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Head of Dining
Smith Fork Ranch, located in the Colorado Rocky Mountains between Aspen and Telluride, specializes in farm- to- table cuisine, guest comfort and excellent service, with fly fishing, horseback riding and other out door activities available in a stunningly beautiful setting. Smith Fork Ranch prides itself on having an extensive wine cellar, luxurious guest accommodations in the rustic style, world class, small stream fly fishing and miles of riding trails in the national forest and wilderness. With a capacity of 26 guests per week, SFR employs energetic, hardworking, flexible, and team-oriented staff members who understand the main goal is to give guests a wonderful and memorable vacation experience. SFR employees are extremely versatile and open to learning. Every SFR staff member is expected to help out in other areas of the ranch when needed.
Job description:
The Head of Dining (also lead server) has a large impact on the operations of SFR. Front of the house service is of key importance, requiring a high degree of guest interaction and superior people skills.
The person who fills this role must be outgoing, motivated, organized and able to train and lead others. Additionally, a good working knowledge of hospitality/wait service in a fine dining setting, including a strong knowledge in wine, liquor and beer is required.
SFR has high standards regarding its cuisine and overall guest experience, as noted in Food & Wine, Town & Country Travel, The New York Times and Denver's 5280 magazine. The spirit of SFR is friendly, informal and low key, as if the guests were visiting a friend's private ranch. Most of the time there are no more than 25 guests on the ranch.
SFR's culinary team prepares gourmet meals each day, from special local ingredients from Colorado's North Fork Valley - Lamb, Beef, Game, Fish, and some of the countries best locally grown organic fruits and vegetables. Much of the organic produce comes from the SFR farmstead garden. The service and execution of each meal is of utmost importance to the overall guest ranch vacation experience. Superior customer service skills, the ability to communicate effectively, and keen attention to detail are vital to the success of the dining staff and overall SFR culinary experience.
Responsibilities include:
Training and supervision of all servers and non-servers involved in wait service and hospitality.
Active participation in all areas of dining service, including wait service.
Key participation in planning, preparation, set-up and service break-down.
Hands-on management of all food, wine and bar service including breakfast, lunch and dinner, cocktail hour, riverside barbecues, picnic baskets and other culinary events in the summer, fall and winter holidays
Alcohol, dining linens and supplies upkeep, inventory and ordering.
Wine cellar management.
Lodge and pavilion clean-up and unkeep.
Requirements:
At least 21 years of age
Previous fine dining and bar tending experience
Two years or more of management experience
Basic knowledge of wine and wine service
Food and wine-pairing experience a plus
Must be physically fit and present yourself according to SFR standards
Must be able to lift 25 pounds
Genuine concern for the enjoyment of SFR guests
Maintain highest level of safety with guests, staff, and self
Must be thorough with attention to detail
Willing to work 6 days a week (including some evenings, weekends and holidays)
Can-do attitude
Available to work first year: May 1- November 15 and December 15 - February 25
Compensation
Competitive Salary based on ability and experience
Housing and meals provided on ranch
