FOOD AND BEVERAGE MANAGER

MESA VERDE COUNTRY CLUB•Costa Mesa, CA

5d•$37 - $46

About The Position

Lead and oversee Food and Beverage operations for the club, emphasizing the A La Carte Dining, Bar, and Beverage Program. Supervising Banquets, Club Events, and Golf Tournaments is also an essential responsibility for this role. Responsibilities and Tasks The responsibilities of the Food and Beverage Manager include managing food and beverage operations and standards and adhering to budgets. Works closely with the F&B Director to select and maintain wine and beverage programs. Proactively handles member/guest incidents and complaints and advises F&B Director offering suggestions for appropriate corrective action. Participates and leads meaningful pre-shift meetings with personnel. Assist in hiring, training, supervising, and scheduling all service staff. Assists in planning and executing club events and banquet functions. This is a hands-on position and requires the ability to work directly with the staff to ensure member satisfaction. Assist in the development and maintaining an effective onboarding and training program for new and existing staff. Schedules personnel and plans dining room setup based on anticipated guest counts. Controls labor efficiently without disrupting member service. Responsible for completing the annual performance reviews, including recommending merit increases for all Front of the House employees. Responsible for creating and maintaining ongoing professional development and training programs for the entire Food and Beverage staff. Have a strong and highly visible presence with the Membership. Must be able to communicate and lead the staff to provide a high level of service. Train and motivate the team and must be able to communicate expectations to team members with diverse backgrounds and encourage them positively to understand and execute those expectations. Assures that all standard operating procedures for sales and cost controls are consistently utilized. Establish and uphold expectations of service standards, dress, and decorum and consistently monitor for adherence. Recommend, monitor, and manage policies, operating procedures, and staffing for all F&B areas; recognize the needs and consistently perform high levels of service in each operating area. Manages and monitors the Foretees reservation system. Researches new products and analyzes the cost/profit benefits. Completes and submits to Food and Beverage Director any corrective action and written or verbal warnings in a timely manner. Helps develop wine lists and bottle/glass wine sales promotion programs. Have a strong sense of urgency and responsiveness while maintaining the business plan's quality and integrity. Be responsive to members’ requests for menu selections, event planning, etc., and strive to find creative ways to accommodate reasonable requests. Manage physical inventory verification and provide updated information to the Food and Beverage Director and Accounting department. Responsible for the proper accounting and reconciliation of the POS (Point of Sale systems) and member revenues. Works with Accounting and staff to mitigate monthly Food and Beverage billing errors. Ensure that all legal requirements are consistently adhered to, including wage and hour and federal, state, and local laws pertaining to alcoholic beverages. Audit and approve biweekly payroll for the Food and Beverage department. Any and all additional job duties requested by the Food and Beverage Director and Clubhouse Manager.

Requirements

Ability to engage with members as well as staff and be incredibly empathetic to the needs of both constituents, excellent written and verbal communication skills.
Must be computer literate and proficient with Microsoft Office Suite.
Analytical - Synthesizes complex or diverse information; Collects and researches data; Uses intuition and experience to complement data; Designs workflows and procedures.
Design - Generates creative solutions; Uses feedback to modify designs; Demonstrates attention to detail.
Problem Solving - Identifies and resolves problems promptly; Gathers and analyzes information skillfully; Uses reason even when dealing with emotional topics.
Project Management - Communicates changes and progress; Completes projects on time and within budget.
Technical Skills - Assesses own strengths and weaknesses; Strives to build knowledge and skills continuously; Shares expertise with others.
Written Communication - Writes clearly and informatively; Edits work for spelling and grammar; Presents numerical data effectively; Able to read and interpret written information.
Teamwork - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed.
Visionary Leadership - Displays passion and optimism; Inspires respect and trust; Provides vision and inspiration to peers and subordinates.
Change Management - Develops workable implementation plans; Communicates changes effectively; Prepares and supports those affected by change; Monitors transition and evaluates results.
Delegation - Delegates work assignments; Sets expectations and monitors delegated activities.
Leadership - Exhibits confidence in self and others; Inspires and motivates others to perform well.
General Management – Strong general management skills with leadership strengths in building strong working relationships across all levels of the organization.
Managing People - Includes staff in planning, decision-making, facilitating, and process improvement; Takes responsibility for subordinates' activities; Makes self-available to team; Provides regular performance feedback; Continually works to improve supervisory skills.
Business Acumen - Understands business implications of decisions; Aligns work with strategic goals.
Cost Consciousness - Works within approved budget; Develops and implements cost-saving measures; Conserves organizational resources.
Diversity - Demonstrates knowledge of EEO policy; Shows respect and sensitivity for cultural differences; Promotes a harassment-free environment.
Ethics - Treats people with respect; Keeps commitments; Inspires the trust of others; Works with integrity and ethics; Upholds organizational values.
Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values.
Judgment - Displays willingness to make decisions; Exhibits sound and accurate judgment; Supports and explains reasoning for decisions; Makes timely decisions.
Motivation - Sets and achieves challenging goals; Demonstrates persistence and overcomes obstacles.
Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Ability to empower others to be successful and supportive of the operations.
Professionalism – Tactfully approaches others; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
Quality - Demonstrates accuracy and thoroughness; Monitors own work to ensure quality.
Quantity - Completes work in a timely manner, Works quickly and efficiently.
Safety and Security - Observes safety and security procedures; Uses equipment and materials properly.
Adaptability - Adapts to changes in the work environment; Manages competing demands.
Attendance/Punctuality - Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time.
Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals.
Initiative - Takes independent actions and calculated risks; Seeks and offers help when needed.
Innovation - Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work.
Requires walking
Requires standing
Requires telephone conversations
Requires face-to-face discussions with individuals or teams
Requires contact with others (face-to-face, by telephone, or otherwise)
Requires competition or awareness of competitive pressures
Requires dealing with unpleasant, angry, or discourteous people
Includes conflict situations
Includes exposure to sounds and noise levels that are distracting or uncomfortable
Includes exposure to contaminants
Requires making decisions that impact the results of co-workers, clients or the company
Requires making decisions that affect other people, the financial resources, and/or the image and reputation of the club
Opportunity to make decisions without supervision
Requires exposure to minor burns and cuts
Requires being exact or highly accurate
Requires repeating the same physical activities or mental activities over and over
Freedom to determine tasks, priorities, and goals
Requires meeting strict deadlines
Requires work with external customers or the public
Requires coordinating or leading others in accomplishing work activities
Requires work with others in a group or team
Includes responsibility for work outcomes and results
Includes responsibility for the health and safety of others
Job tasks are performed in close physical proximity to other people
Requires the ability to work in extreme temperatures like freezers or outdoors (-10 degrees F to 110 degrees F)
Must be able to lift 25lbs on a regular and continuing basis
Must be able to push and pull carts and equipment weighing up to 50lbs occasionally
Must be able to bend, stoop, squat and stretch sometimes
Requires manual dexterity to use and operate all necessary equipment
Must have finger dexterity to operate office equipment such as computers, printers, etc.
A Bachelor’s degree (B.A.) in Hospitality Management is preferable, or a college degree in a related field.
Candidate should have a minimum of six years of Food and Beverage management experience in a high-volume facility or an equivalent combination of related education and experience.
To perform this job successfully, an individual should have knowledge of HRIS & Payroll systems (preferably Paycom); Microsoft Office (Excel, Word, etc.) software; internet skills, POS, and Foretees software.
Valid Driver’s License.
Serv-Safe Manager certified; Serv-Safe Alcohol certified; Serv-Safe Proctor preferred.
CPR/AED certified preferred

Nice To Haves

Country Club experience preferred.
Foretees experience preferred.
Jonas’ experience is preferred.
HRIS / Payroll experience preferred, Paycom a plus.
CMAA membership preferred.
Serv-Safe Proctor preferred.
CPR/AED certified preferred

Responsibilities

Managing food and beverage operations and standards and adhering to budgets.
Works closely with the F&B Director to select and maintain wine and beverage programs.
Proactively handles member/guest incidents and complaints and advises F&B Director offering suggestions for appropriate corrective action.
Participates and leads meaningful pre-shift meetings with personnel.
Assist in hiring, training, supervising, and scheduling all service staff.
Assists in planning and executing club events and banquet functions.
Assist in the development and maintaining an effective onboarding and training program for new and existing staff.
Schedules personnel and plans dining room setup based on anticipated guest counts.
Controls labor efficiently without disrupting member service.
Responsible for completing the annual performance reviews, including recommending merit increases for all Front of the House employees.
Responsible for creating and maintaining ongoing professional development and training programs for the entire Food and Beverage staff.
Have a strong and highly visible presence with the Membership.
Must be able to communicate and lead the staff to provide a high level of service.
Train and motivate the team and must be able to communicate expectations to team members with diverse backgrounds and encourage them positively to understand and execute those expectations.
Assures that all standard operating procedures for sales and cost controls are consistently utilized.
Establish and uphold expectations of service standards, dress, and decorum and consistently monitor for adherence.
Recommend, monitor, and manage policies, operating procedures, and staffing for all F&B areas; recognize the needs and consistently perform high levels of service in each operating area.
Manages and monitors the Foretees reservation system.
Researches new products and analyzes the cost/profit benefits.
Completes and submits to Food and Beverage Director any corrective action and written or verbal warnings in a timely manner.
Helps develop wine lists and bottle/glass wine sales promotion programs.
Have a strong sense of urgency and responsiveness while maintaining the business plan's quality and integrity.
Be responsive to members’ requests for menu selections, event planning, etc., and strive to find creative ways to accommodate reasonable requests.
Manage physical inventory verification and provide updated information to the Food and Beverage Director and Accounting department.
Responsible for the proper accounting and reconciliation of the POS (Point of Sale systems) and member revenues.
Works with Accounting and staff to mitigate monthly Food and Beverage billing errors.
Ensure that all legal requirements are consistently adhered to, including wage and hour and federal, state, and local laws pertaining to alcoholic beverages.
Audit and approve biweekly payroll for the Food and Beverage department.
Any and all additional job duties requested by the Food and Beverage Director and Clubhouse Manager.