Description

Position Summary:

The Club Food & Beverage Manager is responsible for ensuring the highest level of service while satisfying our members’ and guests’ needs as well as creating/maintaining a successful F&B experience. In addition, the Club Food & Beverage Manager is responsible for optimizing financial performance and Team Member satisfaction while working with the club goals and objectives.

Duties & Responsibilities

Primary Responsibilities/Essential Functions:

1. Provides guidance, coordination, evaluation, and direction to ensure overall success in Members Grill, pool, lawn/beach, and the outdoor outlets. Manages subordinate managers/supervisors in all food and beverage areas. Assists the team on the floor in all functions as needed: bartending, serving, wine service, and seating guests.
2. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, scheduling, and training all F&B team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems.
3. Participate in the annual budget and forecast preparation. Provides input into planning department goals and directs team members to achieve results by scheduling regular meetings with his supervisors and team members.
4. Maximizes profitability by optimizing menu prices and selection. Assists in developing and implementing new menu ideas, wine list, pricing and marketing programs. Ensures quality and portion control while minimizing waste or loss of supplies to maintain profitability.
5. Monitors day-to-day outlet operations to ensure they run in an efficient manner, proper service is offered, and standards of product presentation exceed guest expectations and meet or exceed property standards. Ensures all opening and closing procedures are always adhered to.
6. Coordinates the hiring process by interviewing potential team members and selecting those that best meet staffing needs. Participates in management training. Follows all Human Resources policies. Ensures staff receives any required training or attends mandatory meetings.
7. Ensures guests receive outstanding, consistent, exceptional service by circulating through each dining area. Seeks opportunities to improve satisfaction and immediately handles any guest concerns or complaints.
8. Ensures all dining, service and kitchen areas are clean and properly set up. Maintains sufficient inventory of food, supplies, uniforms and equipment and orders as needed. Participates in weekly/monthly inventories. Prepares and submits liquor and supply orders. Ensures equipment is properly maintained and considers changes or replacement of equipment, fixtures throughout the department. Ensures compliance with all food and beverage regulations.
9. Monitors SOPs to ensure consistent exceptional service is provided. Assists in developing and updating policies and procedures. Participates in weekly meeting with Food & Beverage Management Team to ensure weekly goals, challenges, and service standards are met.
10. Follows all standard food handling, TIPS, sanitation, and health department guidelines to ensure safe working conditions.
11. Must wear non-slip, oil resistant shoes. Follows all safety policies and procedures. Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged, or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
12. Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.

Other Responsibilities/Supportive Functions:

1. Makes merit recommendations within budget or established guidelines. Recommends promotions or reclassifications within company policy.
2. Assists the Director of Food & Beverage in other duties and responsibilities as assigned.
3. Approves leave and time away from work within company policy.
4. Responds to guest inquiries and coordinates special arrangements and requests.
5. Resolves guest complaints within scope of authority, otherwise refers the matter to upper management. Notifies supervisor and/or Security of all unusual events, circumstances, missing items, or alleged theft.
6. Ensures that minors and intoxicated persons are not served alcoholic beverages. Notifies management of any problems resulting from guest complaints, intoxication, or disruptive behavior.

Note: This job description is not intended to be all-inclusive. Team Members may perform other related duties as required to meet the ongoing needs of the organization. Management reserves the right to add, modify, change, or rescind work assignments and to make reasonable accommodations as needed.

Qualifications

Qualifications (relevant experience, education, and training):

1. High school diploma, general education degree (GED) or equivalent experience required.
2. Five or more years of related and progressive Food & Beverage experience with two years as a manager in a similar setting.
3. Possess solid knowledge of restaurant management, private club service standards, guest relations and etiquette. Ability and experience in successfully leading and coordinating staff in a high volume, time sensitive environment. Requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction.
4. Completes required training as scheduled.
5. Ability to monitor labor as required by anticipating business activity while ensuring that positions are staffed when and as needed and labor cost objectives are met.
6. Requires ability to serve needs of guests through verbal face-to-face interactions. Contacts sometimes contain confidential/sensitive information so requires ability to use discretion. Must demonstrate positive attitude and professional demeanor. Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction.
7. Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Requires attention to detail. Must be able to solve problems and remain calm and alert if dealing with difficult guest, during busy activity periods or in an emergency.
8. Requires working knowledge of MS Office applications and ability to learn and use telephone and computer systems used at the hotel.
9. Strong attention to detail and the ability to handle multiple tasks. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
10. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, team members, guests and the general public. Must be able to speak, read, write and understand English to communicate with management, team members and guests. Bilingual Spanish a plus.
11. Must be at least 21 years of age to serve alcoholic beverages. Must complete TIPS® (Training for Intervention Procedures) alcohol awareness certification as scheduled upon employment. Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
12. Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends, and alternate shifts.
13. Must maintain a clean appearance and professional demeanor.

Special Skills & Abilities/Mental and Physical Demands:

While performing the duties of the job the team member:

• Regularly Stands and walks for sustained periods of time.
• Works at a quick pace, maneuvering between functions occurring simultaneously.
• Regularly grasps objects such as plate ware and glassware.
• Frequently feels the temperature of objects such as hot plate ware.
• Regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job.
• Frequently talks when communicating with guests, dining, and kitchen staff.
• Frequently needs to hear voices while interacting with guests and staff. Many aromas and smells are present in the kitchen and dining areas. Balance is frequently required to prevent falling when walking, standing, moving, or carrying plates, beverages, and food items.
• Lifting is occasionally required to prepare dining areas and serve food and beverages. Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move items such as plates, coffee trays and dishes.
• Required to have close visual acuity to operate a computer.
• Required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work areas.
• Subject to environmental conditions found working both inside and outside.
• Occasionally subject to extreme heat, with temperatures above 100 degrees while moving around in the kitchen or performing duties while outside temperatures are high.
• Occasionally subject to loud noise (or music) when working in or around the kitchen and dining areas.
•  The team member is subject to hazards which includes proximity to moving mechanical parts, equipment found in kitchens and food service areas, sharp objects, and exposure to cleaning chemicals. Other hazards may include slick floors and hot plate ware or glassware.
• Occasionally subject to atmospheric condition such as fumes, odors, or dusts. The team member is required to function in crowded or narrow aisles, passageways or work areas in the kitchen and dining/banquet areas.