Food & Beverage Manager - Hospitality

What you will be doing:
 
 
Directs the hiring, training, performance coaching, and disciplining department employees within all approved Club policies and compliance with all governmental agencies.
Administers budget, plans expenses, handles employee issues and ensures compliance with governmental regulations and Club policies.
Oversees all dining areas ensuring smooth operations, quality food products and exemplary service in conjunction with coordination of kitchen operations with the Executive Chef.
Implements and executes training programs for all service staff.
Develops and implements an ongoing marketing program to increase dining room, lounge, banquet, and general membership participation.
Develops and maintains ongoing relationships and dialogue with members through name recognition, personal communication and follow through to ensure maximum member satisfaction.
Addresses and resolves member complaints and suggestions.
Maintains a positive and effective working relationship with the Executive Chef.
Cooperates with the General Manager, Clubhouse Manager, Executive Chef, Beverage Manager, Event and Dining Coordinator and Outside Operations Supervision for special events, parties and catered activities and ensures that all events meet budget.
Monitors the budget and directs the taking of corrective action as necessary to ensure the budget goals are attained. Monitors internal cost controls.
Ensures that all bars are stocked, staffed, and operating efficiently to the standards of the Club.
Ensures all dining rooms and bars are always kept clean and contacts maintenance or housekeeping on issues that need attention.
Participates in ongoing facility inspections throughout the Club to ensure that cleanliness, safety, and other standards are consistently attained.
Monitors payroll and overtime. Adjusts staffing accordingly.
Maintains records of personnel performance and conducts performance appraisals as per Club policy.
Functions as an administrative link between departments.
Works with a purchasing agent to ensure that liquor and supply inventory is maintained and controlled.
Will be required to select, purchase and taste (taste is defined as sampling a small portion of an item) alcoholic beverages when meeting with alcoholic beverage purveyors prior to purchasing new products or suitable products for maintaining an appropriate alcoholic beverage list.
May be required to sample (a small portion of an item) alcoholic beverages at functions such as wine tastings or wine dinner functions.
Maintains and updates point-of-sale information.
Ensures that the General Manager has all information required to efficiently run the operation and is always informed to address the members professionally and with the correct information.
Provides recognition and personal attention to members to show that management cares about their health well-being and handling all their needs.
Communicates with members, co-workers, management, and the general public courteously and professionally.
Conforms with and abides by all regulations, policies, work procedures and instructions.
Performs other duties as assigned by the General Manager.
Manages subordinate supervisors who supervise line employees in the Food & Beverage department. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities following the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
 
What you will need:
 
Bachelor’s degree (B.A.) (Hospitality Management preferred) or two to a four-year degree from an Accredited School plus a minimum of four to six years of Food & Beverage management experience in a high-volume facility or any equivalent combination of related education and experience.
Serve safe manager’s certification or equivalent required.
Ability to communicate well in English. Ability to read, analyze, and interpret financial reports. Ability to respond to common inquiries or complaints from members, regulatory agencies, or business community members. Ability to effectively present information to top management, public groups and/or boards of directors. Ability to write reports, business correspondence, and procedure manuals. Culinary
Ability to calculate figures and amounts such as discounts, interest, and percentages. Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals.
Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret a wide variety of technical instructions and deal with several abstract and concrete variables.
To perform this job successfully, an individual should be proficient with Word Processing Spreadsheet software, Inventory software, Outlook, and Internet software.
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may enable individuals with disabilities to perform the essential functions.
The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds.
This job's specific vision abilities include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
While performing the duties of this job, the employee is regularly required to use hands to finger, handle, feel and talk or hear. The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance and taste or smell. The employee is occasionally required to stoop, kneel, crouch.