FOOD AND BEVERAGE MANAGER

Position Title: Food & Beverage Manager

Department:Food and Beverage

Reports To:Director of Food & Beverage

Supervises:F&B Service Employees

Job Summary

The Assistant Food & Beverage Manager is responsible for leading the food and beverage service staff in facilities to include the Pub, 1929 Room, Terrace Lounge, Pool Bar/Dining, Halfway House and Banquet areas. Responsible for ensuring the highest level of member service by overseeing all aspects of service and service staff during operating hours, while working in a clean and safe environment, and meeting all financial goals for sales and expenses.

Job Tasks/ Duties

• Ensure that all indoor and outdoor dining spaces are appropriately set for the reservations booked daily
• Maintain a safe, clean, professional work and service environment
• Help maintain SOP for each dining venue and common spaces used Clubhouse and Seasonal Venues based on the demands for each location
• Getting acquainted with the Club's POS system and being able to update daily specials as well as become proficient in taking food orders.
• Constant communication with the Director of F&B on updates, changes, questions, inquiries, and issues within the F&B Department
• Creates, maintains, and distributes weekly schedules for FOH F&B staff and communicates changes as needed to staff and management
• Confirms that all service staff are in proper uniform and adhere to the Club's appearance standards
• Assists our Catering Manager in the set up, and execution of private events, small and large, when scheduled accordingly
• Direct oversight in Interviewing potential employees, and Hiring new employees, and Terminating employees in the FOH F&B department
• Direct oversight in the training of new FOH F&B employees
• Weekly linen inventory submitted to F&B Director every Wednesday by 2 PM
• Weekly inventory on POS items and service items that may need to be ordered
• Communicating and coordinating with the Executive Chef on weekly orders needed for the FOH, through Kitchen orders being placed
• Direct oversight in the ordering of all Beverage Items
• Organization of the Liquor/Beer & Wine Room, along with Beverage storage room
• Completing the monthly inventory for all Beverage items by the 5th of each month
• Communicate with the Kitchen Management Team on daily and weekly specials
• Updating the POS systems with daily or weekly changes
• Acts as the Manager on Duty (MOD) when all other management staff is not on property, and supervises any remaining FOH, F&B staff on property. Works with the remaining staff to complete tasks in an effective and efficient manner
• Assists members with personal requests in accordance with the employee handbook
• Attend weekly BEO Meetings
• Other duties may be required from time to time by The Club's Department Heads, and Catering Manager

Other Requirements

• Must be able to work nights, weekends, and holidays
• May be required to lock up the Clubhouse during the week/weekends
• Must be able to lift 50 pounds
• May be asked to attend training seminars
• Flexibility to take on multiple roles at the same time

Education and/or Experience

• Restaurant, Country Club, or Banquet experience of a minimum of 1 year experience
• 1-3 years of supervisor/management progression

Job Knowledge, Core Competencies, and Expectations

• Ability to establish and maintain effective relationships with supervisory/ administrative staff, employees, members and guests
• Provide a high level of customer service to the membership and their guests
• Fluently be able to use POS systems in place to update F&B offerings and pricing
• Primary duty is management and leadership, however, will be required to fill in as a Server, Host, Server Assistant, Bartender, etc. and relieve/back-up staff during peak periods or when short-staffed

Compensation

• Full-Time position
• Receive full service charge for bulk wine orders (wine dinners)
• Vacation, Sick, and Personal Time off
• Health Insurance
• 401K Plan
• CMAA Membership