Join an exciting team of professionals nationally recognized as one of the best clubs in America by Boardroom Magazine and Forbes Travel Guide. As the Ford is recognized locally, regionally, and nationally for its outstanding golf course, amenities, facilities, and its exceptional staff, its roots reach back more than a century to 1917, when American industrialist Henry Ford first encountered the land.

Our team lives and breathes the mission of teamwork, continuous improvement, individual responsibility, sharing information, ideas and solutions, commitment to our organizational core values and pride in providing personal services to members and guests.

Job Purpose

The Food and Beverage Manager- Events & Restaurants works directly with the Food and Beverage Director, Events & Catering Manager and The Culinary Team in coordinating all Food and Beverage Events, Club activities, and Club staff to ensure the timely and effective operations and to ensure that the members’ and their guests’ expectations are exceeded, and to ensure that the highest quality food and services are delivered.

Duties and Responsibilities

• Coordinates with Events Management team and Executive Chef daily on all club, private and wedding events.
• Responsible for the set-up of tables, linens, chairs, candles, lanterns, etc. for full service of banquet events and oversee execution of event service including the breakdown and storage of all equipment and supplies.
• Assists Chef and Events Management team with set-up of all food and beverage equipment as shown in BEO’s.
•  Always demonstrates sense of urgency for event setup.
• Maintain cleanliness and organization throughout all areas of his/her responsibilities.
• Maintain routine care of club vehicles.
• Manages the soup program including canning, labeling, packaging, and delivering.
• Responsible for beverage orders through vendors and maintaining par levels according to the demand and volume.
• Required shifts include nights and weekends and holidays.
• Coordinates with t the Events Management team and culinary team all member/nonmember events.
• Responsible for hands-on leadership of service and execution by leading by example.
• Assist in completion of banquet event orders (BEOs)
• Update’s weekly function information for all affected staff and departments.
• Serves as liaison between kitchen, service, and management staff.
• Ensures that all members, guests, and co-workers are treated in a friendly and respectful manner in accordance with the standards of excellence of The Ford Field & River Club.
• Performs all other duties as assigned by the Food and Beverage Management team. 

Qualifications and Experience

• High School diploma or GED. College or university study in Hospitality Management preferred.
• Five plus years of experience in event/catering operations as well as extensive knowledge of fine dining or private club environment.
• Food safety and Alcoholic beverage certifications.
• Knowledge & Ability:
• Fiscal responsibility
• Strong interpersonal and organizational skills
• Polished, professional appearance and presentation.
• Effective communication at all department levels and through Club.
• Computer skills including Microsoft Office, Club Essential preferred.

Working conditions

Predominantly working inside but occasionally working outside; occasional evening and weekend work required.

Physical requirements

Required to stand and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. Push, pull or lift up to 50 pounds. Vision must be correctable to read and write. Hearing must be sufficient to understand conversation in a noisy environment. Must have hand usage to complete forms, use keyboard and mouse, and other office equipment.