Assistant Food and Beverage Manager

Job Summary:
The Assistant Food and Beverage Director will work closely with the Food and Beverage Director to oversee all aspects of the dining and Beverage operations within the establishment. This includes but is not limited to managing staff, ensuring exceptional service standards, optimizing revenue opportunities, and maintaining high levels of member satisfaction. The Assistant Food and Beverage Director will also play a key role in developing and implementing strategic initiatives to drive business growth and enhance the overall member experience. Assists with hiring, training, and supervises subordinates and applies relevant 5-star hospitality principles to assure that the wants and needs of members and guests are consistently exceeded.
Job Duties/Essential Functions:

• Assists the Director to establish a world class Food and Beverage (F&B) experience for members and their guests. Embodies and exemplifies the exquisite level of WPR hospitality and service.
• Develops experiences that ‘wow’ and keep members engaged, across multiple F&B venues and throughout all seasons.
• Creates effective communication with all members and through all department levels throughout the club community.
• Assist the Director in developing operating and capital budgets for each of the department’s F&B venues.
• Conducts ongoing product and service quality checks to ensure consistency and an exceptional product and service.
• Assures the effective orientation and training for venue managers/supervisors and staff and provide mentoring and professional development opportunities for managers and staff.
• Monitors employee punch records to minimize overtime and maintain labor costs.
• Assures that all standard operating procedures for revenue and cost control are in place and consistently followed.
• Assures that all applicable club policies and procedures are followed.
• Creates menu items, pricing, and print designs for all outlets, special events and banquet events.
• Ensure all facility energy management, preventive maintenance and other standards are consistently met.
• Ensures that all new employees receive the appropriate safety instructions and training; establishes and enforces all safety policies and procedures including OSHA regulations and ensures that appropriate proof of training is documented and delivered to HR for the employees’ personnel files.
• Monitors menu products/portions and purchasing/receiving procedures to ensure proper quantity, quality, and price for all purchases.
• Reviews new techniques for food preparation and presentation to maximize member and guest satisfaction and minimize food costs.
• Consults daily with the Executive Chef, Catering Director, Purchasing Manager, and other club administrators to help assure the highest level of member satisfaction at minimum cost.
• Greets guests and oversees actual service on a routine, strategic basis.
• Helps develop wine, beer, and spirit lists and wine sales promotion programs.
• Assist with updates and maintains all written standards and procedures for the department as needed.
• Addresses member and guest complaints and advises the Director about appropriate corrective actions taken.
• Monitors appearance, dress, upkeep and cleanliness of all Food and Beverage equipment and facilities.
• Monitors or manages physical inventory verification and provides updated information to the Director.
• Assists with long-range strategic planning for the department in concert with the club’s planning process.
• Complete periodic china, glass, and silverware inventories.
• Implement and monitor sanitation and cleaning schedules.
• Knowledge of and ability to perform required role during emergency situations.
• Completes other assignments as assigned by the Food and Beverage Director or members of management.

Special Requirements and Qualifications:

• Food safety certification.
• Alcoholic beverage certification.
• Possess strong interpersonal and communication skills.
• Minimum of 5 years of experience in Food and Beverage management, preferably in a club, ski resort, or upscale restaurant environment.
• Chef experience is preferred.
• Strong leadership skills with the ability to motivate and inspire a diverse team.
• Adept with Office 365, club management software, POS systems, inventory tracking and management software, excellent computer skills.

Physical Demands and Work Environment:

• Required to stand for long periods of time, walk, climb stairs, carry boxes and supplies, balance, stoop, kneel, crouch, bend, stretch, twist and reach.
• Push, pull, or lift up to 50lbs on occasion and up to 25lbs regularly.
• Ability to work in different environments including, but not limited to, noisy, hot, cold, humid, windy, temporary structures, yurts, food trucks, kitchens, catering vehicles, golf carts.
• Maintain continuous and repetitive motions.

Classification: full-time, exempt.
Education/Experience:
Bachelor’s degree in hospitality management or culinary arts preferred, or work experience equivalent.
Position Expectations:

• Maintains neat and professional experience.
• Self-motivated.
• Member and guest-service oriented.
• Acts professionally.
• Displays a positive attitude toward all (staff, members, guests).
• Courteous towards others.
• Demonstrates a willingness to help others.
• Always acts ethically.
• Works well in a team environment.
• Being creative and proactive.
• Must be aware and able to abide by safety practices.
• Reliable and predictable attendance.
• Wears a clean and presentable uniform.
• Ability to exercise good judgement under pressure.
• Can prioritize needs and effectively manage resources.
• Knowledgeable about and consistently follows policies and procedures as outlined in the employee handbook.
• Must be able to work holidays, weekends, and overtime as needed.

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