Food & Beverage Manager | OLD NORTH STATE CLUB

McConnell Golf•New London, IA

About The Position

Old North State Club is seeking a Food & Beverage Manager to oversee dining room service in the main clubhouse. The role is responsible for maintaining high standards of appearance, hospitality, and service among food and beverage personnel and in dining rooms and outlets; ensuring timely food service; supervising and training dining room staff; managing within budgetary constraints; and developing programs to increase revenue. The manager maintains regular contact with members throughout service hours and may serve as the club’s opening or closing manager or manager on duty. The position oversees dining room staffing, reservations and room setup, payroll and point-of-sale reporting, revenue controls, inventory, cleanliness, safety, and service procedures. The manager works with the Executive Chef on weekly menu updates and supports wine lists and beverage promotions. The role also helps with service and tableside cookery as needed and performs other assignments and projects required by the Food and Beverage Director.

Requirements

High school diploma or GED.
Three years of dining room supervisory experience in a private club.
Alcoholic beverage certification.
Food safety certification.
Knowledge of and ability to perform the required role during emergency situations.
Ability to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, twist, or reach.
Ability to push, pull, or lift up to 50 pounds.
Ability to perform continuous repetitive motions.

Nice To Haves

A four-year college degree in Hospitality is preferred.

Responsibilities

Design floor plans according to reservations and plan dining room setups based on anticipated guest counts and client needs.
Take reservations, check table reservation schedules, and maintain the reservations log and system.
Greet and seat members and guests.
Inspect dining room employees to ensure proper, clean uniforms.
Hire, train, supervise, schedule, and evaluate dining room staff.
Confirm employee attendance and hours worked, approve weekly departmental payroll, and provide reports concerning hours, schedules, pay rates, job changes, and tip pools.
Produce daily or meal-period revenue analyses and other reports from dining room point-of-sale systems.
Perform daily POS closeout and tip distribution, when applicable, and verify proper distribution of tips and hours.
Receive and resolve complaints concerning dining room service.
Serve as liaison between dining room and kitchen staff.
Ensure side-work and scheduled cleaning of equipment and storage areas are completed.
Direct pre-meal meetings and communicate house counts, menu changes, and special member requests.
Lead staff through all service types and train staff on all aspects of the POS system.
Ensure dining room areas, equipment, and fixtures are properly presented, clean, and safe; check equipment maintenance and report deficiencies or concerns.
Recommend improvements to dining room service procedures and layout.
Develop and supervise the revenue control system.
Ensure the dining room and other club areas are secure at the end of the business day.
Maintain an inventory of dining room items and ensure they are properly stored and accounted for.
Develop and implement ongoing marketing programs to increase dining room business.
Monitor dining room labor and supplies budgets and make adjustments to meet financial goals.
Use a computer to charge members accurately, create forecasts and revenue reports, and write correspondence.
Develop, update, and refine service policy and procedure manuals to improve quality and control costs.
Assist in service and tableside cookery as needed.
Attend scheduled staff meetings and plan the operating budget for dining service responsibilities.
May serve as the club’s opening or closing manager or manager on duty.
Work with the Executive Chef to update, review, and print weekly menu changes.
Assist in developing wine lists and beverage promotions and track wine sales.
Ensure compliance with local and state laws and club policies for alcoholic beverage service.
Perform other appropriate assignments and projects required by the Food and Beverage Director.