The primary purpose of this position is to assure that our food & beverage operations are coordinated to meet or exceed Member expectations, while achieving the Club's revenue and profit objectives. The areas of focus are:

1. Growth in Member dining and food & beverage revenues. This adds to the profitability of the club.

2. Growth in participation is club social and dining events. This reduces member attrition.

3. Growth and development of our Harbor Club team. Responsible for the hiring, development, and training of all service personnel, to maintain a high level of service.

4. Ensure that the Staff adheres to the standards that have been set forth by the Board. The maintenance of all quality standards for service, production, cleanliness, and safety.

ESSENTIAL FUNCTIONS AND ACCOUNTABILITIES

1. Maintain exceptional Member Relations by creating a quality environment through staffing, programming, and service operations.

2. Develop & Implement successful food & beverage plans by following budget and revenue guidelines.

3. Ensure close monitoring of department expenses including payroll to budget ratio. Ensure appropriate systems are utilized.

4. Identify opportunities for Member events and food & beverage services that satisfy Member needs.

5. Work with the Social committee to develop and implement Member activities and events.

6. Communicate with Members when dining to ensure the Club is exceeding their expectations.

7. Works closely with General Manager, Director of Food & Beverage, Head Golf Professional and Private Event Director to provide direction and input on all matters relating to F&B operations for their specific areas.

8. Recruit, select and develop a qualified staff of employees that understands the relationships between, Member service and satisfaction and Member retention. Hire quality people. Ensure that pre-employment screening, background checks, and the interview process are properly completed. Ensure appropriate on-boarding takes place.

9. Create an excellent work environment, centered upon teamwork and mutual respect that is expected to focus upon Member Satisfaction while producing the Club's revenue objectives.

10. Implement and effectively execute specific training programs with the F&B Service Manager to ensure Club staff is providing Members with quality service and product.

11. Responsible for the scheduling of all service personnel to balance against budgeted labor costs.

12. Attend as required Manager meetings and lead Food & Beverage meetings, weekly service training meetings and special training sessions when needed. Perform line-up daily going over the events of the day and Menu items.

13. Ensure service recovery programs are in place; staff is properly trained to execute.

OTHER ACCOUNTABILITIES

1. Because of the fluctuating demands of the company's operation, it may be necessary that each Employee perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.

2. Adhere to all the various company, Club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc.

3. Responsible for conduct oneself as a representative for the Club’s management team, by visibly supporting and implementing policy and demonstrating high standards of ethics and integrity.

4. Responsible for maintaining good conduct and safe working habits and assuring others are acting safely.

5. Apply initiative to achieve personal/professional growth as a member of the Club’s management team and maintain professional certifications as they may apply to the specific product line.

6. Lead and motivate others to achieve expected outcomes.

7. Manage time effectively.

8. Take initiative to solve problems, utilizing all available resources including club staff, committees, and Board of Directors.

REPORTING RELATIONSHIPS

1. Reports Directly To: Director of Food & Beverage.

2. Also Works For: General Manager, Fawn Lake Board of Directors

3. Directly Supervises: Service managers, Restaurant managers and all F&B front of house staff.

4. Indirectly Supervises: Back of house staff, when needed.

DIMENSIONS

WORK EXPERIENCE: 5 years in Club management or related field in Food & Beverage Industry.

EDUCATION: Bachelor's Degree preferred.

CERTIFICATION/LICENSE: Food Handlers Certificate, Alcohol Safety / ABC Certification, and CPR Certification.

BUDGET CONTROL/RESPONSIBILITY: Responsible for a Food and Beverage business

SECURITY/CONFIDENTIALITY: Deals with highly confidential material (i.e. Member/Employee Data).

PERFORMANCE STANDARDS: Computer literacy required/Spreadsheet knowledge required. Computer skills, good communication skills, ability to be a strong leader.

WORKING CONDITIONS/ENVIRONMENT: Professional indoor office/Club environment.

Job Type: Full-time

Pay: $50,000.00 - $60,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Restaurant type:

• Casual dining restaurant
• Fine dining restaurant

Shift:

• 8 hour shift
• Night shift

Weekly day range:

• Weekends as needed

Education:

• Bachelor's (Preferred)

Experience:

• Restaurant Experience: 5 years (Required)

License/Certification:

• Driver's License (Required)

Work Location: Multiple locations