A La Carte Dining Manager

Briar Club•Houston, TX

4d•Onsite

About The Position

The A La Carte Dining Manager is responsible for the overall leadership and day-to-day operation of food and beverage service areas, including the Grill, Lounge Dining, Lounge Bar, Veranda, Terrace, Breezes Sports Bar, and Barracuda Café. The A La Carte Dining Manager leads and develops service staff while ensuring exceptional member and guest service, operational readiness, appropriate staffing, cleanliness, safety, and adherence to Club standards and policies. The position is responsible for managing service operations during assigned shifts, maximizing food and beverage sales, controlling labor and operating expenses, maintaining appropriate inventory and product controls, and achieving departmental financial goals. The A La Carte Dining Manager works closely with F&B Management, Culinary, Catering, and other Club departments to ensure a consistent, high-quality member experience across all assigned outlets and events.

Requirements

Must have and maintain active TABC and Food Handler certification throughout employment, provide proof of certifications and updates to supervisor and Human Resources for compliance and recordkeeping.
Four year college degree or equivalent experience preferred.
A minimum of 4 years of progressive responsibility in food and beverage industry required.
A minimum of 2 years of personnel management, preferably in a club/golf/hospitality/service industry required.
Experience in resolving customer issues/complaints as well as overall excellent customer service required.
Proficient in computer software including Microsoft Word and Excel.
Solid time management, organization and prioritization skills.
Proven ability to effectively build and foster a team environment.
Ability to make decisions in a fast-paced environment.
Must be of legal age to service alcoholic beverages.
Ability to effectively communicate verbally and non-verbally with others.
Ability to work with all personality types even in adverse situations.
Ability to prioritize, anticipate situations, and take quick action.
Ability to manage multiple projects and recommend/implement effective solutions.
Demonstrated commitment to customer service.
Excellent problem solving/decision making skills.
Ability to work independently and proactively in a fast-paced environment.

Responsibilities

Has overall operational responsibility for assigned food and beverage outlets during scheduled shifts.
Manages all food and beverage service operations in assigned areas and events, acknowledging, greeting, and thanking members and guests.
Ensures all outlets are properly prepared and maintained for service, including tables, chairs, linens, table settings, glassware, menus, service stations, and other necessary supplies.
Conducts regular rounds of assigned food and beverage outlets to ensure member and guest needs are met and Club service standards are consistently maintained.
Ensures consistency of service by remaining aware of and prepared for course events, large parties, reservations, special occasions, and other activities that may affect food and beverage operations.
Oversees reservations, table assignments, seating flow, and wait lists during peak periods as appropriate.
Determines appropriate staffing levels based on reservations, anticipated business, events, member activity, and operational needs.
Assigns stations, sections, side work, and other responsibilities to service staff and adjusts assignments throughout the shift as business needs change.
Ensures all assigned areas, equipment, serviceware, furniture, fixtures, and operational spaces are clean, organized, functional, and properly maintained.
Reports maintenance, repair, safety, and facility concerns to the appropriate department and follows up as needed.
Hires, manages, trains, coaches, and develops staff in all technical and non-technical aspects of their roles, including Club standards of quality and service.
Creates, maintains, and distributes weekly schedules for service staff and communicates changes as appropriate.
Evaluates and supervises employee performance and carries out disciplinary action as needed in accordance with Club policies and procedures.
Completes and administers employee performance appraisals.
Holds service staff accountable for Club standards, service sequence, hospitality expectations, appearance, attendance, and departmental policies and procedures.
Provides real-time coaching and feedback to employees and addresses service deficiencies promptly.
Develops and conducts ongoing service, product knowledge, and operational training for service staff.
Ensures new employees receive appropriate training and are prepared to perform their duties independently.
Ensures all service staff are in proper uniform and adhere to the Club's appearance standards.
Addresses employee relations issues and reviews incidents with the Human Resources Director and appropriate management.
Maintains exceptional member and guest satisfaction by promptly handling inquiries, concerns, and comments and providing appropriate solutions.
Proactively seeks feedback from members, guests, and coworkers to identify opportunities for service improvements.
Maintains awareness of member preferences, VIP members, special occasions, dietary restrictions, and other service notes to personalize the member experience.
Handles service recovery situations professionally and resolves issues within established authority while involving management when appropriate.
Develops and supports new service concepts and initiatives designed to enhance member satisfaction.
Controls costs for assigned food and beverage outlets by monitoring labor costs in accordance with demand patterns, budget, and applicable labor laws.
Works with F&B Management to achieve departmental sales, labor, and expense goals.
Maintains accurate daily and weekly punch details for service staff and ensures labor is managed appropriately based on business levels.
Processes daily sales reports and other financial and operational reports as requested.
Ensures accurate POS transactions, member billing, transfers, discounts, comps, and voids in accordance with Club policies.
Reviews sales and transaction reports for accuracy and communicates billing discrepancies or unusual activity to management.
Assists beverage team with monthly beverage inventories when needed. Conducts quarterly glassware and silverware inventories.
Monitors food, beverage, and operating supplies to maintain appropriate par levels and communicates inventory needs to management and purchasing.
Ensures proper storage, handling, and organization of food, beverage, and service products.
Protects the Club, members, and guests by training staff in and adhering to all applicable safety, sanitation, food preparation, food storage, and alcohol beverage control policies.
Ensures appropriate procedures are followed for confirming legal drinking age and discontinuing service to intoxicated guests.
Ensures staff maintain required food service safety and TABC certifications and that appropriate documentation is maintained.
Reports incidents involving intoxicated or disruptive members/guests, injuries, safety concerns, or other unusual occurrences to appropriate management and Security as necessary.
Ensures assigned outlets comply with Club sanitation, cleanliness, safety, and operational standards.
Ensures a pleasant and consistent dining experience across all assigned outlets.
Maintains awareness of menu items, ingredients, preparation methods, allergens, and appropriate food and beverage pairings to assist staff in providing knowledgeable service.
Communicates menu changes, product updates, and special offerings to service staff.
Opens and closes dining rooms, snack bars, and/or the Clubhouse on a regular basis.
Acts as the Manager on Duty (MOD) when other management staff have departed for the evening and supervises remaining staff in the Clubhouse.
Ensures all closing responsibilities are completed accurately and thoroughly.
Makes real-time operational decisions regarding staffing, service recovery, member needs, safety, and other operational priorities during assigned MOD shifts.
Primary duty is management and leadership, however will be required to fill in as a Server, Host, Wait Assistant, Bartender, etc. to relieve/back-up staff during peak periods or when short staffed.
Implements and supports all Club initiatives and programs and requested by management.
Teams with other Club departments to ensure exemplary customer service and adherence to policies and procedures.
Maintains knowledge of other Clubs and industry trends.
Perform other duties as assigned by the supervisor.