Food & Beverage Manager

Position Summary: Responsible for all food and beverage service for the Ala Carte Operation which includes 3 outlets:

• Wigwam: seating up to 180 for breakfast and dinner daily; breakfast typically serves 40 -50 covers Monday through Saturday and up to 180 covers on Sunday; dinner typically serves 30-50 covers Monday –Thursday with up to 100 covers on Friday and Saturday.

• Rendezvous/ Carvery: lunch buffet serves over 200 covers Monday through Friday; busy bar business from 4:00-8:00 including up to 80 diner covers per night.

• Main Dining Room: serves 90-150 covers for lunch Monday through Friday.

Directly supervises the Al a Carte Managers, hostesses, servers, bussers and all outlets. Plans and implements budgets, hires, trains and supervises subordinates and applies relevant marketing principles to assure that the wants and needs of the Club members and guests are consistently exceeded in the Al a Carte operation.

Essential Functions:

Ø Schedules personnel and plans dining room set-up upon anticipated member/guest counts and client needs.

Ø Carefully supervises managers, servers, bussers and bar staff to help assure proper service.

Ø Assists in hiring; trains and supervises and evaluates Food and Beverage Managers, servers, bussers and bar staff.

Ø Analyses appropriate reports concerning employee hours, schedules, pay rates, job changes, tip pools, etc.

Ø Receives and resolves all guest complaints.

Ø Coordinates all communication and serves as liaison between dining room and culinary staff.

Ø Assures that all side work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule.

Ø Directs pre-shift meetings with dining room personnel and relays information and policy changes.

Ø Checks the maintenance of equipment in the dining room and reports deficiencies and maintenance concerns.

Ø Identifies and implements ways to improve dining room service procedures and layout.

Ø Produces daily meal period revenue analysis and other reports from the POS (Point of Sale) system(s) used in the dining room.

Ø Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, salt and pepper holders, sugar bowls and linen and ensures that they are properly stored and accounted for.

Ø Develops and maintains the dining room reservation system.

Ø Develops and implements an on-going marketing program to increase business in the outlets.

Ø Monitors dining room labor and supplies budget; makes adjustments as necessary to achieve financial goals and to control costs.

Ø Develops and maintains a bar/product supplies inventory system for:

v Alcoholic beverages including wines

v Non-alcoholic beverages and mixers

v Glassware

v Paper and other bar supplies

Ø Plans promotional strategies and materials to improve the food and beverage operation for members.

Ø Develops standard operating procedures to help assure that bars are set up and operated efficiently.

Ø Develops product/revenue control systems and procedures to help prevent theft.

Ø Assures that all laws applicable to beverage operations are consistently followed.

Ø Works with Food and Beverage Director and Executive Chef to develop wine list and other menu items.

Ø Assists in developing budget for beverage department; monitors financial information and takes corrective action as necessary to help assure that financial goals are met.

Ø Assists with private parties and service in food and beverage outlets when necessary.

Ø Keeps current with changing member preferences and industry trends relative to the beverage operation

Ø Schedules wine and beer samplings with distributors to continuously improve variety and quality of beverages available to club members and guests.

Ø Observes guests experience, conferring frequently with staff to maintain satisfaction and ensure proper service timing for each course at every table. Ensures proper and timely service of guests in the room by communicating with the kitchen, servers and members.

Ø Responsible for training new staff on all service standards and North Star system.

Ø Responsible for completing annual and 30/60/90 day performance evaluations and or disciplinary actions for entire staff.

Ø Performs all other duties as assigned by employer.

Qualifications and Skills:

Education: Bachelor’s degree in Hospitality Management or similar area of study preferred or any other combination of education, training or experience that provides the required knowledge skills and abilities.

Experience: Minimum five years restaurant management experience at a luxury hotel property, fine dining establishment or comparable club.

Additional Skills: Ability to stand for long periods of time. Ability to read, listen and communicate effectively in English, both verbally and in writing. Ability to access and accurately input information using a moderately complex computer system, phone and internet website.

Licenses or certificates: TIPS Training; Food Safety Certification

Job Type: Full-time

Pay: $55,000.00 - $80,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 1 year

Restaurant type:

• Bar
• Café
• Casual dining restaurant
• Fast casual restaurant
• Fine dining restaurant
• Quick service & fast food restaurant

Shift:

• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Work Location: In person