Food Service Manager

ERIE YACHT CLUB - 3.7

Erie, PA Job Details Full-time $20.50 - $22.50 an hour 7 hours ago Benefits Health insurance Dental insurance Paid time off Vision insurance 401(k) matching Qualifications Teamwork Wine service High school diploma or GED Team development Attention to detail Training & development Full Job Description Position Summary The Food Service Manager is responsible for leading the front-of-house food service operations of the Erie Yacht Club, with primary responsibility for the Grill Room and the service execution of catered events, banquets, and Club functions. This hands-on leadership position ensures that members and guests consistently receive professional, attentive, and welcoming service. The Food Service Manager recruits, trains, schedules, supervises, and develops the service crew while maintaining the high standards expected within a private club environment. The position requires a strong working knowledge of beverage service, including wine, beer, spirits, responsible alcohol service, and proper service techniques. However, this position is not responsible for purchasing, ordering, or maintaining the inventory of alcoholic beverages. The Food Service Manager works collaboratively with the individual responsible for beverage operations to ensure coordinated and efficient food and beverage service. Essential Duties and Responsibilities Grill Room Operations Direct the daily front-of-house food service operations of the Grill Room. Maintain a visible, hands-on management presence during meal periods and peak service times. Welcome members and guests and regularly visit tables to monitor satisfaction. Ensure that service is professional, timely, accurate, and consistent. Address member concerns promptly, professionally, and discreetly. Coordinate reservations, seating, table assignments, and service flow. Monitor dining room readiness, cleanliness, organization, lighting, music, and overall presentation. Conduct pre-shift meetings to review reservations, menu features, special events, service expectations, and member needs. Coordinate closely with the culinary team regarding ticket times, menu availability, special requests, dietary restrictions, and service concerns. Ensure proper opening, shift-change, and closing procedures are completed. Monitor point-of-sale activity and ensure orders, member charges, discounts, voids, and adjustments are entered accurately. Assist with service whenever necessary, including greeting, seating, serving, clearing, resetting tables, and supporting the service crew. Catering and Event Service Oversee the service execution of weddings, banquets, meetings, member events, private parties, and other catered functions. Work closely with the Director of Catering and Club Events, culinary leadership, and other managers to review event requirements. Review banquet event orders, timelines, room layouts, menus, attendance guarantees, special requests, and service expectations. Develop staffing plans and assignments for catered events. Lead pre-event service meetings and clearly communicate the responsibilities of each crew member. Ensure event spaces are properly set according to approved specifications. Supervise table settings, service stations, buffets, meal service, clearing, room resets, and post-event breakdown. Serve as the primary service leader during assigned events and maintain communication with the event host. Monitor event timing and coordinate food service with the kitchen, catering team, entertainment, and other vendors. Anticipate guest needs and resolve service concerns before they affect the overall event experience. Complete post-event reports and communicate relevant feedback, incidents, or follow-up needs to management. Crew Leadership and Development Recruit, interview, onboard, train, schedule, supervise, and evaluate front-of-house service crew. Create schedules that support business levels, reservations, catered events, and approved labor budgets. Adjust staffing levels when business demands change. Train the crew in private-club service, menu knowledge, order accuracy, table service, banquet service, member recognition, and professional communication. Establish clear performance expectations and hold crew members accountable. Provide regular coaching, recognition, and constructive feedback. Address attendance, appearance, conduct, and performance concerns consistently and document issues when required. Promote teamwork and respectful communication between the front-of-house, culinary, catering, marina, and administrative teams. Ensure crew members comply with uniform, grooming, and name-tag requirements. Help create a positive workplace culture centered on hospitality, teamwork, accountability, and continuous improvement. Beverage-Service Knowledge and Coordination Maintain a working knowledge of wine, beer, spirits, cocktails, nonalcoholic beverages, and proper beverage-service techniques. Ensure beverage orders are served accurately, responsibly, and in accordance with Club standards and applicable laws. Train and support the service crew in beverage presentation, glassware, responsible alcohol service, and basic beverage knowledge. Coordinate with the individual responsible for beverage operations regarding event needs, service concerns, product availability, and member feedback. Monitor beverage service during dining periods and catered events as part of the overall member experience. Immediately report product shortages, inventory concerns, or service issues to the appropriate manager. This position is not responsible for alcoholic-beverage purchasing, vendor selection, product ordering, receiving, inventory management, pricing, or beverage cost controls unless specifically assigned by the General Manager. Financial and Administrative Responsibilities Manage front-of-house labor efficiently and in accordance with approved operating budgets. Review schedules, timekeeping records, and payroll-related information for accuracy. Monitor overtime and obtain approval when required. Assist with departmental budgets, forecasts, operating procedures, and service goals. Review daily service activity, member counts, event information, and operational reports. Maintain accurate records related to training, scheduling, service incidents, member feedback, and crew performance. Assist with menu rollouts, seasonal promotions, special dining programs, and member events. Recommend service equipment, supplies, repairs, and operational improvements. Help control operating expenses and minimize waste, breakage, and unnecessary labor costs. Safety, Sanitation, and Compliance Maintain clean, organized, and safe dining rooms, service stations, storage areas, and event spaces. Ensure compliance with food-safety, sanitation, liquor-control, occupancy, and workplace-safety requirements. Verify that required certifications and training remain current for applicable crew members. Ensure food is handled, transported, displayed, and served safely. Report accidents, injuries, property damage, member incidents, and safety concerns promptly. Assist with emergency procedures and support the Club's safety and security policies. Protect the privacy of members and maintain appropriate confidentiality regarding Club business. Member Service Expectations Learn and appropriately use members' names, preferences, and relevant service information. Provide personalized service while maintaining professionalism and appropriate boundaries. Treat all members, guests, and crew members with courtesy, respect, and discretion. Respond to feedback without becoming defensive and take prompt action to resolve concerns. Follow up on significant service issues and communicate them to the General Manager. Support the traditions, policies, and standards of the Erie Yacht Club. Recognize that consistent service, attention to detail, and member relationships are essential to success in a private club. Qualifications Three or more years of progressive front-of-house restaurant, banquet, catering, hotel, resort, or private-club management experience preferred. Experience supervising both à la carte dining and catered events strongly preferred. Demonstrated ability to recruit, train, schedule, motivate, and hold service teams accountable. Strong knowledge of dining-room operations, banquet service, hospitality standards, and food safety. Working knowledge of wine, beer, spirits, and responsible alcohol service. Familiarity with point-of-sale, reservation, scheduling, and event-management systems. Strong organizational, communication, problem-solving, and interpersonal skills. Ability to remain calm, professional, and decisive during busy service periods. Ability to handle member and guest concerns with discretion and sound judgment. RAMP certification, food-safety certification, or the ability to obtain required certifications within an established period. High school diploma or equivalent required; hospitality or business education preferred. Schedule Requirements This position requires a flexible schedule based on Club operations and event needs. The Food Service Manager must be available to work: Days and evenings Weekends and holidays Weddings, banquets, and special events Extended hours during peak operating periods Additional hours as needed to support the Club's operations Physical Requirements The employee must be able to: Stand and walk for extended periods. Move throughout the Clubhouse and event areas during service. Bend, reach, carry, push, and pull items required for dining and event operations. Regularly lift and carry up to 25 pounds and occasionally lift up to 50 pounds with assistance. Work in a fast-paced environment that may include exposure to heat, cold, noise, wet surfaces, and outdoor weather conditions. Performance Standards Success in this position will be evaluated based on: Member and guest satisfaction Consistency and professionalism of service Grill Room readiness and operational efficiency Quality and execution of catered events Crew training, development, attendance, and retention Responsiveness to member feedback Labor management and schedule effectiveness Accuracy of member charges and service-related records Communication and cooperation between departments Compliance with Club policies, safety requirements, and service standards Additional Responsibilities The responsibilities listed in this description are representative of the position and are not intended to be all-inclusive. The Food Service Manager may be assigned other duties consistent with the operational needs of the Erie Yacht Club. Erie Yacht Club is an equal opportunity employer.

Pay:

$20.50 - $22.50 per hour Expected hours: 45.0 - 50.0 per week

Benefits:

401(k) matching Dental insurance Health insurance Paid time off Vision insurance

Work Location:

In person