Food and Beverage Manager at The Century Association

REPORTS TO:

Director of Food & Beverage

SUPERVISES:

All Hourly Wait, Bus and Bar Staff

WAGE STATUS:

Salaried – Exempt

Job Summary

Responsible for daily operation of the Club’s Dining Room, Bar, Special House Events and Private Banquet Events.  Directly supervises all hourly wait and bar staff.  Assists in the planning, implementation of and monitors departmental budgets.  Assists in hiring hourly staff, trains and supervises subordinates.  The position is responsible for applying Club principles to assure that the wants and needs of Club members and guests are consistently exceeded.

Essential Functions – Essential functions may include but are not limited to:

• Displays leadership in member and guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for progressive member and guest relations.
• Strives to exceed satisfaction of Club members and guests to ensure retention and growth of business through referrals and repeat events.
• Coordinates and communicates daily with Club members, guests and Department Heads in order to ensure events, meals or F&B service exceeds members’ expectations.
• Works with Management team to continually develop and implement the business plan which supports the member service goals as well as optimizes the Dining Room, Bar and Event operations.
• Works with the culinary staff daily to provide, serve and promote exceptional menu items.
• Manages the POS System to include menu changes, pricing updates, and daily closing procedures, event billing, check controls and reports analysis as directed by the accounting department.
• Manages the department’s weekly staffing and scheduling needs to ensure exceptional service levels are maintained while minimizing overtime as well as keeping labor costs within budget.
• Promptly and effectively addresses member and guest complaints and alerts the Director of Food & Beverage. Provides recommendations for appropriate corrective actions to be taken.
• Exhibits professionalism at all times. Exercises discretion, including but not limited to respecting the Club’s members, guests and employee’s privacy. Avoids speaking to the Press or outsiders about anyone or anything associated with the Club and/or member activities.
• Implements and monitors sanitation and cleaning schedules. Ensures compliance with all applicable Health and Safety laws and standards.
• Maintains employee dress codes, personal hygiene and grooming according to policies and procedures.
• Monitors appearance, upkeep and cleanliness of all food and beverage equipment and facilities daily. Ensures all energy management, preventive maintenance and other operating standards are consistently met.
• Provides leadership, supervision and direction to subordinates. Maintains a visible presence in departments during operating hours. Leaves floor only after last employee of respective area has signed out.
• Reviews all timesheets and schedules of subordinates for accuracy and completeness. Completes and submits weekly payrolls for all subordinates as directed.
• Provides support in recruitment, executes orientation, staff training, supervision and counseling of all supervised staff.
• 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 consistently followed.
• Assists in establishing quantity and quality output standards for personnel in all positions within the departments. Assists in updating standards and procedures for the department
• Ensures all legal requirements are consistently followed, including wage-hour, federal, state and local laws to include anti-discrimination, food safety, sanitation, sale &consumption of alcoholic beverages and other workplace-related laws.
• Assists in maintaining food and beverage personnel records.
• Maintains purchasing and receiving procedures to ensure proper quantity, quality and price for all purchases. Assists in establishing and maintaining professional business relations with vendors.
• Completes periodic operating inventories.
• Completes other appropriate assignments as instructed by General Manager or Director of Food and Beverage.
• Executes and attends Department and other meetings as directed.

Qualifications

Ability to:

• Work flexible schedule.
• Strong interpersonal, communication, leadership and organizational skills.
• Professional appearance and presentation.
• Adeptly manages stress. Skillfully handles and remains calm under emergency or stressful situations and performs required roles during such situations.
• Effectively manages time, demonstrates strong time management skills.
• Demonstrates a strong track record as a team motivator and trainer.
• Exhibits a positive, “can-do” attitude.

Required Experience:

• Two years or more in related F&B management positions. Hotel or Private Club experience preferred.
• Food and beverage cost controls and operating procedures.
• Wine, spirits and bar operations.
• Point-of-sale and related computer systems.

Professional Preferences:

• Four-year degree in Hospitality Management or Culinary Arts.
• Food safety certification.
• Alcohol server/TIPS certification.

Working Conditions

Environmental & Physical Conditions:

• Essential functions require walking and standing for prolonged periods of time, bending, kneeling; ability to lift up to 50 pounds; climbing and descending stairs.
• Dining, kitchen, storage and office areas.
• Ability to push, pull or lift up to 50 pounds.