Food and Beverage Manager

NorthStone Country Club•Huntersville, NC

4d•Onsite

About The Position

Responsible for club’s dining services and all food and beverage production throughout the club. Directly supervises the Executive Chef, Catering Manager, Beverage Manager, Banquet Manager, Dining Room Manager and managers of all other outlets such as snack bars, half-way houses, etc. Assures a high standard of appearance, hospitality and service in personnel and cleanliness of dining room. Ensures timeliness of food service. Supervise and train dining room staff. Manage within budgetary restraints. Develops and implements programs to increase revenues through repeat business and higher check averages.

Requirements

High school diploma or GED required.
Three years of dining room supervisory experience in private club.
Food and beverage cost controls and operating procedures.
Wine, spirits and bar operations.
Point-of-sales systems.
Strong interpersonal and organizational skills.
Polished, professional appearance and presentation.
Manage stress and time.
Build a team, train, and maintain employee teams.
Effective communication through all department levels and throughout club.
Responsible for management of dining room service in the main clubhouse.
Maintains a high level of member contact throughout service hours.
Knowledge of and ability to perform required role during emergency situations.
Food safety certification.
Alcoholic beverage certification.
Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
Push, pull or lift up to 50 pounds.
Continuous repetitive motions.
Work in hot, humid and noisy environment.

Nice To Haves

A four-year college degree in Hospitality is preferred.

Responsibilities

Designs floor plans according to reservations.
Plans dining room set-up based on anticipated guest counts and client needs.
Takes reservations, checks table reservation schedules and maintains reservations log.
Greets and seats members and guests.
Inspects dining room employees to ensure that they are in proper and clean uniforms at all times.
Hires, trains, supervises, schedules and evaluates dining room staff.
Confirms time, attendance and hours worked and approves weekly departmental payroll prior to submitting it to the Payroll Office.
Produces daily or meal-period revenue analyses and other reports from point of sale (POS) systems used in the dining room.
Performs daily POS closeout and tip distribution requirements (if applicable). Verifies proper distribution of tips and hours for employees and submits to Payroll Office.
Provides appropriate reports concerning employee hours, schedules, pay rates, job changes, tip pools, etc.
Receives and resolves complaints concerning dining room service.
Serves as liaison between the dining room and kitchen staff.
Assures that all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule.
Directs pre-meal meetings with dining room personnel; relays pertinent information such as house count and menu changes, special member requests, etc.
Assures the correct appearance, cleanliness and safety of dining room areas, equipment and fixtures; checks the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns.
Makes suggestions about improvements in dining room service procedures and layout.
Trains staff on all aspects of the POS system.
Develops and supervises the revenue control system.
Assures that the dining room and other club areas are secure at the end of the business day.
Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, glassware, flatware and china, salt and pepper holders, sugar bowls and linen and ensures that they are properly stored and accounted for.
Develops and maintains the dining room reservation system.
Develops and implements an ongoing marketing program to increase dining room business.
Monitors dining room labor and supplies budget; makes adjustments to achieve financial goals.
Utilizes computer to accurately charge members, create forecast and revenue reports and write correspondence.
Develops and continually updates and refines policy and procedure manuals for service staff to increase quality and to control costs.
Attends scheduled staff meetings.
Plans operating budget for dining service responsibilities.
May serve as club’s opening and closing manager or manager on duty.
Works with Executive Chef to update, review and print weekly menu changes.
Assists in developing wine lists and beverage promotions.
Tracks wine sales.
Assures that local and state laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed.
Performs other appropriate assignments and projects as required by the General Manager.
Has Direct P&L responsibility and actively assists in end of the month inventory.