Food And Beverage Manager

Job Summary

Responsible for managing day-to-day Food and Beverage operations, including member dining, executing special events, outings, weddings, and member activities for the Food & Beverage department. This highly-visible position includes daily interaction with Club members and guests necessitating exceptional customer relations skills. Candidates must have a track record promoting an atmosphere of teamwork as this position will also be responsible for scheduling, training, and developing service staff and banquet service staff.

Directly supervises the front-of-the-house service staff in all Food and Beverage outlets and works hand-in-hand with the Club’s culinary staff to deliver exceptional member experiences. Assures a high standard of appearance, hospitality and service in personnel and cleanliness of dining room and banquet/event space. Ensures timeliness of food service. Supervise and train dining room staff. Manage within budgetary restraints. Develops and implements programs to increase revenues through repeat business and higher check averages.

Nights, weekends, and holiday work are part of our manager’s regular schedule.

Job Knowledge, Core Competencies and Expectations

• Food and Beverage cost controls and operating procedures.
• Wine, spirits, and bar operations.
• Point-of-sales systems.
• Strong interpersonal and organizational skills.
• Polished, professional appearance and presentation.
• Manage stress and time.
• Build a team, train, and maintain employee teams.
• Effective communication throughout all department levels and throughout Club.
• Responsible for management of dining room service in the main clubhouse.
• Maintains a high level of member contact throughout service hours.
• Knowledge of and ability to perform required role during emergency situations.

Job Tasks/Duties

• Designs floor plans according to reservations.
• Plans dining room set-up based on anticipated guest counts and client needs.
• Takes reservations, checks table reservation schedules and maintains reservations log.
• Greets and seats members and guests.
• Inspects dining room employees to ensure that they are always in proper and clean uniforms.
• Hires, trains, supervises, schedules, and evaluates dining room staff.
• Confirms time, attendance and hours worked and approves weekly departmental payroll prior to submitting it to the Payroll Office.
• Produces daily or meal-period revenue analyses and other reports from point of sale (POS) systems used in the dining room.
• Performs daily POS closeout and tip distribution requirements (if applicable). Verifies proper distribution of tips and hours for employees and submits to Payroll Office.
• Provides appropriate reports concerning employee hours, schedules, pay rates, job changes, tip pools, etc.
• Receives and resolves complaints concerning dining room service.
• Serves as liaison between the dining room 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 personnel; relays pertinent information such as house count and menu changes, special member requests, etc.
• Assures the correct appearance, cleanliness and safety of dining room areas, equipment, and fixtures; checks the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns.
• Makes suggestions about improvements in dining room 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 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 maintains the dining room reservation system.
• Develops and implements an ongoing marketing program to increase dining room business.
• Monitors dining room labor and supplies budget; makes adjustments 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.
• Attends scheduled staff meetings.
• Plans operating budget for dining service responsibilities.
• May serve as the 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.
• Tracks wine sales.
• 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 & Beverage Director and/or General Manager.
• Has Direct P&L responsibility and actively assists in end of the month inventory.

Education and/or Experience

• 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.

Licenses and Special Requirements

• Food safety certification.
• Alcoholic beverage certification.

Physical Demands and Work Environment

• 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.
• Work in hot, humid, and noisy environment.

Compensation and Benefits

Salary is commensurate with experience, with an annual salary ranging between $58K and $68K plus a performance incentive program and a comprehensive benefits package that includes medical, dental and vision insurance, 401(K) with match (after one year), vacation and professional dues and continuing education.

About the Club

NorthStone Country Club is located in Huntersville NC, 20 miles north of Charlotte in the rapidly growing Lake Norman region. The Club was founded as a for-profit, non-equity fully private golf club in 1997 and is the centerpiece of the 590-acre NorthStone subdivision, featuring nearly 1,000 single family homes with median values in excess of $600K. The Club features an 18-hole P.B. Dye golf course which encompasses nearly 224 acres of the development, and which is consistently regarded as one of the most challenging in the region. The Club also features an 18,000 square foot clubhouse, six lighted tennis courts plus four lighted pickleball courts, a four-pool aquatics complex with water slides and full-service bar and snack bar, 4,000 square foot fitness center, extensive golf practice facilities including the Golf Studio at NorthStone, and private banquet facilities and ballroom.

NorthStone Country Club Overview

• Privately held, non-equity Club with no initiation fee, no minimums, and no assessments.
• 1,250 Members: 625 Golf, 475 Social, 89 Tennis and 61 Dining members plus a two-year waitlist for golf memberships.
• Annual Rounds: 38K
• Average age of Members: 51
• Total Annual Club Revenue: $8.6M
• Annual Dues Revenue: $4.0M
• Annual Food and Beverage Revenue: $2.3 M (Ala Carte: $1.7M, Banquets and Events $600K)