Assistant Food and Beverage Manager

This position is responsible for supporting the Food and Beverage Manager, while working closely with the Chef and Assistant Chef to oversee and coordinate the planning, organizing, training, and implementation necessary to achieve stated objectives. The role emphasizes operational tasks, such as staff scheduling, training, and event setup, ensuring the highest standards of service are upheld. The Assistant Food and Beverage Manager will also assume operational leadership in the absence of the Food and Beverage Manager.

SUPERVISION RECEIVED:
This position is supervised by the Food and Beverage Manager, Head Golf Professional(s), and General Manager

SUPERVISION EXERCISED:
Supervises Bartenders/Servers/Food Service Attendants and additional part-time staff as assigned (Essential functions, as defined under the Americans with Disabilities Act, may include the following tasks, knowledge, skills, and other characteristics.  This list is ILLUSTRATIVE ONLY and is not a comprehensive listing of all functions and tasks performed by incumbents of this class.)

• Follows and implements all procedures and policies as described in the Palm Beach Gardens’ Golf Course      Manual, as well as the Community Services Division procedures and the City’s Policies and Procedures
• Must have a working knowledge of the financial and maintenance and safety procedures to provide effective daily operations of the facility
• Enforces policies and standard operating procedures regarding facility use, and financial operations for staff and patrons alike 
• Acts as a productive committee member when assigned or in the absence of the Food and Beverage Manager
• Co-develops and implements menus for all food outlets by collaborating with the Food and Beverage Manager, Chef, and Assistant Chef using market trends, administration input, and product mix 
• Supervises FOH staff and manage daily operational tasks, ensuring quality service and cleanliness.
• Ensure that all FOH employees are trained and up to date on safe services practices and all required licenses are current
• Schedule all FOH staff as needed to uphold the highest services standards 
• Achieve Club objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment 
• Fill in where needed to ensure guest service standards and efficient operations for both a la cart and private events (banquets)
• Be knowledgeable of City policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of City policies, rules and procedures 
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner 
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met 
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the Club, employees, and guests 
• Collaborating with the Food and Beverage Manager, Head Golf Professional(s), and General Manager, to develop and implement F&B departmental budgets and goals
• Properly manage the schedule to reflect busier days, times, months, seasons, to effectively maximize the part time employee salaries and to provide adequate coverage to maintain a profitable and professional operations
• Acts as decision-maker in the absence of the Food and Beverage Manager; attends all management meetings; actively participates in collaborative initiatives
• Assists the golf operations and golf MOD’s with ensuring a clean, organized, and professional daily operation and assisting with opening or closing facility duties as required
• Collaborate with the Food and Beverage Manager on events, ensuring proper staging and clean up for tournaments, banquets and special events.
• Prepare reports and paperwork related to staffing, event setups, and operational performance
• Step in as Manager on Duty (MOD) in the absence of the Food and Beverage Manager to handle guest concerns, staffing, and overall operations.
• Ensure safety and sanitation standards are met and maintained through regular inspections and staff training.
• All other functions and duties as assigned

PERIPHERAL DUTIES:

• Assists with various peripheral duties including the picking up of supplies, ordering materials, running errands, arranging for the rental and/or maintenance of equipment and set-ups for special events
• Composes and edits correspondence, reports, memoranda, and other material requiring judgment as to content, accuracy, and completeness
• Ability to provide backup to related positions as division needs require
• Ability to operate a city vehicle as division needs require
• Responds to emergency operations as assigned and acts as an EM team member during Emergency management activation within City limits as assigned, including F&B prep for EM facilities staff, and/or assuming a leadership role on all EM team pre, during, or post event

• High school degree or equivalent
• Minimum 5 years of Front-of-the-House and Back-of-House experience
• Previous experience in a restaurant or within the hospitality industry in a managerial role required. Previous golf club experience is preferred. 
• 2-3 years managerial experience at a restaurant; former dining venue with accompanying golf or entertainment preferred
• Prior kitchen or events management and strongly preferred
• Bilingual English/Spanish preferred

Current Certifications in the following, or ability to obtain certifications within 6 months of hire unless otherwise specified. Must present original certifications or copies of both sides of all certifications.

• CPR (required)
• Servsafe® Manager certification (must obtain within 6 months of hire)
• First Aid (required)
• AED Training (required)
• Valid State of Florida Driver’s License with a good driving record (required)

Salary : $60,048