FOOD & BEVERAGE SUPERVISOR

GATE HR•Jacksonville, FL

18h•Onsite

About The Position

This role will be a creative and proven service leader pushing the envelope in food and beverage operations through understanding current trends in the industry. Epping Forest Yacht & Country Club is one of the most premier places to work in Northeast Florida. Apply today and take advantage of a unique opportunity to work at this historic property. People are our greatest asset, and we are currently seeking people like you who have a desire to join our team.

Requirements

Ability to read, write, speak and follow written and/or oral direction in English.
Two (2) years of restaurant supervisory experience.
Two (2) years of serving experience in a luxury club or resort, to include training of new servers.
Must have experience using a Point Of Sale (computer) system.
Must know the finer points of service.
Working knowledge of wines.
A good understanding of beverages - alcoholic and nonalcoholic.
Knowledge of course sequence, utensils, plateware, and glassware.
Working knowledge of appropriate equipment and accompanying safety features.
Must be able to work on feet, moving about at a quick pace hours at a time.
Must be able to lift, carry, and move items up to 35 pounds, to include furniture, glasses, dishes, ice, beer, wine, liquor - individually, or racks and/or trays, or by cases.

Responsibilities

Supervise and manage Ala Carte staff in cooperation and absence of the Assistant Food & Beverage Director.
Train and develop staff.
Assume ultimate responsibility for service and operations.
Work cooperatively with other supervisors within F&B.
Supervise, hire and train Wheelhouse Cafe staff.
Cover MOD shifts in the Mansion.
Assign stations and opening and closing sidework to staff.
Confirm all dinner reservations for the evening and issue member profile cards to staff.
Walk through entire department and check for cleanliness, all lights working, music adjusted appropriately, and bathrooms fully stocked and clean.
Check all dining room stations, making sure all are set and ready for service.
Call lineup, discussing: food and wine features, problems of previous day’s service, special assignments, issue member profile cards to servers, issue beepers to servers, bartender, and manager on floor.
Open dining room for service.
Circulate constantly throughout the dining room during the principal hours of service, coaching and directing, to maintain and increase quality of service.
Cut staff as business dictates, in order to reduce labor cost.
Check table setups for detail and check out all servers for their closing duties.
Fill out daily log to record challenges that arose during shift and action taken to overcome.
See that all employees and members are out of the building and close up first floor using checklist to insure proper closing procedures are followed.
Shut down computer and make sure day was saved on daily save disk.
Make sure that all tickets are in order and ticket summary is filled out and placed by computer for accounting.
Perform and follow up on any other duties assigned by the Assistant Food & Beverage Director.