Food and Beverage Manager

GATE HR•Jacksonville, FL

1d•Onsite

About The Position

The River Club of Jacksonville is seeking a passionate and energetic individual to join their Food and Beverage team. This role is responsible for directing the daily operations of the dining rooms, maintaining exceptional member relations, upholding the highest quality standards for service and overall cleanliness, and maximizing sales and profits. The River Club of Jacksonville is highlighted as one of the premier places to work in Northeast Florida.

Requirements

2 years experience as a full service restaurant manager or of a private club.
Use of a Point of Sale (computer) system.
Working knowledge of dining room and beverage operations, including the use of appropriate equipment and accompanying safety features.
Working knowledge of member relations.
Working knowledge of vendor relations.
Working knowledge of systems.
Working knowledge of employee relations.
Working knowledge of budgets.
Working knowledge of costs.
Maintain up-to-date TIPS, Food Handlers/Manager certifications, state liquor laws, and state licenses for self and dining room staff.

Nice To Haves

Banquet and fine dining experience

Responsibilities

Direct the daily operations of the dining rooms, maintaining exceptional member relations, the highest quality standards, top service, and overall cleanliness, to maximize sales and profits.
Learn all items available for sale in the St. John’s & VUE34 dining room menus and assist Members with food and beverage selections, including wines.
Supervise ala carte staff, including Dining Room Manager, Servers, Dining Room Attendants, Captains, Hostesses, and Bartenders, covering recruitment, selection, orientation, training, and termination.
Execute daily pre-shift educational/motivational meetings.
Circulate constantly throughout the dining room during principal hours of service, coaching and directing, to maintain and increase quality of service.
Coordinate the monthly inventory of china and glassware, using this information to impact the P&L daily.
Count monthly Beverage inventories with the Dining Room Manager, enter into the Birchstreet system, and submit to the General Manager for auditing.
Oversee daily scheduling of ala carte staff, working to reduce labor costs through Timesaver scheduling.
Ensure accurate and timely schedules are posted for employees and maintained to proper service staffing standards and budget goals.
Maximize profitability through proper labor planning and scheduling, proper purchasing, minimal waste of Company expenses, proper use of equipment, and striving to meet established budgets.
Follow proper human resource policies and procedures as outlined by the company.
Complete employee performance appraisals on time, accurately, and thoughtfully.
Maintain high sanitation and safety standards by training and working with staff daily.
Ensure self and dining room staff maintain up-to-date TIPS, Food Handlers/Manager certifications, state liquor laws, and state licenses.
Monitor alcoholic beverage consumption and service in accordance with company standards and State laws.
Manage the beverage program while staying compliant with the company’s Core beverage program.
Oversee beverage management, purchasing, and costs; establish controls and good purchasing practices, including beverage list/menu planning, ordering, inventory, storage maintenance, and general supervision of product.
Work directly with the Executive Chef to create new Dining Room and VUE34 menus for each quarter, monthly dinner specials, wine dinners, wine tastings, and holiday buffets.
Create and maintain VUE34 cocktail list, wine list, and after-dinner dessert and drink menu.
Become familiar with and manage the properties Dining Reservation system, POS system, Purchase Order system, and labor management platform.
Update POS system with new prices, menu items, and remove old items from active screens.
Submit detailed monthly newsletter information to the Member Relations Manager on time.
Develop and maintain open lines of communication with Members, the public, vendors, other departments and their heads, and employees.
Attend all required training, safety courses, office, and departmental meetings.
Report any safety hazards, follow up that the hazard has been corrected, and assist with providing a safe work environment.
Enforce high standards of appearance, cleanliness, graciousness, and service among staff.
Greet members and guests by name whenever possible.
Communicate frequently with members to ensure their total satisfaction and to obtain their feedback, following up on observations, suggestions, and any complaints in a timely manner.
Become knowledgeable of and adhere to all safety standards within the work environment; facilitate good safety practices among all subordinates; report safety concerns or accidents immediately.
Ensure that products and services are of the highest quality and that administrative work is neat, organized, thorough, and complete.
Maintain an organized, professional work area, including offices and Member visible areas.
Follow proper sanitation procedures and ensure proper maintenance of facilities under supervision, acting as a good steward of company assets.
Handle a multi-line telephone system and take accurate, detailed messages and reservations, relay phone calls, relay messages to members and special function attendees, and respond to Members in a cheerful, upbeat voice.
Establish work priorities for self and subordinates to maximize performance and effectively delegate responsibility and authority.
Perform independently as needed and reassign responsibilities to well-trained staff members or the AM Dining Room Manager in absence.
Continually evaluate systems, processes, and personnel to maximize effectiveness in the best interest of the Member and their guests, the Company, and the employees.
Attend the weekly Staff Meeting and Food and Beverage meetings weekly to review function sheets and to communicate any special needs.
Work a flexible schedule, including weekends, holidays, and split shifts.
Arrive to work on time, consistently.
Arrive in proper uniform, crisp, clean, and in good repair.
Maintain clean hair cut in a becoming style, subject to management approval.
Perform and follow up on any other duties as assigned by the General Manager.