F&B Manager

Status:
Full Time Classification:
Exempt (Salary)
Compensation:
Salary commensurate with experience

Department:
Clubhouse - Service

Reports to:

Director of F&B

Schedule:

40-45 hours a week Availability:
Must be available during week, weekends and holidays

Primary Purpose Provides top level, personalized service to members and guests alike

Trains, mentors, and manages staff in a la carte dining and banquet operations

Works collectively with peers in various positions of the food and beverage operation

Helps oversee pool operations on a seasonal basis

Essential Functions & Duties Daily Planning , implementing, and maintaining of processes that will enhance the services, procedures, team dynamic and overall member satisfaction

Communicates member feedback, needs, requests, or complaints while providing top level service

Formulates the daily line-ups for each service (both banquet & a la carte)
Supports service team with set up, execution and breakdown of daily member experiences in a la carte dining and banquets

Acts as a “situational leader” monitoring the quality and pace of service on the floor and assists where needed

Daily commitments to create a continuous teaching environment that focuses on staff timeliness, productivity, proper service, and other standards at the club Assists F&B Leadership team with developing, implementing, enforcement, and evaluation of the service training program on a daily and weekly basis

Weekly

Assumes an active role in the hiring, training, coaching, and disciplining of the service staff

Completes regular closing shifts and ensures the overall safety and preservation of the Club Prepares closing report, including successes and defects from the evening

Attends F&B meetings, such as weekly Banquet meeting when it applies to rotational schedule

Monthly/Quarterly Achieves budget goals through personal contributions as well as strong and competent departmental leadership

Seasonally oversees Pool operations

Monitors and places restock requests on inventory for all service items including supplies, china, silver, and glassware

Requirements:

Education Bachelor’s degree from a four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience

Prior Experience Prior serving experience in an upscale dining environment, with a strong track record of progression and growth

Must be honest, respectful, dedicated, ethical, caring, have a positive attitude and a spirit to serve

Must have excellent time-management skills, be detail-oriented, and have strong follow through skills

Must possess a proven track record of leading other talented individuals to successfully providing top level, personalized service to members and guests

Must possess exceptional communication, interpersonal, member service skills

Must be open to feedback; growth and development

Language, Communication & Technological Skills Computer literate, including Microsoft 365, Adobe Acrobat, Canva Ability to read and interpret multiple documents such as safety rules, operating instructions, financial documents, procedure manuals

Ability to write complex reports, business correspondence, and procedure manuals

Ability to effectively present information and respond to questions from groups of managers, employees, members, and general public

Ability to relate to, communicate with, and motivate employees to sustain high performance and quality levels

Ability to respond effectively to the most sensitive inquiries or complaints

Club Software experience (North Star, Jonas, CE, Etc.) preferred.