Food & Beverage Manager - B-Liner

Kiawah Island Real Estate • Johns Island, SC

215d

About The Position

Kiawah Island Club has 5 clubhouses with many dining outlets spread throughout the island. The B-Liner, at the Beach Club, is an upscale seafood restaurant with a relaxed feel located on the Ocean. Our dining room is focused on the natural beauty of the location with the bar and all tables having a spectacular view. Our concept was renovated in 2019 with James Beard Award winning Charleston Chef Mike Lata. We serve the finest local seafood and produce available in ways which show the quality and freshness of the product. All offerings have been created with intention; specifically plated staying within the limits of our concept. The menu changes daily while centered around season tested selections. Chef Geoffroy Deconinck opened this concept and has worked in kitchens alongside many Michelin Star chefs including Alain Ducasse, Chef Jean-François Piège, David Bouley, and Daniel Boulud. The Food & Beverage Manager plays a crucial role in ensuring the quality and efficiency of food and beverage operations at the B-Liner. This position involves helping overs dining service, maintaining high standards of customer service, and supporting the Restaurant Manager and Clubhouse Manager in strategic planning and execution of departmental goals. This person will be one of the faces of the B-Liner providing top hospitality to all Members, guests, and staff.

Requirements

• Must possess a professional appearance and a warm, accommodating, confident, enthusiastic, and motivating personality.
• High level of integrity, professionalism and initiative.
• Ability to work without direct supervision.
• Ability to work well under pressure and remain calm in difficult situations.
• Ability to maintain excellent member, guest and employee relations.
• Ability to ensure that all special member/guest needs/complaints are met and resolved in a timely manner.
• Ability to maintain organizational image by demonstrating superior guest service at all times.
• Must abide by the principles, goals and policies of the Club.
• Must be able to work a flexible schedule, including holidays, nights and weekends in order to accommodate the business and demands of the Club.
• Entrepreneurial spirit is paramount for the Restaurant Manager's success.
• Excellent communication and organizational skills.
• A willingness to learn and grow in the role is essential.

Responsibilities

• Support and encourage the management colleagues to cultivate a culture of team work and positive work ethics.
• Implement daily food education and service tips into pre-shift meetings.
• Schedule, plan and execute quarterly in-depth training sessions with front of house team.
• Ensure the team is diligently completing side work and project duties.
• Ensure the managers are focused on their tasks assigned by shift and the POS system and menu edits are up to date.
• Ensure pleasant dispositions are in place on the floor, and giving warm supportive treatment to the member is the mission of all service team members.
• Anticipate concerns or issues and respond to members' suggestions in a timely and professional manner.
• Oversee the regular implementation of expected tasks and duties of hourly team members.
• Beginning of shift side work should be completed in a timely manner and special projects should be encouraged regularly when time allows.
• End of day closing should ensure that all staff have completed their side work diligently and checked out with a manager.
• Ensure team is practicing the art of staying busy and moving with a sense of urgency during slow periods.
• Give time and attention to condition of both restaurant areas as well as the awning & Patio; to ensure the position of furniture is properly restored.
• Report any areas of concern such as fixtures or grounds in need of repair and attention.
• Ensure facility condition is up to standard - Clean, lights, trash, furniture and patio.
• Maintain open communication with the front and back of the house.
• Report tableware needs.
• Report sales trends.
• Oversee proper and thorough communication of nightly logs.
• Ensure updated menus are regularly reposted on the website.
• Maintain open communication with the Beverage Director.
• Report inventory discrepancies.
• Ensure 86'd wines are included in nightly logs.
• Ensure wine list is updated and reprinted 1 to 2 times weekly.

Benefits

• Medical
• Dental
• Vision
• Short Term and Long-Term Disability
• 401(k)
• Life Insurance
• Accident Insurance
• Telehealth
• Health/Dependent care spending account
• wellness program
• generous paid time off including 12 vacation days, 6 sick days and 9 paid holidays per year.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Industry: Real Estate
• Number of Employees: 501-1,000 employees