POSITION SUMMARY

The Food & Beverage Manager manages food and beverage service in the outlets and banquet operations. He/She will provide formal, informal, and fast-food services. The Food & Beverage Manager will supervise employees, order supplies, implement controls and manage effectively to ensure that budgeted revenues, labor, and other cost goals are maintained.

Reports To: Director of Food and Beverage

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Provides food and beverage service according to the club’s standards.
• Maintains cleanliness of production and service equipment and of production, storeroom, service and other areas.
• Ensures food is held at safe storage temperatures.
• Supervises personnel to assure highest productivity and conduct.
• Ability to maintain accurate payroll time records and reports.
• Ensures that required revenue control procedures are constantly used.
• Gives prep assignments during off-peak periods, as needed.
• Requisitions supplies from the club’s kitchen and storeroom and ensures proper transfer and storage.
• Provides adequate display of garnishes and condiments on the “self-serve” basis.
• Complies with applicable health, alcoholic beverage, fire and other laws and requirements.
• Inspects outlet facility to ensure that sanitation, safety, energy management, preventative maintenance and other programs are in place in areas of responsibility.
• Ability to control the outlet’s budget and monitors to ensure that financial goals are attained.
• Produces daily or meal-period revenue analysis and other point-of-sale reports.
• Processes member billing; completes POS daily closeout.
• Assists in the ordering of F&B supplies, cleaning supplies and uniforms
• Assists with the production and service of food and beverage products, as necessary.
• Hires, trains, supervises, schedules and evaluates assigned staff.
• Receives and resolves complaints applicable to the outlet.
• Maintains and monitors an inventory of all outlet products, supplies, small equipment and other items.
• Develops and updates procedures manual for the assigned outlet.
• Consistently complies with the club’s policies and procedures for the service of alcoholic beverages to members and guests.
• Suggests menu additions based on member and guest requests.
• Completes other appropriate assignments made by Director of Food and Beverage and General Manager

PREREQUISITES

• Good organizational skills.
• Ability to use logical or scientific thinking to solve problems.
• Ability to provide effective written and verbal instructions, as well as to retrieve information from technical sources.
• Ability to effectively monitor and develop subordinates.
• Work habits include regular attendance, team work, initiative, dependability and promptness.

EDUCATION & EXPERIENCE

• Associate’s degree in culinary arts or business management preferred or equivalent restaurant management experience - Preferred
• Food safety certification - Preferred
• Alcoholic beverage certification - Preferred
• Ability to develop and maintain awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.

PHYSICAL DEMANDS

• Sufficient stamina to tolerate hot temperatures for several consecutive hours.
• Continuous standing, walking, running, bending, stooping and repetitive actions.
• Frequent use of light machinery and hand-held tools.
• Frequent lifting and moving of objects.

WORK ENVIORNMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Responsible accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently exposed to outside weather conditions. The noise level in the work environment is usually moderate with increased levels during events.

The above statements are intended to describe the general nature and level of work being performed by the person assigned to this position. Principal duties are intended to describe those functions that are essential to the performance of this job and “other” duties include those that are considered incidental or secondary to the overall purpose of this job.

This job description does not state or imply that the above are the only duties and responsibilities assigned to this position. Employees holding this position will be required to perform any other job related duties as requested. All requirements are subject to possible modification to reasonably accommodate individuals with a disability.

Job Type: Full-time

Pay: $58,000.00 - $75,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Health insurance

Experience level:

• 2 years

Restaurant type:

• Casual dining restaurant

Shift:

• Day shift
• Evening shift

Weekly day range:

• Monday to Friday
• Rotating weekends

License/Certification:

• Driver's License (Preferred)

Work Location: In person