Title: Food and Beverage Manager
Reports to: General Manager
Supervises: Executive Chef, Banquet Captain, Bartenders, Servers, as well as all other food & beverage staff.
I.Job Summary
Will manage and supervise all food and beverage operations within the club. Operations will include member dining, all member events and parties, pool snack shop, locker rooms and golf halfway house. Additional focus will be on outside banquet sales, operations and relationships. Will work with club committees in planning and organizing, as well as the ability to coordinate and work well with other club department heads. Candidate will require a fun personality and involved visibility to provide excellent member service and club enjoyment.
II.Job Duties
Oversee all food and beverage operations
Coordinate with chef and kitchen to ensure timely delivery of quality food
Work with chef to develop menus, design and print menus
Create and manage wine list
Work with chef to create banquet event menus
Costing of all menus, both member & banquets
Manage cost of goods to achieve desired cogs for all areas
Order and maintain appropriate inventory levels of beer, wine, liquor and other beverages
Inventory counts of all beer, wine, liquor and other beverages monthly
Ordering of all snack items (candy, granola bars, chips)
Manage banquet sales business.
Responsible for ongoing banquet sales and marketing efforts for club to achieve budget and tracking banquet sales as we go.
Meet with potential customers and help direct and plan various events
Meet with members to plan and coordinate their private events
Plan for and order materials and supplies for outside events
Ensure proper setup of club facilities for events
Communicates event information to other departments by event orders and weekly meetings -- create and distribute BEO’s for each event
Meet with vendors regarding products
Work with chef to ensure we are getting best price and taking advantage of any rebate system
Write and post employee schedules
Cost and track labor forecasts on a daily, weekly and monthly basis
Hire / Fire responsibility for F&B department
Ensure all proper HR documentation is met
Enter new employees and maintain current employees in the POS system
Manage the POS system: entering of menu items, proper pricing, item set up, specials, etc.
Ensure accuracy of payroll hours for department
Maintain accurate payroll and tip reporting records
Track and allocate tips for wait staff
Allocate tips to wait staff for club events
Train and supervise all staff for member dining and banquets.
Assists in developing and implementing plans for budgets, staffing and general operating procedures for all food outlets.
Meet with committees to help plan and develop club functions
Meet and greet members by name
Provide exceptional customer service for all members
Maintain track and analyze “Member Comment Cards” – prepare report for Board Meetings
Code invoices to proper categories – submit to accounting
Maintain spreadsheets to ensure cost budgets are not exceeded
Qualifications
Education:
High school graduate/ Business degree and pursuing a full-time career in the hospitality industry.
Experience:
Must have some experience in one or more of the following areas or industries: restaurant, retail, hospitality, private club, or banquet business. Must be able to organize and lead a staff as well as handle multiple tasks simultaneously while maintaining a polite and courteous manner with the members and guests.
Position Available: June 15-Jul 1, 2014
Compensation & Benefits: Salary $47,000 – $53, 000 based on experience and quality of candidate
Commissions for booked banquet business
Possible bonus structure
Medical, Life and Dental insurance
Association dues if applicable
All interested candidates please send resume to:
Steve Cross, PGA
General Manager
Glen Flora Country Club
Direct Line: 847-244-6300 X100