Food and Beverage Manager

The Food & Beverage Manager is responsible for planning, directing, and controlling Club operations as well as managing banquet functions from 15 to 300 People. This position assists with monitoring labor and beverage costs. This position is responsible for training new associates and ensuring that tips are correctly tracked. This role is responsible for supervising all Food and Beverage staff according to prescribed policies and procedures and will assure the highest standard of appearance, hospitality and service in personnel and cleanliness of the Golf Club. She/he will assist in all areas within the dining room when needed. This role is responsible for ensuring that members and guests are served in a prompt, efficient and pleasant manner and greets each member by name. This position must maintain the highest professional food quality and sanitation standards and adheres to all guidelines against discrimination and harassment.

DUTIES AND FUNCTIONS

• Opens or closes the Beach Club or Golf Club as directed

• Maintain work areas; keeps restaurant clean and organized. Reports unsafe conditions

  immediately.

• Ensures that Beverage coolers and banquet storage areas are kept clean and organized.

• Acts Proactively to ensure that all banquet rooms are set for the next event scheduled to (the

  fullest extent it can be set).

• Ensures that tips are updated daily

• Communicates with fellow Food and Beverage Managers on all matters relating to the Golf Club

  and catering events.

• When closing ensures an email of the day's events goes out all food and beverage managers, the

  Food and Beverage director and the General Manager.

• Completes other duties as assigned by Food and Beverage Manager to include cross training.

• Participates in departmental meetings, inter-departmental meetings, shift line-ups and incentive programs.

• Is expected to carry out all reasonable requests by management which the associate can perform.

• Ensures that all beverage orders and transfers are logged and processed daily.

• Ensure that All Banquets bars are requisitioned out and a consumption report is done after the

  event.

• Ensures that tips are being processed (timely) along with Gratuities being turned in on time to the Director of Human Resources.

• Understands alcohol consumption awareness and the effects of alcohol.

• Completes Alcoholic Beverage purchases and transfers as directed by the food and beverage

  manager.

• Greets and seats members.

• Are a salesperson and promoter of the Golf Club facility; knowing the product and helping to sell

  the experience

• Have a professional attitude, demeanor, and appearance at all times by following the uniform

  dress code.

• Has an attentive posture; and displays confidence, enthusiasm, and a cordial disposition.

• Is a vital center of information about the Golf Club

• Controls Golf Club Dining flow of activity and service.

• Can use proper telephone etiquette by properly utilizing the "hold" function; taking complete

  messages; following reservation policies; referring inquiries effectively and projecting professionalism with every call and guest interaction.

• Uses proper member identification procedures.

• Must be able to effectively use and maintain eye contact with members.

• Has a professional attitude that conveys cooperation, willingness to learn and a desire to excel

  and contribute to member satisfaction.

• Must be prepared to yield the right of way to Members. All member interaction must be

  positive and professional.

• Communicates clearly and effectively with members, co-workers, and management.

• Has knowledge of principles and processes for providing customer and personal services

  including member needs assessment.

• Constantly observes quality service standards (The Non-Negotiables).

• Can speak professionally about food items and services offered both inside and outside of the

  Golf Club.

• Has skill in approaching all encounters with members and employees in a courteous and

  professional manner.

• Participates in the supervision and training of service staff as needed.

Education, Skills, and Experience:

QUALIFICATIONS

• Minimum three years' experience in food & beverage

• Minimum 2 years supervising staff

• Able to work independently.

• Able to be on-call when needed

• Able to work occasional nights and weekends

• Displays Good knowledge of cocktail and wine service.

• Displays Good knowledge of food preparation.

• Can perform duties of all positions within the department including serving, bussing, hosting,

  expediting.

• Must be able to spend several hours at a time standing up or walking.