Food and Beverage Manager

Key Responsibilities

• Greet all members, guests, and employees in a warm, friendly, service-oriented manner.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
• Aid Management with the hiring of qualified staff.
• Be knowledgeable of and comply, at all times, with the Club’s standards, policies, and regulations to encourage safe and efficient operations.
• Maintain regular attendance in compliance with Club standards, as required by scheduling which will vary according to the needs of the Club.
• Attend weekly meetings, and partner with the Management Team to communicate pertinent information and coordinate staffing requirements for events.
• Manage and supervise member events/banquets based on client specifications and documented in the Banquet Event Order (BEO).
• Supervise the set-up of rooms to include placement of linens, silver, China, and glassware according to event order specifications, catering function sheets, and Club standards.
• Visually inspect function rooms and equipment prior to functions to ensure proper cleanliness, inventory, and orderly area.
• Hold pre-shift lineup with staff to ensure smooth, efficient service. Distribute information to staff assigned to work and ensure proper execution according to the event order and Club standards.
• Interpret function diagrams as distributed by the Catering Department and ensure staff arrives for work in the designated uniform and are groomed according to Club standards.
• Verbally communicate, in a calm and positive manner, during the function with the kitchen, service staff, as well as client/host to ensure timely execution of events as needed.
• Train and supervise the staff and monitor performance during events.
• Supervise clean-up of daily operations, proper breakdown, and storage of equipment.
• Assist servers with the execution needed to ensure success.
• Ensuring responsible alcohol service is being provided to members and guests through direct supervision of banquet staff in compliance with both Club policies, State law, and Federal law.
• Process billing information using a POS system with accuracy and attention to detail.
• Consistently follow all food and safety-related requirements in adherence to all applicable federal, state, local safety and health regulations and Club standards.
• Manage daily operations of the restaurant, snack bar, and pool service.
• Perform other duties as assigned by the manager.

Qualifications / Skills

• A high school diploma or GED is required.
• Minimum of 2 years experience in a restaurant, hotel, or related field.
• Proven track record in successfully assisting all types of banquet functions and events.
• Food safety and alcohol beverage certification.
• Must be of legal age to serve alcoholic beverages.
• Must be able to effectively hire, train, and discipline employees.
• Knowledge of kitchen and banquet equipment, health department rules and regulations, liquor laws and regulations.
• Excellent listening, oral communication, and positive interpersonal skills are required.
• Ability to communicate effectively with food & beverage staff of diverse backgrounds, cultures, and education levels.
• Demonstrated ability to be a team leader, manage staff, and handle members/guests in a diplomatic, constructive and professional manner.
• Demonstrated results-oriented and capable of working with minimal direction.
• Excellent organizational, time management, and follow-through skills.
• Excellent team player with the ability to work hands-on in a fast-paced environment.
• Strong knowledge of service and quality standards.