Description

I. Position

Assistant Food and Beverage Manager

Classification

Full-Time Seasonal, Salaried, Exempt

II. Reports To

Events and Food & Beverage Director

III. Job Summary

The Assistant Food and Beverage Manager is a seasonal position (Late April – Mid October, these dates can fluctuate by up to two weeks). This individual will work with the management team to help achieve operational goals and standards within the food and beverage department. The Assistant Manager will be responsible for managing their assigned location(s) for the duration of their shift, which includes the Village Clubhouse Dining Room, Irish Pub and/or Outside Locations.

Expected hours are 50-60 hours/week, with an average of 5-6 days per week. This includes being available days, nights, weekends and holidays.

Intern Hours if required for course completion will be honored on a case by case basis.

Requirements

IV. Requirements

• Must be 18 years of age
• Minimum of 2 years of experience in food and beverage with Point of Sale familiarity
• Excellent customer service skills
• Knowledgeable of craft cocktails, beer, wine and spirits
• Experience in fine dining service
• Bartending experience preferred
• Must be able to lift at least 50 pounds
• Ability to stand for long periods of time
• Ability to squat, lift, bend, raise as needed
• Completion of Responsible Beverage Training Course
• ServSafe certification preferred but not required
• Time management, organization and prioritization skills
• Ability to make decisions, remain calm and communicate effectively in a fast-paced environment
• Experience with cash handling and daily deposit drops

V. Duties and Responsibilities

Training

• Training new staff on required job standards, menu knowledge, department procedures, policy and Point of Sale system
• On-going training for existing staff, utilizing pre-shift meetings, monthly staff meetings and special training meetings

Inside Managing Duties

• Manage staff at assigned location(s) to ensure positive guest experience
• Resolve guest issues to ensure guest satisfaction
• Supervise front of house restaurant operations which include the Village Clubhouse, Irish Pub and assistance with outside locations
• Communicate appropriately with the kitchen during service to ensure timely preparation and delivery of all meal items
• Monitor and ensure that all tables are cleared and reset in a timely manner
• Ensure all closing duties for staff are completed before staff check out
• Receive deliveries and distribute to appropriate locations on property to maintain proper inventory levels
• Monitor and maintain cleanliness, sanitation and organization of all assigned work areas to ensure service readiness

Outside Managing Duties

• Ensure all outside locations are properly stocked and cleaned at the start of each day
• Restock locations as needed throughout the day
• Assist employees with Point of Sales issues and guest inquiries.
• Communicate with the kitchen when additional food is needed
• Perform random sales audits for outside locations to ensure all inventory items are rung in correctly each day
• Maintain and organize storage areas during down time
• Handle end of day closing duties and restock outside locations

Benefits

• 401(k), after first year if requirements are met
• Uniform allowance
• Employee golf privileges
• Employee discount on food and beverage and pro shop purchases
• Gratuity opportunities through potential serving shift