What are the responsibilities and job description for the Senior Food & Beverage Manager position at Seabrook Island Club?
Job Type
Full-time
Description
Under the direct supervision of the Director of Food & Beverage, the Senior Food & Beverage Manager is responsible for overseeing the daily operations, service standards, financial performance, and team leadership of the Club’s food and beverage outlets and events. This position plays a key leadership role in delivering an exceptional member and guest experience while maintaining operational efficiency, strong team culture, and high hospitality standards throughout all dining and banquet operations
Requirements
Essential Job Functions:
Education: Bachelor’s degree in Hospitality or other related degree or any other combination of education and experience which provides the required skills.
Experience: Must have a minimum of at least five years of progressively responsible experience in a similar position within the hospitality industry in a fast pass environment. Club experience preferred.
Skills: Excellent communication, organization, leadership skills and a motivated work ethic are required.
Supervisory Responsibilities: Supervises the Food and Beverage Front of House management team
Typical Physical Demands: Requires manual dexterity sufficient to operate standard food service equipment. Requires ability to stand and/or sit for extended periods of time. Requires bending, stooping, and reaching. Requires normal range of hearing and vision. Requires ability to lift and move heavy tables, chairs and other objects. Requires ability to function professionally in an environment that is both physically and mentally stressful and challenging.
Full-time
Description
Under the direct supervision of the Director of Food & Beverage, the Senior Food & Beverage Manager is responsible for overseeing the daily operations, service standards, financial performance, and team leadership of the Club’s food and beverage outlets and events. This position plays a key leadership role in delivering an exceptional member and guest experience while maintaining operational efficiency, strong team culture, and high hospitality standards throughout all dining and banquet operations
Requirements
Essential Job Functions:
- Assists in the preparation of the annual strategic plan and achieve the goals and targets therein.
- Continuously seek ways to improve our service and products to members and guests.
- Drives innovative promotions and special events, including concepts, programming for club members
- In partnership with the Director of Food & Beverage helps develop an operating budget for each of the department’s revenue outlets; after approval, monitors and takes corrective action as necessary to help assure that budget goals are attained.
- Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized.
- Maintain high visibility in dining outlets and during peak service periods.
- Oversees the hiring, onboarding, management and training of all department employees. Provides guidance and regular feedback as well as conduct annual performance evaluations.
- Helps plan and approve the organizational chart staffing and scheduling procedures and job description/specifications for all department staff.
- Ensures employees have the tools, training and time necessary to achieve the Club’s goals.
- Establishes regular and consistent communication practices with department employees to ensure expectations are clear and employees are up-to-date with club activities and policies, while receiving employee feedback accordingly to maintain and improve a positive employment experience.
- Supports and follows all safety policies
- Take care of any and all guest complaints that may arise.
- Lead by example and promote the Employee Brand Playbook, our Purpose, Vision, Mission and Motto.
- Complete any other projects or tasks as assigned
Education: Bachelor’s degree in Hospitality or other related degree or any other combination of education and experience which provides the required skills.
Experience: Must have a minimum of at least five years of progressively responsible experience in a similar position within the hospitality industry in a fast pass environment. Club experience preferred.
Skills: Excellent communication, organization, leadership skills and a motivated work ethic are required.
Supervisory Responsibilities: Supervises the Food and Beverage Front of House management team
Typical Physical Demands: Requires manual dexterity sufficient to operate standard food service equipment. Requires ability to stand and/or sit for extended periods of time. Requires bending, stooping, and reaching. Requires normal range of hearing and vision. Requires ability to lift and move heavy tables, chairs and other objects. Requires ability to function professionally in an environment that is both physically and mentally stressful and challenging.