Food & Beverage Manager | OLD NORTH STATE CLUB

McConnell Golf•New London, NC

About The Position

Old North State Club is seeking a Food & Beverage Manager to manage dining room service in the main clubhouse and maintain high standards of appearance, hospitality, and service among food and beverage personnel and across dining rooms and outlets. The manager ensures timely food service, supervises and trains dining room staff, manages within budgetary restraints, and develops and implements programs to increase revenue. The role maintains frequent contact with members throughout service hours and may serve as the club’s opening and closing manager or manager on duty. The manager oversees dining room operations, staffing, reservations, service standards, payroll-related information, point-of-sale reporting and closeout, revenue controls, inventory, budgets, and staff procedures. The position works with the Executive Chef on weekly menu updates and supports wine lists and beverage promotions. Full-time positions offer medical, dental, vision, and life insurance, a 401(k), paid time off, and a daily complimentary staff meal. Old North State Club is a McConnell Golf property.

Requirements

High school diploma or GED.
Three years of dining room supervisory experience in a private club.
Knowledge of and ability to perform the required role during emergency situations.
Alcoholic beverage certification.
Food safety certification.
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

Four-year college degree in Hospitality.

Responsibilities

Design floor plans according to reservations and plan dining room setup based on anticipated guest counts and client needs.
Take reservations, check table reservation schedules, maintain the reservations log, and develop and maintain the dining room reservation system.
Greet and seat members and guests.
Inspect dining room employees to ensure uniforms are proper and clean.
Hire, train, supervise, schedule, and evaluate dining room staff.
Confirm time, attendance, and hours worked; approve weekly departmental payroll before submission to the Payroll Office.
Produce daily or meal-period revenue analyses and other reports from dining room point-of-sale systems.
Perform daily POS closeout and tip distribution requirements, when applicable; verify proper distribution of tips and employee hours.
Provide reports concerning employee hours, schedules, pay rates, job changes, tip pools, and related matters.
Receive and resolve complaints concerning dining room service.
Serve as liaison between dining room and kitchen staff.
Ensure side work and cleaning of equipment and storage areas are completed according to schedule.
Lead pre-meal meetings and relay information such as house count, menu changes, and special member requests.
Lead staff through all service types.
Ensure the appearance, cleanliness, and safety of dining room areas, equipment, and fixtures; check equipment maintenance and report deficiencies or concerns.
Recommend improvements to dining room service procedures and layout.
Train staff on all aspects of the POS system.
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 an ongoing marketing program to increase dining room business.
Monitor dining room labor and supplies budgets and make adjustments to achieve financial goals.
Use a computer to charge members accurately, create forecast and revenue reports, and write correspondence.
Develop and continually update and refine policy and procedure manuals for service staff to improve quality and control costs.
Assist with service and tableside cookery as needed.
Attend scheduled staff meetings and plan the operating budget for dining service responsibilities.
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 local and state laws and club policies and procedures for alcoholic beverage service are consistently followed.
Perform other appropriate assignments and projects as required by the Food and Beverage Director.