Reservation Manager Jobs in Pooler, GA (NOW HIRING)

At Haig Point Club & Community, exceptional hospitality is at the heart of everything we do. Located on beautiful Daufuskie Island, South Carolina, Haig Point is a private, member-owned community where relationships, service, and a strong sense of community come together to create a truly distinctive experience.

We are seeking an accomplished and engaging Food & Beverage Director to lead our food and beverage operations and help elevate the experience we provide to our members and guests.

This is an exciting opportunity for a hospitality professional who combines strong operational leadership with genuine warmth, professionalism, and a passion for service excellence.

The Food & Beverage Director provides strategic and operational leadership for all food and beverage activities at Haig Point. This position is responsible for delivering consistently exceptional dining experiences while ensuring sound financial performance, operational efficiency, regulatory compliance, and the continued development of a high-performing team.

The successful candidate will be a visible and approachable leader who enjoys working alongside their team, engaging with members, developing employees, and collaborating with leadership and other departments.

The ideal candidate understands that exceptional hospitality is about more than a meal—it is about creating an experience that makes members and guests feel welcomed, valued, and connected.

• Lead a culture of genuine hospitality and exceptional member service.

• Build meaningful relationships with members and guests through personalized, attentive service.

• Maintain a visible presence throughout dining operations and special events.

• Anticipate member needs and proactively address concerns.

• Ensure concerns are resolved promptly and professionally, with appropriate follow-up.

• Monitor service standards and identify opportunities for continuous improvement.

• Maintain strong knowledge of club amenities, programs, dining offerings, and events.

• Recruit, train, coach, develop, and retain talented food and beverage professionals.

• Establish clear expectations for service, professionalism, teamwork, and accountability.

• Ensure effective onboarding and ongoing training for all team members.

• Develop managers and supervisors through coaching and professional development.

• Recognize and celebrate employee contributions and achievements.

• Create efficient staffing schedules that support exceptional service while managing labor responsibly.

• Foster a positive, respectful, and collaborative work environment.

• Address performance concerns consistently and professionally in accordance with company policies.

• Develop and manage food and beverage operating budgets.

• Monitor revenues, expenses, labor, food, and beverage costs.

• Develop strategies to achieve revenue and profitability objectives.

• Review financial and operational reports and take appropriate corrective action when needed.

• Ensure accurate member charges, guest checks, POS transactions, tip reporting, and daily sales reconciliation.

• Review and approve weekly tip payroll.

• Monitor daily business volumes, covers, special events, and overall departmental performance.

• Maintain accurate daily, weekly, and monthly reporting.

• Identify opportunities to improve efficiency, profitability, and the member experience.

• Oversee daily food and beverage operations to ensure quality, consistency, and service excellence.

• Partner with the culinary team to enhance menus and respond to member preferences.

• Support wine-list development, beverage programs, and promotional initiatives.

• Research and evaluate new products based on quality, cost, value, and profitability.

• Establish appropriate inventory par levels and ordering procedures.

• Oversee purchasing, receiving, storage, inventory, equipment, and supplies.

• Maintain strong and professional vendor relationships.

• Implement effective inventory controls to minimize waste and protect profitability.

• Provide leadership and oversight for catering, private events, member functions, and special occasions.

• Ensure event inquiries, contracts, billing, communication, and follow-up are handled accurately and professionally.

• Maintain an effective reservation process.

• Collaborate with other departments to ensure seamless club operations and exceptional member experiences.

• Support club events and initiatives that strengthen member engagement and community.

• Partner with senior leadership to establish and achieve sales, service, and cost objectives.

• Ensure compliance with applicable federal, state, and local regulations governing food safety, alcohol service, wage and hour requirements, and workplace safety.

• Maintain high standards of cleanliness, sanitation, organization, and presentation.

• Ensure proper food handling and responsible alcohol-service practices.

• Establish, maintain, and continuously improve departmental policies, procedures, and service standards.

• Promote a safe, professional, respectful, and welcoming work environment.

The ideal candidate is an experienced hospitality leader who brings a balance of business acumen, operational discipline, emotional intelligence, and genuine hospitality.

You are someone who:

• Leads with professionalism, integrity, and a positive attitude.

• Enjoys building relationships with members and guests.

• Is visible, approachable, and engaged with employees and operations.

• Develops people and creates opportunities for employees to grow.

• Understands the importance of both service excellence and financial accountability.

• Communicates clearly and confidently.

• Remains calm and solutions-focused in a fast-paced environment.

• Works collaboratively with culinary, operations, and senior leadership teams.

• Takes pride in details and consistently looks for ways to improve.

• Understands that the best hospitality experiences are created by engaged, well-supported teams.

• Minimum of three (3) years of food and beverage management experience in a high-quality, high-volume hospitality environment.

• Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred; or five (5) years of equivalent hospitality training and experience.

• Proven experience leading, coaching, and developing hospitality teams.

• Strong knowledge of food and beverage operations, service standards, budgeting, labor management, and cost controls.

• Strong financial and analytical skills.

• Excellent verbal and written communication skills.

• Strong organizational, planning, and problem-solving abilities.

• Demonstrated ability to build and maintain positive professional relationships.

• Ability to manage multiple priorities while maintaining a high level of service.

• Thorough knowledge of applicable liquor laws and regulations governing alcoholic beverage service.

• Experience with POS systems and hospitality technology preferred.

• Frequent walking, standing, bending, reaching, and movement throughout food and beverage operations.

• Ability to reach areas up to approximately eight (8) feet.

• Ability to transport, push, pull, and maneuver items weighing up to thirty (30) pounds.

• Ability to work evenings, weekends, holidays, and special events as required.

• Ability to manage multiple priorities and exercise sound judgment in a fast-paced, high-expectation environment.

Haig Point offers more than a career in hospitality. It offers the opportunity to become part of a community where people, relationships, and exceptional experiences matter.

Our island setting creates a unique environment, but it is our people who make Haig Point special. We are committed to teamwork, professional growth, service excellence, and creating an environment where talented hospitality professionals can thrive.

If you are an experienced food and beverage leader who is ready to make an impact, develop an exceptional team, and help shape memorable experiences for our members and guests, we invite you to explore the opportunity to join Haig Point.