Description

Established in 1928, the West Shore Country Club was envisioned as a place where friends could gather for social and recreational activities. Over the years, as membership grew, our original vision has remained true. Located on 164 rolling acres in the heart of South Central Pennsylvania, our club offers the finest in golf, tennis, swimming, dining and social activities for your leisure times. Our variety of banquet settings can accommodate parties from a small business meeting to a grand wedding celebration. Our beautiful clubhouse and impeccably groomed grounds add to the aura of quiet sophistication that is the West Shore Country Club.

General Duties

• Supervision: Reporting to the Clubhouse Manager, the Food & Beverage Manager/Director will supervise member dining hourly associates, including Bartenders, Hostesses, Servers, Bussers, and Food Expeditors.
• Budget and Planning: Work with the Clubhouse Manager to plan and implement budgets.
• Staff Management: Hire, train, and supervise subordinates.
• Marketing: Apply relevant marketing principles to assure that the wants and needs of club members and guests are consistently exceeded.

Organizational Duties

• Safety and Standards Compliance: Ensure all safety, sanitation, energy management, preventive maintenance, and other standards are consistently met.
• Revenue and Cost Control: Implement and utilize standard operating procedures for revenue and cost control.
• Staffing Management: Manage long-range staffing needs of the department.
• Performance Standards: Maintain quantity and quality output standards for all personnel within the department.
• Legal Compliance: Ensure adherence to all legal requirements, including wage and hour laws and federal, state, and local laws pertaining to alcoholic beverages.
• Policy Development: Assist Clubhouse Manager in developing and implementing policies and procedures for food and beverage departments.
• Wine Programs: Help develop wine lists and bottle/glass wine sales promotion programs.
• Club Function Promotion: Develop innovative ways to promote club functions in the dining room, lounge, and other outlets.
• Committee Participation: Serve as an ad-hoc member of appropriate club committees.
• Collaboration: Work with Executive Chef, Catering Director, and Banquet Manager to ensure proper setup and execution of daily functions.
• Event Planning: Assist in planning and implementing procedures for special club events and banquet functions.
• POS System Proficiency: Highly proficient in POS system, Northstar, for banquet and dining room.
• Record Keeping: Maintain records of special events, house counts, food covers, and daily business volumes.
• Reservation System: Ensure an accurate reservation system is in place.

Training and Development

• Staff Orientation and Training: Ensure effective orientation and training for new staff and professional development activities for experienced staff.
• Professional Development: Develop ongoing professional development and training programs for service personnel.

Financial and Administration

• Product Research: Research new products and develop an analysis of cost/profit benefits.
• Purchasing and Receiving: Monitor purchasing and receiving procedures to ensure proper quantity, quality, and price for all purchases.
• Inventory Management: Manage physical inventory verification and provide updated information to the accounting department.

Other Duties

• Member and Guest Interaction: Greet members and guests and oversee actual service on a routine, continuous basis.
• Complaint Resolution: Address member and guest complaints and communicate with Clubhouse Manager about appropriate corrective actions taken.
• Staff Scheduling: Responsible for weekly scheduling for member dining staff.
• Timecard Auditing: Audit and approve weekly timecards in the Paylocity system.
• Manager on Duty: Act as manager on duty during service, providing immediate attention to all members and guests, ensuring formal dining service standards, expectations, and procedures are met.

Requirements

· Bachelor’s degree from a four-year college or university preferred.

· Hospitality or Business Management major preferred 

· Two or more years of related experience preferred

· Private club or hospitality industry experience with management/supervisory experience