banquet services are crucial to this position's success and accuracy.Servers will be asked to work in a variety of capacities, determined by the business levels of any given day. Those duties may include polishing silver, polishing glassware, organizing storage areas, setting up and tearing down for events, and daily a la carte service. Specific opening and closing duties will be assigned on a daily basis.Servers must abide by all policies, procedures, and standards as laid out in Coronado Club Handbook. It is the responsibility of each employee to carry themselves with respect to other employees, members, and themselves.Servers should arrive to work well-groomed and with a positive attitude. In other words, carry themselves as true professionals.Servers must adhere to company safety and sanitation policies and promote cleanliness in the workplace.A premier private club is seeking a polished and experienced Service Manager to lead dining room and event service operations. This leadership role is responsible for delivering exceptional member experiences while overseeing all front-of-house service staff.
The Service Manager serves as Maître d’ during lunch and dinner service, leads the service team, and ensures seamless coordination between service, culinary, and beverage operations for both daily dining and private events.
Reports to:
Primarily – President/CEOGeneral Duties:
Maintains daily contact with the membership and ensures membership satisfaction.Serves as the Maitre d’ during lunch and dinner service.The Service Manager will develop short-term and long-term plans and goals for the service team. These goals should be focused on improving and refining the skills of the staff and should be measurable and clearly outlined.Hire and train club service staff to a standard of excellence.Manage labor costs without compromising service standards.Develops and motivates a strong team of workers, Coronado Club employees and Contract Staff.Implements service policies/standards and reviews employee performance. This is not limited to a semi-annual review and should be done daily by recognizing positive behavior and coaching behavior that needs improvement.Closing manager 2 to 3 times per week or as needed.Creates a warm environment where staff are encouraged to discuss issues or challenges in the execution of their duties.Communicates regularly with the President/CEO to ensure that employees follow club procedures as outlined in the employee handbook. This includes but is not limited to monitoring time and attendance, adherence to the club cell phone policy, approving time off requests, etc.Front of the House Duties:
Define standards of service for each event and serve as a point of contact for the hostSupervise the execution of the event by managing the service, beverage, and culinary teams By example, build a culture of hospitality, friendless and goodwill within the service and culinary staffPrerequisites:
Background:
5 years of fine dining or catering experience in upscale venues is preferredEducation:
Bachelor’s Degree Preferred but not RequiredPersonal Characteristics:
Excellent organizational skills and the ability to develop, create, and implement logistical systemsClear and versatile communicatorEloquent and articulate Creative yet practicalTasteful and personally engagingPolished and poised in appearanceThis job description should not be construed to imply that any of the duties, responsibilities or requirements outlined herein are exclusive. Employees are expected to execute any other additional assignments that may be specified. Further, this job description does not represent a complete list of all the performance expectations and characteristics of individuals required to perform a job adequately. The club’s management reserves the right to change this description from time to time as may be required. Additionally, other duties may be assigned as required by the club.
Job Purpose and Primary Accountability:
Members of the Coronado Club service team must hold themselves to the highest standards of personal behavior and adhere to the fine dining steps of service that are set forth during orientation and training. They are expected to lead by example through their actions and more importantly their behaviors.
Servers are expected to provide efficient, clean, and member-driven service. Servers must have a clear understanding of the club's menus and be able to describe and sell food and wine to the club's members and their guests. They are committed to keeping the member dining rooms clean and providing the highest level of service throughout every shift with a positive attitude. Servers must always be moving with a sense of urgency and anticipate the needs of members and staff
Essential Functions:
Servers must be able to perform at or above fine dining standards.Servers must have strong menu knowledge and understand menu items and be able to communicate that information to members and communicate orders to the kitchen. This is imperative to meet the individual and unique needs of our members.Servers must maintain dining rooms and tables per Coronado Club standardsServers must communicate effectively with managers, staff, and other servers. Communication with the Service Manager before, during, and after a la carte and banquet services are crucial to this position's success and accuracy.Servers will be asked to work in a variety of capacities, determined by the business levels of any given day. Those duties may include polishing silver, polishing glassware, organizing storage areas, setting up and tearing down for events, and daily a la carte service. Specific opening and closing duties will be assigned on a daily basis.Servers must abide by all policies, procedures, and standards as laid out in Coronado Club Handbook. It is the responsibility of each employee to carry themselves with respect to other employees, members, and themselves.Servers should arrive to work well-groomed and with a positive attitude. In other words, carry themselves as true professionals.Servers must adhere to company safety and sanitation policies and promote cleanliness in the workplace.We are currently hiring a butcher for our culinary team. The position requires the candidate to butcher all primal cuts of beef, whole carcass, wild game and whole and filets of fish/shellfish. If you are in search of a new home offering a professional culture or just looking for a more refined atmosphere with greater work-life balance, then look no further.
The Coronado Club, a hidden gem in downtown Houston, serves some of the most discriminating palates in the state. We are in search of professional culinarians who espouse to the same ethos as our culture provides each day. Positive working environment, self-driven disciplines, opportunities of personal growth/education.
For the right candidate we are willing to develop basic culinary skills to adopt these principles for even greater success. Some of these basic tenants are refined knife skills, experience in butchery, basic cooking techniques and charcuterie a plus.
Job Description:
Report on time promptly at 7:00 am on Monday and 8:00 am Tuesday - Friday or as scheduled.This station is designed for chefs-in-training who exhibit exceptional standards and capabilities. Primary responsibilities include whole fish butchery, primal and sub-primal meat fabrication, sausage-making, applying by-products for minimal wasteLogging and applying HACCP protocols by taking daily temps of coolers, proteins and maintaining proper food safety standards in all areas.Organization and cleanliness of butcher shop, Walk-in freezer and meat/fish walk in.Follow standardized recipes.Keep the station book up to date, organized and maintained and stored in an accessible location for all culinary staff to access.Assist the banquet department with preparation for events as needed.Attention to food safety, a clean working environment, and an overall attention to safe cooking practices are vital. Clear and concise communication to Chef and immediate supervisors before, during and after a la carte and banquet services is critical. Other responsibilities as requested by your supervisors.Job Requirements:
Refined knife skillsRundamental cooking techniquesSense of urgencyTeam-first approachOrganization/cleanlinessInventoryCharcuterie/sausage makingPhysical Functions:
The physical demands and work environment characteristics described here represent those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance, stoop, kneel, crouch, crawl and/or sit…up to and sometimes more than eight hours per day.Use hands to handle or feel objects, tools and/or controls.Reach with hands and arms.Hearing and talking sufficient enough to communicate with members, guests, vendors and staff.Specific vision abilities include close vision, vision sufficient enough to read, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.Must be able to push, pull or lift up to 50 pounds.Must possess independent mobility throughout the club.Successful function of this position requires employee to lift 50 lbs without struggle and be physically capable to work on their feet for long hours at a stretch. Read LessThe Coronado Club, a hidden gem in downtown Houston, serves some of the most discriminating palates in the state. We are in search of professional culinarians who espouse to the same ethos as our culture provides each day. Positive working environment, self-driven disciplines, opportunities of personal growth/education.
For the right candidate we are willing to develop basic culinary skills to adopt these principles for even greater success. This position is designed for chefs-in-training who exhibit exceptional standards and capabilities. Ideally, this position will spend time rotating throughout the kitchen to develop competency in all stations.
Responsibilities:
Uniform:
Uniform must be clean and pressed. All kitchen personnel involved in food preparation wear the following regulation uniform:
White chef's coat Black chef's trousers Black non-skid shoes (supplied by employee) Hair restrainer Black chef’s hat White or grey plain undershirt Pens Thermometer (supplied by employee) Knives (supplied by employee)Requirements:Requirements:
Proficient in fish and meat fabricationComprehensive understanding of sauce makingAdvanced knife skillsAbility to focus and complete task on a specific timelinePerform well under pressurePhysical Functions:
The physical demands and work environment characteristics described here represent those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance, stoop, kneel, crouch, crawl and/or sit…up to and sometimes more than eight hours per day.Use hands to handle or feel objects, tools and/or controls.Reach with hands and arms.Hearing and talking sufficient enough to communicate with members, guests, vendors and staff.Specific vision abilities include close vision, vision sufficient enough to read, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.Must be able to push, pull or lift up to 50 pounds.Must possess independent mobility throughout the club.Successful function of this position requires employee to lift 50 lbs without struggle and be physically capable to work on their feet for long hours at a stretch. Read Less