Assistant Food & Beverage Director & Bar Manager

POSITION OVERVIEW:

This position is responsible for delivering the highest possible standard of hospitality and service across all Food and Beverage amenities, through the continued development and training of the Food and Beverage team. The selected individual will develop and implement programs to enhance the member dining experience and drive revenues through service excellence and increased dining traffic. The Food and Beverage Director supervises the entire Front of House team and partners with the Executive Chef.

ESSENTIAL JOB FUNCTIONS:

1. Leadership and Team Management:
   • Develop and implement staffing strategies, including hiring, training, and performance management.
   • Create an effective orientation and training program for new staff and a continuing development program for experienced staff.
   • Foster a collaborative and positive work environment that encourages teamwork and innovation.
   • Partners with the Executive Chef, Director of Events, and other managers to help ensure the best member experience possible.
   • Assist with payroll, staff, scheduling and staffing needs within the F&B department.
2. Operational Excellence:
   • Oversee daily operations of all food and beverage outlets in a manner that provides best in class presentation and service.
   • Assistant the Director of F&B in monitoring and managing food and beverage costs, inventory, and purchasing to meet the desired financial performance of the club.
   • Help to implement efficient and effective operational processes and procedures to enhance service and minimize waste.
   • Help to plan and approve the organizational chart, staffing, scheduling, and works with Human Resources on role description updates for all department team members.
   • Identify long-range staffing needs of the department.
   • Manage physical inventory of all beverages. Conduct monthly alcohol inventory and reports variances to Accounting and the General Manager.
   • Provides appropriate reporting of tips to Accounting and/or Director of Human Resources.
3. Member and Guest Satisfaction:
   • Acts as a visible presence in the club, engaging with members to gather feedback, build relationships and ensure satisfaction.
   • Develop and execute strategies to enhance the dining experience, including special events, themed nights, and other culinary offerings.
   • Greets guests and oversees actual service on a routine basis.
   • Addresses member and guest complaints and advises the Director of F&B and/or General Manager about appropriate corrective actions taken and/or escalating incidents, if necessary.
   • Fills in as back-up for the Director of F&B for House Committee meetings.
4. Compliance and Safety:
   • Ensure compliance with all health and safety regulations, food safety standards, and licensing requirements.
   • Monitor and maintain high sanitation and hygiene standards throughout the food and beverage operations.
   • Ensures that all legal requirements are consistently adhered to including wage and hour, federal, state and/or local laws pertaining to alcoholic beverages.
   • Develops and implements policies and procedures.
   • Inspects to ensure that all safety, sanitation, preventative maintenance, and other standards are consistently met.
5. Financial Management:
   • Monitor and control department budgets, costs, and revenues, ensuring profitability and efficiency.
   • Prepare and analyze reports related to bar and F&B sales, labor costs, and performance metrics.
   • Assist in developing and implementing marketing strategies to promote club dining specials, bar specials, and events.
   • Implement pricing strategies to maximize profitability while maintaining member value.
   • Takes corrective action as necessary to help ensure that budget goals are attained.
   • Responsible for the proper accounting and reconciliation of the POS systems and member revenues.
6. Bar Management:
   • Oversee daily bar operations, ensuring the deliver of high-quality drinks and service in all bar areas.
   • Develop and maintain an attractive beverage program, including cocktail lists, wine selections, and craft beers, in line with member preferences and industry trends.
   • Manage bar inventory, including ordering, stocking, and inventory control to minimize waste and ensure cost-effective purchasing.
   • Work with the Director of F&B to train, schedule, and supervise bartenders and bar support staff, ensuring compliance with all policies and procedures.
   • Enforce all health and safety regulations, including responsible alcohol service.