Assistant Food & Beverage Manager

ESSENTIAL DUTIES AND RESPONSIBILITIES

Manage daily operations of food & beverage venues in accordance with Club standards. Complete daily inspection of facilities to ensure safety, sanitation, energy management, preventive maintenance and other standards are consistently met. Report deficiencies to facilities department when necessary. Ensure accurate communication to staff regarding daily events and activities at the Club. Assist with management of the Clubhouse reservation system including opening and closing reservation thresholds and handling of special requests. Ensure daily floorplans are managed appropriately to ensure appropriate levels of service. Complete and distribute daily manager's report according to Club standards. Ensure direct communication to respective department(s) of high importance items. Manage operations in accordance with labor budget guidelines. Lead daily pre-service line-up according to Club standards and in a manner that engages staff. Work with Culinary Managers to ensure effective communication is maintained to ensure seamless service. Provide effective orientation and training for new staff along with mentoring and professional development activities for experienced staff. Actively schedule, train, supervise, discipline and review staff on a consistent basis and in accordance with Club standards and policies. Establish high standards of service and hold staff accountable to these standards. Provide proper greeting to all Members and guests in all areas of the Club. Ensure presence in dining outlets during peak service hours. Monitor service to ensure Member and guest expectations are being exceeded. Manage daily dining survey process including sending, monitoring, and processing feedback received. Ensure all Members and guests requests, and concerns are listened to and addressed. Report to Director of Operations and GM when appropriate. Ensure that all service of alcohol is done in accordance with all State and/or Federal laws. Manage staff certification requirements to ensure compliance including: ServSafe Food Handlers Certificate and RBS training. Regularly audit POS system for menu item accuracy and improvement of server POS experience. Facilitate menu printing, new menu roll-out information and POS menu card accuracy. Participate in beverage inventory for Clubhouse and storage areas. Ensure staff payroll edits are reviewed and addressed daily. Ensure work environment is safe and Codes of Safe Practices are adhered to consistently. Report injuries timely. Act as safety liaison for department Report to work regularly and on time, follow directions, take criticism, get along with co-workers and supervisors, treat co-workers, supervisors and members/guests with respect and courtesy, and refrain from abusive, insubordinate and/or violent behavior.

NON-ESSENTIAL DUTIES AND RESPONSIBILITIES

Assist with interviewing and selection of new staff. Act as Manager on Duty and follow established MOD guidelines. Promote, participate, and manage Club event activities as assigned. Assist with the budgeting process. Monitor purchasing procedures. Perform other duties and jobs as assigned. To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions.

KNOWLEDGE, SKILLS & ABILITIES

Knowledge of general food service industry standards and continual interest in staying up to date with food, wine, and fine dining trends. General computer skills in Microsoft Word, Excel, and Outlook and ability to operate standard office equipment. Ability to manage a group of employees and train, direct, motivate, discipline in accordance with Club policies and State and/or Federal law. Ability to plan, organize, prioritize, assess problems, and problem-solve to meet deadlines. Ability to perform tasks with attention to detail and accuracy. Ability to be flexible, adaptable and customer service oriented. Ability to calculate figures and amounts such as discounts, proportions, and percentages. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to work independently in the accomplishment of a wide variety of duties. Ability to work successfully with a variety of individuals with various socio-economic, ethnic, and cultural backgrounds. Ability to read and interpret documents such as safety rules, menus, operating and maintenance instructions, and procedure manuals. Ability to communicate effectively and professionally in person, electronically, and/or by telephone, with internal and external customers. Ability to maintain a flexible work schedule with holiday, weekday, and weekend availability. Ability to maintain a professional image and appearance as outlined in Employee Handbook and departmental standards.

EDUCATION AND/OR EXPERIENCE

Three years food and beverage management experience in high-volume club, hotel, or resort and proficiency in managing fine dining, casual dining, and/or banquet events. High School Diploma required, Bachelor's Degree in hospitality management preferred. Knowledge of Northstar system preferred.

CERTIFICATES & LICENSES

Must provide valid document(s) to work in the US. Valid Driver License with acceptable motor vehicle record required. Possess Food Handler Certificate or can obtain within 30 days of start date. Possess RBS certification required or must obtain within 30 days of start date. Level One Sommelier preferred.

PHYSICAL DEMANDS

Occasionally move tables, chairs, boxes, and equipment weighing up to 50 pounds throughout the Club. Must be able to remain in a stationary position up 25% of the time. Must be able to regularly move about both the inside and the outside of the Club. Constantly operate a computer and other office productivity machinery, such as copy machine, fax machine, Point of Sale system, and computer printer. Must be able to read and type standard correspondence on a computer. Frequently be able to communicate and exchange accurate information with Members, guests and staff regarding services and event.