Food & Beverage Manager

Royal Palm Yacht & Country Club Inc•Boca Raton, FL

2h•Onsite

About The Position

The Food & Beverage Manager will oversee restaurant operations in the Country Club and/or Yacht Club while upholding quality service standards and adhering to the Club's procedures. This position will be passionate about providing excellent customer service to each Member and guest.

Requirements

Minimum of 2 years related management experience, preferably in a private club, hotel or resort setting
Florida Food Manager Certification
Florida Safe Serve Alcohol Compliance
CPR/AED Certification

Nice To Haves

Bachelor's degree in Hospitality Management preferred
Knowledge of Jonas a plus

Responsibilities

Supervises Dining Room operations, activities of servers, food runners and service assistants to provide a high quality and exceptional dining experience for Members and guests.
Schedules staff and plans dining room set-up based upon anticipated Member/guest reservations.
Oversees Host/Hostess on a daily basis, ensuring that proper floor plans are created and that the dining room is set up for success each shift.
Maintains accurate POS information to ensure proper flow of service and accurate checks to Members.
Monitors server table throughout the shift ensuring all tables are maintained properly throughout the meal, water glasses are full, and the timeliness of food delivery. Handles and Member or guests complaint as soon as they occur.
Demonstrate an understanding of profit/loss management, marketing, and management of a formal dining room, casual dining room, multiple bars, luxury catering events and beverage menu development.
Inspects and ensures all side work is completed, items are properly cleaned and stored, tables and floors are clean and rooms are re-set at the end of each shift. Completes all closing manager duties each shift.
Coordinates with the Management team on the development, interpretation and implementation of club policies, standard operating procedures and training programs, manuals, directives, work schedules, rules and regulations for the staff.
Effectively manages staff and demonstrates the ability to maintain staff attendance, appearance, standards, work and vacation schedules, labor costs, payroll, absenteeism, turnover and disciplinary action.
Supervises, develops and assists in evaluating the service staff and assists with the completion of evaluations.
Assists with interviewing, hiring and terminating service staff. Provides on-boarding and continuous training for all FOH staff, including POS training. Consistently ensures all staff are following RPYCC standard operating procedures and are properly groomed and in correct uniform.
Completes and submits reports on time such as time sheets, schedules, rate changes, status and position changes, terminations, staffing requisitions, revenue analysis, end of shift reports, etc.
Handles and resolves complaints concerning food, beverage and service. Communicates to the Executive Chef, Director of Food & Beverage, Assistant General Manager and General Manager.
Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, salt/pepper holders, sugar bowls, china, glassware, flatware, and linens. Ensures items are at par levels and properly stored.
Manages within budgetary restraints. Monitors dining room labor and supplies. Makes adjustments as necessary to achieve financial goals.
Conducts pre-meal meetings and attends all staff/management meetings as necessary.
Assures compliance with health, safety, sanitation and alcohol awareness standards.
Any and all other tasks assigned by the Beverage Director, Dining Director, Assistant General Manager or General Manager.