F&B Manager

About the Role

Provides top level, personalized service to members and guests alike. Trains, mentors, and manages staff in a la carte dining and banquet operations. Works collectively with peers in various positions of the food and beverage operation. Helps oversee pool operations on a seasonal basis.

Responsibilities

• Daily: Planning, implementing, and maintaining of processes that will enhance the services, procedures, team dynamic and overall member satisfaction
• Daily: Communicates member feedback, needs, requests, or complaints while providing top level service
• Daily: Formulates the daily line-ups for each service (both banquet & a la carte)
• Daily: Supports service team with set up, execution and breakdown of daily member experiences in a la carte dining and banquets
• Daily: Acts as a “situational leader” monitoring the quality and pace of service on the floor and assists where needed
• Daily: Daily commitments to create a continuous teaching environment that focuses on staff timeliness, productivity, proper service, and other standards at the club
• Daily: Assists F&B Leadership team with developing, implementing, enforcement, and evaluation of the service training program on a daily and weekly basis
• Weekly: Assumes an active role in the hiring, training, coaching, and disciplining of the service staff
• Weekly: Completes regular closing shifts and ensures the overall safety and preservation of the Club
• Weekly: Prepares closing report, including successes and defects from the evening
• Weekly: Attends F&B meetings, such as weekly Banquet meeting when it applies to rotational schedule
• Monthly/Quarterly: Achieves budget goals through personal contributions as well as strong and competent departmental leadership
• Seasonally: Oversees Pool operations
• Seasonally: Monitors and places restock requests on inventory for all service items including supplies, china, silver, and glassware

Qualifications

• Education: Bachelor’s degree from a four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience
• Prior Experience: Prior serving experience in an upscale dining environment, with a strong track record of progression and growth
• Prior Experience: Must be honest, respectful, dedicated, ethical, caring, have a positive attitude and a spirit to serve
• Prior Experience: Must have excellent time-management skills, be detail-oriented, and have strong follow through skills
• Prior Experience: Must possess a proven track record of leading other talented individuals to successfully providing top level, personalized service to members and guests
• Prior Experience: Must possess exceptional communication, interpersonal, member service skills
• Prior Experience: Must be open to feedback; growth and development
• Language, Communication & Technological Skills: Computer literate, including Microsoft 365, Adobe Acrobat, Canva
• Language, Communication & Technological Skills: Ability to read and interpret multiple documents such as safety rules, operating instructions, financial documents, procedure manuals
• Language, Communication & Technological Skills: Ability to write complex reports, business correspondence, and procedure manuals
• Language, Communication & Technological Skills: Ability to effectively present information and respond to questions from groups of managers, employees, members, and general public
• Language, Communication & Technological Skills: Ability to relate to