Assistant Food and Beverage Manager

Summary: Assists the Food &Beverage Director in overseeing the operation of multiple outlets with a primary focus on a la carte dining. Responsibilities include managing the Bel-Air Room, Grill Room, Top of the Tee, Banquet Activities and all social events hosted by the Club. Collaborates with the F&B Team to ensure that the expectations of Members and guests are consistently surpassed by delivering exceptional service and food quality. Sets a high standard for service excellence and fosters a culture of hospitality among all staff members interacting with Members. Should be highly visible and accessible to the membership, and “on the floor” at peak times to ensure a smooth operation. Your exceptional leadership abilities, meticulous attention to detail, and dedication to providing extraordinary dining experiences will greatly contribute to the success of our F&B team.

Education and/or Experience:

· Two Year College Degree preferred.

· Two years of “Hands On” experience in Food & Beverage Management.

Essential Functions:

· Provides strategic leadership and direction to ensure the Food and Beverage operation (Restaurant, Banquets, Cantina, and Honor Bar) operates at high level.

· This individual needs to conduct himself/herself in a professional manner, including appearance, and possess a warm, accommodating, confident, enthusiastic, positive attitude, and motivating personality; at all times as a “goodwill ambassador” of Bel-Air Country Club.

· Interviews, carefully hires, trains and motivates employees; planning, assigning, and directing work; appraising performance, rewarding and disciplining employees; addressing complaints and resolving problems.

· Coordinates all FOH Food and Beverage Operations and Programs; carefully deals with personnel development and evaluating team members.

· Serves as a liaison between the dining room and the kitchen.

· Directs pre-meal meetings with service staff. Relays information and policy changes and briefs personnel.

· Provides appropriate reports and paperwork concerning employee’s hours, timecards, schedules, pay rates, job changes, etc.

· Ensures all employees’ appearance meets the Club’s appearance standards.

· Receives and resolves Member and/or guest complaints concerning food, beverage and service; informs the F&B Director and/or Executive Chef of the complaint and the corrective action taken.

· Ensures the correct appearance, cleanliness and safety of the 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.

· Ensures that the dining rooms and other club areas are secure at the end of the business day.

· Maintains and develops a service minded team through ongoing training.

· Assists F&B Director in developing and implementing annual marketing plan for all F&B outlets.

· Monitors Labor: evaluates scheduled and actual labor hours and costs. Provides appropriate reports concerning employee hours, schedules, pay rates, job changes, etc.

· Assists in developing wine lists and beverage promotions.

· Interacts with Members answering questions and solving problems.

· Actively participates and ensures accurate inventory procedures for month end.

· Works with F&B Director to ensure proper par levels are kept. Orders products when necessary, receives said products, and properly rotates and puts them away.

· Implements and maintains Member service standards while maintaining adherence to all Club policies and procedures. Properly train staff on clubhouse rules, dress code, electronic communication device policy, etc.; and instruct them to inform a Manager when a violation has occurred.

· Must be able to process information through the Club’s POS system and ensure Members are accurately charged. Produce daily revenue analyses and other reports from POS systems used in F&B outlets. Program menus and sales items into POS system.

· Reviews monthly P&L to determine the degree of efficiency of the F&B operations as revealed by comparison with the annual budget and known changes made during the course of the year.

· Ensures adherence to Health and Food Safety standards.

· Attends scheduled F&B Staff meetings.

· Serves as an opening and/or closing Manager on Duty (MOD) when appropriate.

· Completes nightly MOD report.

· Oversees Cantina & Honor Bar operations.

· Stays updated on industry trends, new concepts, and innovative practices to enhance the overall dining experience and maintain a competitive edge.

· Assists in the setting up, execution, and/or closing of banquets/events as needed.

· Performs all other duties and tasks assigned by the F&B Director.

Marginal Functions:

· Plan professional development and training activities for subordinate staff.

· Represent Members’ needs and interests on applicable Club committees.

· Serve as a respected Club representative within the community.

Licenses and Special Requirements:

· Food handler’s permit

· Alcoholic beverage certification

Physical Demands and Work Environment:

· Requires repetitive movement, using hands to handle, control or feel objects, tools or controls.

· Requires walking and running, navigating 2 floor levels and the steps to and from these levels to the kitchen.

· Must stand for long periods of time and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, twist and reach.

· Requires solving problems; establishing and maintaining good working relationships with peers; communicating with supervisors; judging the quality of things, services and people; providing customer service; and assisting Members with any and all requests.

· Requires being exact or highly accurate and communicating with kitchen personnel regarding food orders, shortages or special orders.

· Must be able to lift trays weighing 20-25 lbs and able to push or pull up to 50 pounds.

· Must follow all procedure manuals and safety regulations.

· Must be able to work nights, weekends, and holidays.

Intellectual Demands:

· Attention to the details and having a sense of urgency is essential.

· Sophisticated and professional demeanor, language, appearance, and behavior.

· Outgoing energetic personality; must have the ability to strike up conversation and be willing to approach others with friendly confidence.

· Strong interpersonal and communication skills, both written and verbal.

· Excellent Member service skills.

· Must display excellent personnel management skills along with a passion for the service industry.

· Good judgment and sound decision making skills, resolving problems in a timely manner.

· Detail oriented with the ability to exercise good time management skills.

· Leadership role requires strong standings with staff and co-workers; ability to build team, as well as accept constructive criticism and others’ ideas.

· Must be able to provide instructions, supervise employees, and provide feedback to improve performance.

· Must have strong computer skills: Microsoft Word, Excel, Outlook, POS, and Clearsky.

· Northstar club software knowledge preferred.

· Should possess a keen sense and passion for the Club industry and Hospitality.