Food and Beverage Manager

Thank you for applying to one of the most premier places to work in the Northeast Florida! People are our greatest asset and we are currently seeking people like you who have a desire to join our team.


The River Club of Jacksonville is looking for a passionate, energetic individual to join our F&B team!
TRAINING & EXPERIENCE
Minimum of 2 years of management experience in a private club, or 5 years of management experience in a full-service, fine dining restaurant. Banquet experience a plus. Proficiency with Point-of-Sale (POS) systems required.
JOB KNOWLEDGE
Working knowledge of dining room and beverage operations, including the use of appropriate equipment and the accompanying safety features, member relations, vendor relations, systems, employee relations, budgets, and costs.
JOB SUMMARY
Directs the evening daily operation of the St. Johns and VUE34 dining rooms, maintain exceptional member relations, executes the highest quality standards, to include top service and overall cleanliness and to maximize sales and profits. Works in the absence of the Dining Outlets Manager to cover the lunch operations of the St. Johns and VUE34 dining rooms.
SCHEDULE
Tuesday–Thursday, 1:00 p.m.–9:00 p.m.; Friday, 1:00 p.m.–10:00 p.m.; Saturday, 2:00 p.m.–10:00 p.m. Sundays and Mondays off. Schedule may occasionally vary based on Club events, holidays, and operational needs.
DUTIES AND FUNCTIONS
Must be able to work a flexible schedule, to include weekends and holidays.
Arrive to work on time, consistently.
Upon entering the property, arrive in proper uniform, crisp, clean and in good repair.
Hair must be clean and cut in a becoming style; management has final approval.
Attend all required training, safety courses, office, and departmental meetings.
Report any safety hazards, follow up that hazard has been corrected, and assist with providing a safe work environment.
Learn all the items available for sale in the St. John’s & VUE34 dining room menus; responsible for assisting Members with food and beverage selections to include wines.
Supervise ala carte staff to include Servers, Dining Room Attendants, Captains, Hostesses and Bartenders regarding recruitment, selection, orientation, training, and termination.
Pre-shift educational/motivational meetings executed daily to include Forbes Service Energizers.
Maintain a visible presence on the dining room floor during service, actively directing and coaching staff to ensure consistent, high-quality service.
Count monthly Beverage inventories with Dining Room Manager, enter into the Adaco system, and turn into GM for auditing.
Oversee daily scheduling of ala carte staff - working to reduce labor costs through Dayforce scheduling.
Ensure accurate and timely schedules are posted for employees and maintained to proper service staffing standards and budget goals.
Maximize profitability through proper labor planning and scheduling, proper purchasing, and minimal waste of Company expenses; proper use of equipment; strive to meet established budgets.
Must follow proper human resource policies and procedures as outlined by the company.
Complete employee performance appraisals on time and in an accurate and well thought out fashion.
Maintain high sanitation and safety standards, by training and working with staff daily.
Maintain for yourself and dining room staff update to date TIPS, Food Handlers/Manager certifications, state liquor laws, and state licenses.
Monitor alcoholic beverage consumption and service in accordance with company standards and State laws.
Manage the beverage program by creating craft cocktails for each menu change, while staying compliant with the company’s Core beverage program.
Oversee beverage management, purchasing and costs. Establish controls and good purchasing practices, including beverage list/menu planning, ordering, inventory, storage maintenance, and general supervision of product.
Work directly with the Executive Chef to create new Dining Room and VUE34 menus for each quarter, monthly dinner specials, wine dinners, wine tastings, and holiday buffets.
Create and maintain VUE34 cocktail list, wine list and after dinner dessert and drink menu.
Become familiar with the properties Dining Reservation system, POS system, Purchase Order system and labor management platform.
Update POS system with new prices, menu items and remove old items from the active screens.
Submit detailed monthly newsletter information to the Member Relations Manager on time.
Develop and maintain an open line of communication with Members, the public, vendors, other departments and their department heads, employees, etc.
Attend all required training, safety courses; attend office and departmental meetings.
Report any safety hazards, follow up that hazard has been corrected, and assist with providing a safe work