Cafe/ Snack Bar Manager

Overview
Snack Bar/Cafe Manager at Crestmont Country Club – West Orange, NJ

Reports to: Director of F&B

Supervises: All Snack Bar/Pool Staff

Classification: Seasonal Salaried Position

May 1st – May 16th (Part time hours)

May 18th – September 7

th (full time hours)

Education and/or Experience

• High school diploma or GED required.

• A four-year college degree in Hospitality is preferred.

• Three years of dining room supervisory experience in private club.

Job Knowledge, Core Competencies and Expectations

• Responsible for management of Pool Snack Bar/Café.

• Maintains a high level of member contact throughout service hours.

• Knowledge of and ability to perform required role during emergency situations.

Job Summary

Assure a high standard of appearance, hospitality and service in personnel and cleanliness of pool dining area.

Ensures timeliness of food service. Supervise and train pool staff. Manage within budgetary restraints.

Job Tasks/Duties

• Designs floor plans according to reservations when needed.

• Plans pool deck set-up based on anticipated guest counts and client needs.

• Takes reservations, checks table reservation schedules and maintains reservations log.

• Greets members and guests.

• Inspect pool employees to ensure that they are always in proper and clean uniforms.

• Hires, trains, supervises, schedules and evaluates pool staff.

• Produces daily or meal-period revenue analysis and other reports from point of sale (POS) systems used at

the pool.

• Performs daily POS closeout.

• Provides appropriate reports concerning employee hours, schedules, pay rates, job changes, etc.

• Receives and resolves complaints concerning service.

• Serves as liaison between the pool and clubhouse staff.

• Assures that all side-work is accomplished and that all cleaning of equipment and storage areas is completed

according to schedule.

• Direct pre-meal meetings with pool personnel; relays pertinent information such as house count and menu

changes, special member requests, etc.

• Able to lead staff through all service types such as a la carte and Buffet.

• Assures the correct appearance, cleanliness and safety of pool areas (including locker rooms), equipment and

fixtures; checks the maintenance of all equipment in the pool area and reports deficiencies and maintenance

concerns.

• Makes suggestions about improvements in service procedures and layout.

• Trains staff on all aspects of the POS system.

• Develops and supervises the revenue control system.

• Assures that club areas are secure at the end of the business day.

• Maintains an inventory of service 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.

• Develops and implements an ongoing marketing program to increase pool business.

• Utilizes JONAS POS to accurately charge members, create forecast and revenue reports and write

correspondence.

• Develops and continually updates and refines policy and procedure manuals for service staff to increase

quality and to control costs.

• 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 Executive Chef to update, review and print weekly menu changes.

• Assists in developing wine and beverage promotions.

• 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.

CMAA Education attendance at local events

To apply please forward your resume and cover letter to Sebastian Calderon, Director of Food & Beverage Sebastian@crestmontcountryclub.co

Job Type: Seasonal

Pay: $40,000.00 - $50,000.00 per year

Benefits:

• Paid time off
• Paid training

Education:

• High school or equivalent (Preferred)

Work Location: In person

Salary : $40,000 - $50,000