Food and Beverage Manager

Food and Beverage Manager

Reports to: Assistant GM/General Manager

Classification: Full Time, Non-exempt

Education and/or Experience

• Four-year college or university degree in Hospitality Management, Culinary Arts, or
• Five years or more as a food and beverage manager, with three of those years in a similar position in a fine dining situation.

Job Knowledge, Core Competencies, and Expectations

• Food and beverage cost, controls, and operating procedures.
• Menu design.
• Marketing and promotions.
• Wine, spirits, and bar operations.
• Point-of-sales systems.
• Strong interpersonal and organizational skills.
• Polished, professional appearance and presentation.
• Manage stress and time.
• Build, train, and maintain employee teams.
• Effective communication through all department levels and throughout the club.
• Knowledge of and ability to perform the required role during emergency situations.

Job Summary (Essential Functions)

Responsible for the club’s dining services and all food and beverage production throughout The Club. Plans, implements, and monitors departmental budgets. Hires, trains, and supervises subordinates and applies relevant marketing principles to assure that the wants and needs of club members and guests are consistently exceeded.

Job Tasks/Duties

• Ensures that adequate cash procedures are followed and that documentation is reported accurately and in a timely manner.
• Responsible for proper cash and charge procedures, guest check analysis, tip reports, ticket controls, and daily sales reports and analysis.
• Manages the department’s long-range staffing needs.
• Assists in recruitment, training, supervision, and termination of food and beverage staff.
• Helps plan and approve the organizational staffing and scheduling plans.
• Ensures that effective orientation and training for new staff, and professional development activities for experienced staff, are planned and implemented.
• Monitors employee records to minimize overtime and keep labor costs within budget.
• Assures that all standard operating procedures for revenue and cost control are in place and consistently followed.
• Assures that all applicable club policies and procedures are followed.
• Helps plan and approve external and internal marketing and sales promotion activities for the department’s outlets and special club events.
• Approves menu items, pricing, and menu designs for all outlets, special events, and banquet events.
• Establishes quantity and quality output standards for personnel in all positions within the department.
• Ensures all legal requirements are consistently followed, including wage-hour and federal, state, and local laws for food safety and the sale/consumption of alcoholic beverages.
• Ensures that all new employees receive the appropriate safety instructions and training.
• Research new products and evaluate their cost and profit benefits.
• Maintains food and beverage personnel records.
• Monitors purchasing and receiving procedures to ensure proper quantity, quality, and price for all purchases.
• Reviews new techniques for food preparation and presentation to maximize member and guest satisfaction and minimize food costs.
• Consults daily with the Executive Chef, Catering Director, and other club administrators to help assure the highest level of member satisfaction at minimum cost.
• Greets guests and oversees service on a routine and random basis.
• Helps develop wine lists and wine sales promotion programs.
• Establishes, updates, and maintains all written standards and procedures for the department as needed.
• Addresses member and guest complaints and advises the Assistant General Manager on appropriate corrective actions.
• Serves as an ad hoc member of the appropriate club committee. Monitor the appearance and cleanliness of all food and beverage equipment and facilities.
• Monitors employee dress codes in accordance with policies and procedures.
• Approves all product invoices before submitting to the Accounting Department.
• Monitors or manages physical inventory verification and provides updated information to the Accounting Department.
• Responsible for the proper accounting and reconciliation of the point-of-sale and member revenues.
• Maintains records of special events, house counts, food covers, and daily business volumes.
• Ensures that an accurate reservation system is in place.
• Responsible for long-range planning for the department in concert with The Club’s planning process.
• Establishes and maintains professional business relations with vendors.
• Recommends operating hours for all food and beverage outlets.
• Serves as manager-on-duty on a scheduled basis.
• Complete periodic china, glass, and silverware inventories.
• Implement and monitor sanitation and cleaning schedules.

Licenses and Special Requirements

• Food safety certification.
• Alcohol beverage certification.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, twist, or reach.
• Push, pull, or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in a hot, humid, and noisy environment.

Salary

$55,000 - $65,000

Quarterly bonuses

Benefits

• 75% Club paid health insurance
• Dental Insurance
• Vision Insurance
• Disability
• Life Insurance
• PTO
• Retirement
• Main holidays free
• Possible relocation assistance available!