Food and Beverage Manager

Responsible for club’s dining services and other applicable outlets of the club. Directly supervises the Dining Room Manager, managers of all other outlets such as snack bars, half-way houses, etc. and the front-of-house F&B Staff. Works in conjunction with the Executive Chef and Catering Director. Helps plan, implement and monitor 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

• Assists in developing an operating budget for the department’s revenue outlets; monitors and takes corrective action as necessary to help ensure that budgeted sales and cost goals are attained.
• Assists in developing a capital budget for all necessary food and beverage equipment and recommends facility renovation needs.
• Ensures that adequate cash procedures are followed, and that documentation is reported in an accurate and 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 approves staffing and scheduling plans.
• Assures 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 approves external and internal marketing and sales promotion activities for the department’s outlets and special club 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 or local laws for food safety and the sale/consumption of alcoholic beverages.
• Ensure all energy management, preventive maintenance and other standards are consistently met.
• Ensures that all new employees receive the appropriate safety instructions and training; establishes and enforces all safety policies and procedures including OSHA regulations and ensures that appropriate proof of training is documented to the employees’ personnel files.
• Research new products and evaluates their cost and profit benefits.
• 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 actual service on a routine 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 General Manager about appropriate corrective actions taken.
• Monitors appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
• Monitors employee dress codes according to 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.
• Audits and approves weekly payroll.
• Responsible for long-range planning for the department in concert with the club’s planning process.
• Establishes and maintains professional business relations with vendors.
• Works with the club’s Controller and General Manager to identify and develop operating reports and for ongoing control of the department.
• Recommends operating hours for all food and beverage outlets.
• Serves as manager-on-duty on a scheduled basis.
• Implement and monitor sanitation and cleaning schedules.
• Completes other appropriate assignments from the General Manager.