Food and Beverage Manager

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Food & Beverage Manager

 

Job Summary (Essential Functions)

Responsible for club’s dining services and all food and beverage production throughout the club. Directly supervises the front-of-the-house service staff in all Food and Beverage outlets and works hand-in-hand with the Club’s culinary staff to deliver an exceptional member experiences.  Assures a high standard of appearance, hospitality and service in personnel and cleanliness of dining room. Ensures timeliness of food service. Supervise and train dining room staff. Manage within budgetary restraints. Develops and implements programs to increase revenues through repeat business and higher check averages.

Job Knowledge, Core Competencies and Expectations

·        Wine, spirits and bar operations.

·        Computer skills, with canva, social tables, excel, and point-of-sales systems. 

·        Ordering beer, liquor, and wine.

·        Strong communication, interpersonal and organizational skills.

·        Polished, professional appearance and presentation.

·        Manage stress and time.

·        Build a team, train, and maintain employee teams.

·        Effective communication through all department levels and throughout club.

·        Responsible for management of dining service throughout the Club.

·        Maintains a high level of member contact throughout service hours.

·        Knowledge of and ability to perform required role during emergency situations. 

·        Food and beverage cost controls and operating procedures.

Job Tasks/Duties

·        Designs floor plans according to reservations.

·        Plans dining room set-up based on anticipated guest counts and client needs.

·        Takes reservations, checks table reservation schedules and maintains reservations log.

·        Greets and seats members and guests.

·        Inspects dining room employees to ensure that they are in proper and clean uniforms at all times.

·        Hires, trains, supervises, schedules and evaluates dining room staff.

·        Confirms time, attendance and hours worked and approves weekly departmental payroll prior to submitting it to the Payroll Office.

·        Places orders for beer, liquor, and wine.

·        Assists with creating schedules.

·        Receives and resolves complaints concerning dining room service.

·        Serves as liaison between the dining room and kitchen staff.

·        Assures that all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule.

·        Directs pre-meal meetings with dining room personnel; relays pertinent information such as house count and menu changes, special member requests, etc.

·        Assures the correct appearance, cleanliness and safety of dining room areas, equipment and fixtures; checks the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns.

·        Makes suggestions about improvements in dining room service procedures and layout.

·        Trains staff on all aspects of the POS system.

·        Assures that the dining room and other club areas are secure at the end of the business day.

·        Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, glassware, flatware and china, salt and pepper holders, sugar bowls and linen and ensures that they are properly stored and accounted for.

·        Monitors dining room labor and supplies budget; makes adjustments to achieve financial goals.

·        Attends scheduled staff meetings.

·        May serve as club’s opening and closing manager or manager on duty.

·        Works with Executive Chef to update, review and print weekly menu changes.

·        Assists in developing wine lists and beverage promotions.

·        Tracks wine sales.

·        Assures that local and state laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed.

·        Performs other appropriate assignments and projects as required by the Food & Beverage Director.

·        Actively assists in end of the month inventory.

Education and/or Experience

·        High school diploma or GED required.

·        A four-year college degree in Hospitality is preferred.

·        Three years of dining room supervisory experience in private club.

Licenses and Special Requirements

·        Food safety certification.

·        Alcoholic beverage certification.

Physical Demands and Work Environment

·        Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.

·        Push, pull or lift up to 50 pounds.

·        Continuous repetitive motions.

·        Work in hot, humid and noisy environment.

 

 

JOB ID: 178437

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Jessie Dodson

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