King's Creek Country Club is seeking and Food and Beverage Manager who will assure a high standard of appearance, hospitality and service in personnel and cleanliness of dining areas. Ensures timeliness of food service, supervises and trains dining staff and manages within budgetary restraints. This person will develop and implement programs to increase revenues through repeat business and higher check averages.

Duties and Responsibilities

• Responsible for management of dining service.
• Maintains a high level of member contact throughout service hours.
• Knowledge of and ability to perform required role during emergency situations
• Designs floor plans according to reservations.
• Takes reservations, checks, table reservation schedules and maintains reservations log.
• Greets and seats member guests.
• Inspects dining room employees to ensure that they are in proper and clean uniforms at all times.
• Hires, trains, supervises, schedules, and evaluates dining room staff.
• Confirms time, attendance and hours worked and approves weekly departmental payroll prior to submitting it for payroll
• Produces daily or meal-period revenue analyses and other reports from point of sale (POS) systems used in the dining room.
• Receives and resolves complaints concerning dining room service.
• Provides appropriate reports concerning employee hours, schedules, pay rates, job changes, tip pools, etc.
• Serves as liaison between the dining room and kitchen staff.
• Assures that all sided-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule.
• Directs pre-meal meetings with dining room personnel; relays pertinent information such as house count and menu changes, special member requests, etc.
• Assures the correct appearance, cleanliness and safety of dining room areas, equipment and fixtures; checks the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns.
• Makes suggestions about improvements in dining room service procedures and layout.
• Trains staff on al aspects of the POS system.
• Assures the the dining room and other club areas are secure at the end of the business day.
• Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, glassware, flatware and china, salt and pepper holders, sugar bowls and linen and ensures that they are properly stored and accounted for.
• Utilizes computer to accurately charge members, create forecast and revenue reports and write correspondence.
• Assists in service and tableside cookery, as needed.
• Attends scheduled staff meetings.
• May serve as club's opening and closing Manager or Manager on duty.
• Works with Chef to update, review and print weekly menu changes.
• Assures that local and state laws and the club's policies and procedures for the service of alcoholic beverages are consistently followed.
• Performs other appropriate assignments and projects as required by the Food and Beverage Director.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach
• Push, pull or lift up to 50 pounds
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.

Education and/or Experience

• High school diploma or equivalent
• A four year degree in Hospitality is preferred
• Three years of dining room supervisory experience in a private club