Food & Beverage Supervisor

Bellerive Country Club•Creve Coeur, MO

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About The Position

Position Summary: The Food and Beverage Supervisor will be jointly responsible for the management of all member dining activities at Bellerive Country Club including the Clubhouse, Field House, Halfway House, Men's Grill, pool service, and golf-related food and beverage activities. Implement budgets, recruit, train, and supervise service-related personnel to ensure that the wants and needs of club members and guests are consistently exceeded. Research and propose new ideas, processes, and procedures to enhance the member and staff experience. Core Four Competencies: Lead a culture of excellence with a focus on member service and attention to detail amongst all Food and Beverage staff through proper training and ensuring accountability amongst all staff. Ensure member and guest satisfaction by greeting members and passionately and enthusiastically leading the service team daily. Responsible for all member dining equipment, product, and service areas, including inventories, organization, cleanliness, and sanitation. Create a great staff experience through proper training and accountability, regular incentives, periodic team building activities, and addressing areas of staff concern through correction or communication with other members of the leadership team.

Requirements

Must have the ability to build effective relationships with all members, guests, and staff; seek feedback and ideas for improvement.
Must have the ability to foster a feeling of “belonging” within the team.
Must have the ability to balance multiple projects and have strong project and time management skills. Must possess high attention to detail.
Must display an aptitude for working in a fast-paced environment with a demonstrated ability to work autonomously, take direction, and exercise good judgment. Must have the ability to reason and apply common-sense understanding to situations encountered.
Must have authority to reason and apply common sense understanding to situations encountered.
Must have a high level of professionalism and interpersonal skills in order to communicate and work well with employees at all levels within the organization and maintain all information in the strictest of confidence. Must use tact and diplomacy when dealing with others.
Ability to read, write, and communicate fluent English; compose documents in the appropriate business style using correct grammar and spelling; communicate clearly using proper grammar and diction over the telephone.
Ability to simultaneously process routine daily functions, resolve sensitive issues, and complete complex assignments utilizing above-average critical thinking skills.
Ability to work overtime as necessary, as well as nights, weekends, and holidays when needed to ensure the appropriate demands of the department.
The physical demands of this position are representative of those that might be met by an employee for them to successfully perform the essential functions of the position. These include being both mobile and stationary throughout the workday and having the ability to transport twenty-five (25) pounds.
High School Diploma or equivalent required.
Must have the ability to comply with county health regulations regarding Hepatitis A vaccinations.

Nice To Haves

Associate’s Degree or Bachelor’s Degree in hospitality or other related field preferred.
Previous hospitality experience in a private club atmosphere preferred.
Previous supervisor experience preferred.

Responsibilities

Acts as the "face" of member dining and always leads by example, including working in a "hands-on" capacity.
Implements budgets and learns about the budget to monitor and takes corrective action as necessary to help ensure that budget goals are attained.
Ensures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
Inspects to ensure that all safety, sanitation, energy management, preventive maintenance, and other standards are consistently met.
Ensures that all standard operating procedures for revenue and cost control are in place and consistently utilized.
Helps plan and approve member marketing activities for the food and beverage department.
Helps plan and approve the staffing and scheduling procedures and job description/specifications for all department staff.
Co-manages the long-range staffing needs of the department.
Collaborates effectively with peer managers to ensure an outstanding member experience.
Reviews and gives feedback on menus proposed by the Executive Chef for all services.
Establishes quantity and quality output standards for personnel in all positions within the department.
Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state, and/or local laws pertaining to alcoholic beverages.
Research new products and develops an analysis of the cost/profit benefits.
Develops and implement standardized policies and procedures for all member dining services.
Purchases and receives products and supplies as requested.
Greets and oversees service, leading the team on the floor daily.
Orders and oversees linen, floral, uniform, and other service-related components as requested.
Ensures correct handling procedures to minimize china and glassware breakage and food waste.
Addresses member and guest complaints and advises the Executive Chef, Director/Assistant Director of Food and Beverage Operations, and General Manager about appropriate corrective actions taken.
Develops interesting ways of promoting club activities in member dining areas.Assists in planning and overseeing special club events and banquet functions as requested.
Maintains appearance, upkeep, and cleanliness of all food and beverage equipment and facilities.
Monitors employee and member dress codes according to policies and procedures.
Responsible for the daily closing and reconciliation of the Point of Sale system as well as generating buttons for special events (Christmas, Easter, etc.).
Assists in maintaining records of special events, house counts, food covers, and daily business volumes.
Ensures that an accurate reservation system is in place.
Complete periodic china, glass, and silverware inventories.
Audits and approves timecards bi-weekly.
Creates, for approval, the staffing and scheduling procedures and job descriptions/specifications for all department staff.
Other appropriate tasks as assigned by the Director/Assistant Director of Food and Beverage and other members of the Food and Beverage leadership team.