What are the responsibilities and job description for the Country Club Bar & Kitchen Manager position at Sharon Country Club?
The Bar/Kitchen Manager will be responsible for overseeing the day-to-day operations of the bar and kitchen, with a strong emphasis on delivering exceptional quality, service, and consistency to our members.
Responsibilities:
1. Operational Leadership:
- Work closely with the Kitchen Staff on a day-to-day basis.
- Oversee and manage all aspects of the bar and kitchen operations.
- Ensure compliance with health and safety regulations. Serv-Safe Manager certification required. Or appropriate Serv-Safe certified personnel on staff to satisfy requirements.
- Develop and implement standard operating procedures for efficient workflow.
2. Quality, Service, and Consistency:
- Uphold high standards of food and beverage quality.
- Train and motivate staff to deliver exceptional customer service.
- Monitor and maintain consistency in food and drink offerings.
3. Inventory Management:
- Maintain accurate inventory levels for both bar and kitchen supplies.
- Implement effective inventory control measures to minimize waste and maximize profitability.
- Conduct regular inventory audits and provide reports to the House Committee.
4. Menu Development:
- Collaborate with the Kitchen Staff to create innovative and appealing menus.
- Continuously evaluate and update menus to meet member preferences and industry trends.
- Ensure cost-effective menu pricing while maintaining quality standards.
5. Staff Training and Development:
- Recruit and supervise all staff.
- Foster a positive and collaborative work environment.
- Provide ongoing training to enhance skills and service standards.
- Develop job descriptions and duties of staff.
- Verify proper staff certifications (TIPS, Serv-Safe, etc.)
6. Customer Relations:
- Build and maintain positive relationships with members.
- Gather feedback and make improvements based on members’ suggestions, at the direction of the House Committee.
- Address member concerns or issues promptly and professionally.
7. Financial Management:
- Monitor and control food and beverage costs.
- Work closely with the House Committee to track and analyze financial performance.
- Contribute to the development of annual budgets and financial goals.
While the specific expectations for working hours may vary, the emphasis shall be placed on a flexible schedule that aligns with the golf course's busiest periods. The manager is expected to be present and actively engaged during peak hours, ensuring smooth operations in both the bar and kitchen. Busy periods would more specifically include all tournaments/events, Twi-League, Thursday League evenings, Friday nights (both Scotch & non-Scotch), and weekends.