Food & Beverage Outlets Manager | Providence Country Club

McConnell Golf•Charlotte, NC

2d•$21 - $21

About The Position

Providence Country Club is seeking a Food & Beverage Outlets Manager to join our team. The successful individual in this role will assure a high standard of appearance, hospitality and service in the food and beverage personnel as well as in the food and beverage dining rooms and outlets. They will ensure timeliness of food service, supervise and train dining room staff, manage within budgetary restraints, and develop and implement programs to increase revenues. Full-time positions offer outstanding benefits including medical, dental, vision, life, 401(k), paid time off, and a daily complimentary staff meal. Providence Country Club is a McConnell Golf Property. To learn more about the club, please visit our website at www.providencecc.com . To learn more about McConnell Golf, please visit www.mcconnellgolf.com .

Requirements

High school diploma or GED required.
A four-year college degree in Hospitality is preferred.
Three years of dining room supervisory experience in private club.
Knowledge of and ability to perform required role during emergency situations.
Alcoholic beverage certification.
Food safety certification.
Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
Push, pull or lift up to 50 pounds.
Continuous repetitive motions.

Responsibilities

Designs floor plans according to reservations.
Plans dining room and outlets set-up based on anticipated guest counts and client needs.
Takes reservations, checks table reservation schedules and maintains reservations system.
Greets and seats members and guests.
Inspects dining room and outlets employees to ensure that they are in proper uniforms at all times.
Hires, trains, supervises, schedules and evaluates food and beverage service staff.
Confirms time, attendance and hours worked and approves weekly departmental payroll.
Produces daily or meal-period revenue analyses and other reports from point of sale (POS) systems.
Performs daily POS closeout and tip distribution requirements (if applicable).
Provides appropriate reporting for employee hours, schedules, pay rates, job changes, tips, etc.
Receives and resolves complaints concerning dining room and outlets service.
Serves as liaison between the dining room/outlets and kitchen staff.
Assures that all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule.
Directs pre-meal meetings with dining room and outlets personnel; relays pertinent information such as house count and menu changes, special member requests, etc.
Able to lead staff through all service types.
Assures the correct appearance, cleanliness and safety of dining room and outlet areas, equipment and fixtures; checks the maintenance of all equipment and reports deficiencies and maintenance concerns.
Makes suggestions about improvements in service procedures and layout.
Trains staff on all aspects of the POS system.
Develops and supervises the revenue control system.
Assures that the dining room and other club areas are secure at the end of the business day.
Maintains an inventory of dining room and outlet items including silverware, coffee pots, water pitchers, glassware, flatware and china, salt and pepper holders, sugar bowls and linen and ensures that they are properly stored and accounted for.
Develops and implements an ongoing marketing program to increase dining room and outlet business.
Monitors dining room and outlet labor and supplies budget to achieve financial goals.
Utilizes computer to accurately charge members, create forecast and revenue reports and write correspondence.
Develops and continually updates and refines policy and procedure manuals for service staff to increase quality and to control costs.
Assists in service and tableside cookery, as needed.
Attends scheduled staff meetings.
Plans operating budget for dining and outlet service responsibilities.
May serve as club’s opening and closing manager or manager on duty.
Works with Executive Chef to update, review and print weekly menu changes.
Assists in developing wine lists and beverage promotions.
Assures that local and state laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed.
Performs other appropriate assignments and projects as required by the Food and Beverage Director.