Food and Beverage Manager

GATE•Jacksonville, FL

5d•Onsite

About The Position

The River Club of Jacksonville is seeking a passionate and energetic individual to join their F&B team as a Food and Beverage Manager. This role directs the daily operations of the St. Johns and VUE34 dining rooms, focusing on maintaining exceptional member relations, executing high-quality service and cleanliness standards, and maximizing sales and profits. The manager will also cover lunch operations in the absence of the Dining Outlets Manager.

Requirements

Minimum of 2 years of management experience in a private club, or 5 years of management experience in a full-service, fine dining restaurant.
Proficiency with Point-of-Sale (POS) systems required.
Working knowledge of dining room and beverage operations, including the use of appropriate equipment and safety features.
Working knowledge of member relations, vendor relations, systems, employee relations, budgets, and costs.
Must be able to work a flexible schedule, to include weekends and holidays.
Must arrive to work on time, consistently.
Must arrive in proper uniform, crisp, clean and in good repair.
Hair must be clean and cut in a becoming style; management has final approval.
Attend all required training, safety courses, office, and departmental meetings.
Report any safety hazards, follow up that hazard has been corrected, and assist with providing a safe work environment.
Learn all the items available for sale in the St. John’s & VUE34 dining room menus.
Responsible for assisting Members with food and beverage selections to include wines.
Must follow proper human resource policies and procedures as outlined by the company.
Become familiar with the properties Dining Reservation system, POS system, Purchase Order system and labor management platform.
Develop and maintain an open line of communication with Members, the public, vendors, other departments and their department heads, employees, etc.
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.
Maintain an organized, professional work area, to include offices and Member visible areas.
Follow proper sanitation procedures and ensure proper maintenance of facilities under your supervision.
Must be able to handle a multi-line telephone system and take accurate, detailed messages and reservations, relay phone calls; relay messages to members and special function attendees; respond to Members in a cheerful, upbeat voice.
Perform independently as needed and in your absence reassign your responsibilities to well-trained staff members.

Nice To Haves

Banquet experience a plus.

Responsibilities

Directs the evening daily operation of the St. Johns and VUE34 dining rooms.
Maintains exceptional member relations.
Executes the highest quality standards for service and cleanliness.
Maximizes sales and profits.
Covers lunch operations of the St. Johns and VUE34 dining rooms in the absence of the Dining Outlets Manager.
Supervises ala carte staff including Servers, Dining Room Attendants, Captains, Hostesses, and Bartenders.
Conducts daily pre-shift educational/motivational meetings.
Maintains a visible presence on the dining room floor during service, actively directing and coaching staff.
Counts monthly beverage inventories and enters data into the Adaco system.
Oversees daily scheduling of ala carte staff to reduce labor costs.
Ensures accurate and timely schedules are posted for employees.
Maximizes profitability through proper labor planning, scheduling, purchasing, and waste reduction.
Completes employee performance appraisals.
Maintains high sanitation and safety standards.
Ensures staff maintain up-to-date TIPS, Food Handlers/Manager certifications, state liquor laws, and state licenses.
Monitors alcoholic beverage consumption and service in accordance with company standards and State laws.
Manages the beverage program, including creating craft cocktails and staying compliant with the company’s Core beverage program.
Oversees beverage management, purchasing, and costs.
Establishes controls and good purchasing practices for beverages, including list/menu planning, ordering, inventory, and storage.
Works with the Executive Chef to create new Dining Room and VUE34 menus, monthly specials, wine dinners, wine tastings, and holiday buffets.
Creates and maintains the VUE34 cocktail list, wine list, and after-dinner dessert and drink menu.
Updates the POS system with new prices and menu items.
Submits detailed monthly newsletter information to the Member Relations Manager.
Develops and maintains open communication with Members, vendors, other departments, and employees.
Attends all required training, safety courses, office, and departmental meetings.
Reports safety hazards and ensures they are corrected.
Enforces high standards of appearance, cleanliness, graciousness, and service among staff.
Greets members and guests by name whenever possible.
Communicates with members to ensure satisfaction and gather feedback.
Adheres to all safety standards and facilitates good safety practices among subordinates.
Ensures products and services are of the highest quality.
Maintains an organized, professional work area.
Follows proper sanitation procedures and ensures proper maintenance of facilities.
Handles a multi-line telephone system, takes messages, and relays information.
Establishes work priorities and delegates responsibility.
Performs independently and reassigns responsibilities as needed.
Continually evaluates systems, processes, and personnel to maximize effectiveness.
Attends weekly Staff Meetings and Food and Beverage meetings.
Performs other duties as assigned by the General Manager.