Food and Beverage Manager

Job Summary

The Food and Beverage Manager is responsible for food and beverage service departments, including scheduling, training, and direct supervision of front-of-the-house operations on a day-to-day basis. Ensure the Club’s service standards are being delivered by the food and beverage service team, and that member satisfaction is achieved. Maintain a high level of service and visibility on the floor to ensure that the wants and needs of the Club’s members and guests are consistently exceeded.

Job Tasks/Duties

• Work closely with the Clubhouse Manager and Dining Room Manager to set standards, supervise, and coach staff. In addition, recognize staff for the outstanding performance. Ensure efficient operations of the dining rooms and events. Responsible for implementing and maintaining training plans to ensure high-quality presentation and level of service within the department. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as special events and menu changes. Schedule and direct staff in their work assignments, while managing various dining areas and private events.
• Design floor plans according to reservations including dining area set-up based on anticipated member and guest counts.
• Generate a daily Manager on Duty report for both lunch and dinner services, summarizing feedback from members and guests, and ensuring any feedback is documented.
• Review all written Banquet Event Orders (Function Sheet) to determine appropriate staffing levels, room/station assignments, floor plans, and service plans as they relate to banquets, golf tournaments, and room set-ups.
• Audit POS system for menu item accuracy and improvement of server POS experience.
• Interact positively with members promoting events and services. Resolve problems to the satisfaction of involved parties. Answer telephones in a clear voice, coordinate, and document reservations. Facilitate communications with all departments to ensure needs are met.
• Develop and implement departmental standards with supervisory to ensure Club service is held to high standards, making them representatives of one of the finest Clubs in the Country. Delegate training responsibilities to ensure all food service personnel receive adequate training and can perform at desired levels for all skills as defined by their respective positions. Help to implement and provide daily menu knowledge and service training.
• Work closely with the Housemen to coordinate the appropriate and timely set up of all functions while maintaining standards of food, beverage, and meeting satisfactions. Communicate all daily activities, in person or by log, to staff to ensure a smooth transition and follow-up from one shift/day to another.
• Interact with the Director of Culinary, Kitchen staff, Housemen, and other Club departments and personnel to ensure synergy for all food and beverage services.
• Inspect to ensure all safety, sanitation, energy management, preventative maintenance, and other standards are in place and consistently met. Assure all standard operating procedures for revenue and cost control are in place and consistently utilized.
• Ability to come to work on time, to follow directions, accept constructive criticism, work with team and supervisors, treat co-workers, supervisors and members/guests with respect and courtesy.
• Performs other appropriate assignments and projects as required by the Clubhouse Manager.

Supportive Functions

In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the Clubhouse Manager based upon the requirements of the Club.

• Provide direct service to members as needed, including, but not limited to, serving tables, bussing tables, seating guests, and general cleaning duties.
• Maintain good working relations with preferred vendors of the Club and ensure adherence to policies and regulations. Attend all department and Club meetings as necessary.
• Act as Manager on Duty when the Clubhouse Manager is off-property.

Job Knowledge, Core Competencies and Expectations

• Excellent communication skills, both written and oral.
• Advanced wine knowledge relating to service and inventory management.
• Ability to supervise staff, including, but not limited to, assignment of duties, evaluating service, and advising performance coaching/disciplinary action with the Clubhouse Manager when necessary.
• Ability to maintain ongoing professional development and training programs for the dining room staff.
• Ability to engage with members as well as staff and be especially empathetic to the needs of both constituencies.
• Knowledge of food including its preparation and service.
• Working knowledge of federal, state, and local laws (Specifically New York). In additional, prior experience supporting Union employees is preferred.
• Flexibility in schedule to work opening, closing shifts, as well as weekends, evenings, holidays.

Education and/or Experience

• High school diploma or GED required.
• Bachelor’s degree preferred, but not required (Ideally hospitality based).
• Minimum of three years prior management experience in a high-volume club, hotel, or resort and proficient in managing dining and banquet events.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend

stretch and twist or reach.

• Push, pull, or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid, and noisy environments.

Reports to: Clubhouse Manager

Supervises: Servers, Server Assistants, Food Runners

Job Type: Full-time

Pay: $75,000.00 - $85,000.00 per year

Shift:

• Day shift
• Evening shift
• Morning shift
• Night shift

Work Location: In person

Salary : $75,000 - $85,000