Food and Beverage Manager

POSITION: Maître d’/F&B Manager

REPORTS TO: Assistant General Manager

SUPERVISES: Waitstaff

CLASSIFICATION: Exempt salary, full-time year round

SALARY: $75-90K, upper salary range negotiable commensurate with experience

BENEFITS: 401(k) Matching

Dental, Vision, Health Insurance

Paid Time Off

Holiday Bonus

EXPERIENCE: 3+ years of experience in restaurant or club f&b service. Strong record of leadership, communication, and interpersonal skills.

CLUB OVERVIEW:

The Somerset Club was organized in 1851 and opened its first Club House on Somerset Street in 1852. From its beginning, the Club was the most prominent social club in Boston and is often described as the “king of clubs.” Based on the clubs in London, the Club flourished in its early years, and within 20 years, the Club had outgrown the Benjamin W. Crowninshield house, which served as its first Club House. In 1872 the Club moved to the David Sears Mansion on Beacon Street. The Club maintains its reputation as one of the leading private clubs in the country and is proud to continue its 175-year tradition of a home away from home for its members. The Somerset Club offers formal dining and event spaces, seasonal outdoor dining, and overnight accommodations. The Club provides a traditional private experience where service is refined, consistent, discreet, and relationship driven. Members dine and entertain regularly and value familiarity, attention to detail, and personalized service.

POSITION SUMMARY:

The Maître d’/F&B Manager is one of the most important positions at the Somerset Club. This position is responsible for the daily operations of all dining and beverage services and works in harmony with the Event Planner & Manager, Executive Chef, and Beverage Team to provide unparalleled dining experiences for members and guests. A cordial, polished, and professional demeanor is the expectation when interacting with the membership. Attention to detail with a proactive management style is paramount in the training and development of the service staff. Ability to form a cohesive relationship with department heads augmented with excellent communication and written skills. This position is responsible for maintaining the Club’s superb reputation for high quality, professional, and congenial service. This position requires a hands-on, team mentality with a willingness to be actively engaged with service while being visible and approachable to members.

ESSENTIAL DUTIES & RESPONSIBILITIES:

1. Service Staff Development
   1. Maintain a high level of professional staff that emulates the standards of the Somerset Club.
   2. Work with AGM on recruiting, development, and discipline of service staff.
   3. Uphold diligent and thorough training programs with an emphasis on service procedures for food and beverage, menu knowledge, member interaction, Club orientation and an understanding of the Somerset Club history and culture.
   4. Manage service staff scheduling based on volume and events.

1. Daily Operations & Service
   1. Consistent tracking of dining reservations and staffing level adjustments needed.
   2. Communication with Culinary Team in regard to specials, menu adjustments, service adjustments and timing.
   3. Proactively work with service staff to ensure all opening and closing duties are completed in a timely manner and up to the standards of the operation.
   4. Follow proper sanitation protocol, ensuring the cleaning of areas and equipment.
   5. Address any violations from Department of Health inspections.
   6. Conduct comprehensive pre-meal meetings with service staff and culinary team. Focus on menu review, specialty items, service issues and other events occurring at the club.
   7. Work with Event Planner & Manager to ensure all rooms are set up and prepared for events.
   8. Have a general competency in the wine list, cocktails and beer selections. Learned ability to offer pairings and suggestions.
   9. Review daily reservations. Assess who is visiting, learning their preferences (favorite table, preferred drink, dietary restrictions, special occasion, etc.). The goal is to offer more intimate service and develop confidence in recognizing members when they arrive.
   10. Liaise with culinary team to ensure proper sequence of service in a timely fashion.
   11. Follow up with members at the table in regard to their dining experience.
   12. Be empowered to take any corrective action due to a dissatisfied member or guest.
   13. Act as a rotational closing manager along with other members of the F&B Leadership Team

1. Management
   1. Suggest and develop improvements/additions in dining services and layout.
   2. Conduct monthly/annual inventories of supplies
   3. Consistently develop and refine updates to training manuals and policies.
   4. Attend scheduled Food & Beverage meetings and Department Head meetings.
   5. Conduct service-refresher courses quarterly to ensure consistency in dining services, while seeking staff input, concerns, and ideas.
   6. Maintain the membership Rules & Regulations and address any issues in a professional manner or seek support from AGM/GM.

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