Food and Beverage Manager - Ocean Forest Golf Club (Salary/Exempt)

Basic Job Function:

Responsible for all front of house functions of the Club’s dining outlets, including the assurance of a high standard of appearance, hospitality, service of staff, cleanliness of all dining outlets, timeliness of food service and training of all food service personnel. Applies relevant service principles to ensure that the expectations of club members and guests are consistently exceeded. Manage within budgetary restraints. Develop and implement programs to increase revenues through repeat business and higher check averages. This position will work in unison with the Clubhouse Manger, Events Manager, and Executive Chef to provide the highest standard of Food & Beverage operation to members and their guests both in a la carte dining, banquets, and events.

 

Use of Company Vehicle: Not required to drive a company vehicle

 

Minimum Requirements:

• High school diploma or GED required
• A four-year college degree in Hospitality is preferred
• Minimum three (3) years’ experience in management of a private club, restaurant or resort dining outlet/s
• Excellent communication skills, both written and verbal
• High level of Food & Beverage knowledge and service training
• Micros POS system experience
• Consistently aspired to fulfill our core company values
• Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with coworkers efficiently and effectively
• Must be detail oriented and able to manage competing priorities and multiple deadlines in a fast-paced environment
• Ability to easily adapt to changes
• Must be flexible to working days, early morning, evenings, weekend and holidays
• Report to work at scheduled time, neatly groomed and in compliance with company dress code policy
• Maintains a high level of member contact throughout service hours
• Knowledge of and ability to perform required role during emergency situations

Preferred Requirements:

• Valid Georgia Driver’s License with acceptable driving record to pass a yearly Motor Vehicle Report (MVR)
• Company policy requires that one must be 21 years of age or older to drive a company vehicle

 

Tasks/Responsibilities:

• Oversee the day-to-day operations of the Ocean Forest dining room, bar, banquet, events and locker rooms F&B experience
• Manage FOH long-range staffing needs and recruits, hires, trains, evaluates, supervises, schedules, and terminates all FOH food and beverage staff
• Oversee the Club’s Beverage Operation and manage all bar areas that are pleasing to members and guests
• Responsible for the management of dining service in all Club dining outlets
• Maintains training of all FOH staff to ensure maximum efficiency and satisfaction
• Assign station assignments, opening and closing side work duties and related POS shift reports
• Assists the Clubhouse Manager in the development of strategies and programs to enhance the food & beverage experience
• Oversee the set-up/breakdown of all club functions
• Design floor plans and dining room set-up according to reservations
• Develop and maintain the dining room reservation system
• Greet and seats members and guests while always maintaining a presence on the floor
• Inspect dining room employees to ensure that they are always in proper and clean uniforms
• Ensure that all side-work is accomplished, and that cleaning of equipment and storage areas are completed according to schedule
• Direct pre-meal meetings with dining room personnel and relays pertinent information such as house count and menu changes, special member requests, etc.
• Maintain an inventory of dining room items including silverware, coffee pots, water pitchers, glassware, flatware, china, salt/ pepper holders, sugar bowls and linens and ensures that these items are properly stored and accounted for
• Assists in service and tableside cookery as needed
• Review and print weekly menu changes
• Perform daily POS closeout
• Assure that local and state laws and the Club’s policies and procedures for the service of alcoholic beverages are consistently followed
• Develop wine lists and wine promotion programs to increase sales
• Develop and maintain all bar products and implement an inventory system for beverages including wine, non-alcoholic beverages, mixers, glassware, paper products, etc.
• Act as a liaison between the front and back of the house wherein a positive work environment can prosper
• Provide appropriate reports concerning employee hours, schedules, pay rates, job changes